Dinner menu
Book your reservation.
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