Vegetarian

Appetizers | Salads | Entrees

. . .

Appetizers

Demitasse of potato leek soup with white truffle oil
1.5

Saffron risotto fritters with a Meyer lemon avocado  dip
1.25

Samosas with a cilantro tamarind sauce
1.25

Colorado goat cheese and caramelized Bermuda onions in
puff pastry drizzled with a port wine and balsamic reduction
1.5

Mushroom dim-sum with a lemongrass ginger dipping sauce
1.25

Gruyere cheese and Swiss Chard tartlette
1.25



Salads

Baby spinach and romaine with granny smith apples,
walnuts and hearts of palm in a tarragon vinaigrette
8.5

Arrugula with bosc pears and fresh orange segments in a
wasabi vinaigrette sprinkled with fresh bee pollen
9

Watercress and roasted beets in a champagne hazelnut vinaigrette
8.5

Cumin scented avocado, fresh Thai basil, cilantro and
heirloom tomatoes topped with baby greens and crispy shallots
12 


Entrees


Pecorino Romano risotto with English peas and morel mushrooms
24

Strudel filled with roasted celeriac, carrot and parsnip
over a leek asparagus ragout, fresh tomato coulis & hazelnut oil
18

Curried seitan with roasted fennel, chipollini onions and
charred long beans over jasmine rice
19

Roasted butternut squash over charred pepper polenta
drizzled in carrot and fresh thyme jus
17

Coriander Eggplant ragout on roasted taro root with
charred peppers in a roasted garlic balsamic pan jus
18

Forest mushrooms with fresh shallots and thyme over
Yukon gold mashed potatoes with a Vidalia onion compote
17

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