LAST WEEK'S MENU


ENTREES
PAD THAI (GF) - Wide Rice Noodles with Tofu, Edamame, Carrots, Bean Sprouts, Red Peppers, Baby Corn, Chinese Cabbage and Scallions in a Pad Thai Sauce of Tamari, Tamarind and Lime.

CHICKPEAS PUTTANESCA- (GF) Chickpeas simmered in a Tomato Sauce with Peppers, Onions, Capers, Olives, Spinach,Olive Oil and Garlic.  Served over Polenta.

SESAME GARLIC TOFU (GF) - Baked Tofu in a Sauce of Sesame,Garlic, Tamari, Ginger with Broccoli, Carrots and Greens.  Served over Jasmine Rice.

THREE BEAN CHILI BOWL(GF) - Black, Red and Pinto Beans in a mildly spiced Chili base of Tomato, Peppers and Onions.  Topped with Shredded Cheeze, served over Brown Rice with a side of Sour Cream.