VEGAN recipes may need to be modified. Please notify your Server!
Dipped and floured in our own spices. Deep fried and drizzled with garlic vegan aioli.
Mushrooms stuffed with crab spinach garlic and cream cheese and baked with more cheese.
MEXICAN TACO SALAD (COLD SALAD)
+ Optional: Gluten Free Bowl
House made taco bowl, mixed greens with peppers, cucumber, and tomato and red onion tossed in our own garlic and Sicilian lemon vinaigrette topped with rice, mixed cheese, black bean and corn salsa, guacamole.
ROASTED VEGGIE AND FALAFEL WRAP
Seasonal vegetables lightly grilled with basil pesto and stuffed with falafel and goats cheese served with garlic aioli for dipping.
AUTHENTIC THAI COCONUT CURRY
Delicious and full of flavour from chilis, garlic, ginger, lemongrass cardamon and coconut milk green snap peas and and assortment of fresh summer vegetables served with pita and jasmine basmati rice.
STONE FRUIT SALAD
Fresh peaches, pears and plums over mixed greens with spicy pecans and blue cheese crumble (yes you can change cheese to goat or mixed cheese) drizzled with Italian plum vinaigrette (there might be substitutions on fruit until all is in season.
3 Potato skins stuffed with sweet potato fries house made vegetable gravy St Alberts cheese curds and topped with fricassée of leek and parsley.
Strawberry and Brazil nut butter hummus, banana hummus with house made peanut butter accompanied by cassava chips, heirloom tomato and apricot bruschetta topped with honey and watermelon basil and feta chunks.
+ Optional: Vegan
Traditional Spanish dish! Saffron, paprika, garlic, tomatoes, onion, shrimp, white 3sh, mussels and clams a little white wine tossed in basil pesto (nut free) with fresh basmati.
THAI GODDESS BOWL (SPICY)
+ Add: Chicken / Shrimp
Our twist on our classic pad Thai. Warm rice vermicelli noodles all raw carrots, red onion, broccoli, peppers, cucumber and bean sprouts sprinkled with peanuts and drizzled with our own Thai sauce. A house favourite!
VEGETARIAN PORTABELLA SCHNITZEL BURGER
Portabella mushroom dipped in tempura and fried till crispy. Topped with mixed greens, traditional red cabbage and sliced heirloom tomato, drizzled with vegan garlic aioli and served between two slices of garlic bread.
ASPARAGUS AND MUSHROOM POUTINE
Fresh oven roasted mushrooms and asparagus. St Alberts cheese curds and vegan vegetable gravy all over fresh cut frites