The Red Avocado

A 4-course tasting menu with wine pairings

Mushroom-cashew pate and cannellini-horseradish pate with housemade sesame crackers
with
Fontaleoni; Vernaccia di San Gimignano, Tuscany, Italy 2008 (V)
~
Sweet potato & spinach soup OR Sweet potato & spinach salad
with
D’Arenberg “Hermit Crab”; Viognier-Marsanne, S. Australia 2006
~
Local vegetable samosas (pumpkin, rutabaga, carrot) with tomato-cranberry chutney spiced tofu and microgreens;
with
Clos La Coutale; Malbec, Cahors, France 2007
~
Chocolate-crusted ice cream tartlet
with
Gruet Rose Mimosa; Chardonnay Sparkler, New Mexico 2007
~
Dinner with wine, $65 per person
Dinner only, $40 per person
Wine only, $28 per person
Tax and gratuity not included

Local ingredients include: pumpkin, carrots, onions, shallots, garlic, rutabaga, sweet potatoes, horseradish, cabbage, pea shoots, microgreens, baby arugula, basil pesto.

Tofu-red bean chorizo, fresh spinach & roasted vegetables with cilantro coulis and tortilla crisps   $18

Marinated tempeh, Asian slaw and spicy nori strips with whole oats and grain of the day and a sesame-ginger sauce    $15

Pizza with tofu cheese, spinach, blue potato and caramelized onions     Lg $18    Sm $10

Bruschetta with jalapeno-cashew butter, snow pea shoots and toasted seeds    $7.75

Shepherd’s pie filo purse with crimini mushrooms, green beans, soy, corn, and mashed sweet potatoes; served with steamed greens and white wine sauce       15

Marinated tofu & grilled zucchini with black bean-cumin sauce; served with whole oats & the grain of the day and avocado-roasted red pepper coulis      18

Pizza on whole wheat crust with roasted garlic sauce, tofu cheese, spinach, balsamic tempeh, and roasted celeriac                                                      12 Inch    18        7 Inch     10

Bruschetta of miso-tahini spread, red wine-poached apple slices, and sunflower seeds                                                 775

December 31st 5pm-10pm at The Red Avocado.
Join us for a 4-course dinner with wine pairings. (A la Carte menu also available.)

Apple, Toasted Cashew & Raisins with Moscato-reduction Drizzle
paired with
Innocent Bystander; Moscato, Rose, 2009

Choice of Roasted Root Vegetable Soup or Roasted Root Vegetable Salad
paired with
Domaine de Pral; Gamay Beaujolais, 2007

Avocado and Crimini Mushroom Sushi with Tofu-Miso Sauce, Microgreens, Pickled Ginger and Horseradish
paired with
Domaine de l’Elephant; Grenache Blanc, 2007

Vanilla Cake with Spiced Cranberry Compote
paired with
Mandolin; Pinot Noir, 2007

Food Only  $34
Food and Wine  $68
Tax and Gratuity not included

1 Cup Vegenaise
1 Tbs Apple Cider Vinergar
2 tsp Fine Diced Onion or 1 tsp Onion Powder
1/2 tsp Minced Garlic or 1 tsp Garlic Powder
1 tsp Salt
1 tsp Dried Thyme or Oregano

Mix all ingredients and let sit for 30 minutes before using. If you like it a little thinner you can add a tablespoon or two of extra virgin olive oil or water. Use with your favorite salad greens.

BBQ Tempeh
Yields 2 c. BBQ sauce (about 8 servings)

1 clove garlic, minced
½ cup diced onion
1 Tbs. sunflower oil
1  carrot (6 or 7 inches), diced
1 ½ cups diced tomatoes
2-4 tsp. salt
1/8 tsp. black pepper
1 Tbs. sorghum
1 Tbs. brown rice syrup
1 Tbs. apple cider vinegar
1 Tbs. balsamic Vvinegar
1 tsp. paprika
2 packages tempeh, diced

Sauté minced garlic, diced onion in sunflower oil for 5 minutes over medium heat.

Carefully add 1 ½ c. canned, diced tomatoes and carrot to pan with onion and garlic & stir well.

Add salt, black pepper, sorghum, brown rice syrup, apple cider vinegar.

Stir well and simmer for 10 min.

Transfer to food processor or blender and add ½ c. water. Blend until smooth.

Bake tempeh in generous sauce for 30 minutes. Cover at least first 15 minutes, then uncover if you like a thicker sauce. This intensifies the flavors too.

Check the salt level before serving.

• Antipasto platter of garlic tofu kebobs, marinated mushrooms, toasted pita wedges, red bean-roasted red pepper spread, seasoned cashews, and pickled vegetables (carrot, beet, daikon, and jalapeno)     18

• Marinated tempeh & white-wine-leek sauce with scalloped yukon gold & sweet potatoes, and steamed kale 15

• Pizza on whole wheat crust with herbed tomato sauce, tofu cheese, spinach, onion, and butternut squash 10/12

• Bruschetta of roasted beet-cilantro salad and balsamic reduction     7⁷⁵

• Above menu items in italics are produced locally or regionally

Please note our winter lunch/brunch hours.

We are open Saturday and Sunday 11am-2pm. Fridays we take to-go orders and deliver to the downtown area from 11am-2pm.

We will reopen for weekday lunches, Tuesday-Friday in the Spring of 2010.

*roasted bell pepper stuffed with sweet corn-chipotle polenta; with cumin tempeh, kale, and fresh cucumber

$15.

*tofu wedges with herb sauce on a bed of mashed potatoes; with roasted vegetable medley and balsamic reduction

$18.

*pizza with housemade tofu cheese, peanut sauce, winter squash, sweet potato, fresh greens, and toasted seeds

$10. (pita pizza)  $18. (12″ pizza)

*bruschetta with roasted garlic cashew butter and snow pea shoots

$7.75

items in italics are locally grown

*Cornmeal-breaded tofu with caramelized leek & onion sauce; served on a bed of whole oats & the grain of the day, with steamed kale & seasonal vegetable

*Sweet potato gnocchi on arugula topped with cilantro sauce; garnished with grilled red bell peppers, jalapeno tofu cheese, and toasted cashews

*Whole wheat pizza with tomato sauce, tofu cheese, spinach, garlic, and crimini mushrooms

*Bruschetta with roasted butternut spread, arugula, balsamic reduction, and toasted seeds

Items in italics are local