THE WHOLESOME TABLE ADDS SUMMER-EXCLUSIVE DISHES TO THEIR MENU

A seasonal celebration of fresh, plant-based flavors

The Wholesome Table, one of the metro’s go-to destinations for conscious dining, embraces summer’s vibrant flavors by adding an exclusive seasonal menu that puts fresh, plant-based ingredients front and center. Known for its commitment to organic, sustainable, and wholesome food, The Wholesome Table is inviting guests to indulge in the season’s bounty with dishes that are as nourishing as they are delicious, starting April 10, just in time for the lenten season, too.

“We regularly introduce plant-based dishes but have never created a fully plant-based menu. Crafting flavorful, layered vegetarian dishes is a challenge, as I always seek dimension when I eat. Keeping it meat-free adds to the complexity, but it aligns with The Wholesome Table’s vision. With my new farm project, I’m excited to gradually incorporate homegrown ingredients into our creations,” Founder Bianca Araneta-Elizalde shared. 

Inspired by her recent travels with their Executive Chef, Onie Castillo, Bianca added, “I wanted to create more exciting dishes for vegetarians, vegans, and flexitarians looking to add more greens to their diet. Chef Onie and I drew inspiration from our recent travels to the U. S. and ingredients now grown at our very own Wholesome Farms in Lipa, Batangas.”

The new menu is a feast of color and texture, featuring inventive dishes that not only nourish the body but also tickle the taste buds. Check out The Wholesome Table’s latest additions this summer: 

• Farmer’s Salad (Bianca’s favorite) – A refreshing seasonal salad from Wholesome Farms’ harvest is a mix of mesclun greens topped with shredded carrots, red cabbage, edamame, cucumber, and cherry tomatoes, tossed in homemade roasted sesame dressing (salad mix changes depending on produce availability) 

• Green Hummus with Roasted Eggplant – A beautiful layer of edamame hummus, chimichurri, and pickled onions with crisp, sour bread toast
  
  
  
• Thai Crispy Rice – Made with crispy arborio rice, cilantro, grilled shiitake, cucumber, and pickled onion. 

• Vegetarian Laksa — A rich bowl of veggie coconut-milk broth with pandan tofu, cilantro, basil, bell peppers, zucchini, and mushrooms, topped with bean sprouts with lime wedge.
  
  
  
• Buddha Bowl —A savory dish with bagoong rice, stir-fried vegetables, roasted sweet potatoes, chickpeas, sweet potato puree, with curry sauce, and tamarind glaze.

• Panna Cotta — The Wholesome Table’s take on the classic, made with the freshest ingredients including organic cream, vanilla, raspberry sauce, and blackberry jam, topped with chunks of golden mangoes 

In terms of inspiration, it was a careful thought process. “We had to consider what ingredients were in season and available and could easily grow in abundance on our farm. We also wanted a good mix of flavors for this menu—like a taste of Japan (in the salad dressing of the Farmers Salad), Thailand (rice cakes and Buddha bowl), Singapore (laksa), Mexico (veggie asada) and Mediterranean (green hummus),” Bianca weighed in. 

This summer-exclusive additional menu is all about celebrating the joy of our summer harvest, made with love and respect for our food and our bodies.

The fresh summer menu is available at all The Wholesome Table locations starting April 10. As for its permanence, it all depends. “We keep dishes based on customer reception, and there’s been high demand for more plant-based options. Hopefully, these will become favorites! I love keeping The Wholesome Table’s menu fresh, exciting, and seasonal,” shared Bianca. 

Whether you’re a dedicated herbivore or simply looking to explore healthier, seasonal flavors, this menu promises a refreshing and fulfilling dining experience.

For more information, visit their website or follow @TheWholesomeTable on social media. They have branches in Shangri-La Plaza, BGC, and Salcedo.