Menu For Week of 3/25/20
Dear Planted Table family, we hope you are staying healthy and sane during these unsettling times. As most of the country is in isolation, Planted Table is proud to keep providing fresh, healthy, ready to eat plant-based foods to our customers. We plan to keep serving our meals until we are no longer able to. As things change daily, we will keep you updated.
We are taking extra measures to continue safe, sanitary and healthy practices in our kitchen which includes a check list of sanitizing surfaces, knobs, lights and anything we frequently touch in and outside our kitchen multiple times a day. We are also a closed kitchen space and we are only allowing staff to enter our whole restaurant/kitchen. Drivers, customers and vendors will not be entering our kitchen/restaurant. We believe our business model has benefits it the light of our current situation and we will keep on making delicious food for you as long as we can.
I have created a special menu focusing on dishes that have a healthy spin on comfort foods during this time and everything except the salad for this upcoming week with be freezer friendly, so you can stock up. We do need our containers, bags and water bottles back for the following weeks as we have a shortage of supplies right now and its difficult to order more from our vendors, so please place freezer meals into your own containers if you will be keeping them more than a week.
Pesto is back on the menu and wonderful as an add-on for easy sandwiches, toast, and pastas at home.
We appreciate your partnership during this time and your support as we are grateful to feed you and your family.
Greek Salad with Artichokes, Sun-dried tomatoes, olives, pepperoncini,
Coconut Feta Cheese, Hearts of Palm, Cucumber and Spinach with a Lemon Herb Extra Virgin Olive Oil dressing.
Lentil French Onion Soup
Lentil French Onion Soup – pint and half of soup.
Vegetable Packed White Bean Minestrone Soup
Vegetable Packed White Bean Minestrone Soup.
Chipotle Farro Bowl
Chipotle Farro Bowl with Roasted Cumin Vegetables, Toasted Lime Farro, Pinto Beans and Chipotle Sauce.
Black Bean Tamale
Black Bean Tamale with Roasted Veggies and Chili Verde Salsa.
Red Enchiladas with Shredded Jack Fruit
Red Enchiladas with Shredded Jack Fruit, Bell Peppers and Onions and Pinto Beans.
Chana Masala with Golden Basmati Rice and Cilantro Chutney.
Veggie Bourguignon Stew
Veggie Bourguignon Stew with White Beans with a Brown Gravy with Chive Mashed Potatoes.
Pesto Fettuccini with Asparagus and Peas and Shredded King Oyster “Chicken”.
Stuffed Artichoke Hearts
Stuffed Artichoke Hearts with Lemon Whole Grain Couscous with Bell Pepper, Zucchini and Dill Roasted Carrots.