Menus: Dinner :: Wine List :: Brunch

Dinner Menu
June, 2006

Soup $ 6
Varies Daily

All items are $9

Salads (w,g)

Organic mixed greens tossed in a tangy sesame soy carrot dressing and topped with lotus chips and sprouted quinoa.

Dilled mixed baby potato
and fennel salad topped with grilled endive in a creamy tahini dressing.

Sliced avocado over marinated tomato, fennel & chick peas on baby spinach. Served with sesame flax crackers.

Shredded jicima & celery root
marinated in lime, chilies, herbs and hemp oil served on a bed of crispy watercress.

Peppery rocket arugula dressed in a cranberry vinaigrette with pears, pumpkin seeds and seared tempeh in a poppadum canoe

Layered zucchini and portabello
mushroom rawzagna slathered with pesto, sundried tomato paste, and hemp butter.

Starch

Seared cornmeal
polenta (w,g) suits on herbed tomato sauce and sautéed lemony garlic spinach.

Rice flour wrapped squash ravioli (w) with basil and creamed sesame butter, sautéed with leeks and basil in a tomato and olive oil sauce.

Warm avocado and corn
salsa sandwiched between fluffy spinach blinis accented with pepper purées.

Fresh lemony spinach pesto mixed with hand rolled barley and potato gnocchi (g) tossed with asparagus and olives.

Handmade black pepper fettuccini
ribbons with broccoli, roasted peppers, olives and herbs in a light garlic and olive oil sauce.

Crispy

Deep fried tofu bundles stuffed with minced pineapple on a sweet orange glaze.

Sliced shiitake and crimini mushrooms mixed with shredded spinach in cashew cream wrapped in a filo pastry puff.

Beer battered deep fried tempeh fish
and taro chips (w,g) and a tangy tahini cucumber tartar sauce on dandelion greens

Flax and cornmeal crusted eggplant pizza tart (w,g) with pesto, sundried tomato paste, olives and pineapple, grilled and served on mixed greens.

Deep fried cornmeal crusted
oyster mushrooms (w,g) served in a rice paper bowl with glazed pineapple and mango salsa.

Vegetable

Steamed bundled asparagus on a warm bed of tahini creamed quinoa (w,g) with miso hemp butter.

Pan seared king, shiitake and honey mushrooms (w,g) on cold sesame spinach with a lemon garlic sauce.

Marinated and braised fennel (w,g) on top of sautéed watercress with a miso and hemp butter whip.

Seared home made gluten-roast on candied orange yams with a red wine and shiitake glaze.

Stews

Stewed sweet potato,
onion, carrots and chickpeas in a cumin infused tomato broth moroccan stew (w).

Peppers, celery, onions, and jalapeno in an okra gumbo (w,g) tomato broth, served with sesame crackers.

Mixed roots and sweet beets
in a vegetable borscht (w) broth with pot barley and sesame crackers.

Sides $5

w - denotes wheat free
g - denotes gluten free

We house a lot of nuts - be sure to tell the kitchen directly if you have any serious nut issues.

Please inform your server in advance of any food allergies or time constraints you may be under.

There will be a 17% pre tax gratuity added to tables of 6 or more.