VEGAN WEEK 2021!

Vegan Week 2021

In addition to our regular vegan options, we will feature some yummy specials.  Please note,  Our Hours have Changed,

Breakfast
 

8am to 3pm Wednesday through Monday <br>
Lunch
11am to 3pm Wednesday through Monday
Dinner
5pm to 9pm Wednesday through Saturday

CLOSED TUESDAYS ALL DAY.
Full menu available for carry out any time during business hours: 

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Breakfast

Breakfast Specials:  Vegan Waffle with Apple Cinnamon Compote Vegan Biscuits & Gravy (weekend only) Our Bloody Mary’s are Vegan!  We make our own Vegan Worchestershire Sauce but, we do typically serve a piece of Manchego Cheese for garnish so tell your server you are eating Vegan – no cheese!

Vegan French Toast

2 slices Vegan Pumpkin Bread grilled and topped with Coconut Whipped Cream, candied Pecans and vegan Maple Butter

12.50

Vegan Breakfast Bowl

Vegan Borracho Beans and Spanish Rice topped with choice of Red or Green Chili, spiced Pepitas, vegan Sour Cream, diced Tomato, Cilantro and Lime. Add Sesame crusted Tofu, 6.00

12.50
w/ tofu | 6.00

Vegan Huevos Rancheros

Whole wheat tortilla smothered with refried and black beans, vegan New Mexican Green chili, sesame crusted Tofu garnished with fresh sliced avocado, sliced tomato, Vegan sour Cream, Lime and scallions.

14.50

Vegan Avocado Toast

Great Harvest vegan sourdough brushed with Olive Oil, topped with fresh Avocado, roasted Corn, Black Beans, house Salsa, Scallions, Pepitas, and Cilantro served with fresh fruit.

12.50

Vegan Donuts

Offered on Weekends only, flavors vary so ask your server!

3.50 for 2

Vegan Cinnamon Rolls

made in house every weekend, warmed in the oven with vegan maple butter

6.00

Lunch

Roasted Cauliflower Tacos

Roasted Turmeric scented Cauliflower, refried Black Beans, fresh Cilantro, sliced Avocado, Lemon Tahini Sauce and Apple Kale Slaw. in Organic Corn Tortillas and Tommyknocker Nacho Borracho Chips

| 15.00

Avocado Quinoa Bowl

Roasted Quinoa, seasoned Chick Peas, sliced Avocado, fresh organic Spinach, Miso glazed Sweet Potatoes, Tempeh, Lemon Tahini Dressing and Tamari roasted Cashews.

| 15.00

Senegalese Vegetables

This Adam's classic has fresh cilantro - ginger infused peanut sauce sauteed with snow peas, carrots, onions, celery, cauliflower and potatoes. Finished with currants, scallions and toasted almonds over udon noodles or brown rice.

| 16.00
w/ Tofu or Tempeh| +6.00

Tibetan Vegetables

Sauteed Snow Peas, Carrots, Broccoli, Onions, Red Cabbage, Cauliflower, Ginger and Garlic over Brown Rice garnished with Tamari roasted Cashews and Pea Shoots.

| 14.00
w/ sesame crusted Tofu | +6.00
w/ Tempeh | +6.00

Thai Noodle Salad

Udon noodles tossed with tamari and spicy sesame oil on a bed of mixed greens topped with a Burmese Slaw of mint, cilantro, cucumber, red bell pepper, carrots, cabbage, snopeas and red onion. Garnished with curried peanuts.

12.50
w/ sesame crusted tofu | +6.00

Contemporary Waldorf Salad

Crunchy Romaine tossed with toasted Walnuts, Celery, Capers, chopped Apples, Red Onion, house vegan Caesar dressing, and Walnut Parmesan

15.00
w/ sesame crusted tofu | +6.00

Dinner

Vegan Week Dinner Specials: Appetizer of Eggplant “bacon” wrapped Nori Roll with Sushi Rice, Green Bean, Sweet Potato, Red Bell Pepper, Sriracha and Gochujang drizzle. Entree Special: Shephard’s Pie with Creamy Mashed Potatoes

Appetizers

Charred Cauliflower

Toasted Almonds, chopped Dates, roasted Cauliflower, Scallions, Sesame Seeds, fresh Mint and Dill tossed in Sriracha Tahini sauce

10.00

Pizza for 2

House made Crust baked with David's zesty Marinara, Miso Cashew Cream spread, braised Spinach and Onions and Italian dipping Sauce

14.00

Malai Indian Dumplings

Seasoned Potato and Tofu Kofta, pan fried and served in a creamy Coconut-Tomato Sauce topped with Cilantro, house Mango Chutney and Coconut Cream

14.00

Japanese Onigiri

Pan seared Onigiri Rice Cake topped with Cucumber Salad tossed in Sesame Oil, Tamari and Mirin, garnished with Curried Peanuts, Sesame Seeds, house Peanut Sauce and Gochujang drizzle.

10.00

Entrees

Senegalese Vegetables

This Adam's classic has fresh cilantro - ginger infused peanut sauce sauteed with snow peas, carrots, onions, celery, cauliflower and potatoes. Finished with currants, scallions and toasted almonds over udon noodles or brown rice.

16.50
w/ Sesame crusted Tofu | +6.00

Midori Ramen

House Ramen Broth with GF Ramen Noodles, Celery, Kale, Snap Peas, Scallions, Adam's Garlic Onion Crunch, frizzled Shallots and Cilantro

20.00
w/ Sesame crusted Tofu | +6.00

Vegan Posole Verde

Hominy, Black Beans, Onions, Garlic, Green Chilis, Tomatillos, jalapenos, Bell Peppers, Cilantro, topped with sliced Avocado, Radish, Tortilla Crisps and Pepitas.

20.00
w/ Sesame crusted Tofu | +6.00

Vegan Street Tacos

Corn tortillas stuffed with Potato/Poblano filling, lightly fried and served with Borracho Beans, Mexi Rice, small side salad of tomato, Lime, toasted Pepitas and Lime Chipotle dressing garnished with Lime and vegan Sour Cream.

16.00

Buddha Bowl

Miso glazed Sweet Potato, Turmeric scented Quinoa, braised Greens, seared Mushrooms, Curried Chick Peas, Avocado, Tamari Cashews and Lemon Tahini Dressing Includes choice of Sesame Crusted Tofu, or Tempeh

18.00

Vegan Desserts and Baked Goods

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