Dinner menu
Book your reservation.
Updated September 23, 2024
SUMMER DINNER MENU
5:30-9:00pm
Wednesday – Saturday
Dinner reservations required.
Book on our website at www.sanctuarybistro.com
Menu changes seasonally
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 brown sugar pecan glazed sweet potato stacks topped with candied pecans and pomegranate seeds
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
FRIED SUSHI(*SAUCES) Pumpkin spiced encrusted fried sushi with sushi rice, scallions, red cabbage, pumpkin, served with sesame ginger aioli and tamari (7 pieces)
KING TRUMPET SCALLOPS Lightly seared Urban Gourmet Farms trumpet mushrooms with a white wine broth & gluten-free baguette
SPINACH BROWN RICE FRIED RAVIOLI(spicy) Spinach brown rice hand-rolled pasta noodle stuffed with butternut cashew cheese served atop habanero cashew cream sauce
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 Monthly harvest salad created by Vlad the sous chef.
ENTREES . . . . . . . . . . . . . . . 22
ROASTED SPAGHETTI SQUASH* (tempeh) Roasted spaghetti squash with chickpea, sweet potato, snap pea, spinach curry served with a sriracha glazed tempeh
MUSHROOM ADOBO TACOS Oyster and chestnut mushroom adobo tacos served with roasted sweet potatoes, cilantro crema, chili oil drizzle, scallions, and cabbage slaw
JACKFRUIT "SEA” CAKES Jackfruit “sea” cakes served with an herbed rice pilaf, garlicky green beans atop a creamy cashew caper sauce
CRISPY LION’S MANE STEAK SOCCA CAKE* Socca cake with a lion’s mane steak, fall roasted vegetable medley of butternut squash, carrots, parsnips topped with hollandaise sauce and a house made golden beet sunny side egg
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