Plant Based Thursday
Plant-based, without compromise.
Build your order: minimum three dishes, mixing both menus if you like.
Orders are closed for this week.
Orders run Sunday through Tuesday. Next week's menu is published on Sunday.
See the full weekly menu →Tofu in red wine and mushroom sauce.
Pan-seared tofu in a slow-cooked crimini and red wine reduction, served with barley, roasted asparagus and sautéed kale.
White beans and roasted pepper stew.
Slow-cooked white beans with charred peppers and tomato, served with sauteed mushrooms, quinoa, steamed broccoli and baby carrots.
Stuffed portobello.
Oven-roasted portobello filled with quinoa, black beans and corn, served with green pea purée, roasted eggplant and sautéed kale.
Mushrooms and tofu quiche
Sun-dried tomato, spinach, mushrooms and tofu quiche.
Chickpeas curry
Richly-spice coconut chickpeas curry, served with rice, romanesco, cauliflower and green beans.
Lentils soup
Made with dried lentils, fresh vegetables, flavorful spices, and hearty greens