VEG LUNCH & DINNER - AUTUMN 2025
STARTERS
Balsamic Brussels Sprouts - 14
Crispy Brussels sprouts and pickled onions tossed in a coconut balsamic vinaigrette. Topped with house feta, candied pecans, pomegranate, and balsamic glaze. GF
Mushroom Calamari - 15
Panko breaded oyster mushroom fritters served with tomato chutney & seared lemon.
Momo Cauliflower - 14.5
Cauliflower fritters tossed in a pineapple & truffle buffalo-style sauce. Served with house ranch and carrot matchsticks. GF
Crispy Potato Taquitos - 15.5
Golden fried taquitos filled with potatoes, peppers, onions, tofu, and mozz. Served on a bed of shredded cabbage and topped with pumpkin mole, sour cream, and sesame.
SALAD
Abundance Salad - 18
Mixed greens tossed with pickled onions, butternut squash, and brussels sprouts in coconut balsamic vinaigrette. Topped with house feta, candied pecans, pomegranate, and balsamic glaze.
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Caesar Salad - 18
Romaine, black garlic & tahini Caesar dressing, herb croutons, Tindle 'chicken', and parmesan.
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PASTA
Stuffed Pappardelle - 22
Housemade pappardelle stuffed with butternut squash, mozzarella, sage, and toasted walnuts. Served with sautéed oyster mushrooms in a sage cream sauce.
Gnocchi alla Vodka - 20
Housemade rice our gnocchi cooked and gently pan fried. Tossed in a spicy Bianco DiNapoli tomato vodka sauce with ground Beyond sausage. Finished with parsley and parm. GF
MAINS
Oktoberfest Plate - 21
Oven roasted Beyond sausage, served with mashed potato, sauerkraut, and Brussels sprouts. Topped with onion gravy. GF
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Root Veg Burger - 21
House patty made with sweet potato, celery root, white beans, mushroom, sage, onion, and spices. Seared and served with arugula, fennel apple slaw, smoked gouda, and trufe mayo. Served with choice of fries or a salad. GF upon request.
Miso Maple Salmon - 25
Oven roasted Oshi salmon let, glazed with a miso maple ginger sauce. Served with sticky rice, sauteed baby bok choy, green onion & sesame.
Curry Bowl - 19
Cashew korma curry lled with butternut squash, cauliower, and baby bok choy. Served with spiced basmati rice & lentils. GF
Savory Crepe - 20
Coconut turmeric chickpea crepe lled with sauteed butternut squash, cauliower, onions, mushrooms, baby bok choy, and soy maple tofu in a panang curry sauce. Topped with pickled carrots and onions.
DESSERT
Doughton Pudding - 9
Sweet potato chocolate pudding, topped with whipped cream & cacao nibs. GF
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Pumpkin Toffee Pudding (VCC) - 12
Rich, moist pumpkin & date sponge cake topped with
hazelnut caramel sauce, vanilla ice cream, and flaky salt.
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New York Cheesecake - 8
Served with seasonal compote.
*For parties larger than 8, an automatic 20% gratuity will be added to your bill.