VEG LUNCH & DINNER - WINTER 2026
STARTERS
Balsamic Brussels Sprouts - 14.5
Crispy Brussels sprouts and pickled onions tossed in a coconut balsamic vinaigrette. Topped with house feta, candied pecans, pomegranate, and balsamic glaze. GF
Crispy Potato Taquitos - 15
Golden fried taquitos filled with spiced potatoes, peppers, onions, and tofu. Served with pureed black beans, topped with queso, shark sauce, sour cream, and cabbage cilantro slaw. GF
Beet Lox Crostini - 14
Almond ricotta, beet lox, capers, onions, fresh herbs, and leek oil served on toasted sliced Bella Bru sourdough.
Mushroom Calamari - 15
Panko breaded oyster mushroom fritters served with Marinara sauce & seared lemon.
SALAD
Harvest Salad - 17
Shaved Brussels sprouts, quinoa, dried cranberries, walnuts, winter citrus, sliced apple, and pickled fennel tossed in an herb vinaigrette. Topped with parmesan.
Caesar Salad - 18
Romaine, black garlic & tahini Caesar dressing, herb croutons, Tindle 'chicken', and parmesan.
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PASTA
Lasagna Bolognese - 23
Layers of oven roasted pasta, lion's mushroom & lentil Bolognese, bechamel, and parmesan. Served with Marinara sauce.
Braised Leek Agnolotti - 24
Fresh pasta stuffed with braised leeks, spinach, walnuts, and feta. Served in a celeriac cream sauce with oyster mushrooms and spinach, and finished with lemon zest and leek oil.
Mushroom Stroganoff - 20
Fettuccine tossed in a creamy, tangy mushroom white wine sauce. Topped with fresh parsley and parmesan.
Gnocchi alla Vodka - 20
Rice flour gnocchi cooked and gently pan fried. Tossed in a spicy Bianco DiNapoli tomato vodka sauce with Beyond sausage. Finished with parsley and parm. GFO
MAINS
Savory Crepe - 20
Coconut turmeric chickpea crepe filled with sauteed butternut squash, onions, mushrooms, spinach, and tofu in a panang curry sauce. Topped with pickled carrots and onions. GF
Beet Burger - 21
House beet, mushroom, and black bean burger served on a pugliese bun with mixed greens, crispy onion strings, pickles, house feta, and classic burger sauce. Served with choice of fries or green salad. GFO
Curry Bowl - 19
Cashew korma curry filled with butternut squash, spinach, and tofu. Served with spiced basmati rice & lentils. GF
DESSERT
Doughton Pudding - 9
Sweet potato chocolate pudding, topped with whipped cream & cacao nibs. GF
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Orange Olive Oil Cake - 10
Rich, moist orange olive oil cake served with vanilla whipped cream.
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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.