Dinner menu

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Updated September 2025

Summer DINNER MENU

Wednesday – Saturday 5:30-9:00

Reservations required!  

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) 

“Coconut buttermilk” fried Urban Gourmet Farms oyster mushrooms with a sweet Dijon dipping sauce, lemon wedges served white wine braised leeks 

 

 

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* (tamari, Aioli) 7 pieces (spicy) 

 Curry spiced fried sushi  stuffed with pumpkin, hearts of palm, basil and carrots topped with sriracha aioli 

 

KING TRUMPET SCALLOPS   

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

 

SPICY FALL CAPRESE RAVIOLI                          

Butternut squash brown rice hand-rolled pasta noodle stuffed with butternut squash spinach cashew cheese, served with a habañero cream sauce topped with sauteed snow peas, green onions and pumpkin seeds 

 

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 

 

ENTREES                                                             26 

LIONS MANE CRAB CAKES  

Lions' mane crab cakes served with rice pilaf, grilled asparagus and a dill cream sauce  

 

PORTABELLO ROCKERFELLER*  

Oyster mushroom, spinach, and cream cheese stuffed portabello Rockefeller served with creamy mashed potatoes, mushroom gravy and smoked carrots 

 

OYSTER MUSHROOM AND LENTIL MEATLOAF (not available for take out)  

Oyster mushroom and lentil meatloaf served with scalloped potatoes, and garlic green beans 

 

GF BEER BATTERED HERBED TOFU* 

Gluten-free beer battered herbed tofu and burgundy sauce atop creamy polenta spicy balsamic 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 

DDesserts                                                                    

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