Dinner menu

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Updated September 23, 2026

FALL Dinner Menu 

Wed – Saturday 5:30-9:00 Reservations highly recommended.  

 

ARTISANAL SHARING PLATES    ( for 2-4 to share)           30 

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 (*soy free sub buffalo sauce): “Coconut buttermilk” fried Urban Gourmet Farms oyster mushrooms, a sweet Dijon dipping sauce, with mushroom & walnut pate and gf baguettes  

 

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 

FALL FRIED SUSHI* 7 pieces: Grilled oyster mushroom, asparagus, apples, cranberry spread with a smoked paprika aioli  

 

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

 

FALL RAVIOLI: Spinach hand-rolled brown rice pasta noodle filled with butternut squash kale cashew cheese atop a chipotle cashew cream sauce 

 

SALADS                                 16 

ROASTED BEET SALAD (*soy free citrus only): Mixed baby lettuces, hemp seeds, toasted walnuts, beets, citrus vinaigrette and a “bleu cheese” dressing 

 

MACADAMIA MISO: Romaine, avocado, bell peppers, carrots, and nori dust and a macadamia chickpea miso dressing 

 

 

ENTREES                                                                          27 

TEMPURA FRIED TEMPEH*: Tempura fried tempeh with scalloped baked sweet potato topped with marshmallows served with grilled asparagus and a spicy pepper cashew cream sauce 

 

QUINOA STUFFED DELICATA CROWNS: Quinoa stuffed delicata squash, served with garlicky green beans, mushroom velouté and a cranberry apple reduction 

 

AUTUMN JACKFRUIT POT ROAST: Red wine braised jackfruit, carrots and potatoes in a rich gravy with shaved Brussel’s sprouts and crimson pear slaw with candied pecans 

 

ROASTED CABBAGE STEAK with POLENTA CAKE: Pan seared polenta cake topped with a slow roasted cabbage steak, braised white wine cannellini beans, finished with a parsley oil 

 

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                                                                                                                                      11

CASHEW CHEESECAKE - SEASONAL soy free (Ask for the flavor of the day): Cashew cheesecake with a pecan and almond crust                                                              

 

PUMPKIN CHOCOLATE BREAD PUDDING soy free: Pumpkin chocolate bread pudding served with pumpkin ice-cream and topped with cinnamon

 

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