Main Courses:

• Amaranth, Garden Eggplant, and Small Red Beans Stew

• Rice with Aromatic Tofu Stew

Side Dish:

• Sautéed Potatoes with fresh Red Onions and Parsley, Served with Roasted Habanero Dip.

Salads:

• Shredded Cabbage, Carrots, and Onion Salad in Light Vegan Mayo

• Fruit Salad: A refreshing ensemble of papaya, pineapple, and mango, lemon juice and a hint of rosemary habanero oil.

Beverage:

Cold Lemongrass Tea

Tomato and roasted bell pepper soup (GF, V)

Minestrone Beef Soup (not GF) **contains milk, eggs, and wheat

Autumn harvest salad with quinoa, carrots, tomatoes, spaghetti squash, bell peppers, and mixed greens (GF, V) **pre-dressed with tahini pepper vinaigrette

Garden veggie salad with roasted green beans, bell peppers, roasted squash, cauliflower, tomatoes, and kale (GF, V)

Chef’s choice veggie pizza (GFO, VO)

Chef’s choice meat pizza (GFO, VO)

Tomato Soup (GF, V)

BBQ brisket and summer squash soup (GF)

Fruit salad with apple, honeydew, and cucumber (GF, V)

Garden veggie salad with roasted green beans, bell peppers, roasted squash, cauliflower (GF, V)

Pesto beef pizza with bell pepper, yellow squash, mozzarella, and blue cheese (GFO, VO)

Veggie pizza with apples, tomatoes, green onion, and green beans, fire roasted bell peppers, mozzarella, and muenster cheese (GFO, VO)

Tomato split pea curry (GF, V)

Smoked pork chili (GF)

Mixed veggie salad with tomatoes, bell peppers, potatoes, corn, olives, and basil (GF, V)

Quinoa and kale salad with cucumbers, honeydew, and apples

Ground beef pizza with tomato sauce, bell peppers, tomatoes, basil, and blue cheese (GFO, VO)

Pesto mushroom pizza with roasted squash, green beans, green onions, and goat cheese (GFO, VO)

Vegan brisket stew (GF, V)

Green split pea curry (GF, V)

Bok choy salad with squash, tomatoes, sorell, olives, and basil (GF, V)

Quinoa salad with bell peppers, tomatoes, kale, cabbage, and apples (GF, V)

Chef’s choice meat pizza (GFO, VO)

Chef’s choice veggie pizza (GFO, VO)