DowntowN Café: Downtown Café Lunch Menu for Wednesday, November 20, 2013

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

BREAD

** Assortment of Breads

SOUP

 Tom Kha Gai (Chicken Coconut Soup)

Chicken, Chicken Stock, Coconut Milk, Shiitake Mushrooms, Ginger, Kaffir Lime Leaves, Sugar, Chili Oil

** Mangold-wheat Soup

Onions, Carrots, Mangold, Celery, Garlic, Tomatoes, Wheat, Olive Oil, Sugar, Loomi Lemon

SALAD BAR

R** Celery and Dry Fruits

Celery, Dry Fruits, Hot Peppers, Olive Oil, Lemon Juice

R** Cherry and Sprouts Salad

Cherry, Mushrooms, Sprouts, Vingar, Mustard, Olive Oil, Garlic, Sugar

** Antipasti Salad

Zucchinis, Bell Peppers, Eggplants, Mushrooms, Red Onions, Olive Oil, Garlic, Thyme, Balsamic Vinegar

R** Israeli Style Salad

PICK YOUR VEG.

R** Self Made Salad

Cucumbers, Cherry Tomatoes, Bell Peppers, Sprouts, Mushrooms, Red Onions, Assortments of Leaves, Assortments of Seeds

SIDE DISH

** Pumpkin with Date Honey and Chestnuts

Pumpkin, Chestnuts, Date Honey, Brown Sugar, Chili Peppers, Olive Oil, Thymine, Cinnamon, Anise

** Tuscany Potato

Potatoes, Cherry Tomatoes, Olives, Parsley, Spices, Olive Oil

** Flakes

Flakes, Onions, Turmeric, Canola Oil

COLD SIDE DISH

* Asian Soba Noodle Salad

Soba Noodles, Cabbage, Cucumbers, Carrots, Spring Onions, Coriander, Peanuts, Sesame Seeds , Lemon Juice, Rice Vinegar, Soy, Sesame Oil, Miso Paste, Honey, Ginger, Chili Sauce

VEGAN

* Onion Pie

Onions, Leek, Green Onions, Chives, Tofu, Soy Cream, Pine Nuts, Flour, Eggs, Sugar

FISH

 Roasted Sea Bream and Sage

Fish, Garlic, Olive Oil, Sage, Almonds

CHICKEN

 Whole Chicken Peri Peri

Chicken, Chipotle, Olive Oil, Lemon Juice, Pickled Lemon, Garlic, Vinegar

BEEF & LAMB

 Malaysian Stew

Beef, Shallot, Garlic, Chili, Ginger, Lemon Grass, Turmeric , Coconut, Coconut Milk

DESSERT

R** Fruit Platter

* Yeast Cake