DowntowN Café: Downtown Café Lunch Menu for Sunday, May 25, 2014

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

** Quinoa & Cranberry Salad

R** Mexican Tomato Salad

 Sea Bream on Bok Choy & Leek

MINI TAPAS

* Corn Bread

Corn Flour, Flour, Baking Powder, Sugar, Eggs, Coconut Milk, Pumpkin Seeds, Canola Oil

BREAD

** Assortment of Breads

SOUP

 Asian Corn Soup

Corn, Leek, Chicken Stock, Ginger, Chili Paste, Sugar, Coconut Milk, Sesame Oil, Coriander, Garlic, Turmeric, Canola Oil

** Chickpea Soup

Chickpeas, Cumin, Paprika, Garlic, Dry Chili, Parsely

SALAD BAR

R** Cabbage & Dill Salad

Cabbage, Dill, Garlic, Canola Oil, Vinegar

R** Fresh Vegetable Salad

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

R** Mexican Tomato Salad

Tomatoes, Coriander, Chili, Red Onions, Olive Oil, Lemon Juice

R* Lettuce & Peach Salad

Green Leaves, Peaches, Lemon Juice, Honey, Mustard, Olive Oil,

PICK YOUR VEG.

R** Self Made Salad

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

SIDE DISH

** Israeli Couscous with Parsley & Shallot

Wheat, Shallots, Parsley, Olive Oil, Lemon Juice

** Whole Baked Potato

Potatoes, Rosmarin, Garlic, Oive Oil

** Vegetable Ratatouille

Zucchinis, Carrots, Bell Peppers, Eggplants, Potatoes, Onions, Tomatoes, Garlic, Thyme, Rosemary, Olive Oil

COLD SIDE DISH

** Quinoa & Cranberry Salad

Quinoa, Carrots, Parsley, Spring Onions, Cranberries, Olive Oil, Lemon Juice

FISH

 Sea Bream on Bok Choy & Leek

Fish, Bok Choy, Leek, Olive Oil

CHICKEN

 Grilled Spring Chicken in Honey Mustard Marinade

Chicken, Dijon Mustard, Honey, Olive Oil, Lemon Juice

BEEF & LAMB

 Beef Bourguignon

Beef, Onions, Carrots, Celery, Parsnip, Mushrooms, Rosemary, Tomatoes, Garlic, Red Wine, Olive Oil, Thyme, Bay Leaves

VEGETARIAN

* Sabih Tortilla

Tortilla, Eggplants, Boiled Eggs, Parsley, Tahini

DESSERT

R* Apple, Pear & Vanilla Sorbet

Apple, Pear, Vanilla, Soy Milk, Sugar, Natural Stabilizers