— menu —
Innovative plant based dishes with an emphasis on flavor.
Appetizers
— Eggplant Terrine —
crispy eggplant, almond ricotta, marinara, fresh basil
$15
— Albondigas —
smoky tomato sauce, roasted garlic, grilled zucchini, adobo crema
$15
*add cilantro lime rice $3
— Cauliflower Wings —
bourbon barbecue, sweet chili, hot momma
$14
— Maple Dijon Brussels —
maple dijon sauce, caramelized shallot, radish
$12
Small Plates
— Corn Bread —
calabrian glaze, fried jalepeno
$12
*pair with our oyster mushrooms
— Oyster Mushroom —
romesco, seared broccolini, shiitake gravy
$16
— Grilled Caesar —
romaine, radicchio, grilled artichoke, brazil nut parmesan
$15
— Coconut Curry Noodles —
scallion, red cabbage, marinated tofu
$15
— Carrot Ginger Soup —
coco drizzle, fried shallots, chili oil
$9
Entrees
— Capellini Risotto —
pinot, crispy hearts of palm scallops, kale, calabrian chilis
$18
— Eggplant Parmesan —
GF fettucini, marinara, basil chimichurri, brazil nut parmesan
$18
— Birria Tacos —
stewed jackfruit, consumme, cilantro lime rice, radish
$18
— Blackened Cajun Cauli Sliders —
cajun fried cauli, sweet heat glaze, blackened ranch, sweet potato fries, LTO - a classic
$16
BYOB
Chef Brennah Lambert
— Dessert —
Scratchmade daily, exclusively in house
— Apple Spice Cobbler —
vanilla bean
$10
— Chocolate Cake —
raspberry compote, mint, cashew cream
$6