Grilled marinated Portobello mushroom, Halloumi cheese, Roma tomatoes. Served over organic greens, homemade olive tapenade and a drizzle of pomegranate molasses

Organic VA Tofu, Portobello mushrooms, baby spinach, and roasted red pepper sautéed with a mild Julien-vegetables in tahini sauce. Served over spiced basmati rice. 

Our homemade falafel served with Tahini dressing over Fattoush Salad (romaine, sliced radishes, red onions, cucumbers, tomatoes, fresh mint, & Sumac. Tossed with with lemon-olive oil & baked pita chips).

Red split lentils, whole brown lentils, organic quinoa, walnuts, artichoke hearts, and brown rice patty. Grilled and served over grilled vegetables and a roasted eggplant puree.

Red split lentils, organic quinoa, diced onions, tomato paste, scallions, parsley, and spices. Grilled and served over a bed of tabbouleh, grilled vegetables and grilled Roma tomatoes.

A cardamom-spiced brown rice and whole brown lentils pilaf, topped with caramelized onions toasted almonds, and shepherd salad.

Roasted Beharat-spiced eggplant steaks topped with a ripe tomato, chickpea, diced onion and minced garlic sauce, served over Moroccan couscous and garnished with toasted pine nuts.