DowntowN Café: Downtown Café Lunch Menu for Sunday, November 23, 2014

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

HIGHLIGHTS

* Quinoa & Tomato Salad

RU** Mexican Tomato Salad

 Grilled Spring Chicken

MINI TAPAS

RU** Glass Noodle Salad

Glass Noodle, Radish, Spring Onions, Sesame Seeds, Sesame Oil, Rice Vinegar, Soy, Ginger, Coriander,Mint, Mirin

BREAD

** Assortment of Breads

SOUP

 Lentil Soup

Lentil, Onions, Carrots, Chicken Stock, Celery Root, Parsley Root, Garlic, Cumin, Olive Oil

** Zucchini Soup

Zucchinis, Onions, Carrots, Garlic, Celery, Dill, Mint, Parsley, Olive Oil

SALAD BAR

RU** Lettuce ,Sprout & Mushroom Salad

Green Leaves, Mushrooms, Sprouts, Walnuts, Mustard, Olive Oil, Vinegar, Garlic, Sugar

RU** Fresh Vegetable Salad

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

RU** Cabbage & Coconut Salad

Cabbage, Spring Onions, Coconut, Cranberries, Canola Oil, Lemon Juice, Sugar

RU** Mexican Tomato Salad

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

PICK YOUR VEG.

RU** Self Made Salad

Cucumbers, Tomatoes, Lentil, Carrots, Bell Peppers, Onions, Mushrooms, Sprouts, Radish, Kohlrabi

SIDE DISH

** Whole Baked Potato with Aromatic Herb

Potatoes, Parsley, Mint, Thyme, Garlic, Olive Oil

** Green Vegetable Stew

Leek, Bell Pepers, Zucchinis, Broccoli, Soy Beans, Garlic, Thyme, Olive Oil

** Rice & Eggplant

Rice, Eggplant, Onions, Thyme, Canola Oil

COLD SIDE DISH

* Quinoa & Tomato Salad

Quinoa, Tomatoes, Red Onions, Cucumbers, Raisins, Honey, Sesame Oil, Canola Oil

VEGAN

** Stuffed Acorn Squash with Spinach & Walnuts

Acorn Squash, Spinach, Walnuts, Tufo, Olive Oil

FISH

 Salmon Teriyaki

Salmon, Soy, Sugar, Mirin

CHICKEN

 Grilled Spring Chicken

Chicken, Mustard, Chili, Sumac, Lemon, Garlic, Olive Oil

BEEF & LAMB

 Roast Beef

Beef, Mustard, Olive Oil, Garlic, Rosemary

DESSERT

RU** Fruit Platter

* Yeast Cake

Flour, Eggs, Sugar, Chocolate, Soy