Dinner menu

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Updated March 2026

WINTER DINNER MENU

Wednesday – Saturday 5:30 – 9:00pm Reservations Required 

ARTISANAL PLATE                                             28 

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, a sweet Dijon dipping sauce, pimento cashew spread with baguette slices 

 

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 

WINTER FRIED SUSHI* (tamari, Aioli) 7 pieces (spicy) 

Fried sushi stuffed with tofu, snow peas, bells, avocado topped with sriracha aioli 

KING TRUMPET SCALLOPS   

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

WINTER RAVIOLI                          

Sweet potato and spinach hand-rolled brown rice ravioli filled with spinach, cashew cheese, served with cashew alfredo topped with cracked pepper and candied sage pecans    

 

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 

WINTER HARVEST SALAD  

Crispy Cajun portobello salad with carrots, red cabbage, radish, mixed greens, green onion, pickled onion with a maple mustard dressing 

 

ENTREES                                                                                                           26 

ADOBO MUSHROOM TACOS  

Adobo chestnut mushroom, oyster mushroom, jackfruit tacos with a jalapeño aioli drizzle, cabbage slaw, griddled sweet potatoes 

CHIMICHURRI CAULIFLOWER STEAK 

Chimichurri Cauliflower Steak served with jasmine rice and a balsamic grilled asparagus 

CRISPY FRIED TOFU*  

Crispy tofu served with cheesy broccoli casserole, roasted rosemary baby potatoes, a creamy cashew lemon caper sauce, and fried capers 

LION’S MANE MUSHROOM BOURGUIGNON  

Lion’s Mane mushroom bourguignon with peas, carrots, atop a cashew creamy mashed potatoes and garlicky greens   

 

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                                                                    

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