—  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