Today we debut our new menu concept, we have created a core menu of your favorite dishes that will be available throughout the year along with expanding our ever changing specialty features. The current specialty features available now: Moroccan Couscous Salad (vegan) Harissa spiced Israeli couscous on a bed of spring greens tossed in fig vinaigrette. Accompanied by seared Moroccan spiced tempeh and green onion curls. 12 Endive Wedge Salad (gluten free) Crisp endive wedges with scallions, sun-dried cranberries and crispy shitake mushrooms. Finished with Hook’s Blue Paradise crumbles and blue cheese yogurt dressing. 13 Quinoa & Spinach Salad (vegan) Fresh spinach tossed with red & white quinoa, red onion and cucumber in creamy maple almond vinaigrette. Topped with white asparagus spears and an oat & seed crumble. 13 Bahn Mi (vegan) Our vegetarian version of the traditional Vietnamese sandwich has savory marinated tofu, walnut paté, pickled veggies, shredded romaine lettuce and chili aioli on a crusty baguette. Served with our side salad. 12 BBQ Tempeh Wrap (vegan) Dry rubbed tempeh wrapped in a flour tortilla with black bean hummus, avocado, fresh pico de gallo, shredded romaine lettuce and a chipotle pepper sauce. Served with our side salad. 12 Garden Vegetable Sandwich (vegan) Sliced zucchini, yellow squash, cucumber, tomato and radish layered on three pieces of toasted rosemary olive bread, with sprouts, sunflower seeds, pepitas and basil pesto aioli. Served with a side of fresh fruit. 12 Mushroom Mugali Mushrooms, potatoes and onions slow cooked in a spiced Indian cream sauce and finished with fresh cilantro. Served over brown basmati rice with warm grilled flatbread. 16 Cheddar Cauliflower Fritters (gluten free) Pan fried cheddar and herb cauliflower fritters topped with red wine onion confit and served with a fresh arugula salad. 17 Raw Curry Bowl (raw, vegan & gluten free) Marinated mushrooms, spiralized carrots, bok choy and bean sprouts in a creamy sweet curry “broth”. Served cold topped with fresh cilantro and sesame seeds. 15 Fresh Ginger Cake Moist molasses cake flavored with fresh ginger root, cinnamon and clove. Served with toasted coconut and sweet maple whipped cream. 8 Frozen Fruit Parfait (raw, vegan & gluten free) Raw banana and pineapple “ice cream” layered with strawberry-date sauce and coconut. 7 Sunburst Medley (raw, vegan & gluten free) A sweet and refreshing juiced beverage of carrot, ginger, orange, parsley and celery. 6
Posted on: Thu, 01 May 2014 17:07:47 +0000
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