Seasonal Menu – Imbolc 2008

By David, on February 7th, 2008

Shepherd’s Pie

Broccoli, spinach, kale,savory tempeh, mashed potatoes) served with chili jam-glazed carrots & kale and topped with spiced walnuts $15

Lemon-pepper tofu wedges

With brown rice, the grain of the day and pesto-roasted winter vegetables, drizzled with balsamic reduction 15

Pizza

On herbed crust with rich tomato sauce, broccoli, roasted red peppers, minced garlic, and tofu cheese.

Brushetta

Of cashew butter, red cabbage, and granny smith apple. 7.50

The Red Avocado