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H O S T E D
Grain and salad bowls are always a popular choice with the CBD crowd. So naturally, Head Chef Bertram decided to come up with a few options, five in fact, to cater to different palates.
Shown above is the one with couscous. Hearty in size, this dish is bound to be more than ample for those looking for a healthy but substantial meal. In here are feta cheese, hummus, avocado, olives, pine nuts and Japanese cucumber. The dressing used to toss the couscous is a red wine shoyu dressing which is on the light side.

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