Moosewood Restaurant Lunch June 20

This portion of our menu changes for lunch and dinner daily, as our cooks & menu planners are
continually creating new & exciting dishes while also drawing from hundreds of recipes found in the
Moosewood Restaurant cookbooks.

sandwiches
Black Bean Ful Pita (v)
Middle Eastern dip made with organic black beans, tomatoes, garlic and lemon; served with
greens and feta cheese (opt.) Half 3.50 Whole 5.50
Multigrain Baguette (v)
Roasted portabella mushrooms & onions, baby greens, fontina cheese (opt.) and a
balsamic vinaigrette Half 3.75 Whole 6.00

soups
Cup 2.75 Bowl 3.75
Hungarian Vegetable (v) with sour cream (opt.)
Creamy Zucchini Leek

today's entrees
Entrees are served with a house salad unless otherwise specified. Dressings: house (creamy spinach-
basil), feta garlic, lemon tahini, miso ginger, honey dijon, dressing du jour (ask for availability)
Cauliflower Curry (v)
From New Recipes From Moosewood Restaurant
Made with white and sweet potatoes, zucchini, yellow squash, bell peppers and chiles, seasoned
with fresh ginger, aromatic spices and coconut milk; served on rice with lentil dahl,
topped with yogurt (opt.) and currants 8.25
Greek Spring Green Strudel
A variation on a recipe from Moosewood Restaurant Cooks For A Crowd
Local organic spinach, kale & leeks, feta, cottage & cheddar cheeses and more in a flaky filo pastry;
served with a lemony carrot salad and stuffed grape leaves 8.50
Jenny's Pizza Rustica
Hearty pie made with ricotta, parmesan & mozzarella, roasted bell peppers and a tomato fennel
sauce in a flaky butter crust; served with a fennel orange salad 8.50
Small Planet Burger (v)
From Moosewood Restaurant New Classics
Our classic tofu-walnut burger served on toast and topped with lettuce, tomato,
red onion and Russian dressing (opt.) 8.25
Salad Plate (v)
Mixed greens, garlic croutons, roasted roma tomatoes, fresh mozzarella (opt.) and red onion drizzled
with a pine nut vinaigrette; served with a cup of soup 8.50
Pesto Pasta (v)
Nut-free roasted asparagus pesto made with pepitas (pumpkin seeds) garlic, olive oil and fresh basil
tossed with farfalle pasta and topped with chopped ripe tomatoes and parmesan cheese (opt.) 8.50

A 1.00 plating fee will be assessed for split entrees. Please, no more than two separate checks.
(V) - may be made vegan. Dishes are served with optional items unless otherwise requested.
If you have any dietary restrictions or food allergies, please consult your waiter for a complete list of ingredients