3 spreads. Roasted red pepper and red wine vinegar spread. A smoky eggplant puree (Baba Ganoush). A spinach, goat cheese, roasted walnut and honey.
Smokey grilled eggplant mixed with tahini, garlic and lemon juice to create an authentic Lebanese favorite. Served with fresh pita bread.
Crispy fired zucchini sticks served with a spicy marinara. Zucchini flowers avail. in season
Balsamic grilled radicchio, baby arugula, Blood oranges, fennel and roasted pistachio. Served with a date/citrus balsamic vinaigrette.
a homegrown mix of grape tomatoes (all colors), basil, oregano and mozzarella di buffula from Quebec, cold pressed EVO. Himalayan sea salt and balsamic reduc. made to scoop with a rustic, crusty bread
Fermented soy bean (tempeh), lightly smoked and topped with an apple coleslaw. Lathered with vegan BBQ sauce and toasted black and white sesame seeds and Sriracha mayo. Served with hasselback potatoes
Traditional Creme Brule infused with Earl Grey tea and garnished with Citrus zest