Irregardless

Roasted butternut squash, vegan bolognese, vegan cheese + velouté. Served with sautéed shaved brussels sprouts.

Grilled Salmon with maple roasted butternut squash + sautéed shaved brussels sprouts.

Battered and deep fried okra served with chipotle aioli

Battered + fried maitake mushroom on a kaiser roll with cilantro slaw, avocado jalapeno spread + pickles.

Fried tofu tossed in miso tamari sauce served with roasted green beans, jasmine rice, with an orange salad

Mixed greens topped with sliced red cabbage, carrots, onions, cucumbers, tomatoes, raisins, and sunflower seeds. Served with a choice of dressing.

Baby arugula tossed with dried cranberries, toasted almonds, figs, toasted almonds and crumbled goat cheese. Comes with a mustard Vinaigrette.

Grilled peaches, red onions, avocado, dried cranberries and walnuts served on baby spinach with balsamic vinaigrette.

Diced potatoes fried and seasoned

Smoked trout and lots of cheese. Served with warm pita.

House-made hummus. Served with grilled pita.

Battered and deep fried okra served with chipotle aioli

Served with cheddar cheese, fried onion rings, pickles, BBQ sauce, and garlic aioli on a brioche roll

Battered + fried maitake mushroom on a kaiser roll with cilantro slaw, avocado jalapeno spread + pickles.

Fresh poblano pepper, stuffed with vegan chorizo, vegetables, rice and placed on a black bean cake. Served with a salsa Rosa, vegan cashew sour cream, vegan cheese, and pico de gallo.

Fried tofu tossed in miso tamari sauce served with roasted green beans, jasmine rice, with an orange salad

Roasted butternut squash, vegan bolognese, vegan cheese + velouté. Served with sautéed shaved brussels sprouts.

Coconut Tikka Masala served with crispy tempeh, Jasmine rice, spinach, cilantro and mango chutney

Pan seared King oyster mushrooms served with lemon butter couscous with roasted red peppers, charred corn and spinach.

This is one of the few dishes served today that we also served in 1975. A Greek- inspired mixture of spinach, feta, and sauteed onions, wrapped in phyllo dough, and baked. Served with a lemon cream sauce and vegetables.

Pounded chicken breast marinated with lemon tahini and coated with panko and cashew crumbs. Topped with compound butter, whole grain mustard sauce and served over a potato hash with spinach and onion.

Grilled Salmon with maple roasted butternut squash + sautéed shaved brussels sprouts.

Shrimp, bay scallops and mussels sauteed and tossed with linguini pasta in a clam, white wine and lobster butter sauce with diced tomatoes, onions and garlic, garnished with Parmesan cheese.

Pan seared and served with couscous, mushrooms, green beans, and a lemon butter sauce.

10oz Ribeye grilled and served with sweet potato wedges, broccoli and a lemon herb compound butter.

With biscuit topping.

topped with multiseed granola.

with maple crème fraiche.

with vegan pear butter