PRIMAVERA RESTAURANT & BAR

Served with dipping sauce.

Hand roll cigras with mozzarella Kashkaval cheese, served with green yogurt.

Roasted cauliflower with cheese, bechamel sauce, and topped with sundried tomato.

Stuffed with mixed cheese, pesto pure, and pure maple topped with crispy beets.

Homemade Jerusalem bagel served with tahini, olives, and fresh tomato salsa.

Salmon and avocado ceviche with frijoles and Arugula pesto.

Mix greens, cherry tomato, red onion, and Paramesan cheese in Italian dressing.

Radicchio, cucumber, carrots, fennel with feta cheese, and sunflower seeds with lemon and olive oil.

Tricolor quinoa, kale, cran raisins, and almonds with lemon vinaigrette dressing.

Market vegetables, capers, and baby mozzarella in a balsamic reduction.

Roasted beets, baby mix greens, walnut, blue cheese, and Medjool dates in a mustard vinaigrette.

Romaine, croutons, shaved Parmesan

Cucumber, carrot, tomato, tri-color pepper, dill, parsley, Italian dressing

Tri-color carrots, peppers, cabbage, cucumber, quinoa, scallion, ginger&honey vinaigrette.

Mixed mushrooms, chestnuts, white wine, and sage.

Aglio olio artichoke, Paramesan cheese, sundried tomato, and basil.

Aglio olio asparagus, artichoke, mushrooms, champion peas, and spinach.

Napolitana sauce with feta sunflakes.

Beef bechamel sauce, spinach garlic confit, and blue cheese.

Ragu tomatoes, mixed mushrooms, meat, and Paramesan flakes.

Pizza sauce, fresh mozzarella, and basil.

Truffle bechamel, mixed mushrooms, mozzarella, fresh oregano, and goat cheese.

Agilo olio sauce, mozzarella, goat cheese, blue cheese, and Paramesan. Served with arugula and caramelized onions.

Pizza sauce, artichoke, asparagus, cheery tomato, fresh oregano, mozzarella, and Camembert cheese.

Spinach bechamel, broccoli, sun-dried tomato, cheddar, and Kaskhaval cheese.

Bulgar Mejadra with sauteed celery and spinach.

Artichoke cream and roasted bokchoy.

Served with mixed mushroom cream, sauteed mixed greens, and topped with sundried tomatoes.

Pan seared filet of sole over pasta and lemon caper souce

Tricolor potatoes, roasted vegetables with herb lemon wine sauce.

Fried sole served with garlic mash and spinach

Fresh corn cream and sauteed snow peas.