New menu reflects cafe 21's commitment to being "Nature's Kitchen" within San Diego
FOR IMMEDIATE RELEASE / PRURGENT
San Diego, Calif. – (July 10, 2012) — Café 21, Nature’s Kitchen eatery, tea and wine bar, debuted a new dinner menu today. The menu’s items are now 100% sourced from local and organic farms, reflecting Café 21’s commitment to being “Nature’s Kitchen” within San Diego.
“Our food has always focused on comfort, home, and purity,” announced Chef Leyla Javadov. “After several months of selecting and refining the exact ingredients we needed for an enticing new menu, I’m proud to invite our guests to be delighted by our updated, hand-crafted menu.”
Featured new items include the Baklava Crumble Salad, topped with organic apple slices and Chef Leyla’s old-world baklava, the yellow Curry Seared Scallops and the Zucchini Cake Skillet. A more authentic dish, according to Chef Leyla, is the Khan Pilaf, a buttery pastry stuffed with daily rice pilaf and beef brochette, served flambé. A Vegan Sautee and Gluten Free Spaghetti Squash and Shrimp selection also contribute to Café 21’s hearty, diverse menu.
“It’s a menu I’m very pleased to present,” said Chef Leyla. “Our farm partners have truly contributed to the creativity and variety of our offerings.” A savory watermelon steak, fire-grilled pork loin with apple-roasted mash potatoes, and a red and yellow watermelon salad are a handful of Chef Leyla’s seasonal items now included on the dinner menu.
Café 21’s farm partners include Ram’s Farm, Sage Mountain Farm, Mary’s Free Ranch, TR Natural, Fresh Origins and True Leaf Farms. This summer, Café 21 will offer a series of “Meet the Farmer” dining events.
Café 21’s new dinner menu is available at both of its locations in Downtown and University Heights and differ per location. Learn more about Café 21 by visiting www.cafe-21.com. | 
