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VEG LUNCH & DINNER - SUMMER 2025

STARTERS
 

Chips & Guacamole - 11

House fried & spiced taro chips with chunky guacamole with tomato, onion, jalapeno, lime, & cilantro. Gluten free.

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Mushroom Calamari 15

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

Momo Cauliflower 15

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

Crispy Potato Taquitos 16 

Three taquitos filled with potatoes, peppers, onions, tofu, and shredded cheese. Topped with aji verde, sour cream, pico, and a cabbage cilantro slaw. Served on a bed of pureed black beans. Gluten free.

SALAD
 

Peach & Feta Salad - 17.5

Mixed greens, savory crumbled tempeh, and pickled fennel tossed in a creamy coconut balsamic vinaigrette. Topped with caramelized peaches, house feta, toasted walnuts, and balsamic glaze.

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Caesar Salad - 17.5

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

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PASTA
 

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.

Gnocchi al Pesto - 20

Rice flour and potato gnocchi tossed in a traditional pesto Genovese with sauteed blue lake beans and balsamic portobello mushrooms. Topped with parm and pine nuts. Gluten free.

MAINS
 

Veg Gyro - 21.5

Housemade seitan served on pita bread with tzatziki, tomato, cucumber, pickled onions, and feta. Served with choice of taro chips, fries, or salad.

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Teriyaki Salmon  - 25

Roasted & pan seared Oshi salmon let served on a bed of sticky rice with teriykai sauce, charred pineapple, avocado, edamame, sesame, and fresh herbs.

Black Bean Burger - 21.5

Housemade mushroom & black bean burger with chipotle mayo, pepper jack, peach ginger salsa, cabbage cilantro slaw, guacamole, and onion strings. Served with choice of taro chips, fries, or salad. Gluten free upon request.

Savory Crepe - 20

Coconut turmeric chickpea crepe filled with sauteed blue lake beans, summer squash, peppers, onions, mushrooms, and tempeh crumbles in a panang curry sauce. Topped with pickled carrots and onions. Gluten free.

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DESSERT
 

Doughton Pudding9

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

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New York Cheesecake 9 

Served with seasonal compote.

 

Bread Pudding - 12

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

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Peach Upside Down Cake - 12

Served with whipped cream.

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*For parties larger than 8, an automatic 20% gratuity will be added to your bill.

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