DowntowN Café: Downtown Café Lunch Menu for Wednesday, April 23, 2014

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

MINI TAPAS

 Grilled Sirloin Wrapped with Asparagus & Celery Jem

Asparagus, Sirloin, Celery, Appels, Sugar, Olive Oil, Cinamon

BREAD

** Assortments of Bread

SOUP

** Green Pea & Mint Soup

Green Peas, Carrots, Onions, Celery, Garlic, Mint, Olive Oil

 Minestrone Soup

Chicken Stock, Onions, Carrots, Potatoes, Celery, Tomatoes, Leek, Beans, Garlic, Bay Leaves, Olive Oil

SALAD BAR

R** Fresh Vegetable Salad

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

** Cauliflower & Tahini Salad

Cauliflower, Tahini, Lemon Juice, Garlic, Parsley

R* Lettuce & Strawberry Salad

Green Leaves, Strawberries, Mint, Olive Oil, Lemon Juice, Honey

** Zucchini & Tomato Salad

Zucchinis, Tomatoes, Olives, Mustard, Olive Oil, Vinegar, Garlic, Sugar

PICK YOUR VEG.

R** Self Made Salad

Cucumbers, Cherry Tomatoes, Onions, Bell Peppers, Lentil, Carrots, Sprouts

SIDE DISH

** Stir Fried Brussel Sprout & Leek

Brussel Sprouts, Leek, Olive Oil, Garlic

** Rice with Onion & Almond

Rice, Almonds, Onions, Olive Oil

** Mashed Root Vegetables

Potatoes, Parsnip, Celery, Carrots, Garlic, Sweet Potatoes, Olive Oil

COLD SIDE DISH

* Sweet Potato Salad

Sweet Potatoes, Sprouts, Arugula, Peanuts, Honey, Balsamic Vinegar, Soy, Olive Oil

FISH

 Herb-Crusted Salmon

Fish, Parsley, Coriander, Basil, Ginger, Garlic, Bread Crumbs, Olive Oil

CHICKEN

 Grilled Spring Chicken

Chicken, Thyme, Lemon, Garlic, Olive Oil

SPECIAL TREATMENT

 Assortments of Mini Sausages

Beef, Cabbage, White Wine, Bay Leaves, Pepper Corns, Bread, Goose Fat

VEGETARIAN

* Vegetarian Eggplant Kebab

Eggplants, Onions, Tomatoes, Eggs, Flour

DESSERT

R** Fruit Platter

* Yeast Cake

Flour, Eggs, Sugar, Chocolate, Soy