© 2018 MAK | Miami Art Kitchen

ORGANIC MEAL MENU

FEB 17 - 21, 2020

(V) Vegetarian / (R) Regular / (LC) Low Carb

(#) = Calories

V / R / LC - $12.00

Soup or Salad - $8.50

MONDAY 

  • (V) Risotto Milanese (420)

  • (LC) Parmesan Crusted Chicken Cutlets with Tomato, Mozzarella & Basil Dressing Salad (510)
    SALAD*Arugula, Fennel, Avocado & Shaved Parmesan Salad (190)
    SOUP: Roman Egg Drop (180)
     

TUESDAY 

  • (V-LC) Shakshuka (Baked Eggs, Tomato Sauce, Feta, Za’atar) (320)

  • (R) Chicken Curry with Basmati Rice (520)
    (LC) Chicken Curry with Cauliflower (380)
    SOUP: Cream of Asparagus (320)
     

WEDNESDAY 

  • (V-LC) Roasted Vegetable, Pomegranate Dressing, Ricotta Cheese (210)

  • (R) North African Meatballs, Saffron Tomato Sauce with Couscous (555)

  • (LC) North African Meatballs, Saffron Tomato Sauce with Roasted Vegetables (525)
    SOUP: Seared Broccoli & Potato (320)
     

THURSDAY

  • (V-LC) Deviled Eggs (2 Parmesan & 2 Tuna) with Greens (380)

  • (R) Honey-Mustard Baked Salmon with Rice (350)

  • (LC) Honey-Mustard Baked Salmon with Braised & Glazed Root Vegetables (290)
    SOUP: Cream of Mushroom (190)

 

FRIDAY

  • (V) Warm Broccoli Salad with Garbanzos, Lemon Tahini Dressing & Egg (550)

  • (R) Lemongrass Shrimp with Jook (400)

  • (LC) Lemongrass Shrimp with Roasted Broccolis (170)
    SOUP: Tomato & Cheese (280)

   * Salad any day of the week

BON APPETIT!