• Shitake Mushroom, Spinach and Sheep milk feta cheese and fresh herbs Tart

• Potato, Zucchini, sweet corn and mint goat cheese Frittata

• Savory Chia and Quinoa porridge with roasted shallots, sauteed cremini mushrooms and thyme

• Quinoa Tofu seasonal vegetable scramble

• Creamy french style scrambled eggs with cheese and sauteed oyster mushrooms

• Scrambled eggs, with roasted coconut, green chili and shallots

• Selection of Fresh Baked breads

• Roasted Baby Bliss potatoes with ghee and rosemary/ queso fresco

• Applewood thick cut smoked bacon

• Organic Steel Cut Oats with Fresh Grated Ginger and Toppings including

Dates, Walnuts, Almonds, Maple Syrup, sunflower seeds

• Seaonal Fruit salad cups

• Brown rice pudding topped with nuts and compote

• Chia pudding cups with almond/ coconut milks and date syrup

• Yogurt parfait cups with museli/ granola and mixed berry compote/ ginger date compote

• Hand Baked Granola with gluten free Oats, Orange Peel, Pecans, Hazelnuts, Flax & Hemp Seeds

• Pork Sausage with Fennel & Roasted Peppers

• Apple Compote with Maple & Rosemary

• Peach Compote with Honey, Butter & Thyme

• Spring green Baked Eggs with Ramp Pesto (and crumbled goat cheese optional)

• Tofu Quinoa Veggie Scramble


• Make your own Mexican Breakfast •

• Corn Tortillas

• Scrambled eggs

• Chorizo

• Guacamole

• Salsa Fresca

• Cumin chile roasted potatoes

lunch (vegetarian)


• Broccoli Rabe Sautéed with Ricotta salata

• Mediterranean Farro Salad with Seasonal Vegetables, Toasted Walnuts, Pan fried haloumi and honey lemon dressing

• Roasted heirloom carrots with harissa spiced yogurt dressing

• Sicilian Potato salad with black olives and red onions

• Caprese salad with buffalo mozzarella, basil and tomatoes

• Grilled Eggplant Salad with Garbanzos, Parsley, Apples & Fried Haloumi

• Green Garden Salad with Grape Tomatoes, Cucumber, Cranberries, Pecans & Citrus Vinaigrette

• Tropical South Indian Vegetarian Stew with Yams, Gourds, Gherkins, Plantains

&Lotus Root served with Coconut Lentils & Roasted Spices

• Steamed Green Beans with Fresh Grated Coconut, Mustard Seeds & Dried Red Chilies

• Soba Noodles, eggs, shredded chicken, watercress, raddish, shiso, nori seaweed and

crunchy soba noodles on top. Wasabi dressing

• Jicama and Fennel salad with avocado and cilantro

• Green Lentil Salad with Roasted Sunflower Seeds, spiced raw mango Spring Onion & Walnuts

• Cauliflower couscous , sauteed brussel sprouts and toasted spices

• Coconut lime lentils with mildly toasted curry leaves, dried red chilis and mustard seeds

lunch (vegetarian) cont.


• Quinoa Salad with Roasted Beets,micro greens, Sunflower Seeds & Pecans (GF)

• Quino, farro , green lentils with split peas, radhish, grilled zucchini and shallot dressing

• Roasted spring vegetables ( asparagus, carrots, radish, Leeks and sweet peas) garlic and evoo

• Asparagus, Sweet Pea and fava bean salad

• Oyster Mushroom Risotto with Parmesan & Saffron

• Mujaddara Rice with Green Lentils, Fava Beans, Caramelized Onions & Spiced Yogurt

• Black garlic and flake salt cauliflower couscous with roasted brussel sprouts

and sauteed spinach and chickpeas

• Pan crusted Crispy Brussels Sprouts with Corn, Leek, Habanero Peppers &Crushed Pecans

• Oven roasted Potatoes with Pecorino & Rosemary

• Grilled Tofu w. Soy Ginger Sauce

• Spinach and Artichoke Mac n Cheese

• Asparagus salad with green beans, shallots, spinach watercress and seasonal greens chili vinaigrette

• Dukkah roasted cauliflower (white and romanesco) salad with wheat berry and freekeh

• Mesclun and kale panzanella with fennel and pea shoots

• Kohlrabi, carrot, cabbage salad with vermicelli noodles vietnamese style dressing protein of chicken or flank steak option

• Sorrel Pesto Risotto (brown rice or farro) with beans/peas

tartines, toasts, sandwiches


• Tartine with sumac flavored avocado and sliced boiled egg

• Smoked Salmon Tartines with fresh ricotta, radish, roasted peppers and dill

• Avocado Toast with cumin spiced tomatoes, jalapeno slices and pickled sweet onions

• Kale Pesto Tartines with Proscuitto and chives

• Beet tartine with sliced cucumber

• Pulled Braised Pork with Shredded Carrot, Radish, Caramelized Red Onion & Cilantro

Sauce or Garlic Yogurt Sauce

• Greek Lamb Slider with Tzatziki Sauce

• Grilled Portobello, Mozzarella, Roasted Peppers & Garlic Aioli or Chili



• Grilled Salmon Chirashi

• Grilled salt cured salmon with pickled raddish, eggs, broccoli rabe, roasted sesame

seeds, cilantro on sushi rice

• Grilled Koji Marinated Chicken with Yuzu Pepper Dashi Sauce

• Grilled Pork Tsukune with Sweet Ginger Sauce

• Pork and tofu patties with Lotus root, green onion, hijiki seaweed

• Grilled Tofu w. Soy Ginger Sauce

• Chilled Soba Salad

• Chicken and Watercress Salad w. Wasabi Dressing

• Soba Noodles, eggs, shredded chicken, watercress, raddish, shiso, nori seaweed and

crunchy soba noodles on top. Wasabi dressing

• Chicken and Watercress Salad w. Wasabi Dressing

• Salt Koji cured shredded chicken, watercress, raddish, red cabbage, lotus root and

blood orange

• Seared salmon with arabiata, caper, roasted red onion and dill

• Moroccan Beef Stew with Apricots, Dates, Carrots & Chickpeas

• Simple Fresh Lasagne with Italian Sausage & Tomato Sauce

• Tamarind Ginger Coconut spiced stew with Wild Haddock

• Sorrel pesto risotto (brown rice or farro) with beans/peas

entrées cont.


• Blue crab cakes with garlic aioli.

• Braised chicken with porcini mushroom and sage

• Grilled Salt Marinated Chicken with Wakame Rice

• Shiso Rice with miso maple glazed salmon

• Japanese Chicken Noodle Salad

• Ras el Hanout Roasted Chicken with Cinnamon Rhubarb Chutney

• Spicy Shrimp Salad with Bulgur, Arugula, Herbs & Smoked Almonds

• White quinoa with sauteed kale with roasted pepper chicken and tahiniyogurt sauce

• Lemony Chicken with Coriander & Herbed Fingerling Potatoes

• Miso Maple Salmon with Black Sesame & Chili



• Cavatelli with Pork Ragu/ lamb Rague

• Seafood with capers, artcihoke, roasted zucchini and ribbon pasta

• Seafood Tagliatelle with garlic, parsley, tomato and chili flake

• Spagetti with lamb/beaf meatballs in creamy mushroom garlic sauce

• Linguine with Tuna, Lemon, Caper & Sautéed Spinach

• Tuna, Leek & Sharp Cheddar Pasta

• Orzo with Baked Shrimp, Feta & roasted vine tomatoes

• Fettucine with Leek Pancetta & Shallot



• Celeriac Soup with Pancetta

• Parsnip & Apple Soup

• Broccoli Parmesan Soup

• Ribollita Italian Soup

• Jerusalem Artichoke Soup

• Cannellini Bean Soup with Tuscan Kale

• Puree of Dandelion Green Soup with Potatoes, Sweet Onion & Goat CheeseRye

• Crostini with Fresh Chives

• White Bean & Kale Minestrone



• Collard Wraps with Fresh Red Pepper and Walnut Pesto, Carrots and Sprouts

• Carrot Soup with Sage Olive Oil

• Cashew Nut 'Ricotta' Spread

• Moroccan Red Pepper Walnut Spread with Cumin

• Raw Almond Spread with Lemon Zest and Garlic Scapes

• Basil Pesto with Pine Nuts and Olive Oil

• Radish Leaf Pesto



• Chocolate Almond Olive Oil Cake (GF)

• Salted Honey Pie (GF Optional)

• Tres Leches Cake: Vanilla, Coffee or Coconut

• Chocolate Coconut Cake

• Ricotta Tart with Seasonal Fruit

• Texas Chocolate Pecan Cake

• Assorted Homemade Cookies (GF Options)

• Raw Dark Chocolate Vegan Truffles (GF)

• Fresh Raspberry Bars

• Classic Lemon Bars

• Turtle Bars

• Gooey Coconut Bars

• Almond Flour Snickerdoodles (GF)

• Fudgy Pecan Brownies (GF)


brooklyn chef collective


brooklyn chef collective