updated: September 12, 2023
Soup & Salads
OYSTER MUSHROOM CHOWDER: New England style chowder with Urban Gourmet oyster mushrooms, cashew cream, potatoes
ROASTED BEET SALAD* (bleu cheese): Mixed baby lettuces, beets, 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
Appetizers
CRISPY OYSTER MUSHROOMS*
“Buttermilk” fried Urban Gourmet Farms oyster mushrooms served with sweet Dijon dipping sauce. (sub dipping sauce for buffalo sauce to make soy free):
BROCCOLI & BACON SOUFFLE*:
A light, fluffy soufflé with broccoli and shiitake bacon
PUMPKIN BASIL FRIED RAVIOLI
Basil, spinach and brown rice hand-rolled noodle stuffed with pumpkin basil cashew cheese atop a spiced pumpkin cashew cream sauce with toasted pumpkin seeds
Sides
Roasted potatoes
Crispy tofu*
Shiitake bacon
Potato salad*
Garlicky greens
12 oz. vegan bleu cheese*
6 oz. cashew cheese
Dillas (all dillas can be made as a salad)
BLATT DILLA*: Shiitake bacon, lettuce, avocado, tempeh, tomato, “mayo” on a brown rice tortilla
PO-BOY DILLA* (sub remoulade for mustard to make soy free): Fried Urban Gourmet Farms oyster mushrooms, grilled onions, bell peppers, tomatoes, lettuce, remoulade sauce on a brown rice tortilla
SPICY BUFFALO-DILLA*: Crispy Soy Boy tofu, buffalo sauce, tomato, “bleu-cheese”, romaine on a brown rice tortilla
GRILLED PORTABELLO-DILLA: Grilled, marinated portobello, romaine, tomato, red onion, macadamia dressing on a brown rice tortilla
Disclaimer: All menu items are vegan and gluten free. Not all ingredients are listed. 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. Items marked with
* have soy ingredients, if adjustable - items are labeled.
Executive Chef: Barry Horton
Dessert
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
Executive Chef: Barry Horton
Disclaimer: All menu items are vegan and gluten free. Not all ingredients are listed. 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. Items marked with * have soy ingredients, if adjustable items are labeled.