La Tabun

Three eggs any style, served with a fresh garden salad, bread, two spreads, and squeezed juice.

Feta, mozzarella, onions, and Kalamata olives, mushrooms. Served with a garden salad, bread, two spreads, and squeezed juice.

Omelette with shredded potatoes, cilantro, parsley, dill and scallions served with a garden salad, bread, two spreads, and squeezed juice.

Served on baked brioche bun pesto and Hollandaise sauce. Served with and squeezed juice.

Served on brioche bun pesto and Hollandaise sauce topped with sliced lox. Served with and squeezed juice.

Served with a hard-boiled egg and two spreads.

Served with a hard-boiled egg and two spreads.

Served with a hard boiled egg and two spreads.

Whole eggplant baked in la tabun, sliced in half with drizzled tahini, and lemon garnished with cilantro.

Diced tuna, avocado, puffed quinoa and beet cream.

Served with our home made bread and two spreads.

Topped with avocado and a touch of cilantro served with sliced lemon.

Partially peeled tomato, cucumber, peppers, red onions, olives, and feta cheese tossed in vinaigrette dressing.

Red and yellow beets, onions, sliced oranges, basil, and goat cheese tossed in a lemon oil dressing.

Arugula, cherry tomatoes, feta cheese, roasted pine nuts, and tossed in a lemon balsamic dressing.

Mixed greens, spinach, apple, pear, chopped cranberries, and quinoa tossed in white wine orange vinaigrette.

A blend of mixed greens, cucumber, tomato, red onion, cilantro, and parsley tossed in a lemon olive oil dressing.

Mozzarella, feta, lebnericotta blend, Kalamata olives, red onions, and roasted garlic.

Creamy truffle sauce, mozzarella, ricotta, mushrooms, cherry tomatoes, basil, and Parmesan.

Shakshuka sauce, two eggs with a side of feta cheese, and tahini.

With your choice of sauce.

With fungi truffle sauce.

Blend of goat cheese, mozzarella, ricotta, and white Parmesan sauce.

With a creamy spinach sauce.

With a creamy sweet sauce, sweet potato, and sauteed red onion.

Chimichurri sauce with a side of tabun potatoes.

Honey mustard glazed, purple potatoes, zucchini, garlic garnished with beet cream, and pesto aioli.

Served with tabun baked potato.

Poached salmon marinated Moroccan style with chickpeas, carrots, peppers, tomatoes, and a touch of sliced lemon. Served with bread, tahini, and shrug.

Gluten free.

Chimichurri sauce with a side of tabun potatoes.

Poached salmon marinated Moroccan style with chickpeas, carrots, peppers, tomatoes, and a touch of sliced lemon. Served with bread, tahini, and shrug.

Honey mustard glazed, purple potatoes, zucchini, garlic garnished with beet cream, and pesto aioli.

Served on brioche bun pesto and hollandaise sauce topped with sliced lox. Served with and squeezed juice.

Three eggs any style, served with a fresh garden salad, bread, two spreads of your choice, and squeezed juice.

Feta, mozzarella, onions, and kalamata olives, mushrooms. Served with a garden salad, bread, two spreads of your choice, and squeezed juice.

Omelette with shredded potatoes, cilantro, parsley, dill and scallions served with a garden salad, bread, two spreads of your choice, and squeezed juice.

Served on baked brioche bun pesto and hollandaise sauce. Served with and squeezed juice.

Served on brioche bun pesto and hollandaise sauce topped with sliced lox. Served with and squeezed juice.

Whole eggplant baked in la tabun, sliced in half with drizzled tahini, and lemon garnished with cilantro.

Diced tuna, avocado, puffed quinoa and beet cream.

Served with our home made bread and two spreads of your choice.

Partially peeled tomato, cucumber, peppers, red onions, olives, and feta cheese tossed in vinaigrette dressing.

Red and yellow beets, onions, sliced oranges, basil, and goat cheese tossed in a lemon oil dressing.

Arugula, cherry tomatoes, feta cheese, roasted pine nuts, and tossed in a lemon balsamic dressing.

Mixed greens, spinach, apple, pear, chopped cranberries, and quinoa tossed in white wine orange vinaigrette.

A blend of mixed greens, cucumber, tomato, red onion, cilantro, and parsley tossed in a lemon olive oil dressing.

Mozzarella, feta, lebnericotta blend, kalamata olives, red onions, and roasted garlic.

Creamy truffle sauce, mozzarella, ricotta, mushrooms, cherry tomatoes, basil, and parmesan.

Shakshuka sauce, two eggs with a side of feta cheese, and tahini.

Build our own pie with up to three toppings of your choice.

Spaghetti or penne with your choice of marinara sauce, alfredo, or pink sauce.

with fungi truffle sauce.

Blend of goat cheese, mozzarella, ricotta, and white parmesan sauce.

With a creamy spinach sauce.

With a creamy sweet sauce, sweet potato, and sauteed red onion.

Chimichurri sauce with a side of tabun potatoes.

Honey mustard glazed, purple potatoes, zucchini, garlic garnished with beet cream, and pesto aioli.

Poached salmon marinated Moroccan style with chickpeas, carrots, peppers, tomatoes, and a touch of sliced lemon. Served with bread, tahini, and shrug.

Served with a hard boiled egg and two spreads of your choice.

Served with a hard boiled egg and two spreads of your choice.

Served with a hard boiled egg and two spreads.

Lemon Lime Soda