Lunch

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

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

Beet Salad 11/15
yellow, red beets, French & 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, soy bacon crumble, warm balsamic vinaigrette

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


SANDWICHES

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

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

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

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

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

Soy Bacon Cheeseburger 12
caramelized onions, cheese, soy bacon, mushrooms, lettuce, tomato, chipotle aioli, sesame roll

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

Soup & Sandwich (does not come with choice of side)
bowl of Tomato Soup & Grilled Cheese
with tempeh bacon, tomato, red onion, garlic aioli
15

 

ENTREES

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

Burrito 13
black beans, rice, lettuce, shredded cheese, avocado, chipotle salsa, sour cream, mesclun salad
Choice of: seitan or tofu

Seitan Cordon Bleu 21
shiitake and sake reduction, dill and truffle oil mashed potato,  sauteed swiss chard

Barbecue Tempeh 19
served over horseradish creme fraiche, potato salad, and roasted summer corn and avocado salad


SIDES 6

Grilled Shiitake
Grilled Asparagus
Sauteed Kale
Sauteed Zucchini
Braised Tofu
Potato Salad
Mashed Potatoes
Sweet Potato Fries
French Fries
Sauteed Garlic Spinach
Spiced Quinoa
Brown Rice & Black Beans


SMOOTHIES/SHAKES 7

(all made with soy milk)

Frappe: espresso, chocolate & vanilla ice cream
BananaBerry: banana, blueberry, strawberry, soymilk
Calypso: raspberry, pineapple, banana
Butterfinger: just like the candy bar
Creamsicle: orange juice, vanilla ice cream

FRESH JUICES 7

Ginger Punch: carrot, apple, ginger
Appleade: apple, lemon
Go Green: cucumber, celery, spinach, carrot
ABC: apple, beet, carrot
Vibrancy: pineapple, ginger, lemon, apple


BEVERAGES

China Cola 4
Organic Ginger Ale 4
Bilberry Nectar 5.50
Virgil’s Root beer 4
Pomegranate Juice 3.50
Cranberry Juice 3.50
Small Water: Still or Sparkling 4
Large Water: Still or Sparkling 6


HOT BEVERAGES

Café Americano 3.50
Espresso 4
Café Latte 4.50
Cappuccino 4.50
Pot of Tea 4
peppermint, chamomile, jasmine green, Earl Grey

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

Chef de Cuisine Ramiro Ramirez

Interior Design: George Xenos

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