Salads
- House Salad
- with ginger carrot vinaigrette
- Vegan Caesar Salad
- with grilled marinated tofu
- Spinach Salad
- with port poached pears, pecans, cranberries, and gorgonzola
Appetizers
- Zucchini Fritters
- with honey mustard sauce
- Pistachio Crusted Risotto Cakes
- with micro green salad and a balsamic fig reduction
- Foccacia
- with garlic olive oil, marinara, and balsamic
- Soft Shelled Tacos
- filled with spicy Korean style seitan, Napa slaw, and hot mustard
- Cornmeal Beer Battered Local Button & Oyster Mushrooms
- with a vegan chili aioli
Sandwiches
- Smoked Gouda Sandwich
- with caramelized onions, tomatoes, & thyme
- Black Bean Burrito
- with squash, peppers, onions, & provolone
- Grilled Tofu Sandwich
- with hummus, caramelized onions, spinach, and oven dried tomatoes
Entrees
- Cajun Crusted Seitan
- over dirty rice, local greens, and topped with a red wine Creole sauce
- Indian Dosas
- with yellow Mung dal, tamarind potatoes, and coconut chutney
- Cantonese Noodle Bowl
- with wok seared noodles, garlic soy veggies and crispy tofu
- Spaghetti Squash with Romesco Sauce
- on a bed of wilted spinach, sautéed tempeh and veggies and almond crusted chevre
- Grilled Indian Pizza on Nan
- with curried spinach sauce, cauliflower, eggplant, and squash topped with paneer cheese
- Pan Roasted Grouper
- with and orange garlic sauce over potato rounds and served with green beans