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VEG LUNCH & DINNER - SPRING 2025

STARTERS
 

Spring Bruschetta       14

Creamy feta, fresh strawberry, delta asparagus, basil, toasted pistachio, and balsamic glaze on toasted levain.

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Mushroom Calamari           14

Panko breaded oyster mushroom fritters served with tomato chutney & seared lemon.

Momo Cauliflower (gf)                14

Cauliflower fritters tossed in a pineapple & truffle buffalo-style sauce. Served with house ranch and carrot matchsticks.

Moroccan Roasted Carrots (gf)                 10

Roasted baby carrots, served with a black garlic tahini yogurt sauce. Topped with feta, puffed quinoa, sumac, and herb oil.

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SALAD
 

Strawberry Asparagus Salad (gf)                17

Spring mix, delta asparagus, fresh strawberries, and pickled onion tossed in coconut balsamic vinaigrette. Topped with portobello, pistachio, feta, and balsamic glaze.

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Caesar Salad                        17

Romaine, black garlic & tahini Caesar dressing, herb croutons, Tindle 'chicken', and parmesan.

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PASTA
 

Gnocchi al Limone (gf)                     17.5

House made rice flour gnocchi tossed in lemon cream sauce with sauteed rainbow chard. Topped with pickled fennel & parm. Gluten free upon request.

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Pasta Primavera         20

House made fettuccine tossed in a tarragon cream sauce with asparagus, carrots, bell pepper, mushroom, and onion. Topped with lemon zest and parm.

Spaghetti al Pesto                     20

House made spaghetti tossed in pesto Genovese. Topped with balsamic roasted portobello mushroom, pine nuts & parm.

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Hundred Layer Lasagna        25

Layers of bechamel, shredded mozz, and Impossible bolognese between house made lasagna sheets. Pan seared, served with marinara & parm. Limited availability.

MAINS
 

Moroccan Bowl (gfo)                           19

Roasted carrots, cauliflower, & sweet potato sauteed with Moroccan-spiced tofu in a smoky harrisa sauce. Served with herbed farro, feta, and a black garlic tahini yogurt sauce.

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Savory Crepe (gf)               18

Coconut turmeric chickpea crepe filled with sauteed asparagus, bell pepper, cauliflower, onions, mushrooms, and chardn a panang curry sauce. Topped with pickled carrots and onions.

Veg Burger                                         21  

House seasoned Impossible burger topped with barbecue ranch, tofu bacon jam, smoked 'gouda', crispy onion strings, lettuce, tomato, and pickles on a pretzel bun. Served with choice of fries or green salad.

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Curry Bowl (gf)                   18

Cashew korma curry filled with asparagus, cauliflower, and bell pepper. Served with mixed spiced basmati rice & lentils.

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DESSERT
 

Doughton Pudding                    9

Sweet potato chocolate pudding, topped with whipped cream & cacao nibs.

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New York Cheesecake                    8 

Served with seasonal compote.

 

Bread Pudding                    12

With seasonal compote, vanilla ice cream, and candied pecans.

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Strawberry Shortcake                                 9

With macerated strawberries & whipped cream.

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* To support our back of house staff, a 5% service charge will be added to your dine-in check. This service charge is distributed amongst the back of house team.

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