STARTERS

Soup du Jour 7

Mushroom Scallops & Potato crisps 11
sauteed trumpet mushrooms served with a cauliflower cashew puree, potato crisps,
topped with an onion raisin jam

Cape Cod Cakes 10
blend of hiziki seaweed, tofu and herbs served with tartar sauce

Roasted Pumpkin & Sweet Potato Gnocchi 12
hand-made sweet potato gnocchi over a bed of sautéed kale, golden beets, in a sage cashew cream

Eggplant Parmigiano 10
layers of baked eggplant and cheese topped with parsnip strips in a cashew cream

Black-eyed Pea Cake 9
crispy cake of Yukon gold potatoes and black-eyed peas with a chipotle aioli

Mushroom Phyllo Cigars 10
porcini and tempeh filled phyllo, cashew cream, slivered almonds, pomegranate seeds

Seitan Schnitzel 11
breaded seitan medallions served with potato salad, cheddar crisp and a blueberry reduction

Lentil Rings 9
french lentils and root vegetables in a phyllo crust with pistachio mustard

Mushroom Calamari Fra Diavlo 10
herbed mushroom rings served with house made spiced cocktail sauce

SALADS

Caesar Salad 10/14
crisp romaine, soy chicken, toasted capers, herbed croutons
tossed in our Caesar dressing sprinkled with gomashio

Beet Salad 11/15
yellow and red beets, french and wax beans, red onion, tofu tossed in a red and white vinaigrette

Curried Unchicken Salad 11/15
grilled soy chicken, crisp romaine lettuce, celery, sliced apple,
roasted potatoes, grilled onions, toasted macadamia nuts in a curry veganaise

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

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

South of the Border 9/13
mesclun, bell peppers, avocado, tomato, black beans, roasted corn tossed in a roasted poblano vinaigrette
served with spiced quinoa

ENTREES

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

Poblano En Nogada 19
stuffed poblano pepper with a seitan, peach, raisin and apple picadillo, smothered in an almond-walnut sauce and sprinkled with pomegranate seeds, served with cilantro-lime rice and beet marinated shiitake mushrooms

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

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

*Crispy Pinenut & Basil Seitan 22
pinenut and basil crusted seitan cutlets in a creamy white wine sauce with slivered artichoke hearts, roasted potatoes and cherry tomatoes, topped with grilled pineapple

Medallions Au Poivre 22
seitan medallions in a french peppercorn sauce, served with potato-cauliflower purée and roasted asparagus

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

Zucchini Pappardelle (raw) 17
zucchini pasta, almond butter sauce, diced avocado, olives, cherry tomatoes,
marinated onion, oyster mushrooms and red pepper tossed in a cashew cream

Creamy Three Mushroom Risotto 18
shiitake, trumpet, and cremini mushrooms with sweet peas in a creamy dijon sauce

Pistachio & Pepper Dusted Tofu 20
served over roasted root vegetable filled crépe, lemon truffle emulsion, topped with frisee salad in a red beet vinaigrette

Mushroom Lentil Ravioli 17
house-made ravioli filled with chickpea, lentils, smoked eggplant, in a shiitake-tahini cream sauce, topped withherbed greens

Vegetable Plate 18
choose 3 or 4 sides from the list below

  Sides  6
French Fries
Sweet Potato Fries
Spiced Quinoa
Sautéed Garlic Spinach
Braised Tofu
Mashed Potatoes
Potato Salad
Grilled Asparagus
Sautéed Zucchini
Sautéed Kale
Shiitake Mushrooms

Beverages
China Cola 4
Organic Ginger Ale 4
Virgil’s Rootbeer 4
100% Pomegranate Juice 3.50
Fresh Pressed Cranberry Juice 3.50
Bilberry Nectar 3.50
Small Sparkling 4
Large Water: Still or Sparkling 6

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

Chef de Cuisine Ramiro Ramirez
Restaurant Design by George Xenos
paintings by Martin Kammler