New Summer Menu

01
Jul
2018

Let’s Do Lunch!

Our new summer menu is especially exciting as gives more options to our salads but also puts more depth into our sandwiches and mains, for those that are a little hungrier. We’ve also added new vegan smoothie bowl and the option for adding chicken and veggie crumble to our different salads and sandwiches. Check out some of the new additions.

Veggie Burger

Made with blackbean chickpea soy patty, avocado, feta, tomato, lettuce & tomato-herb sauce on house made wholewheat bun. It comes served with house salad, soup or potato wedges. Make it Vegan: Avoid feta cheese.

Veggie Meatball Sub

Made with veggie meatballs in spicy marinara sauce, with mozzarella & parmesan cheese on warm ciabatta bun with house salad, soup or potato wedges.

Buffalo Falafel Wrap

Chickpea falafel in spicy buffalo sauce, carrot & romaine lettuce and ranch dressing in flour tortilla, with choice of house salad, soup or potato wedges. Make It Vegan: replace ranch dressing with tahini dressing.

Greek Salad

Chopped cucumber, tomatoes, peppers, Kalamata olives & red onion on mixed greens with housemade Greek salad dressing & feta. Make It Vegan: remove feta.

Chicken Kale Ceasar Salad

Kale & Romaine lettuce mix tossed in a house made Caesar dressing, with parmesan cheese, savory croutons & chopped boiled egg. Add chicken for ¢1.500.

Falafel Bowl (GFV)

House made chickpea falafels, carrots, veggie mix, lentils, sprouts, tomatoes, avocado, hummus & tahini dressing on mixed greens & quinoa. Keep it vegan with tahini dressing.

Southwest Chicken Bowl (GF)

Cajun chicken, carrots, veggie mix, lentils, tomatoes, cilantro, sprouts, avocado, chipotle lime dressing on mixed greens & quinoa.

Check out our full lunch menu.

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