Sample Dinner Menu
APPETIZERS
Mesquite-grilled Asparagus Salad with baby leeks, watercress, nicoise olives, balsamic vinaigrette and shaved manchego cheese.
Mung Dal Fritters with spinach, chilies and cilantro. Served with mint coriander sauce.
Mediterranean Sampler - French lentil salad with feta, lemon and mint; filo turnover with artichokes, spring onions, fromage blanc and pecorino pepato; golden and chioggia beets with mach; roasted pepper hummous; grilled pita bread; spicy tomato jam; olives.
Wilted Savoy Spinach Salad with escarole, frisee, feta cheese, kalamata olives, sour dough croutons, red onions, garlic, mint, sherry vinegar and hot olive oil.
Garden Salad with romaine, tat soy, Manila mangos, strawberry papaya, kumquats, pistachios and citrus chili vinaigrette.
Soup special each evening.
ENTREES
Filo Pastry filled with artichokes, crimini mushrooms, leeks and pecorino cheese.
Served braised French lentils and sauteed rainbow chard and dinosaur kale.
Fresh Pea Ravioli with snap, snow and English peas, fava beans, spring onions, almonds,
meyer lemon butter, Italian parsley, chive blossums and Parmesan Reggiano.
Vietnamese Yellow Curry - yellow finn potatoes, little carrots, peppers, celery root,
turnips and snap peas with coconut milk, lemongrass, lime leaves, ginger and cilantro.
Served with cashew jasmine rice and papaya mint chutney.
Mesquite Grilled Brochettes - skewers of mushrooms, peppers, garnet yams, fennel, potatoes,
cherry tomatoes and marinated tofu with charmoula. Served on cherry-pistachio couscous.
Pasta - Caserecce with roasted tomatoes, grilled onions and fennel, pine nuts,
gaeta olives, basil, Regina olive oil and parmesan.
Portobello, Crimini and King Trumpet Mushroom Pizza with leeks, cave aged gruyere, parmesan and thyme.
(Also available without cheese)
Spinach and Braised Endive Pizza with sun dried tomatoes, lemon, rosemary, feta, mozzarella and parmesan.
Greens offers a large selection of beverages
including organic coffee, espresso drinks, specialty teas, chai, wine and beer.
Greens Restaurant supports local organic growers
and features the produce of Green Gulch, Zen Center’s farm in Marin.
A number of our dishes can be prepared with little or no oil and without dairy.
If you have questions, please speak with your server.