V-Note MenuVegan | East 70s Main Menu
crispy cake of yukon gold potatoes and black-eyed peas, served with chipotle aioli.
french lentils and root vegetables in a phyllo crust with pistachio mustard.
layers of baked eggplant and cheese topped with parsnip strips in a cashew cream.
sage cashew cream with sauteed kale and golden beets.
stuffed with yukon gold potatoes, tofu, shiitake, asparagus, nicoise olives and cherry tomatoes.
breaded seitan medallions, potato salad, crisp cheddar and blueberry reduction.
pesto cashew cream, pomegranate and slivered almonds.
blend of hiziki seaweed, tofu, herbs and spices, served with tartar sauce.
sauteed trumpet mushrooms served with a cauliflower cashew puree, potato crisps, and caramelized onion raisin jam.
crisp romaine, gomashio, toasted capers, soy chicken and herbed croutons.
crisp romaine, apples, raisins, walnuts, celery and creamy lime dressing.
grilled soy chicken, crisp romaine lettuce, celery, sliced apple, roasted potatoes, grilled onions and toasted macadamia nuts in a curry veganaise.
yellow and red beets, french and wax beans, red onion, tofu, red and white vinaigrette.
spinach, shiitake, roasted corn, cashews, balsamic vinaigrette and soy bacon crumble.
mesclun, bell peppers, avocado, black beans, corn, quinoa and roasted poblano vinaigrette.
thia tofu served with basmati rice and sauteed spinach in a tomato coconut sauce.
seitan cutlets in a white wine, lemon and caper sauce with mashed potatoes and sauteed kale.
served over potato salad with horseradish cream accompanied by roasted summer corn and avocado salad.
black beans, tomato, rice, lettuce, shredded cheese, sour cream, mesclun salad with horseradish dressing and your choice of seitan or tofu.
spinach fettuccini with seitan bolognese sauce topped with sauteed oyster mushrooms and broccoli rabe.
seitan medallions, potato-cauliflower puree, roasted asparagus and french peppercorn sauce.
baked poblano pepper stuffed with vegetable ratatouille and cheese, spinach citrus rice, tomato coconut cream and pineapple salsa.
house-made ravioli with chickpea, lentils, and smoked eggplant in a shiitake-tahini cream sauce. topped with herbed greens.
creamy tomato risotto with procini, trumpet, cremini and lobster mushrooms with seaweed and basil.
roasted root vegetable crepe and lemon truffle emulsion with a frisee salad in a red beet vinaigrette.
zucchini pasta, almond butter sauce, diced avocado, olives, cherry tomatoes, marinated onion, oyster mushrooms and red pepper. raw.
caramelized onions, vegan cheese, soy bacon, mushrooms, lettuce, tomato and chipotle aioli, served with your choice of fresh cut fries, sweet potato fries or field greens.
house-made seitan burger with pickles, tomatoes, onions, cheese and v-note's special sauce, served with your choice of fresh cut fries, sweet potato fries or field greens.
soy chicken, tomato, lettuce, avocado and chipotle aioli, served with your choice of fresh cut fries, sweet potato fries or field greens.
tempeh bacon, red onion, tomato and garlic aioli, served with your choice of fresh cut fries, sweet potato fries or field greens.
crispy southern fried tofu, tempeh bacon, lettuce and tomato, served with your choice of fresh cut fries, sweet potato fries or field greens.
spiced seitan, caramelized onions, avocado and chipotle aioli, served with your choice of fresh cut fries, sweet potato fries or field greens.
grilled vegetables, smoked eggplant spread and sweet balsamic reduction, served with your choice of fresh cut fries, sweet potato fries or field greens.
with peanut butter center.
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