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March & April 2019
Beginning Jan 2nd in Studio City, Jan 3rd in West Hollywood
Three buckwheat blini cakes topped with French lentil caviar, garlic, capers, and lemon juice. Garnished with almond vegan cheese, paprika and fresh dill.
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Our new veggie burger with roasted shiitake mushrooms, beets, and garbanzos. Served in a lettuce wrap with layers of house-made kimchi and special mixed greens tossed in a roasted garlic jalapeno and sesame ginger dressing. Served with choice of side.
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Toasted multigrain bread stacked with sliced avocado, two sunny side up eggs, radishes, pickled red onions, organic arugula, goat cheese and drizzled with chimichurri sauce. Served with choice of side. Served until 4p.
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Mary's organic boneless half chicken marinated in citrus juices and spices, pan roasted and served with refried pinto beans topped with mozzarella, Arroz Colorado, corn tortillas and ranchera sauce. Garnished with cilantro and a slice of lime.
Based on a recipe that Terry Kaplan used to cook for his family. Ground Shelton's turkey simmered in a red guallijo chili sauce with organic tomatoes, white navy beans, bell peppers, onions, garlic, cumin and gluten-free beer. Topped with melted cheddar cheese, onions and parsley. Served over house-made linguine.
Rich with Vitamin C, the brew of hibiscus buds is mixed with our house-made lemonade.
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