Dinner menu

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Updated March 22, 2026

Dinner Menu 

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

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 sub buffalo sauce): “Coconut buttermilk” fried Urban Gourmet Farms oyster mushrooms, a sweet Dijon dipping sauce, with eggplant caviar 

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 

SPRING FRIED SUSHI*  7 pieces: Fried sushi stuffed with smoky lion’s mane mushroom, caramelized onion, cucumber, green onion, cheddar cashew cheese topped with a dill hemp cream sauce 

 

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

 

SPRING RAVIOLI: Spinach hand-rolled brown rice ravioli filled with an artichoke cashew cheese atop a habanero cashew cream 

 

SALADS                                 16 

ROASTED BEET SALAD (*bleu cheese – 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 miso dressing 

 

ENTREES                                                                                                                                                                       26 

CRISPY CORNMEAL ENCRUSTED EGGPLANT (*Yogurt: sub dill hemp cream sauce): Crispy, cornmeal encrusted eggplant served with a Mediterranean quinoa including black olives, artichokes and sundried tomatoes, and garlicky green beans topped with a mint yogurt 

 

JACKFRUIT CHESAPEAKE CAKE: Panfried Jackfruit cake with seared sweet potato rounds, grilled broccolini and a creamy lemon tahini 

 

TOFU SATAY: Grilled tofu skewers served with a creamy coconut Thai-inspired peanut sauce, served with jasmine rice, and zesty red cabbage slaw 

 

PORTOBELLO INVOTINI: Tofu ricotta stuffed portabella carpaccio served over spicy puttanesca served with braised garlicky rainbow chard

 

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