Tempeh with mushroom gravy, roasted fingerling potatoes, and mustard greens. $17.
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Roasted acorn squash stuffed with pesto-beet pilaf topped with pickled red bell peppers. $10. Black bean burrito with butternut squash & spinach topped with tomato-roasted red pepper sauce served with arugula tossed in creamy cilantro dressing. $14. also…sweet potato-black eyed pea soup with a dollop of jalapeno cashew butter Roasted eggplant, celery, and leeks marinated with capers & fresh herbs; served with brown rice & the grain of the day, grilled shiitakes, and horseradish sauce. $18 Pizza with housemade tofu cheese, roasted garlic-green onion sauce, grilled red bell peppers, fresh greens & cilantro. $18/$10 Bruschetta of roasted butternut, toasted sunflower seeds, and pickled jalapeno . . . → Read More: Seasonal Menu 11/8-19 Citrus glazed tempeh on a bed of local arugula with roasted beets and sweet potatoes finished with a dollop of housemade jalapeno cashew butter. $17 Linguine tossed in a light sauce of fresh garlic, lemon verbena, and pureed tomatoes; served with sauteed tofu, celery, & leeks and roasted carrots. All local veggies! $17. Follow the link for current seasonal features as of today White bean pate sandwich with housemade pickled vegetables, carrot and fresh greens; served with basil potato salad $9 Ginger-currant glazed tofu with brown rice & wheat berries, served with roasted beets, snow pea shoot puree and greens $15 Grilled tofu on a bed of brown rice, barley & rye, with roasted garlic sauce, steamed broccoli, fresh spinach & herbed roasted romas $16 |
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