Below are sample menus from past events.

 Monday, October 4th ~ Soupҫon Salon with Good Vibes, Inc.

~ Menu ~

Chana Masala
garbanzo beans cooked overnight in tomatoes and spices
Papad
crispy flatbread
Basmati Rice
with cumin seed
Raita
yogurt with cucumber
Apple Chutney
with raisins
Spicy Pickles
carrots, onions and beet pickled in apple cider vinegar

Friday, September 24th ~ Supper Club @ Rojo’s Roastery

Kaboucha Squash Soup

with basil oil

Bruschetta

heirloom tomatoes, basil, olive oil, lemon juice and sea salt on toasted foccacia

Polenta Pesto Torte

with collard greens, maitake and oyster mushrooms, and Romesco sauce

Collard Greens and Maitake Mushrooms

dressed with olive oil and lemon juice

~

Tiramisu

a la Cara Lina

 

 

Monday, September 20th ~ Soupҫon Salon with Christian Bradley

Emperor’s Salad

lettuces, carrots, golden beets, yellow nectarines, and Dulsevita Dressing
Coconut Curry

winter squash bathing in coconut milk with lemongrass, ginger and habañero chiles
Jasmine Rice

with coconut oil and fresh oregano
Broccoli Rabe

with tamari
Almond Macaroons

“a la Cara Lina”

Sunday, September 19th, Columbia Firehouse

Yoga + Brunch with Carolyn Cohen and Dan Johnson

Morning Glory Muffins

“a la cara lina”

moist, delicious and vegan, made with coconut, carrots and raisins

sweetened with agave nectar

~

Farm Fresh Eggs

lightly scrambled with clarified butter
Soy Scramble

cubes of local tofu tossed in coconut curry and

scrambled in a skillet with spring onions, basil and fresh tomatoes
Yukon Gold Potatoes

roasted with garlic, olive oil and rosemary
Green Kale

with shoyu and sesame oil
Romesco Sauce

a classic made from almonds and roasted red peppers

Flatbread

hot off the griddle
Rooibos Tea

Saturday, September 18th, Columbia Fire House

Supper Club+Music with Laura Cheadle

Asian Pear Salad

Yoinashi pears with mixed lettuces, golden beets and toasted pine nuts

served with Goddess dressing
Chiles Rellenos

chiles poblanos filled with white corn millet

served with Romesco sauce
Blue Hubbard Coconut Curry

winter squash bathing in coconut milk with tomatoes, onions, ginger and habañero chiles

Jasmine Rice

with coconut oil and fresh oregano

~

Free Stone Crumble

white peaches and yellow nectarine crumble

served with maple sweetened cashew sauce

“a la Cara Lina”

 

June 25th

Watermelon

served cubed and drizzled with fresh lemon juice

Garden State Salad

mixed lettuces with raspberry-balsamic vinaigrette

and toasted almonds

Macro Cakes

quinoa and brown rice seasoned with a house masala blend

Romesco Sauce

a classic made from almonds and roasted red peppers

Green Beans

cooked perfectly and then flashed in chopped garlic, olive oil and lemon juice

~

Tiramisu

“a la Cara Lina”

Rooibos Tea

April 30th @ Rojo’s

Spanish Toast

toasted pan di ceci rubbed with garlic

and topped with black olive tapenade and salsa verde

Insalata Italiana

fresh fennel, butter lettuce and slivers of artichoke hearts served

with a caesar style dressing made with roasted garlic and dulse seaweed

Mexican Black Bean Cakes

with brown rice, carmelized onions and roasted red peppers

served with smoked paprika sauce

Baby Artichokes

par blanched in sea salted water

and griddle seared with pure olive oil

~

Chocolate Chip Cookie

with chai ice cream

“a la Cara Lina”

Peppermint Rooibos Tea

April 23rd @ Rojo’s

Bruschetta

toasted pan di ceci rubbed with garlic

and topped with salsa verde and a slice of sun-dried tomato
Asparagus Salad

lightly blanched asparagus served crisp

with red cabbage, butter lettuce and a lemon-tarragon dressing
Stinging Nettle Lasagna

so good, we had to run it again . . . new sauce this week

made with homemade semolina pasta, soy ricotta,

jersey tomato sauce and toasted pine nuts
Grilled Asparagus

with shoyu and oyster mushrooms

~

Chocolate Cake

with raspberry coulis

“a la Cara Lina”
Rooibos Tea

April 19th @ Soupçon

Chana Masala
chick peas slow cooked in our house masala
Saffron Rice
brown basmati rice prepared with saffron and finished with ghee or coconut oil. . . you choose
Green Kale
lightly blanched and topped
with maitake mushrooms
Spring Salad
a fresh salad of fennel, carrots and red cabbage,
served with a puree of cashews and fresh tarragon
Coconut Cashew Cookies

April 18th @ Yogaphoria

Chana Masala
chick peas slow cooked in our house masala
Saffron Rice
brown basmati rice prepared with saffron and finished with ghee or coconut oil. . . you choose
Green Kale
lightly blanched and topped
with maitake mushrooms
Spring Salad
a fresh salad of fennel, carrots and red cabbage,
served with a puree of cashews and fresh tarragon

April 17th @ Yogaphoria

Spring Salad

a fresh salad of fennel, carrots and red cabbage,

served with a puree of cashews and fresh tarragon

Beluga Lentils

with jersey crushed tomatoes,

fresh herbs and carmelized onions

Flatbread

a blend of wheat, white and chick pea

flours risen overnight and served off the griddle-top

Green Kale

lightly blanched and topped

with maitake mushrooms

 

April 16th @ Rojo’s

Collard Green Salad
a fresh salad of fennel, carrots and red cabbage,
wrapped with lightly blanched baby collards
and served with lemon aioli

 

Beluga Lentils

with jersey crushed tomatoes, fresh herbs and carmelized shallots

Stinging Nettle Lasagna
served with fresh, homemade, semolina pasta, tomato sauce and toasted pine nuts

Flatbread
a blend of wheat, white and chick pea flours risen overnight and served fresh off the griddle
~
Brownies a la mode
e “a la Cara Lina”
Fresh Spearmint Tea

April 9th

Insalata Tre Colore
shaved fresh fennel, carrots and red cabbage
dressed with a puree of cashews and french tarragon
Pan Ceci
flat bread made with whole wheat, white and chickpea flour
fresh off the griddle top
Ravioli di due Fungi
homemade maitake and portobello ravioli
served with alfredo sauce
i Verdi
green kale, collards and stinging nettles cooked perfectly
and drizzled with fantastic olive oil
~
Tiramisu
“a la Cara Lina”
Te di Finocchio
fresh fennel & mint tea

April 2nd

Red & Green Cabbage
massaged with sea salt and fresh lemon juice
dressed with a puree of cashews and coriander
Chapati
the famed Indian flat bread made with local whole wheat flour
and cooked on a dry griddle top
Chana Dal
(my favorite of all the dals….)
chick peas soaked overnight and slow cooked
with our house masala blend
Potatoes & Cauliflower
seasoned with fenugreek and mustard seed
Pilau Rice
brown rice seasoned with saffron and garnished with toasted cashews
~
Empire Apples
cooked in a sweet and spicy ginger broth and
served with chai cashew cream sauce
Spearmint Herbal Tea

March 26th

Caesaresque Salad
romaine lettuce tossed in our vegan version of the culinary classic
served with homemade croutons
Potato Pesto Torte
white kennebec potatoes layered with carmelized onions
topped with a parsley and pine nut pesto
Macro Millet Medalions
90% millet, 10% white bean cakes prepared with fresh fennel
and garnished with pureed cilantro
Swiss Chard
quickly blanched in sea salted water
and served chiffonade with roasted portobello mushrooms
~
Espresso Biscotti & Chocolate Sorbet
“a la cara lina”
Spearmint Herbal Tea

March 19th

Spring Salad
red cabbage, carrots, romaine lettuce and granny smith apples
dressed with a creamy dressing made from cashews and fennel seed
Veg Patties
brown rice and white beans seasoned with a house blend of herbs and spices,
pan seared and served with salsa verde
Green Kale
cut chiffonade and served with roasted maitake mushrooms
Red Fingerling Potatoes
roasted to perfection and tossed with garlic and rosemary
~
Cranberry Apple Walnut Cake
“a la cara lina”
Hibiscus Herbal Tea

March 12th

Flat Bread
served hot off the griddle with salsa verde
Tuscan White Bean Soup
navy beans slow-cooked overnight
with fresh onions, garlic and fennel
Collard Greens
cut chiffonade and served with roasted portobello mushrooms
Butternut Squash Ravioli
in alfredo sauce
~
Chocolate Biscotti
“a la cara lina”
Red Bush Herbal Tea

March 5th

Creole Cabbage Salad

red and green cabbage massaged with sea salt and lemon juice

served with cajun sunflower tahini dressing

Red Beans and Rice

kidney beans slow-cooked overnight in rich tomato sauce

served with brown basmati rice

Collard Greens

“ribbed and ribboned”

served with maitake, portobello, and button mushrooms

Cornbread

seared on the griddle with olive oil & salsa verde

~

Carrot Cake

“a la cara lina”

Herbal Tea

a custom blend of hibiscus, lemongrass, lemon verbena

 

February 26th, 2010

Amuse
pistachios roasted in the shell with sea salt and a touch of paprika

Winter Salad

local apples, carrots, green cabbage, and celery root

massaged and marinated overnight in sea salt, lemon juice and chili flake,

topped with toasted hazelnuts with coriander cashew dressing

 

Fingerling Potatoes
with golden garlic and salsa verde

Collard Greens

“ribbed and ribboned”

served with maitake mushrooms

Baked Kidney Beans

in rich tomato sauce

Brown Basmati Rice

 

~
Cookies and Cream Cupcakes
“a la cara lina”

Herbal Tea

a custom blend of hibiscus, lemongrass, lemon verbena and twig

 

February 19th, 2010

Winter Salad

local apples, carrots, and green cabbage, radiccio and celery root

massaged and marinated overnight in sea salt, lemon juice and chili flake

served with cashew dressing

Black Bean Cakes

with salsa verde y salsa carote serrano

Sweet Potato Mash

with fresh oil of oregano

Collard Greens

cut in ribbons, cooked stovetop and

served topped with toasted hazlenuts

~

Apple Pie

a la cara lina

with home-made vanilla ice cream

or vermont maple sauce

Herbal Tea

a custom blend of

hibiscus, lemongrass, lemon verbena and twig

February 13 & 14

Forbidden Fruit

local apples dressed with fresh lemon juice and served

with Vermont maple cashew sauce
Velvet Yin & Yang Soup

a white puree of celery root nestled with another of red beets
Shiva & Shakti Stew

beluga lentils with Maitake mushrooms and carrot habanero sauce
Frisky Fritters

brown rice and garbanzo bean fritters with salsa verde
Afterglow

intermezzo of honey lemon granita
Pillow Talk

wild mushroom ravioli with alfredo sauce

~

Rare Gems

a triad of chocolate truffles

February 8th

Foccacia Bread

served with olive oil
Winter Salad

a massaged julienne of carrots, celery root,

red and green cabbage,

served with cashew dressing
Mashed Potatoes

with garlic, fresh herbs and olive oil
Beluga Lentil Stew

with Maitake mushrooms

~

Oatmeal Raisin Cookies “a la Cara Lina”

February 5th

Winter Salad
local apples, carrots, and green cabbage, radiccio and celery root
massaged and marinated overnight in sea salt, lemon juice and chili flake
served with cashew dressing
Potato al Pesto Torte
local Kennebec potatoes baked in layers
with paprika and local onions
served with a parsley pine nut pesto
Beluga Lentil Stew
with Maitake mushrooms
Local Hearty Greens
with caramelized onions and gomasio
~
Chocolate Cake
“a la cara lina” with vermont maple cashew vanilla sauce
Lemon Verbena Tea
with local honey

January 22nd

Fuji Apples
sliced in rounds
with white maple sauce

Chickpea Fritters
seasoned with nepali pepper and sesame seeds
with salsa verde

Winter Salad
raw julienne of celeriac, carrots and purple cabbage
marinated for a fortnight in sea salt, lemon juice and chili flake
with white sesame sauce

Sweet Potato Mash
with roasted garlic and nutmeg

Green Kale
with maitake mushrooms
~
Almond Truffles
a la cara lina

Licorice Tea

with local honey

January 15th

Royal Salad

romaine lettuce and carrots julienne

with creamy cashew dressing and house croutons

Roasted Red Beets

drizzled with a port wine and balsamic reduction sauce

Chickpea Fritters

seasoned with nepali pepper and sesame seeds

Sweet Potato Mash

with roasted garlic and nutmeg

Green Kale

with crimini mushrooms and spicy carrot sticks

~

Coconut Cookies

Red Tea

with local honey

~ Menus 2009 ~

December 18th

Creamy Polenta

with maitake mushrooms and fresh chervil

Collard Rolls

filled with curried tofu

Beluga Lentil Soup

in a house masala sauce

Brussel Sprouts and Broccoli

with sesame sauce and toasted hazlenuts

Cranberry Galette

with vanilla sauce

Jamaican Rooibos Tea

with local honey

December 11th

Strawberry Daikon and Fennel Salad

with creamy hazlenut dressing

 

Kennebec Potato Torte

with garlic cashew cream

 

Kidney Beans

slow baked overnight in tomato sauce

 

Dinosaur Kale

with tamari tofu and hon shimeji mushrooms

 

Chocolate Cake

with vanilla ice cream

 

Jamaican Rooibos Tea

with local honey

December 4th

Veggie Burgers

made from beluga lentils and bulgur wheat

served with house condiments and local cheddar

 

Foccacia

slow rise dough fresh from the oven

 

Red Beet & Pickled Fennel Salad

with creamy sesame dressing

 

Purple Potatoes

roasted and presented with egg or cashew aioli

 

Tuscan Kale

with hen of the woods mushrooms and smoked tofu

 

Apple Cranberry Pie

“a la Cara Lina”

with vanilla ice cream

 

Rooibos Tea

with honey or jaggery

November 27th

 

 

Chana Masala

chick peas simmered overnight in a house masala blend

 

Naan

slow rise dough on the griddle with basil and ghee

 

Basmati Rice

from the oven with toasted cumin seed

 

Cashew Sauce

with french tarragon

 

Strawberry Daikon

pickled in white wine vinegar

 

Collard Greens

with maitake mushrooms (hen of the woods)

 

Carrot Cake

with cranberry sauce

 

Hazlenut Chai

maple sweetened

November 20th

 

Fennel & Radicchio Salad

with asian pears and tahini dressing

 

 

Kennebec Potato Torte

dusted with new mexican and chipotle chili powder

 

 

Dinosaur Kale

with shitake mushrooms and ume vinegar

 

 

Flatbread

fresh off the griddle

 

 

Fresh Tofu

slow baked in curry spices and served with roasted red pepper sauce

 

 

Cranberry Walnut Galette

mmmmm. . . .

 

 

Almond Milk Chai Tea

with local honey

November 13th

Dandelion Greens

with mixed baby beets and local manchego cheese

Sweet Potatoes

mashed with coconut milk

Collard Greens

with hon shimeji mushrooms and potatoes

Naan

fresh off the gridle

Cannellini Beans

tuscan style with rosemary and breadcrumbs

Cashews

pureed with fresh coriander

Chocolate Cake

with asian pear compote

Lemon Verbena Tea

with local honey

November 6th

October 30th

 

Chana Masala

garbonzo beans stewed overnight in indian spices and house tomato sauce

 

 

Herbed Almond Rice

white basmati rice with clarified butter, fresh herbs and toasted almonds

 

 

Naan Bread

with pesto

 

 

Asian Greens

tatsoi and red komatsuna on the griddle with onions

 

 

Sweet Potatoes

roasted with curry spices and served with roasted red pepper sauce

 

 

Red Beets

roasted and tossed with fresh fennel and carrots, served with coriander cashew cream dressing

 

 

Carmelized Apples

with sweet yogurt and cinnamon

 

 

Ginger Tea

with lemon and schizandra berries