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Daily Menu

Daily Menu

    Thursday, January 18, 2018

    SALAD TOPPINGS

    Fried Seasonal Vegetables with Ginger (V, G)
    Korean Bean Paste Tofu (V)
    Sichuan Veggie with “Soy Chicken” Mix (V, G)
    Greek Salad with White Cheese (G)
    Carrot Apple Walnut (V, G)
    Goi Chay (Vietnamese Rice Noodle) (V, G)
    Roasted Veggies (V, G)
    Chickpeas Tomato Orange (V, G)
    Rainbow Salad (7 Ingredients including Bean Sprout, Celery, Garlic Chive, Tofu) (V)
    Fried Rice Macaroni with Vegetables (warm) (V)
    Green Papaya Pandan Curry (warm) (V, G)

    SOUP
    Roasted Broccoli Soup (V, G)

    GLUTEN-FREE STEAMED MUFFINS
    Vegan Chocolate Tofu (V, G)
    Chocolate Marble with Salted Caramel (G)
    Blue Wave Blackcurrant (G)
    Banana Cinnamon (G)

    GLUTEN-FREE PANCAKES
    Banana & Peanut Butter, with Cinnamon & Cherry Jam (G)
    Black Currant & Apple (G)

    V – Vegan
    G – Gluten Free