Friday, November 22nd

Inspired by Eating Healthy after the Thanksgiving Binge

Today’s Lunch Menu

Lemon Pepper Salmon.
Boneless Beef Short Ribs with Sesame Seeds.
Persian Cucumber Salad with Zingy Vinaigrette.
Seaweed Salad.
Garden Salad with Cucumbers, Carrots, Seeds, Pickled Red Onions & Picnic Vinaigrette.
Toasted Brown Rice with Grated Vegetables.

Chefs’ Compositions

  • Lemon Pepper Salmon. Garden Salad with Cucumbers, Carrots, Seeds, Pickled Red Onions & Picnic Vinaigrette. Toasted Brown Rice with Grated Vegetables.

    $15

  • Boneless Beef Short Ribs with Sesame Seeds. Persian Cucumber Salad with Zingy Vinaigrette. Toasted Brown Rice with Grated Vegetables. 

    $15

  • Persian Cucumber Salad with Zingy Vinaigrette. Seaweed Salad. Garden Salad with Cucumbers, Carrots, Seeds, Pickled Red Onions & Picnic Vinaigrette. Toasted Brown Rice with Grated Vegetables. 

    $14

    Vegan