We’re at San Diego Public Market till 2 PM – it’s not too late to grab brunch!
Our entree this week is New Potato Brocoli Bake with fresh tossed salad and artisan bread.
On Sunday we’re having our second weekly brunch – thanks to everyone who came out to the first and made it a success! If you missed it – not to worry, there’s another Sunday rapidly approaching.
This week – tomorrow at Pacific Beach Tuesday Farmers’ Market and Thursday in North Park Farmers’ Market – we’ll ve featuring smoke and spice jambalaya.
Sunday will be our first brunch at San Diego Public Market – the menu will include vegan scramble, gravy, tempeh bacon, fluffy pancakes or biscuits, fresh fruit and a glass of our amazing hibiscus fruit drink – sparkling, if you like.
This week we’ll be featuring an all-organic meal of black eyed pea cakes with chipotle remoulade over brown rice. Dessert options include triple vanilla rasbperry-filled cupcakes, cinnamon rolls and donuts. Our drink is hibiscus with pineapple and oranges.
This week’s dish will be smoky chili with Southern pan-fried cornbread or chili & (vegan) cheese-smothered baked potato. The chili is topped with diced onion and (vegan) sour cream. Treats include cinnamon rolls and donuts!
Tomorrow at San Diego Public Market we’ll feature chixn broccoli fettucini with toasted truffle bread.
The rest of the week at Pacific Beach Tuesday Farmers’ Market and North Park Farmers’ Market we’ll have organic market stir-fry over brown rice with our own artisian teryaki sauce.
Everything organic this week! Our entree is Black-Eyed Pea Cakes served over brown rice and smothered in mushroom gravy served with fresh tossed salad and toasted artisan bread. We’re also featuring gluten-free chocolate chip cookies, black strap molasses banana bread, chocolate coconut cupcakes, cinnamon rolls and of course hot chocolate.
We’re also taking suggestions on next week’s dish! What are you craving?
Our menu for the upcoming week is Organic Creamy “Beef” Strogenoff with a fresh tossed salad and toasted artisan bread. For dessert, we’re featuring Organic Four-Layer Chocolate Chunk Raspberry-filled cake topped with chocolate dipped cream filled chocolate cookies! For the gluten-free connoisseur, we’re offering Chocolate Caramel Cookie Crunch cupcakes.