Dinner menu

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Updated April 2025

Spring DINNER MENU

Wednesday – Saturday 5:30-9:00

Reservations required!  

SPRING DINNER MENU: Wed – Sat 5:30-9:00 (Reservation highly recommended) 

ARTISANAL PLATE                                            27 

 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, sour cream): “Coconut buttermilk” fried Urban Gourmet Farms oyster mushrooms with a sweet Dijon dipping sauce, lemon wedges served with hasselback potato topped with sour cream, chives and shiitake bacon 

 

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 

 

APPETIZERS                             15 

 CAMPFIRE FRIED SUSHI*     7 pieces (Spicy): Spicy, lightly breaded fried sushi stuffed with mesquite smoked tofu, cucumbers, carrots, pickled onions, dijon, sushi rice served with paprika aioli  

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

SPINACH AND ARTICHOKE BROWN RICE FRIED RAVIOLI: Spinach brown rice hand-rolled pasta noodle stuffed with artichoke-cashew cheese, served with a sundried tomato cream sauce 

 

SALADS                                 16 

ROASTED BEET SALAD (*bleu cheese): Mixed baby lettuces, hemp seeds, toasted walnuts, beets, 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(*edamame): Spring mix and romaine lettuce, roasted bell peppers, carrots, edamame beans, oranges, pistachio-citrus dressing topped with salted pistachios 

 

ENTREES                                                              25 

 YUBA BACON WRAPPED LION’S MANE*: Yuba bacon wrapped braised lion’s mane, roasted rosemary potatoes, served with griddled cabbage, and a chipotle sauce 

EGGPLANT PARMESAN BAKE* : Eggplant parmesan bake with layers of eggplant, tofu ricotta, marinara and a cheesy cashew cream topped with gf bread crumbs served with grilled asparagus and a balsamic reduction 

 Grilled Blackened JACKFRUIT STEAK: Grilled blackened jackfruit steak served with red wine jus, deviled potatoes, capers and lemon garlicky green beans  

TEMPURAH BATTERED TEMPEH*: Tempura fried tempeh with garlicky kale, herbed jasmine rice and a habanero cashew cream 

 

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                                                                    

CHOCOLATE RUM CAKE TRIFLE (Not available for take-out): Chocolate rum cake, cherry compote, coconut whip and cherry coconut ice-cream

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