Lemon pepper tofu on a bed of french lentils and grains with fresh local spinach, white wine sauce, and balsamic reduction. $17
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Linguine with horseradish-glazed tofu, spinach sauce, and pickled red bell peppers. $17. Sweet potato gnocchi with tofu, leeks, and kale in jalapeno-coconut sauce. $18 Green onion polenta topped with chili butter; served with cumin-glazed tempeh, roasted sweet potato, and fresh greens. $18 Pizza with housemade tofu cheese, herbed tomato sauce, grilled shiitake mushrooms, caramelized onion, and fresh spinach. 8-inch $10 12-inch $18 Bruschetta of roasted butternut spread, sweet pepper relish, and balsamic reduction. $9 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. 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 |
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