Menus change every week. Email ruthy@sonic.net for the current offerings.

Spring

• Thai Primavera with Coconut, Chicken or Tofu, Chiles and Lime, Rice or Sesame Noodles
• Organic Cheese Enchiladas with Tomatillo Sauce, Red Beans and Veggies
• Wild-caught Fish Fillet or Marinated Seitan with Lentils and Kale
• Leek and Potato Soup - Spelt Salad with Feta and Mixed Greens
• Rhubarb and Strawberry Crisp

Summer

• Duck or Chicken Breast or Braised Tofu with Grilled Fruit and Stir-fried Rice with Vegetables
• Baked Chiles Rellenos with Heirloom Beans and Sautéed Greens
• Grilled Flank Steak or Pan Fried Tempeh, Leek and Cauliflower Purée and Baked, Stuffed Tomato
• Tortilla Soup - Roasted Beet and Orange Salad with Grilled Red Onion and Petaluma Brie Cheese
• Seasonal Fruit with Honey Zabaglione Custard

Fall

• Moussaka with Lamb or Vegetarian, Crisp Blanched Vegetables
• Cajun Style Stuffed Zucchini with Andouille Sausage or Vegetarian, with Red Beans and Rice
• Turkey Scallopini with Porcini Mushrooms and Marsala, Whole Wheat Orzo and Blanched Vegetables
• Cioppino with Seafood or Vegetarian - Composed Salad with Tomato Vinaigrette
• Pear and Hazelnut Torte

Winter

• Chicken or Tofu in Red Wine, Roasted Fingerling Potatoes and Glazed Carrots
• Wheat or Rice Pasta with Chick Peas and Tomato with Wilted Spinach and Kale
• Cabbage Rolls with Beef or Tofu, Rice and Bean, Roasted Beets and Onions
• Hot and Sour Soup with Shiitake Mushrooms - Soba Noodle Salad
• Pears Poached in Red Wine and Dried Fruits