Alomdra's Cuisine

Seasonal fruit plater with Greek yogurt.

Granola oatmeal raisins with seasoned fruits.

Served with mango, kiwi, and raspberry salad.

Mushrooms, tomatoes, spinach, and fries.

Served with black beans and fresh salsa.

Served with black beans and fresh salsa.

Served with fries.

Served with onions, peppers, tomatoes, and cheese.

Rolled with egg whites, cheese, and greens.

Served with mixed berries.

Grilled spring vegetables with Oaxaca cheese on a flour tortilla and fresh salsa.

Fresh hummus accompanied with pita chips.

Mexican tortilla soup.

Flatbread pesto sauce fresh tomatoes with mozzarella cheese.

Sliced ripe tomatoes with Dallas mozzarella cheese and olive oil.

Sliced avocado, lettuce, and tomatoes. Served with alfalfa sprouts cucumbers with bakes chips in a seven grain bread.

Chickpeas, diced cucumbers, tomatoes, red bell pepper, lettuce, green onions, and celery on ciabatta with baked chips.

Grilled bell peppers, carrots, tomatoes, cheese, basil, and pesto on hoagie bun. Side of pasta salad.

Asparagus, olives, spinach, and tomatoes with almond.

Stuffed with black beans and potatoes on corn tortillas with a seven red chile sauce on a bed of fiesta wild rice.

Grilled tofu, onions, bell peppers, and cilantro with fresh picantillo.

Nopalitos with onions, mushrooms, spinach, tomatoes, and picantillo casero.

Classic burger with a black bean garbanzo patty with baked fries.

Classic cheese burger with fries.

Served with morita salsa, black beans, and rice fiesta.

On mushroom risotto with chimichurri sauce.

Served with sauteed asparagus and manchego gratin potatoes.

Ancho chili crusted chicken breast on Spanish wild rice with creole sauce.

On angel hair pasta and julienne veggies with lemon basil sauce.

Served with roasted potatoes and corn cilantro salsa.

Chicken, romaine lettuce, fresh croutons, fresh avocado, and Caesar dressing.

Spring mix with roasted corn, black bean relish, tortilla strips, and jicama with chipotle ranch dressing.

Tossed romaine lettuce, spinach, artichoke, tomatoes, sliced almonds, avocado, radishes, and cucumbers with citronette dressing topped off with pitta croutons.

Baby spinach, granny smith apples, grapes, tomatoes, fresh basil, and roasted leeks. Topped off with croutons and a mango ginger dressing.

Vegan. Sauteed onions, carrots, celery, snow peas, beans sprouts, bell peppers, and tofu.

Kinoa on spinach base with a fresh herb vinaigrette.

Zucchini squash stuffed with black bean relish accompanied by fresh herb polenta, roasted tomatoes, and a herb sauce.

Sauteed tomatoes, artichoke hearts, capers, and fresh basil.

Served with ranch and peanut butter celery stick.

Served with waffle fries ketchup.

Served with cup of fresh fruit.

Grilled chicken breast on refried bean bed.

16 oz.

Glass bottle.

Glass bottle.

Glass bottle.