2014 Bull City Vegan Challenge

2014 – February


Beyu Caffe

Thai lettuce wraps beyu
White Chocolate Mousse beyu

Dos Perros

Appetizer: Portobello mushroom ceviche dosperros1
Entrée: Chile en Nogada (stuffed poblano pepper with carrots, apricots, pomegranate seeds, vegan cheese, almond cream sauce, and pomegranate drizzle) dosperroschile1
Dessert: margarita sorbetto

Hummingbird Bakery

Asian tacos with Burmese chickpea and ginger peanut slaw  hummingbird3

Refectory Cafe

vegan pesto polenta lasagna with kale salad refectory1
dessert: dark chocolate macadamia torte refectorydessert

Parts & Labor

black-eyed pea and sweet potato cakes with smoky guacamole  parts-and-labor1

Tabernas Tapas

Piquillo Pepper Avocado and Butternut Tapa  tabernas

The Parlour

Vegan Sundae with chocolate girl scout mint ice cream, brownie bites, hot fudge, and whipped cream  parlourdessert

The Cupcake Bar

S’more Amore chocolate cupcake with house-made marshmallow and graham cracker  cupcakebar1