updated: SEPTEMBER 23, 2024
Lunch Menu
Wednesday – Friday 11:30am - 3:00pm
ARTISANAL PLATE . . . . . . . . . . . . . . 22
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
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
DILLAS (ALL DILLAS CAN BE MADE INTO A SALAD) . . . . . . . . . . . . . . 15
BACON-LETTUCE-AVOCADO-TEMPEH-TOMATO (AKA BLATT)- DILLA* Shiitake bacon, tempeh, avocado, tomatoes, lettuce, mayo on a brown rice tortilla
OYSTER MUSHROOM PO-BOY-DILLA* (remoulade sauce) Fried ‘Urban Gourmet Farms’ oyster mushrooms, grilled onions, bell peppers, tomatoes, lettuce, remoulade sauce on a brown rice tortilla
SPICY BUFFALO TOFU – DILLA* Crispy tofu, buffalo sauce, tomato, “bleu-cheese”, romaine on a brown rice tortilla
GRILLED PORTABELLO-DILLA* Grilled, marinated portobello, romaine, tomato, red onion, macadamia dressing on a brown rice tortilla
SIDES . . . . . . . . . . . . . . 5 each
Roasted Potatoes
Potato Salad*
Garlicky Greens
Crispy Tofu*
Shiitake Bacon
6oz. Spicy Smoky Cashew Cheddar Cheese $12
12oz. Vegan Bleu Cheese dressing $12
6oz. Lemon Peppercorn Cashew Chevre $12
Frozen Bake at Home Baguette $12
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
Dessert
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)
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
Executive Chef: Barry Horton
Disclaimer: All menu items are vegan and gluten free. Not all ingredients are listed. 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. Items marked with * have soy ingredients, if adjustable items are labeled.