Riverside Cafe Catering Menu

Beverages

Seedhouse Organic Coffee

Seedhouse Organic Decaf

Riverside House Made Chai Tea

Cardamom Black Iced Tea

House-Made Coconut Golden Milk

Spiced Hot Cocoa

Riverside Strawberry Pineapple Agua Fresca

Coconut Water Cucumber Lime Cooler

Baked Goods

*Cranberry Orange Ginger Scones

*Sundried Tomato Cheddar Chive Scone

*Chocolate Chip Cookies

Blueberry Banana Oat Cookies

Raw No-Bake Goods

Peanut Butter Honey Chocolate Chip Protein Balls

Superfood Fudge with Pistachio & Goji Berries

Cardamom Honey Date Bars with Coconut Cream

Sandwiches

*Turkey Pistachio Pesto Sandwich

*Veggie Pistachio Pesto & Hummus Sandwich

*Chicken Honey Dijon Arugula Club Sandwich

*Italian Sandwich

*Zucchini, Squash, Roasted Red Pepper with Gouda

Appetizers

Hummus Spread - House-made lemon tahini hummus with baked bread slices*, marinated olive oil medley, assorted vegetable sticks, sweet cherry tomatoes, & broccoli.

Classic Snack Platter - A plate full of olives, raw veggies, house-made lemon tahini hummus, cheese and meat selection, crackers, and nuts.

Charcuterie Platter - A plate full of cured meats and cheeses served with our whole wheat sourdough baguette.

Meat & Cheese Skewers - Customize your skewers with your favorite meats, cheeses, and veggies.

Salads

*CousCous Salad: Israeli pearled couscous, caramelized red onion, roasted curried cauliflower, cashews, dates, goat cheese, sweet cherry tomatoes, lemony olive vinaigrette.

Kale Quinoa Salad: Kale, Quinoa, Cranberry, Nuts, Curried Cauliflower, Blueberries, lemon tahini dressing

Tomato Cucumber Salad: Chopped cucumber, tomato, red onion, radish, celery, tossed in a lemon-lime vinaigrette with chickpeas and fresh herbs with za'atar seasoning.

Garden Salad: Spring Greens, Carrots, Cherry Tomatoes, Red Onions, Mushrooms, Black Olives with House-Made Vinaigrette.

Soup

Poblano Kale Green Chili Corn Chowder: Yukon gold potatoes blended and simmered with green kale, sweet yellow corn, green chili, and coconut milk.

Yellow Coconut Curry Soup: Coconut curried spices with carrot, onion, bell pepper, chickpeas, and tomato.

Peruvian Quinoa Stew: Stewed carrot, onion, celery, and potato simmered in a spiced broth with sprouted quinoa.

Lemon Tahini Dill Vegetable Stew: Creamy lemon tahini dill blended broth with black eyed peas, chickpeas, and seasonal root vegetables.