Wednesday, October 2nd

Inspired by the spirit of Berkeley

Today’s Lunch Menu

Ground Chicken with Lettuce for Wraps.
Overnight Pulled Pork.
Black Bean Tofu & Eggplant.
Broccolini & Carrots with Fried Garlic & Miso Vinaigrette.
Garden Salad with Grated Carrots, Cucumber, Seeds, Pickled Red Onion & Picnic Vinaigrette.
Toasted Brown Rice.

Chefs’ Compositions

  • Ground Chicken with Lettuce for Wraps. Garden Salad with Grated Carrots, Cucumber, Seeds, Pickled Red Onion & Picnic Vinaigrette. Toasted Brown Rice.

    $15

  • Overnight Pulled Pork. Broccolini & Carrots with Fried Garlic & Miso Vinaigrette. Toasted Brown Rice.

    $15

  • Black Bean Tofu & Eggplant. Broccolini & Carrots with Fried Garlic & Miso Vinaigrette. Garden Salad with Grated Carrots, Cucumber, Seeds, Pickled Red Onion & Picnic Vinaigrette. Toasted Brown Rice.

    $14

    Vegan

    Has Soy