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House Salad
with ginger carrot vinaigrette
Vegan
Caesar Salad with grilled marinated tofu
Sunflower Salad with romaine, tomato, tempeh bacon, pepperoncini, and herb
dressing
Zucchini
Fritters with honey mustard sauce
Pistachio Crusted Risotto Cakes
with micro green
salad
and a balsamic fig reduction
Foccacia with garlic olive oil, marinara, and balsamic
Soft Shelled Tacos filled with spicy Korean style seitan, Napa slaw, and
hot mustard
Cornmeal Beer Battered Local Button & Oyster Mushrooms with a vegan
chili aioli
Smoked
Gouda Sandwich with caramelized onions, tomatoes, & thyme
Black Bean
Burrito with squash, peppers, onions, & provolone
Grilled Tofu Sandwich with hummus, caramelized onions, spinach, and oven
dried tomatoes
Bangers and Mash spiced sausage over celery root puree, brussel sprouts
and sage dijon sauce
English Peas Ravioli filled with walnut and mushroom puree in a herbed
butter compound
Bourbon BBQ Seitan with braised local collards, vegan mac-n-cheese and
quinoa corn bread
Spaghetti Squash with Romesco Sauce
on a bed of wilted spinach, sautéed tempeh and veggies and almond crusted
chevre
Grilled Indian Pizza on Nan with
curried spinach sauce, cauliflower, eggplant, and squash topped with paneer
cheese
Pan Roasted Grouper with and orange
garlic sauce over potato rounds and served with green beans
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