Brunch menu Saturday, April 26 **BK17 loaves: chocolate-cinnamon babka, drunken fruit + nut rugbrod, buckwheat + rye bread *spring chicken soup, fresh peas, herb pistou (DF) *turkish cast-iron eggs, slow roasted tomatoes, kale, labne, poached egg, thyme, aleppo (GF) *stinging nettle crostata, goat cheese, nigella seeds, rye crust *roast carrot galette, feta cheese, goat cheese, garam masala, rye crust *weekend reviver egg sandwich, housemade pimento cheese, avocado, arugula *pesto roast chicken sandwich, mint-lemon pesto, pea shoots, baguette *forbidden black rice, toasted coconut, pecans, pickled thai chilies, cilantro, scallions, rice wine vinegar, lime (GF, DF) *emerald quinoa, asparagus, dried cherries, pickled spring onions, tarragon dressing (GF, DF) *sugar snap salad, mesclun, radishes, snap peas, miso-lemon dressing (GF, DF) *detox salad, kale, apple, watermelon radish, almonds, sesame seeds, scallions, ginger-lime dressing (GF, DF) *NKT signature free-range roast chicken, Moroccan spice blend, lemon (GF, DF) *apple-cranberry kuchen, cinnamon pastry cream, coconut cake crust
Posted on: Sat, 26 Apr 2014 15:01:13 +0000
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