Blossoming Lotus > Blossoming Lotus MenuVegan | Irvington Dinner Menu
served warm with grilled artisan bread and crudite, with basil oil and fresh herbs.
polenta breaded artichoke hearts, over a bed of mixed greens, served with smoky whiskey ginger bbq sauce and stone ground mustard
spiced tomato & walnut chips, zucchini tahini nacho cheese and ground walnut chorizo, topped with onion, tomato, cilantro, scallion, cashew sour cream and avocado ranch, served with a lime wedge
house-made almond cheese, fresh fruit, grilled artisan bread, and sorrel hempseed pesto, can be made live and gluten-free upon request
with whole grain bread, corn bread, rice, quinoa or house salad
mixed greens, carrot, beet, cucumber and micro greens, with creamy sweet ginger dressing
sesame and agave roasted beets tossed with curried cashews, served over a bed of fresh greens, with cashew sour cream and sesame seeds.
steamed greens, mixed greens, micro greens*, with avocado ranch and roasted garlic balsamic vinaigrette, topped with sesame seeds, served with a choice of brown rice or quinoa, served warm
romaine, mixed greens, shredded cabbage, carrot, cucumber, raisins, crispy rice sticks, curried cashews and thai spiced barbecue soy curls, with creamy sweet ginger dressing, fresh herbs & toasted coconut.
crisp romaine, chili lime dressing, red onion, tomato, walnut chorizo, and our famous spicy nacho chips, served with a side of house made cashew sour cream.
walnut & brazil nut falafel, tahini-cilantro pate, cucumber, onion and fresh tomato, wrapped in a leafy green with cashew sour cream.
fresh sorrel hempseed pesto, raw roasted portobello mushrooms and micro greens on a spiced tomato & walnut crust with a basil oil drizzle, served with a mixed green appetizer salad with sweet ginger dressing
seasonal vegetables and curried cashews in sesame oil and fresh ginger-orange-lime stir fry sauce, served with choice of brown rice, quinoa, or rice noodles, topped with fresh cilantro and sesame seeds.
with smoked vegetable marinara, sorrel hempseed pesto and sage balsamic roasted tofu, topped with fresh herbs and a basil oil drizzle.
seasonal vegetables and portobello mushrooms sauteed in a rich blend of ground chilies and cumin, served on a sizzle plate, with refried black eyed peas, fresh salsa, shredded romaine, cashew sour cream and corn tortillas.
tempeh sauteed with red onions in a whisky ginger bbq sauce, served with steamed broccoli and spicy agave cornbread with a dijon garlic butter.
layers of fresh vegetable marinara, semolina noodles, herbed tofu ricotta, roasted garlic & squash mozzarella, and sesame parmesan, served on a bed of steamed greens, topped with cashew cream.
a taste of each: tahini-cilantro pate, almond cheese, live falafel, live pesto portobello pizza and live taco salad, served with apple & cucumber slices.
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