Cooked lentils with cooked vegetables and a piece of cooked salmon garnished with bay leaves on a blue plate.

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More Winter Platters ->

November December January

Peruse our recent winter event menus:

A menu for Cranberry Brie Bites with details about ingredients and features, along with two small illustrations of green and white flowers.
Menu titled 'Lemongrass Chicken Sliders' listing ingredients including chicken, bread, aioli, cilantro, lettuce, and condiments with gluten, dairy, egg, soy, and chicken allergens, and decorative illustrations of lettuce leaves on both sides and a logo below.
Menu for sugar plum date rolls with ingredients listed and decorative green floral illustrations on each side.
Menu featuring Beef & Mushroom Lasagna, Sauteed Garlicky Green Beans, and House Peanut Butter Cookies with decorative green sprigs at the bottom
A sign titled "Salad Oakoise" describing a salad with lettuce, tomatoes, green beans, potatoes, anchovies, olives, and eggs, with illustrations of green leafy vegetables at the bottom corners.
Menu for strawberry basil lemonade with ingredients list, vegetarian and gluten-free, decorated with two green and white flowers, and a logo for The Table Catering.
Weekly menu for a casual cold lunch on February 3rd, 2026, featuring dishes like house macaroni salad, meatball beef deli sandwiches, cubano pork sandwiches, vegetable and red bell pepper sandwiches, and brown butter brownies, with a catering logo at the bottom.
Text describing a spinach pear salad with ingredients like seasonal pears, black lentils, toasted hazelnuts, red onions, and sweet cranberries, with vegan, gluten-free, nuts, and dairy-free labels, decorated with small green flower illustrations.
Menu for Little Gems Green Goddess Salad, Sauteed Garlicky Green Beans, Couscous with Tomatoes, Braised Short Rib with Seasonal Vegetables and Polenta, and Chocolate Budino, with green lettuce illustrations at top and bottom.

"“Holy cow, these noodles were chewy and springy.
The sauce was meaty without being heavy.
I really enjoyed all the textures in every bite. I feel like I’d never eaten noodles until now!”

- Philip, Grad Student, Berkeley