The Pittsburgh Social Club! Message Board › Ice Cream for Bottomless Brunch
Time, date and menu for this month's brunch has been updated.
Be a foodie and check out the new menu items! Ingredients matter here.
Organic brown rice penne with homemade, unprocessed "cheddar" and cashew "ricotta." Topped with Wild Purveyors shitake mushroom "bacon" bits [Healthier and vegan version of Chef Mya's grand-prize winning recipe published in Taste of Home Magazine]
Almond-veggie-grain filled inside-out tacos with Clarion River Organics cornmeal and black beans, Wild Purveyors cremini mushrooms, organic brown rice, organic millet, cumin, cilantro, jalapenos, red onion and mango-tomato pico de gallo in New Way Farm Swiss chard leaves
Curried Clarion River Organics potatoes and onions with saffron, turmeric, ginger, garlic, cinnamon, cumin, coriander, fennel seeds, cayenne and unrefined expeller-pressed virgin organic coconut oil
Organic baby kale salad, raw organic apple cider-maple vinaigrette, red onion, toasted organic rolled oats, homemade cashew "ricotta"
Chilled raw avocado-cucumber soup in walnut "cream" with Olive & Marlowe's gold-medal winning extra virgin olive oil, cumin, cilantro, organic lemon juice and zest
Steamed black rice with ground raw sesame, sea salt, toasted sesame oil and fresh coconut meat served on banana leaf
Naturally-sweet blueberry-banana-coconut ice cream
Juice counter for make-your-own raw fresh juice blends. Ingredients, organic carrots, ginger, Mandarin oranges, pineapples, local organic apples, cucumbers, organic kale stems (leaves are used to wrap sausages...nothing goes to waste in this kitchen), kiwis and garlic are washed three times using filtered water-baking soda-sea salt solution.
See you there!