Join us for Lunch at Ruscombe Cafe Co-op: Open every Thursday 11:30 – 1:30.
Menu: June 8th
Vegan Cripsy BBQ Tacos $10
Organic broccoli baked in BBQ sauce with roasted red onions, colorful bell pappers, and Ruscombe garden-fresh cilantro
Garden Veggie Tray $8
Organic garden favorite veggies with a side of Green Goddess dressing
Cookies $2
Lemon & Rosemary shortbread or Vegan Oatmeal Raisin
Lemonade $3
Freshly squeezed lemons and sweetened with can sugar, served iced
Menu: June 15th
Mac & Vegan Cheese $12
Homestyle macaroni al dente with nut-gree plant-based cheese sauce
Heirloom Stewed Tomatoes $10
Organic tomatoes, onions and peppers lightly sweetened, stewed and served over organic brown rice
Cookies $2
Lemon & Rosemary shortbread or Vegan Oatmeal Raisin
Iced Tea $3
Herbal tea and fruit sweetened with cane sugar, served over ice.
Menu: June 22nd
Egg Salad Tea Sandwiches $8
with Diced red onions, celery, fresh dill, chives and mayonnaise
Mushroom & Onion Stuffed Empanadas $10
Balsamic glazed organic mushroom filling with soft caramelized onions, raisins, and mozzarella cheese
Double-Strawberry Sugar Cookies $2
Soft & chewy strawberry cookies
Iced Tea $3
Herbal tea and fruit sweetened with cane sugar, served over ice.
Menu: June 29th
Watermelon & Feta Salad $8
Watermelon, arugula, feta and marinade
Summer Pasta Salad $10
Organic corn, colorful peppers, carrot ‘bacon’ and creamy Pesto sauce
London Fog Shortbread Cookkies $2
Buttery Vanilla Bean Shortbread Cookies
Iced Tea $3
Herbal tea and fruit sweetened with cane sugar, served over ice.
Easy online payments
In a hurry? Order to-go online and pick-up at Ruscombe Mansion kitchen.
About the Chef Quiona Lewis
Quieona Lewis is owner of the “Wellness Bakery,” Sweet Tasting Bites, and her passion is creating modern, healthier takes on traditional recipes. She specializes in adapting recipes to suit dietary needs without sacrificing the “mmm” factor. We caught up over some of her carrot “bacon” BLTs, homemade potato crisps and some ridiculously tasty white chocolate-macadamia cookies for a quick Q&A. |
RM: Why are you looking forward to working at Ruscombe? QL: Ruscombe gives me an opportunity to create unique cuisine in healthy ways. People will be able to enjoy some of their classic, favorite lunches, done in healthy ways, with ingredients that are as locally sourced as possible. RM: What made you interested in cooking health-conscious food? QL: When I was working in various restaurants, many customers would come with various dietary needs and had limited menu options. Therefore, this made me think outside the box, so I decided to concentrate on people with dietary food restrictions, so people can just enjoy eating, regardless of any allergies or restrictions. RM: What is your favorite thing to cook? QL: Anything having to do with breakfast or brunch! My favorite would be muffins! I try to be creative with the flavors, thinking of them more like cupcakes! RM: When you’re not feeding people, what hobbies do you enjoy? QL: Well, besides cooking, I love listening to music. I have versatile taste, but what really gets me going is anything jazz, and neo soul! |
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