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House Salad
with ginger carrot vinaigrette
Vegan
Caesar Salad
with grilled marinated tofu
Roasted Beet Salad with baby greens, fennel, chevre and a raspberry
vinaigrette
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
Udon Noodles in a creamy coconut and peanut sauce with sauteed veggies
and tofu
Potato and Swiss Chard Enchiladas smothered in a roasted poblano sauce
topped with queso fresco pinto bean salad and sour cream
Bourbon BBQ Seitan with braised local collards, vegan mac-n-cheese and
quinoa corn bread
Grilled Indian Pizza on Nan with
curried spinach sauce, cauliflower, eggplant, and squash topped with paneer
cheese
Miso and Mirin Glazed Salmon with
wasabi potato cakes, chinese broccoli and apple slaw
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