Dinner menu

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Updated July 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, potato salad) 

“Coconut buttermilk” fried Urban Gourmet Farms oyster mushrooms with a sweet Dijon dipping sauce, lemon wedges served with potato salad 

 

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 

 

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

Lightly breaded fried sushi stuffed with sesame rice noodles, scallions, red bell pepper, bamboo shoots, spinach served with a siracha aioli 

 

KING TRUMPET SCALLOPS   

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

 

SPICY SUMMER CAPRESE RAVIOLI                          

Spinach brown rice hand-rolled pasta noodle stuffed with cashew cheese, served with a jalapeño cream sauce topped with sauteed cherry tomatoes, fresh basil and a balsamic drizzle 

 

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 

 

ENCRUSTED and SEARED LIONS-MANE AND NORI FILET  

Seared encrusted Lions mane and nori filet served with kale, smashed potatoes, topped with Dijon cream sauce 

 

ADOBO OYSTER MUSHROOM TACOS  

Adobo oyster mushrooms and shishito peppers in corn tacos topped with cabbage slaw served with roasted summer squash and a habanero mayo  

 

BBQ PEACH JACKFRUIT  

Peach chipotle barbecue pulled jackfruit served atop baked sweet potato rounds served with grilled broccolini and topped with an oat-cheese drizzle 

 

GF BEER BATTERED HERBED TOFU* 

Gluten-free beer battered herbed tofu atop griddled polenta cakes with a cashew creamy marinara served with charred broccoli florets and a chili oil drizzle 

 

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