Key to Menu Labeling
* = Vegetarian (may contain dairy, eggs, or honey) | ** = Vegan (no animal products)
R = Raw (ingredients have not been heated above 118 degrees) | R* = Raw & Vegetarian | R** = Raw & Vegan | Guides: Color Coding and Symbols

Earth Café Lunch Menu for Wednesday, May 09, 2012




Executive Chef: Alin Gavril
Sous Chef: Rafal Bugajski
Lunch hours: 11:30am - 2:30pm

TODAY'S GOOGLE FOODLES

​ Mushroom
All Mushrooms Grow From Spores. Have a Burger Craving? Nutrition Benefits - Fat Free; Saturated Fat Free; Very Low Sodium; Cholesterol Free; Low Calorie; High in Riboflavin; Good Source of Niacin; Good Source of Copper; Good Source of Pantothenate.

HEALTH CHALLENGE VEGETARIAN COMPOSED PLATE

​ Polenta
​ Broccoli
​ Stuffed Mushroom with Spinach, Chickpea Dhal and Mango Chutney

HEALTH CHALLENGE "NON" VEGETARIAN COMPOSED PLATE

​ Polenta
​ Broccoli
​ Sea Trout Oreganato with Parsley Gremolata and Capers

MENU THEME

​ Classical Day

TODAY'S MENU

​** Broccoli
Cooking Method: Boiled

​** Stuffed Mushroom with Spinach, Chickpea Dhal and Mango Chutney [allergen:alcohol] [allergen:spicy] 
Curry, Coconut, Nutmeg, Garlic, Ginger, Coriander and Veg Stock
Cooking Method: Baked

​* Sweet Potato Gnocchi with Almond Pesto [allergen:egg] [allergen:milk] [allergen:peanut] [allergen:wheat] 
Whole Meal Flour, Nutmeg, Egg and Parmesan
Cooking Method: Boiled

​ Cheesy Egg Roulade with Peppercorn Sauce and Fried Onion [allergen:alcohol] [allergen:egg] [allergen:milk] [allergen:wheat] 
Mixed Cheese, Mixed Herbs, Fried Onion (Flour) Whiskey and Cream
Cooking Method: Baked

​ Sea Trout Oreganato with Parsley Gremolata and Capers [allergen:alcohol] [allergen:fish] 
Oregano, Garlic, Tomato, Vinegar and Lemon
Cooking Method: Char Grilled

​ Turkey Escalope Saltimbocca with Prosciutto, Sage and Buffalo Mozzarella [allergen:alcohol] [allergen:milk] [allergen:pork] 
Wine, Butter and Parsley
Cooking Method: Pan Fried

CHEF'S SPECIAL

​** Polenta
​ Poached Salmon with Seafood [allergen:fish] [allergen:shellfish] 

ON THE SIDE

​** Vegetable Platter
SERVED WITH GREEN PESTO, TOMATO SALSA AND SESAME VEGAN DIP(SOY, NUTS) ON THE SIDE

PIZZAS OF THE DAY

​* Pizza Arezzo [allergen:milk] [allergen:wheat] 
Homemade Tomato Sauce (Garlic), Mozzarella, Fresh Tomato, Provola Cheese, Crispy Onion and Basil Oil

​ Pizza Hawaiian [allergen:milk] [allergen:pork] [allergen:wheat] 
Whole Wheat Dough, Homemade Tomato Sauce (Garlic), Mozzarella, Cheddar Cheese, Ham and Pineapple

​* Garlic Focaccia [allergen:milk] [allergen:wheat] 
Garlic Butter, Mozzarella and Oregano

SUSHI

​** Butternut Squash and Mangetout Maki [allergen:alcohol] 

​** Green Tea and Tofu Sakamaki with Sesame Seeds [allergen:alcohol] [allergen:peanut] [allergen:soy] 

​ Eel Futomaki with Asparagus, Bean Sprouts, Cucumber and Spring Onion [allergen:alcohol] [allergen:fish] 

​[R] Salmon Poki [allergen:alcohol] [allergen:fish] [allergen:peanut] [allergen:soy] [allergen:spicy] [allergen:wheat] 
Nuts, Chilli, Garlic and Soy Sauce

​ Prawn Tempura Maki with Sesame Seeds [allergen:alcohol] [allergen:egg] [allergen:peanut] [allergen:shellfish] [allergen:wheat] 

​ Lump Fish Roe Sushi Balls with Wild Rice [allergen:alcohol] [allergen:fish] 

​[R] Fresh Salmon Hoso Maki [allergen:alcohol] [allergen:fish] 

TOSSED SALADS

​** Vegan White Cheddar Cheese [allergen:soy] 
​* Milleens Cheese [allergen:milk] 
​* Wine Cheese [allergen:alcohol] [allergen:milk] 
​ Anchovies [allergen:fish] 
​ Salmon with Parsley [allergen:fish] 
​ Chicken
​ Beef

SALAD DRESSINGS

​** Balsamic Vinegar [allergen:alcohol] 

​** Olive Oil

​** Balsamic and Olive Oil [allergen:alcohol] 

​** Poppy Seeds and Orange Dijon Dressing [allergen:alcohol] 
Vinegar

​* Herb and Lemon Dressing [allergen:milk] 
Low Fat Yogurt

SOUP

​** Puree of Roasted Pepper, Sumac and Mixed Herbs
Onion, Tomato and Veg Stock

​ Mustard Flavored Beef Broth with Gnocchieti Sardi [allergen:alcohol] [allergen:wheat] 
Mixed Vegetables

COMPOTE

​** Mixed Berry Compote

DRINK OF THE DAY

​** Crazy Orange
Lemon and Lime

NEXT DAY MENU

​ Celebrity Chef Angelle Harnett
at 10:36