2016 – April
|Braised jackfruit encocado, quinoa pepita arepa, charred broccoli, house made vegan bacon|
|Incredibowl salad with kale, quinoa, black beans, pumpkin seeds, avocado, mint, roasted
beets, butternut squash with lemon tahini dressing and a lime squeeze.
|Appetizer: 3×3 Vegan Chili with Beluga Lentils, Kidney Beans & Chick Peas, Tomatoes,
Onions, Bourbon, Guajillo, Ancho & New Mexico Red Chiles, Green Onion, Avocado, Cilantro
|Entrée: Roasted Saffron Cauliflower, Seitan, Sundried Tomatoes,
Maitake, Shallots, Golden Raisins, Purple Potatoes, Spiced fried Chick Peas, Beet Jus, over Butternut
|Dessert: Walnut Tort With Chocolate Coconut Milk Ice Cream|
|Faux Konigsberger Kopse – Tempeh Meatballs, macadamia cream, mock anchovy and capers.
Roasted potatoes and wood sorrel pesto.
|Seitan BBQ sandwich w/ side of coleslaw and mac n cheese|
|Dessert: Chocolate (or vanilla) vegan milkshake|
|Strawberry Dulce de Leche. It’s a vanilla cake with a fresh strawberry filling and a
dulce de leche frosting.
|appetizer: Tomato masa empanadas stuffed w/ asparagus, mushrooms and jalapeno
topped with poblano salsa.
|entrée: crispy corn tostada on a bed of traditional black beans, topped
with pineapple, pickled onions, and jack fruit pibil (marinade of guajillo, achiote and fresh citrus juices)
|dessert: chocolate mousse with fresh strawberries.|
|Pulled Un-Pork sandwich w Red & White slaw (Slow cooked jackfruit, Red and green cabbage on a multigrain Kaiser) with a side of Chia, Melon Citrus salad (Cantaloupe, Honeydew, Jicama)|
|dessert: Vegan blueberry cheese cake|
|Vegan Smoked “Oyster” Mushroom Chowder (cashew cream base), Spring Garden Garnishes and Kaffir Lime Oil|
|French lentil soup with marinated spring vegetables & parsley pesto|
|Stuffed potato dumplings with spinach, chickpeas, spicy seitan and vegan cheese|
|sticky toffee pudding with dates and candied ginger served with a warm toffee sauce|
|Vegan sausage biscuit with spicy tomato and pepper jam|
|crispy tofu tikka masala & eggplant taco|
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