Almond-breaded mushroom-lentil cakes on a bed of brown rice & amaranth, steamed chard, and stewed tomatoes & leeks. $15.
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Lemon pepper tofu on a bed of french lentils and grains with fresh local spinach, white wine sauce, and balsamic reduction. $17 Linguine with horseradish-glazed tofu, spinach sauce, and pickled red bell peppers. $17. BBQ Tempeh with mashed sweet potatoes, fresh local spinach, and caramelized onion. $17 Roasted fingerling potatoes with grilled shiitakes & steamed kale drizzled with Madhouse Rye Porter reduction & sesame-carrot salad. $17. Sweet potato gnocchi with tofu, leeks, and kale in jalapeno-coconut sauce. $18 Savory corncakes topped with tamari glazed tempeh served with sauteed peppers and onions with fresh greens and roasted garlic gravy. $17 Rosemary tempeh galette with roasted fingerling potatoes, fresh radish and arugula drizzled with balsamic vinaigrette. $16
Tempeh with mushroom gravy, roasted fingerling potatoes, and mustard greens. $17. Roasted acorn squash stuffed with pesto-beet pilaf topped with pickled red bell peppers. $10. |
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Copyright © 2012 The Red Avocado - All Rights Reserved |
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