Starters / Passed Appetizers

 

Socca

Chickpea flat bread topped with seasonal julienned vegetables  and smoked eggplant spread (or bean puree instead of eggplant in winter and spring), walnut sauce, hot sauce. 5

 

 

Knish

Potato dough filled with roasted/mashed root vegetables and dill served with mustard 5 (Kascha (buckwheat) filling also, available) smoked tofu wrapped in yuba with snow pea and mustard dipping sauce 5

 

Spring Roll

Rice paper filled with rice noodles, fried tempeh, mint, basil, cilantro, with peanut sauce 5

 

Grilled Polenta

Polenta with mushrooms and herbs 5

 

Aroncini

Mushroom risotto balls filled with cashew cheese stuffing, panko crusted fried 6

 

Thai Larb

Tempeh with mint, cilantro, basil, thai basil, lemongrass peas, lime and rice powder in lettuce leaves 6
 

Lotus Root Chips

Homemade lotus chips with sichuan salt 2

 

Fritters

Black eyed pea fritters with mango habanero salsa 6

 

Pates

Smoked Mushroom, Beet Nut, Lentil Walnut, 4/each

 

Soups

 

Ital Soup

Coconut Allspice Broth with root vegetables and spinach 7

 

Cauliflower Miso Chowder

Roasted cauliflower, leek, potatos, onions with white miso and cashew cream 7


Asparagus Miso Chowder  (late winter to late spring only)

Roasted asparagus, celery root, sweet potato with white miso and cashew cream 7


Cream of Broccoli  

Roasted brocolli, potato, carrot with cashew cream 7


Potato Chowder

Potaoes, peas, celery root, carrots, leek with cashew cream 7

Tofu Watercress 

Savory mushroom stock with chilli oil, watercress and silken tofu 6


Miso Soup with tofu and seasonal vegetables 5


Black Eye Pea Soup 

Caribbean flavors with all spice thyme and chilli pepper 6

 

Cabbage Soup

Classic eastern-european cabbage soup with tomatoes, potatos 6

 

Borscht 

Roasted beets with celery roots garnishes with horseradish, dill cashew cream 7

 

White Gazpacho (summer and fall only) 

Almond and garlic soup garnished with fresh stone fruits (cherries & peaches) 7

 

Red Gazpacho (summer and fall only) 7

Roasted tomatoes, chilli peppers, pureed with cucumbers and heirloom tomatoes, herbs and lime

 

 

Salads

 

Mezze plate

Pita, falafel, hummous, beet nut pate, red pepper spread 13

 

Blood Orange Salad (winter only)

Blood Orange-fennel-watercress with green olives, walnuts and walnut orange dressing 8

 

Tangerine Spinach Salad (winter only)

Tangerine, arugula, radichio, toasted pecans with tangerine dressing 8

 

Grilled Peach Salad

Grilled peach with homemade cashew herb cheese balls, arugula, radicchio 8

 

Seaweed Salad

Variety of pacific seaweeds, daikon, carrot, ,greens, plus dressing 8

 

Buckwheat pilaf 

Buckwheat, peas, mushrooms, celery, carrots and parsley 5

 

Quinoa pilaf

Quinoa, peas, red onions, herbs and lemon 5

 

Tabouleh

Bulghur wheat, parsley, cucumbers, tomatoes and lemon 7

 

Mango Salad

Fresh mango, butter leaf lettuce, lime cilantro dressing 6

 

Green Papaya Salad

Green papaya, ginger, chili, garlic, cilantro, soy sauce, lime 7

 

 

Entrees

 

Coming Soon!

Sides

 

Rice (white, brown, sweet) 1.5


Rice (jade pearl, black) 2


Roasted root vegetable cakes 4


Seasonal vegetable Tempura 7


Polenta cakes 5


Callalu

Mustards/collards/spinach with creamy spicy coconut broth 5


Gai Lan 

Chinese brocolli with black bean sauce 5


Stir fried choy sum (chinese greens) with garlic and ginger 5


Mushroom risotto 7

 

Desserts

 

Various cashew based ice creams

Chocolate, double chocolate, spiced banana, mango, soursop, rosewater saffron, cardamom 5

(plus all seasonal fruits)

with homemade waffle cones  2

 

Brownies 2.5

 

Cookies
Chocolate chip  2

Carrot-oat  2

Ruggelach 

Jewish pastry with jam and nuts 3


Matcha (green tea) cake 6

 

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Lets plan your event menu!

Copyright ©2005 – 2017. Sound and Savor with Chef Philip Gelb

 info@chefphilipgelb.com |  510. 393. 6096

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