Zagat

fresh hand-rolled ravioli stuffed with savory whipped parsnip and crushed potatoes, finished with shiitakes and truffle oil.

crispy cake of yukon gold potatoes and black eyed peas, served with chipotle aioli.

a blend of hiziki seaweed, tofu, herbs and spices, served with a vegan tartar sauce.

stuffed with shredded coconut, jicama, carrot, red and yellow peppers, scallions, and avocado, with an almond ginger dipping sauce.

filled with smoked tempeh, spinach, pine nuts, and white mushrooms.

hand-rolled phyllo filled with porcini mushrooms, almonds, and ground tempeh, served over a cashew pesto, finished with pomegranate seeds

served with a saffron aioli, and a guacamole of avocado and hearts of palm.

with fava beans, white asparagus, and cherry tomatoes, in a lime peppercorn vinaigrette.

romaine lettuce & herbed croutons tossed in a creamy caesar dressing, topped with herbed gomashio and toasted capers

mixed greens, sweet cherry tomatoes, cucumbers, jicama, carrots, tamari-toasted pumpkin and sunflower seeds in a ginger teriyaki lime dressing.

field greens tossed with candied walnuts, tofu croutons, and grilled pears in a shallot vinaigrette.

seitan cutlets in a white wine, lemon and caper sauce, served with mashed potatoes and sauteed kale.

cooked with shallots, leeks, and broccoli rabe, finished with pistachio gremoulata and truffle oil.

served with roasted fingerling potatoes and collard greens.

seitan cutlets pan-seared in a sauce of port wine and mushrooms, accompanied by creamy mashed potatoes, tempura onion, and sauteed garlic spinach.

a lighter version of feijoada, the brazilian national dish a stew of smokey roasted tempeh, black beans, chayote squash, and sweet potatoes, in an orange-lime broth

french lentils and root vegetables baked in a phyllo crust, served over a carrot-cream sauce.caramelized onions and swiss chard complement.

our chefs preparation of fresh vegetables: roasted fennel, brussels sprouts, sweet potato puree, sauteed kale, and tri-color cauliflower, accompanied by spiced quinoa.

served over roasted root vegetable crepe and a lemon truffle emulsion. finished with frisee salad tossed in red beet vinaigrette.

a vegan taste of a classic: stuffed with tapioca cheese, ground seitan, and roasted eggplant, over marinara and sauteed broccoli rabe