A crackly baguette stuffed with pan-crisped tofu, quick-pickled carrot and radish, cucumber, and sriracha mayo — a fully plant-based take on the Vietnamese classic.
Course: Lunch
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Adjaruli Khachapuri
A boat-shaped Georgian cheese bread crowned with a runny egg and a pat of butter, perfect for tearing and dipping.
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Indonesian Gado-Gado
A vibrant Indonesian salad of blanched vegetables, crispy tofu, potatoes, and boiled eggs draped in a warm peanut-lime dressing.
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Greek Lemon Chicken Soup
A silky, comforting Greek soup of chicken, rice, and eggs brightened with plenty of fresh lemon.
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Tuscan White Bean Soup
A hearty Italian soup of creamy cannellini beans, kale, garlic, and tomato simmered in a rosemary-scented broth.
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Sesame Ginger Soba Noodle Salad
Chilled buckwheat soba noodles tossed with crisp vegetables and edamame in a bright sesame-ginger dressing.
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Moroccan Lentil Soup
A warming, spiced Moroccan-style red lentil soup with tomatoes, chickpeas, and carrots — hearty, vegan, and budget-friendly.
