Menu For Week of 11/4/20
Message from Chef Lauren:
Our Thanksgiving Feast is now on the order form! We can only make a limited quantity of these meals, so be sure to add them to your cart now before we sell out.
Help us support this treasured local business! Lev has been making Kombucha on Treasure Island since 2006. You could find his original Kombucha on tap in many corporate cafeterias including some of the tech giants. Kombucha on tap in tech kitchens has been Lev’s main source of income. When COVID-19 caused the tech cafeterias to close, Lev needed to figure out a new way to sell his Kombucha and was able to pivot the business into bottling. Here’s more info from Lev on why he was drawn to Kombucha:
Q: How did you learn about kombucha?
In the place I came from [Uzbekistan], everybody’s grandmother was making some sort of kombucha or fermented drink. It could be sauerkraut juice. It could be beet juice. It could be quaff. It’s very European and embedded in Chinese medicine as a health remedy.
Q: What’s special about your kombucha?
Kombucha is made from tea, so you can’t possibly make good kombucha from bad tea. We’re using the best tea in the world. It’s Ceylon whole leaf green tea from Sri Lanka.
Q: How have things changed since you started the business?
When I started this business, taste wasn’t even considered. It was a functional drink. We started with just one flavor.
We are so excited to be able to offer Lev’s original Kombucha to you!
Thank you for letting us share our meals with you!
-Chef Lauren Mahlke
Latin Salad with Little Gem Lettuce, Cumin Roasted Delicata Squash, Toy Box Cherry Tomatoes, Hearts Of Palm, White Beans, Pepitas and a Creamy Lime Avocado Dressing.
Corn and Roasted Pepper Bisque
Corn and Roasted Pepper Bisque with Garbanzo Beans and Chives.
Lemongrass and Coconut Tofu Bahn Mi Sandwich
Lemongrass and Coconut Tofu Bahn Mi Sandwich with French Baguette, Sriracha Aioli, Pickled Carrots, Cucumber, Daikon, Cilantro, Jalapeno, Medium Spice.
Polenta Pesto Pizza
Polenta Pesto Pizza with Olives, Mushrooms, Feta Crumble, Roasted Zucchini, Roasted Artichokes and Pine Nuts.
Pumpkin Risotto with Acorn Squash, Sun-dried Tomatoes and Crispy Sage with Roasted Celery Root, Brussel Sprouts and Butternut Squash.
Lentil “meatloaf” with Mashed Potatoes, Gravy with Roasted Carrots, Peas and Broccoli.