DowntowN Café: Downtown Café Lunch Menu for Thursday, October 24, 2013

Executive Chef: Noam Basson
Lunch hours: 12:30pm - 2:30pm

** Assortment of Breads

** Beet and Pumpkin Kobe Soup

Beetroot, Pumpkin, Celery, Onions, Tomatoes, Semolina, Parsley, Garlic, Sugar, Lemon Juice, Raisins, Olive Oil

 Onion Soup

Onions, White Wine,Beef Stock, Bay Leaves, Olive Oil.

R** Israeli Style Salad

Cucumbers, Tomatoes, Parsley, Olive Oil, Lemon Juice

R** Green Leaves Salad

Lettuce, Cucumber, Red Onions, Olive Oil, Lemon Juice

 Cucumber and Avocado Salad

Cucumbers, Avocado, Red Onions, Bell Peppers, Lemon Zest, Lemon Juice, Coriander, Sugar, Curry Powder, Hot Pepper Sauce

** Grilled Eggplant and Asparagus Salad

Eggplant, Asparagus, Cherry Tomatoes, Red Onions, Endive, Romaine Lettuce, Balsamic Vinegar, Olive Oil

R** Self Made Salad

** Okra in Tomatoes Sauce

Okra, Tomatoes, Onions, Garlic, Canola Oil, Lemon Juice

** Baked Potatoes and Sweet Potatoes

Potatoes, Rosmarin, Thyme, Garlic, Paprika, Oive Oil

** Green Buckwheat and Vegetables

Buckwheat, Onions, Carrots, Mushrooms, Garlic, Tomatoes, Curry, Olive Oil

* Beans and Rosted Peppers Salad

Dry Beans, Bell Peppers, Thyme, Garlic, Balsamic Vinegar, Olive Oil

** Quinoa and Black Beans

Quinoa, Black Beans, Garlic, Cumin, Corn, Cayenne Pepper, Coriander, Olive Oil

 Turkey Shawarma

Chicken, Onions, Cumin, Dry Ginger, Turmeric, Clove, Cardamom

 Beef Sauté

Beef, Mushrooms, Carrots, Bell Peppers, Onions, Spring Onions, Lemongrass, Soy, Canola Oil, Ginger, Sesame Oil

 Fish Kebab with Beetroot Cream

Fish, Coriander, Parsley, Beetroot, Chili Pepper, Veg Cream

 Chocolate and Raspberries Cupcakes

Chocolate, Flour, Canola Oil, Eggs, Sugar, Cocoa Powder, Raspberries, Marshmallow Fluff

R** Fruit Platter