Week 4 Menu


Pumpkin and Local Sausage ‘Ravioli’ made with a Root Vegetable Pasta, Topped with a Touch of Olive Oil and Fresh Herbs (GF, DF, *vegan option)

Fresh Garden Salad with Garden Vegetables, Grated Raw Root Vegetables and Toasted Seeds (VV)
Beverage: Fresh Mint and Citrus Water

Chocolate Avocado Mousse Pie
Garlicky Cabbage ‘Steaks’ Served With a Fresh Herb, Tomato, Scallion, and Lima Bean Salad, and Gluten Free Bread (VV, GF)
Beverage: Minty Iced Tea
Vegan Chocolate Almond Ice Cream
Cohen Farm Burger Stuffed with Fresh Herbs & Cheddar Cheese; or a Beet & Herb Veggie Burger; topped with a Yogurt ‘Aioli’ and served on a Gluten-free Bun

Homemade Dill Pickle, Mayo-Free Coleslaw
Beverage: Minty Iced Tea

Gluten-free Vanilla Cupcake with Key Lime Frosting
Lettuce Wraps, with Chicken and Fresh Garden Veggies (V option), Hoisin Sauce

Braised Pork or Vegetable Fried Rice with a house-made chili sauce, served with braised summer greens (V option; although the chili sauce is not V and will be served on the side)
Beverage: Iced Green Tea

Mango Sorbet, with Toasted Sesame Seeds

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