Monday, February 4th

Inspired by Lahore, Pakistan

Chefs’ Compositions

Lamb Meatballs with Creamy Tomato Sauce. Sauteed Spinach, Onion & Roasted Brussel Sprouts. Black Rice & White Rice with Shallot Oil.

$14

Has Gluten

Has Eggs

Has Dairy
Biryani Style Chicken. Grated Zucchini & Carrot Slaw with Ginger Vinaigrette. Black Rice & White Rice with Shallot Oil.

$14
Grated Zucchini & Carrot Slaw with Ginger Vinaigrette. Sauteed Spinach, Onion & Roasted Brussel Sprouts. Garden Salad with Cucumber, Red Bell Pepper & Citrus Vinaigrette. Black Rice & White Rice with Shallot Oil.

$13

Vegan

Tuesday, April 23rd

Inspired by Ciudad Vieja, Montevideo

Today’s Menu

Rosemary Roasted Chicken.
Braised Pork Shoulder with Bay.
Chimichurri Potato Salad.
Asparagus with Lemon Oil & Zest.
Roasted Cauliflower Quarters.
Green Salad with Carrots, Cucumbers, Seeds and Honey Poppy Dressing.

Chefs’ Compositions

Rosemary Roasted Chicken. Roasted Cauliflower Quarters. Chimichurri Potato Salad.
Braised Pork Shoulder with Bay. Chimichurri Potato Salad. Green Salad with Carrots, Cucumbers, Seeds and Honey Poppy Dressing.
Asparagus with Lemon Oil & Zest. Roasted Cauliflower Quarters. Green Salad with Carrots, Cucumbers, Seeds and Honey Poppy Dressing. Chimichurri Potato Salad.

Wednesday, April 24th

Inspired by Milan

Today’s Menu

Rosemary Beef.
Roasted Whole Grain Mustard Chicken.
Smashed Buttermilk Potatoes.
Broccoli with Gremolata Puree.
Roasted Butternut Squash with Fried Sage.
Red Romaine Salad with Carrots, Cucumbers, Seeds and Lime Vinaigrette.

Chefs’ Compositions

Rosemary Beef. Smashed Buttermilk Potatoes. Red Romaine Salad Carrots, Cucumbers, Seeds and Lime Vinaigrette.
Roasted Whole Grain Mustard Chicken. Broccoli with Gremolata Puree. Smashed Buttermilk Potatoes.
Broccoli with Gremolata Puree. Roasted Butternut Squash with Fried Sage. Red Romaine Salad Carrots, Cucumbers, Seeds and Lime Vinaigrette. Smashed Buttermilk Potatoes.

Thursday, April 25th

Inspired by Classic Combinations

Today’s Menu

Beef and Lamb Meatballs in Paprika Tomato Sauce
Lemon Roasted Chicken
Peas ‘n Carrots
Green Beans with Crispy Mushrooms
Green Salad with Carrots, Cucumbers, Seeds & Blue Cheese Dressing
Garlicky Gigante Beans with Mirepoix

Chefs’ Compositions

Beef and Lamb Meatballs in Paprika Tomato Sauce. Green Salad with Carrots, Cucumbers, Seeds & Blue Cheese Dressing. Garlicky Gigante Beans with Mirepoix.
Lemon Roasted Chicken. Peas ‘n Carrots. Garlicky Gigante Beans with Mirepoix.
Peas ‘n Carrots. Green Beans with Crispy Mushrooms. Green Salad with Carrots, Cucumbers, Seeds & Blue Cheese Dressing. Garlicky Gigante Beans with Mirepoix.

Friday, April 26th

Inspired by Urfa, Turkey

Today’s Menu

Urfa Chile Roasted Chicken
Braised Pork with Lavender Salt
Yellow Sweet Potatoes with Butter
Steamed Broccoli with Cashew Butter Sauce
Diced Beet Salad with Olives
Green Salad with Carrots, Cucumbers, Seeds and Apple Cider Vinaigrette

Chefs’ Compositions

Braised Pork with Lavender Salt. Yellow Sweet Potatoes with Butter. Green Salad with Carrots, Cucumbers, Seeds and Apple Cider Vinaigrette.
Urfa Chile Roasted Chicken. Diced Beet Salad with Olives. Yellow Sweet Potatoes with Butter.
Diced Beet Salad with Olives. Steamed Broccoli with Cashew Butter Sauce. Green Salad with Carrots, Cucumbers, Seeds and Apple Cider Vinaigrette. Yellow Sweet Potatoes with Butter.

Picnic on Third

Hours

Phone

Monday, February 4th

Inspired by Lahore, Pakistan

Chefs’ Compositions

Lamb Meatballs with Creamy Tomato Sauce. Sauteed Spinach, Onion & Roasted Brussel Sprouts. Black Rice & White Rice with Shallot Oil.

Biryani Style Chicken. Grated Zucchini & Carrot Slaw with Ginger Vinaigrette. Black Rice & White Rice with Shallot Oil.

Grated Zucchini & Carrot Slaw with Ginger Vinaigrette. Sauteed Spinach, Onion & Roasted Brussel Sprouts. Garden Salad with Cucumber, Red Bell Pepper & Citrus Vinaigrette. Black Rice & White Rice with Shallot Oil.