Lunch 10.26.12

SOUPS

                  Roasted Mushroom + Red Potato (v)

Beet Miso carrot, ginger (v)

SIDES     

Szechuan Noodles carrot, red pepper, cilantro, ginger, sesame (cold) (v)

Tomato-Basil Panzanella red onion, olives, garlic, olive oil (cold) (v)

Roasted Yukon Gold Potatoes ancho, paprika, garlic, olive oil (hot) (v)

SALAD

                  Watermelon, Mint Goat Cheese + Toasted Almonds

mixed greens, citrus-date vinaigrette

ENTREE

                  Sticky Orange-Hoisin Tofu

                   stir fried vegetables, jasmine rice, cilantro, toasted sesame seeds (v)