BREAKFAST CRAVINGS

French Toast 11
maple syrup & tempeh bacon

Blueberry Pancakes 11
maple syrup & fresh fruit

Tofu Scramble 13
fresh tofu sautéed with onion, mushrooms, spinach, tomatoes, & soy sausage
choice of: salad, fresh cut fries or sweet potato fries

STARTERS

Soup du Jour 7

Black-eyed Pea Cake 9
crispy cake of Yukon gold potatoes & black-eyed peas, chipotle aioli

Seitan Schnitzel 11
breaded seitan medallion, potato salad, crisp cheddar, blueberry reduction

Lentil Rings 9
French lentils & root vegetables in a phyllo crust, pistachio mustard

SALADS

Caesar Salad 10/14
crisp romaine, gomashio, toasted capers, soy chicken & herbed croutons

Beet Salad 11/15
yellow, red and French beets, wax beans, red onion, tofu, red & white vinaigrette

Waldorf 10/14
crisp romaine, apples, raisins, walnuts, celery, creamy lime dressing

Wilted Spinach Salad 10/14
spinach, shiitake, roasted corn, tempeh, cashews, warm balsamic vinaigrette, soy bacon crumble

South of the Border 9/13
mesclun, bell peppers, avocado, black beans, tomatoes, quinoa, roasted poblano vinaigrette

SANDWICHES
(choice of fresh cut fries, sweet potato fries or field greens)

Soy Bacon Cheeseburger 12
caramelized onions, vegan cheese, soy bacon, mushrooms, lettuce, tomato & chipotle aioli

BLT 13
crispy southern fried tofu, tempeh bacon, lettuce, & tomato on ciabatta

Seitan Quarter Pounder 14
house made seitan burger with pickles, tomatoes, onion, cheese, V-Note special sauce

Southern Seitan Sandwich 14
spiced seitan, caramelized onions, avocado, chipotle aioli

Chicken Cutlet 13
Soy chicken, tomato, lettuce, avocado, chipotle aioli

Vegetable Market 13
grilled Mediterranean vegetables, smoked eggplant spread, sweet balsamic reduction

ENTREES

Tofu “Salmon” & Mushroom Scallops 21
beet marinated tofu topped with a dill leek tartar sauce, lobster mushroom scallops, black rice, fennel, and broccolini in a white wine mushroom reduction

Seitan Cordon Bleu with Parsnip Cake 21
shiitake and sake reduction, sauteed Swiss chard

Lasagna 17
a house specialty served with sauteed eggplant and broccoli rabe

Burrito 13
black beans, tomato rice, lettuce, shredded cheese, sour cream, mesclun salad with horseradish dressing
Choice of: seitan or tofu

Feijoadinha (Brazilian stew) 19
smokey tempeh, chayote, sweet potato, chick peas,
lotus root and black beans, served with rice

SIDES  6

              Braised tofu        Mashed Potatoes       Grilled Shiitake       Sautéed Garlic Spinach
              Potato Salad     Sweet Potato Fries        French Fries                 Tempeh Bacon

Fresh Juices  7

Ginger Punch: Carrot, apple, ginger
Go Green: Cucumber, celery, spinach, carrot
ABC: Apple, beet, carrot
Vibrancy: Pineapple, ginger, lemon, apple
Appleade: Apple, lemon, apple

Smoothies & Shakes  7
(all made with soy milk)
Frappe: espresso, chocolate & vanilla ice cream
BananaBerry: banana, blueberry, strawberry, oj
Calypso: raspberry, pineapple, banana
Butterfinger: just like the candy bar
Creamsicle: orange juice, vanilla ice cream

Beverages

China Cola 4
Organic Ginger Ale 4
Virgil’s Rootbeer 4
Fresh Pressed Cranberry Juice 3.50
100% Pomegranate Juice 3.50
Bilberry Nectar 3.50
Saratoga Water: Still or Sparkling
Sm.4 Lrg. 6

20% gratuity will be added to parties of 5 or more

Chef de Cuisine Ramiro Ramirez
Restaurant Design by George Xenos