THE BOWL BAZAAR Menu

Garlic-herb truffle butter and shaved parmesan cheese

Served with home-made garlic dip.

Rice flour vegetable pancakes served with spicy peanut sauce.

Honey-garlic organic grass-fed beef sausages served with bec-cheese sauce.

Cabbage leaves stuffed with house made grain selection and served with tzatziki sauce.

Seaweed salad with ginger-infused toasted sesame oil, nori, avocado, radish and pickled carrots.

With walnuts and dried fruit. Citrus raw honey mustard. Suggested with Bazaar Poke (tuna or salmon).

With toasted almonds. Vanilla-honey vinaigrette. Suggested with lobster.

Tomato, cucumber, red pepper, feta cheese, scallion and parsley. Olive oil and vinaigrette. Suggested with chicken shawarma.

With dried fig, walnuts and goat cheese crumb herb goat cheese emulsion. Suggested with garlic shrimp.

Jasmine rice, garlic-herb shrimp, corn, black beans, tomato, onion, red cabbage, red pepper, cilantro, orange tahini.

Bazaar botany mix, chilled lobster, mandarin segments, edamame, shredded carrot, sunflower seeds, pomegranate seeds, hoisin ginger sauce.

Ancient grain mix, chicken shawarma, tomato, cucumber, tzatziki, bazaar botany mix, parsley, homemade pickled carrot, scallion, fresh lime, garlic aioli.

Jasmine rice, coffee-braised short rib, spinach, jalapeño, shredded carrot, radish, scallion, parsley, truffle oil, raw honey sour cream sauce.

Ancient grain mix, pulled pork, red cabbage tossed with orange tahini, corn on the cobb, sweet potatoes, tomato, black beans, scallion, sweet and smoky home-made bbq sauce.

Cauliflower rice, raw honey and cinnamon sweet potatoes, orange tahini bazaar botany mix, radish, shredded carrot, walnuts, goat cheese crumbs, dried fig, herb goat cheese emulsion.

Cauliflower rice, salmon and white fish mix, oats, sweet potatoes, spinach, coconut oil.

Quinoa, organic grass-fed beef and Bizon mix, pumpkin, carrot, broccoli, peas, coconut oil.

Home-made peanut butter and oatmeal recipe