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Menu Offerings: Beef/Pork/Lamb | Whole Grain Dishes | Vegetable Accompaniments | Soups | Healthy Desserts Appetizer/Snacks Hijiki Caviar, Tofu Sour Cream and Sesame Crackers Chicken Lettuce Wraps with Hoisin Dipping Sauce Tangy Roasted Vegetable Dip & Quinoa Crackers Smoked Salmon and Goat Cheese Roll-ups Raw Cashew Cheese with Sprouts and Whole Grain Chips Sunflower Seed Pate with Pita Chips Salads Shaved Fennel with Lemon-Dijon Vinaigrette Asian Cabbage Crunch Baby Greens with Roasted Beets and New Potatoes Mediterranean Tofu Salad Watercress & Pear Salad with Sesame Dressing Arugula Salad with Parmesan & Raspberry Balsamic Vinaigrette Vegetarian Smoked Tofu Noodle Casserole Skillet Tempeh Reuben with Sauerkraut Curry Coconut Pumpkin Stew Black Bean Burgers with Avocado Cream Pecan Loaf with Tomato Maple Glaze Red Curry with Eggplant and Peppers Spinach and Mushroom Galette Pumpkin and Amaretti Ravioli with Sage Brown Butter Sauce Yellow-fin Potato Gnocchi with Roasted Beets in a Mushroom Wine Reduction  Fish/Chicken Coconut Ginger Salmon Miso-Sesame Tilapia Grilled Halibut with Puttanesca Sauce Mediterranean Fish baked in Parchment Lemon Chicken with Capers & Olives Dijon Chicken with White Beans & Kale Cilantro Scented Chicken Burgers Roasted Tarragon Chicken Beef/Pork/Lamb Shepard’s Pie Beef Stew Chipotle Meatballs Gingered Beef with Leeks & Asparagus Szechwan Pork and Green Beans Braised Short Ribs Pork Tenderloin Medallions with Roasted Fennel Cumin-Mint-Yogurt Marinated Lamb Chops Gyro Meat with Tzatziki Sauce Whole Grain Dishes Asian Japonica Rice Salad with Edamame Quinoa and Wild Mushroom Cabbage Rolls Lemon scented Millet served over Kale Three Grain Salad Primavera with Lemon Vinaigrette Savory Farro Tart Wild Rice, Shitake Mushroom and Hazelnut Pilaf Stuffed Baby Squash with Seasoned Forbidden Rice, Cranberries and Pistachios Vegetable Accompaniments Roasted Brussel Sprouts with Balsamic Glaze Artichoke and Olive Gratin Roasted Butternut Squash and Honey Butter Portabella Mushroom stuffed with Dijon-Balsamic Vegetables Twice-Baked Sweet Potatoes with Citrus and Mascarpone Zucchini Ribbons with Miso Vinaigrette Soups Split Pea with Shitake Mushroom Crisps Carrot Ginger Soup and Almond Cream Mushroom Cauliflower Soup with Roasted Shitake and Nori Tomato Miso Soup Flageolet & Leek Soup Lemongrass and Coconut Milk Soup Miso-Ginger Soup with Udon Noodles  Desserts Vegan Chocolate Pots de Crème with Cashew Cream Poached Pears with Roasted Grapes Persimmon Bread Pudding Strawberry Mousse with Cashew Cream Sweet Herb Sorbet Return to the Top |
 Chef Trudy Schafer, M.A. | chef@thehealinghearth.com | 415-407-4689 |