Dinner menu

Spring DINNER MENU

5:30-9:00pm

Wednesday – Saturday

  Dinner reservations required.

Book on our website at www.sanctuarybistro.com

Menu changes seasonally

ARTISANAL PLATE     21 

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 (*sauces) “Buttermilk” fried Urban Gourmet Farms oyster mushrooms with a sweet Dijon dipping sauce, lemon wedges served with potato and cashew cream stuffed mini potatoes topped with shiitake bacon

STARTERS     13

SOUP DU JOUR   Daily fresh-made soup (SOY FREE)

BROCCOLI AND BACON SOUFFLÉ* A light, fluffy soufflé with onion, garlic, broccoli, cashew cream, and shiitake bacon

FRIED SUSHI  NICOISE (*sauces) Encrusted fried sushi with sushi rice, green beans, potato, kalamata olives topped with a Dijon aioli and black salt (7 pieces)

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

PURPLE PASTA FRIED RAVIOLI Purple brown rice hand-rolled pasta noodle stuffed with roasted garlic and sundried tomato cheese served atop pesto cream and toasted pine nuts (SOY FREE)

SALADS        14

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 (SOY FREE)

ENTREES             21

OYSTER MUSHROOM EN PAPILLOTTE: Griddled, peppered oyster mushrooms, Yukon gold potatoes and red onion hash, smoked carrots steamed inside parchment packets served with a blood orange thyme cream sauce (SOY FREE)

VEGETABLE RATATOULLIE * Eggplant, zucchini, yellow squash, tomato, and potato baked with a bell pepper tomato sauce and served with crispy tofu

LEG O’LIONs MANE: Seared agave mustard lion’s mane mushroom atop cannelloni white beans and garlicky kale and an asparagus cream sauce (SOY FREE)

JACKFRUIT CARNITAS* (spicy) Roasted chili spiced jackfruit atop a masa flatbread served with Spanish rice, and a mango strawberry salsa with an avocado jalapeño crema

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                                                                    

CASHEW CHEESECAKE - SEASONAL (Ask for the flavor of the day- 980.335-0908): 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

 TIRAMISU*: Ladyfinger cake soaked in chocolate espresso sauce with cashew mascarpone

BANANA FOSTER- (Not available for take-out): Candied flambe bananas, vegan butter, brown sugar, cinnamon, dark rum and served with a coconut strawberry ice-cream

LEMON TRIFLE*: Layers of white cake, coconut whip, lemon curd, and fresh fruit