The Menu

Farro & Roasted Summer Squash Bowl
farro, roasted summer squash, carrot, turnips, chimichurri (herbs, sherry, mankai*, & vinegar) sunflower oil, smoked almonds, pumpkin seeds, herbs. contains gluten.

Sprouted Hummus
made from sprouted chickpeas, tahini, lemon, with fresh herbs. gluten free

Spicy Cabbage Slaw

green and red cabbage, carrot, red onion, cilantro, pickles, sesame seeds, sesame oil, Korean pepper. Mildly spiced (less spicy swap available). gluten free.

Sourdough Bread

made in house from a mix of high protein, low gluten flour and spent grain from craft breweries (gives a nutty and light flavor with hints of soft caramel and crunchy almonds). contains gluten.

Add-Ons & Swaps

Less Spicy Swap - free
swap the fennel salad with shallots and arugula (gluten free) for the cabbage slaw.

Roasted Cauliflower - $16

tahini, 'not pesto' (Basil, Mankai*, olive oil, & sea salt), crispy shallots. gluten free.

* mankai is an aquatic protein-rich plant considered a plant-based superfood for providing all 9 essential amino acids, iron, complete protein, and B12 vitamins

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Drop Details

Serving size
Serves 1 (or 2 for a lighter shared meal). Add the roasted cauliflower for a 2-person.

Deliveries are between 5-7pm. You will receive a more accurate ETA the morning of the drop.

Pick-up from 5-6pm is available at 145 Borinquen Place, Brooklyn, NY, 11211

Lighthouse operates a mixed kitchen. The menu is 100% plant-based & vegan.

Spice Note
For those who are spice averse, select "Less Spicy Swap" in the add-ons to replace the spicy slaw with a mild alternative (fennel salad).

Produce & Ingredients
The produce in this week's drop is organic from a mix of Lancaster Farm Fresh Co-op, Norwich Meadows Farm, and Hepworth Farms. The grains come from Lancaster Farm Fresh Co-op and GrowNYC greenmarkets.

Restaurant Background

Chef Naama Tamir of Lighthouse serves a mix of New American and Mediterranean cuisine in the heart of Williamsburg, Brooklyn. A pioneer in sustainable cooking and zero waste, the kitchen offers bright and bold vegetable-forward dishes with an emphasis on local produce, fresh herbs and spreads, and wholesome grains. We love working with Lighthouse because they adhere to social and environmental good practices, such as fair wages, waste reduction, local procurement, clean energy, organic ingredients when possible, and kindness.

“Food is one of the most wonderful - but also devastating - things in our system. There is a lot to do, and restaurants can’t do it on their own, farmers can’t do it on their own. There needs to be legislation, technology, innovation all coming together, and an incentive - potentially from the government - to get everyone to shift. If we go ahead and really change things systemically, there is a more sustainable model not just for the environment, but financially.”
- Chef Naama Tamir

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