Fall Specials Menu starting Sept. 27: PUMPKIN RAVIOLI
Lightly breaded ravioli filled with savory pumpkin, velvety butternut squash, and served with apple dipping sauce. JALAPEÑO POPPERS — held over from Summer Menu
Not for the weak—these babies are hot!!! Fresh jalapeño peppers stuffed with vegan Teese® cheddar cheese, breaded and fried. Served with ranch dressing. PAD THAI SALAD
Chilled kohlrabi noodles tossed with pad thai sauce, served over a bed of mixed greens, green onions, sprouts, and peanuts. Gluten Free JIBARITO PO’BOY
Thick-cut grilled seitan, fried plantains, lettuce, onion, tomato, and creole mustard on French bread. Served with your choice of side. FLAUTAS DE NOPALES
Handmade tortillas filled with potatoes, jalapeños, and Daiya® cheddar. Topped with árbol salsa and pico de nopales. Served with rice and spicy black beans. BARBACOA BURRITO
Barbacoa-style seitan, Mexican rice, black beans, and corn in a flour tortilla. Topped with house-made barbacoa sauce and avocado. Served with your choice of side. POTATO TEMPEH HASH — held over from Summer Menu
(For brunch only, served until 3pm daily.) From our original menu, yes this one goes back over 30 years. Crumbled tempeh, sliced potato, roasted red peppers, and onions seasoned with crushed red pepper and fennel seed. Served with biscuit and gravy and choice of scrambled tofu or eggs. | 