Dinner menu

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Updated January 8, 2025

WINTER DINNER MENU

Wednesday – Saturday 5:30-9:00

Reservations required!  

ARTISANAL PLATE                                           22 

CHARCUTERIE PLATE*: House-made cashew cheese: spicy smoky cheddar and lemon peppercorn cashew chevre, black-eyed pea sausage atop a gluten-free beer dijon mustard sauce, gherkins, pickled red onions, spicy sticky nuts, fresh fruit served with gluten-free baguette slices 

CRISPY OYSTER MUSHROOMS (*sauce): “Coconut buttermilk” fried Urban Gourmet Farms oyster mushrooms with a sweet Dijon dipping sauce, lemon wedges served with socca cake (garbanzo pancake) with shiitake bacon artichoke dip 

STARTERS                                14 

SOUP DU JOUR   Daily fresh-made soup  

BROCCOLI AND BACON SOUFFLÉ*: A light, fluffy soufflé with onion, garlic, broccoli, cashew cream, and shiitake bacon 

CALIFORNIA ROLL INSPIRED FRIED SUSHI (*sauces) 7 pieces: California roll inspired fried sushi stuffed with fried hearts of palm, cucumber, avocado, sesame seed sushi rice served with wasabi aioli and tamari  

KING TRUMPET SCALLOPS: Lightly seared Urban Gourmet Farms trumpet mushrooms with a white wine broth & gluten-free baguette  

TOMATO BROWN RICE FRIED RAVIOLI (spicy): Tomato brown rice hand-rolled pasta noodle stuffed with spicy cheddar and kale cheese, served with a black bean sauce and a chili oil drizzle  

 

SALADS                                15 

ROASTED BEET SALAD (*bleu cheese): Mixed baby lettuces, hemp seeds, toasted walnuts, citrus and a “bleu cheese” dressings 

MACADAMIA MISO: Romaine, avocado, bell peppers, carrots, and nori dust and a macadamia miso dressing 

VLAD’S HARVEST SALAD: Kale salad with roasted garbanzos and sweet potatoes, baked apples, cucumbers, hemp seeds and an aquafaba ranch dressing  

 

ENTREES                                                               22 

LIONS MANE AND CHESTNUT MUSHROOMS BOURGUIGNON: Red wine lion’s mane and chestnut mushroom stew served with garlicky kale and jasmine rice   

CREAMY POLENTA AND BEET STEAKS: Cashew creamy polenta topped with red beet steaks served with a spicy, smoky white and red beans topped with an arugula pesto 

JACKFRUIT FAJITAS (spicy): Spicy seasoned jackfruit, char grilled served with rainbow carrots, sweet potatoes, red onions, red bells, jalapeńo cashew crema on a cast iron skillet served with a side of pico de gallo, avocado slices and corn tortillas 

PORTABELLA ROCKERFELLER*: Oyster mushroom, Lion’s mane, and spinach creamy cheese stuffed portabella mushroom served with cashew creamy mashed potatoes, white oyster mushroom gravy and roasted Brussels sprouts 

 

Disclaimer: All menu items are vegan and gluten free. Not all ingredients are listed including nuts. While we take precaution, our kitchen uses a variety of nuts and we do not have an allergy-free cooking area. Please let your server know of any allergies. We are 100% gluten-free.      

*contains soy, items that can be substituted labeled 

 

Executive Chef: Barry Horton 

Disclaimer: All menu items are vegan and gluten free. Not all ingredients are listed including nuts. While we take precaution, our kitchen uses a variety of nuts and we do not have an allergy-free cooking area. Please let your server know of any allergies. We are 100% gluten-free. *contains soy, items that can be substituted labeled Executive Chef: Barry Horton

Desserts                                                                    

BANANA SPLIT (Not available for take-out): Banana split with vanilla and chocolate ice creams with fresh strawberries, chocolate sauce coconut whipped topping and a cherry

CASHEW CHEESECAKE - SEASONAL (Ask for the flavor of the day) Call 980.335.0908 to find out the flavor of the day. Cashew cheesecake with a pecan and almond crust                                                              

CRÈME BRÛLÉE  (Not available for take-out): Vanilla coconut custard with a candied top

DECADENT CHOCOLATE PARFAIT*: Rich chocolate mousse with a layer of coconut whipped cream, finished with an almond butter cup 

LEMON TRIFLE*: Layers of white cake, coconut whip, lemon curd, and fresh fruit

TIRAMISU*: Ladyfinger cake soaked in chocolate espresso sauce with cashew mascarpone