Menu

Vegan Menu August 2018

VEGAN MENU

  • Dishes
  • Roasted Beets
    Tri-colored beets, candied walnuts, avocado, shaved radish
  • Baby Caesar Salad
    Asparagus, avocado, grape tomatoes, pistachios, vegan caesar dressing
  • Moroccan Eggplant Bruscatta
    Harissa, toasted sesame
  • Super Six
    Portabella mushroom, red, green sweet peppers, avocado, corn, chives
  • Vegetable King Roll
    King oyster mushroom, cashew, spicy miso
  • Hot Crispy Cauliflower
    Spicy vegan mayo
  • Hearts of Palm Crabcake
    Jicama-mango slaw, pipian sauce
  • Mushroom Spaghetti
    Wild mushroom, sugar snap peas, spicy tomato sauce
  • Sweet Potato Gnocchi
    Crispy kale, maitake, coconut-mushroom jus
  • Sides
  • Charred Broccolini
    Garlic, lemon
  • Spiced Cashew Sweet Potatoes
    Crispy kale, honey tamarin aioli
  • Cauliflower Rice
    Roasted red pepper, golden raisin, toasted pistachio, crispy kale
  • Roasted Brussels Sprouts
    Glazed red onions, piquillo peppers, sherry-agave vinaigrette
  • Squash Noodles
    Herb pine nut crumble, heirloom tomato, olive oil honey glaze
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