The post Sauvignon Blanc – Bottle appeared first on El Tenedor Restaurant Bar.

The post Summer Squah Beef Lasagna appeared first on El Tenedor Restaurant Bar.

House-made patty of lentils, roasted cauliflower, broccoli, mushrooms, and chickpeas. Served with potato waffles and coleslaw.

The post Garden Veggie Burger appeared first on El Tenedor Restaurant Bar.

Arugula, grapes, prosciutto, Romesco, house-fermented vegetables, Lemon–fennel–basil vinaigrette.

The post Confit cod, grapes and olive salad appeared first on El Tenedor Restaurant Bar.

Kale rubbed with olive oil and Dijon-honey vinaigrette, almonds, baked chickpea chips.

The post Spring Kale Salad appeared first on El Tenedor Restaurant Bar.

Cauliflower, Eggplant & Lentils

Oven-baked cauliflower and tender eggplant are paired with lentils slow-cooked with sweet onion and crisp apple. Finished with a vibrant Mediterranean olive salsa, sesame paste, smoked vegetables, and bright lemon confit, this dish is topped with fresh herbs and berries for bursts of brightness. A balanced and nourishing pickup bowl.

The post Cauliflower, eggplant, lentils and olive salsa bowl appeared first on El Tenedor Restaurant Bar.

The post Sweet potato, ginger soup appeared first on El Tenedor Restaurant Bar.

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