Daily special: Rachel's Ricotta, our homemade Strawberry Jam (berries from Giamarese Farm), peppercorn lavash cracker and basalmic reduction- a sweet and savory conconction destined to wake up your tastebuds as a dessert OR starter
Lunch Specials:
Indian potato patties with cilantro chutney
Alloo Bhaji- Potatoes, tomato and Indian spices served with basmati rice
Dinner specials: (available beginning at 5 pm)
Meatloaf, potato au gratin, sauteed garlicky greens
Teriyaki tofu with brown rice and broccoli
Soup:
Tortilla Soup - grilled corn, black beans and tomato topped with crunchy tortilla strips (v)
Salads:
Better World Salad- organic tofu, brown rice, loads of veggies, citrus sesame dressing, topped with crunchy tamari almonds (v)
Roasted Vegetables- roasted tender baby veggies, carrot, beet, radish over crisp lettuce
Sandwiches:
Better World Dog- all natural hot dog (no nitrates, antibiotics or preservatives) served with carmelized onions on a whole wheat bun
Roasted Beet, Butternut Squash And Goat Cheese with greens and basalmic reduction
Desserts:
Fabulous 4th Cupcake: Red velvet, cream cheese frosting, blue sparkly sprinkles
brownie with whipped cream and caramel sauce
Chiffon cake with orange glaze
MORE SPECIALS MAY POP UP LIKE FIREWORKS TO TEMPT YOU ON THIS 4TH OF JULY WEEKEND.
This week, we welcome volunteers from The Rutgers Future Scholars program and Mitzvah Core, two great programs that get teens involved with volunteer service and job training. We also welcome Eugene, our new extern from Promise Culinary School.
Thursday, June 30, 2011
Friday, June 24, 2011
Cafe Menu for Friday 6/24/11
Cafe hours today 11 am - 9 pm. Dinner specials begin at 5 pm.
Today's Menu
Quiche Du Jour: Zucinni or broccoli
Soups:
Hot: Chicken Meatball
Cold: Chilled Cherry garnished with effervescent apple cider, creme fraiche
Salads:
Asian Broccoli Slaw- local broccoli, radish and carrot in a ginger sesame dressing (v)
String Bean, Red Onion and Basalmic (v)
Better World Salad- Organic tofu, brown rice, shredded veggies, citrus sesame dressing topped with crunchy tamari almonds
Classic Caesar- local greens, classic caesar dressing, croutons
Sandwiches:
BWC Dog- All natural beef dog (no antibiotics/nitrates/preservatives) with carmelized onions on whole wheat bun
Turkey with chipotle mayo on ciabatta
Roasted beets with goat cheese on foccacia
Desserts: Pecan Praline Tart
Chocolate Chip, Pecan Raisin cookie
Love Bar
Dinner Specials:
Vegetable lasagna in a bechamel sauce, with garlic bread and caesar salad
Chicken lasagna with red sauce, with garlic bread and caesar salad
Vegetarian enchiladas - fire roasted corn, peppers and cheese with salsa verde, rice and bacon black beans and our baked tortilla chips
Chicken enchiladas- with salsa verde, rice, vegetarian refried beans and our baked tortilla chips
Dinner special desserts:
Strawberry shortcakes -vanilla cream biscuit, strawberry sauce, fresh whipped cream
Chocolate mint pudding
Specials thanks this week to Chef Armando Miranda for making sure our enchiladas are authentic. He worked with our evening culinary class to make the salsa verde and his secret recipe for the bacon refried black beans.
Our daytime culinary students made the amazing soups, quiches, cookies and tarts.
Our night class of culinary students made the lasagnas, broccoli slaw
Chef Chrissy Banks shared her exceptional cream biscuits
Volunteer baker, Caitlyn, made our pudding
Much of our produce this week came from Flaim Farm, Rutgers Garden, The Earth Center, and our kitchen garden at Elijah's Promise.
Thank you to everyone who makes the cafe special every week.
Bon Appetit!
Today's Menu
Quiche Du Jour: Zucinni or broccoli
Soups:
Hot: Chicken Meatball
Cold: Chilled Cherry garnished with effervescent apple cider, creme fraiche
Salads:
Asian Broccoli Slaw- local broccoli, radish and carrot in a ginger sesame dressing (v)
String Bean, Red Onion and Basalmic (v)
Better World Salad- Organic tofu, brown rice, shredded veggies, citrus sesame dressing topped with crunchy tamari almonds
Classic Caesar- local greens, classic caesar dressing, croutons
Sandwiches:
BWC Dog- All natural beef dog (no antibiotics/nitrates/preservatives) with carmelized onions on whole wheat bun
Turkey with chipotle mayo on ciabatta
Roasted beets with goat cheese on foccacia
Desserts: Pecan Praline Tart
Chocolate Chip, Pecan Raisin cookie
Love Bar
Dinner Specials:
Vegetable lasagna in a bechamel sauce, with garlic bread and caesar salad
Chicken lasagna with red sauce, with garlic bread and caesar salad
Vegetarian enchiladas - fire roasted corn, peppers and cheese with salsa verde, rice and bacon black beans and our baked tortilla chips
Chicken enchiladas- with salsa verde, rice, vegetarian refried beans and our baked tortilla chips
Dinner special desserts:
Strawberry shortcakes -vanilla cream biscuit, strawberry sauce, fresh whipped cream
Chocolate mint pudding
Specials thanks this week to Chef Armando Miranda for making sure our enchiladas are authentic. He worked with our evening culinary class to make the salsa verde and his secret recipe for the bacon refried black beans.
Our daytime culinary students made the amazing soups, quiches, cookies and tarts.
Our night class of culinary students made the lasagnas, broccoli slaw
Chef Chrissy Banks shared her exceptional cream biscuits
Volunteer baker, Caitlyn, made our pudding
Much of our produce this week came from Flaim Farm, Rutgers Garden, The Earth Center, and our kitchen garden at Elijah's Promise.
Thank you to everyone who makes the cafe special every week.
Bon Appetit!
Friday, June 17, 2011
Our First Friday Dinner
Menu Friday 6/17/11
Nibbles: Deviled organic egg with capers and smoked paprika
Quiche Du Jour: Asparagus, mushroom and swiss
Soup: Green Explosion (v)- Ten green and white vegetables pureed with cardamom and a touch of lemon
Salads:
Better World Salad (v)- Organic tofu marinated and baked; brown rice, shredded veggies, citrus sesame dressing topped with tamari almonds
Classic Caesar- crisp local greens tossed with caesar dressing and our house croutons
Orzo salad (v)- whole wheat orzo, onion, peppers tossed with a lemon dressing
Sandwiches:
Roasted Asparagus with lemony ricotta, greens and basalmic on foccacia
Tofu Bahn Mi - Miso honey glazed tofu on a baguette with housemade pickles and greens
BWC Dog- Our awesome, all natural (no antibiotic/nitrate/preservative beef) dog grilled and served with carmelized onion on whole wheat bun
Entree specials:
Lunch: Indian chicken kabob served over rice
Dinner:
Vegetarian option- Lentil dal, alloo mutter and rice with pappadum and chutney
Meat option: Chicken kheeme, lentil dal and rice with pappadum and chutney
We are thankful for our amazing volunteer crew that helps prepare and serve our meals. This week's entrees were made by Francis and Shalini, two very talented Indian chefs
Our quiches, caesar, breads and desserts are made by the culinary students at Elijah's Promise Culinary School.
Many of our ingredients are sourced from local farmers. Today we thank Katonah Farm for the asparagus and Flaim Farm for swiss chard, kale and romaine lettuce. Some of this week's produce was grown and donated by Rutgers Garden and our very own Elijah's Promise kitchen garden.
Nibbles: Deviled organic egg with capers and smoked paprika
Quiche Du Jour: Asparagus, mushroom and swiss
Soup: Green Explosion (v)- Ten green and white vegetables pureed with cardamom and a touch of lemon
Salads:
Better World Salad (v)- Organic tofu marinated and baked; brown rice, shredded veggies, citrus sesame dressing topped with tamari almonds
Classic Caesar- crisp local greens tossed with caesar dressing and our house croutons
Orzo salad (v)- whole wheat orzo, onion, peppers tossed with a lemon dressing
Sandwiches:
Roasted Asparagus with lemony ricotta, greens and basalmic on foccacia
Tofu Bahn Mi - Miso honey glazed tofu on a baguette with housemade pickles and greens
BWC Dog- Our awesome, all natural (no antibiotic/nitrate/preservative beef) dog grilled and served with carmelized onion on whole wheat bun
Entree specials:
Lunch: Indian chicken kabob served over rice
Dinner:
Vegetarian option- Lentil dal, alloo mutter and rice with pappadum and chutney
Meat option: Chicken kheeme, lentil dal and rice with pappadum and chutney
We are thankful for our amazing volunteer crew that helps prepare and serve our meals. This week's entrees were made by Francis and Shalini, two very talented Indian chefs
Our quiches, caesar, breads and desserts are made by the culinary students at Elijah's Promise Culinary School.
Many of our ingredients are sourced from local farmers. Today we thank Katonah Farm for the asparagus and Flaim Farm for swiss chard, kale and romaine lettuce. Some of this week's produce was grown and donated by Rutgers Garden and our very own Elijah's Promise kitchen garden.
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