Meal 1: Veggie coconut curry with local winter squash and carrot. Served with basmati rice and garnished with crushed peanuts, cilantro, and lime.
Meal 2: BBQ tempeh sandwich served on a toasted roll with house made sweet pickled cucumbers and tangy mustard coleslaw.
Meal 3: Spinach salad with a poppy seed dressing, sliced mushrooms, shaved parmesan, and red onion.
February 28 @ 00:00
00:00 — 01:00 (1h)