breakfast
• 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
entrées
• 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
pastas
• 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
soups
• 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
raw
• 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
desserts
• 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)
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brooklyn chef collective