DowntowN Café: Downtown Café Lunch Menu for Thursday, March 20, 2014

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

MINI TAPAS

 BBQ Buffalo Wing

Chicken, Flour, Vinegar, Tomatoes, Corn Starch, Sugar, Garlic Powder, Onion Powder, Canola Oil

BREAD

** Assortment of Breads

SOUP

** Moroccan Harira Soup

Chickpeas, Pasta, Onions, Carrots, Celery, Potatoes, Tomatoes, Zucchinis, Turmeric, Cinnamon, Cayenne Pepper, Parsley, Mint, Lemon Juice, Olive Oil

 Bean & Chorizo Soup

Beans, Chorizo, Chicken Stock, Carrots, Celery, Schmaltz

SALAD BAR

** Caramelized Kohlrabi & Walnuts Salad

Kohlrabi, Walnuts, Sugar, Olive Oil

R** Lettuce & Assortment Of Seed

Green Leaves, Seeds, Lemon Juice, Olive Oil

R** Fresh Vegetable Salad

Cucumbers, Tomatoes, Carrots, Bell Peppers, Parsley, Olive Oil, Lemon Juice

R** Cabbage & Dill Salad

Cabbage, Dill, Garlic, Canola Oil, Vinegar

PICK YOUR VEG.

R** Self Made Salad

Cherry Tomatoes, Mushrooms, Sprouts, Carrots, Assortments of Bell Peppers, Onions, Cucumber, Radish

SIDE DISH

** Baked Potato

Potatoes, Rosmarin, Garlic, Oive Oil

** Vegetable Stew

Bell Peppers, Onions, Carrots, Zucchinis, Leek, Olive Oil, Garlic, Thyme

** Whole Grain Rice with Green Pea & Carrot

Whole Grain Rice, Onions, Carrots, Green Peas, Olive Oil

COLD SIDE DISH

* Cold Pesto Pasta Salad

Pasta, Eggs, Arugula, Sun-Dried Tomatoes, Basil, Pine Nuts, Olive Oil

VEGAN

** Stuffed Mushroom With Tofu & Spinach

Mushroomes, Tofu, Spinach, Onions, Garlic, Olive Oil

FISH

 Roasted Sea Bream & Herb

Fish, Garlic, Oregano, Thyme, Olive Oil

CHICKEN

 Cajun Chicken

Chicken, Oregano, Paprika, Cayenne Pepper, Olive Oil

BEEF & LAMB

 Beef Spare Ribs With Berry Sauce

Beef, Onions, Garlic, Ginger, Coriander Seeds, Berries, Sugar, Soy, Vinegar, Chili

DESSERT

R** Fruit Platter

* Baklava & Tea

Phyllo Dough, Nuts, Honey, Sugar, Vanilla, Cinnamon, Tea Infusion, Mint