Lightly seared Urban Gourmet Farms trumpet mushrooms with a white wine broth and gluten-free baguette.

Seven pieces of fried sushi stuffed with smoky lion’s mane mushroom, caramelized onion, cucumber, green onion, and cheddar cashew cheese, topped with a dill hemp cream sauce.

A light, fluffy soufflé with onion, garlic, broccoli, cashew cream, and shiitake bacon.

Fried Urban Gourmet Farms oyster mushrooms with a sweet Dijon dipping sauce and eggplant caviar. Can be substituted with buffalo sauce.

Romaine lettuce, avocado, bell peppers, carrots, and nori dust with a macadamia miso dressing.

Mixed baby lettuces with hemp seeds, toasted walnuts, beets, citrus vinaigrette, and a "bleu cheese" dressing.

New England oyster mushroom chowder with potatoes, oyster mushrooms in a cashew cream.

Daily fresh-made soup.

Cashew creamy polenta scrambled with chef’s choice veggies of the day

Soy, garbanzo, omelet filled with butternut squash, carrots, parsnips, and spinach

Choice of portabella mushrooms or crispy tofu with tomato, spinach atop a house-made biscuit topped with hollandaise

3 Blueberry buckwheat pancakes topped with blueberry compote, a dollop of coconut whip and powdered sugar

Baked corn tortillas, Nach-oat cheese, black beans, pico de gallo, and a sunny side “egg”

House-made biscuit, crispy tofu, mushroom gravy served with garlicky kale

Plain waffle, crispy tofu with a sweet Dijon drizzle

Plain waffle, oyster mushrooms with a sweet Dijon drizzle

Plain waffle with fresh strawberry pieces and coconut whip

Decadent and rich chocolate chip waffle

Grilled, marinated portobello, romaine, tomato, red onion, macadamia dressing on a brown rice tortilla.

Crispy tofu, buffalo sauce, tomato, “bleu-cheese”, romaine on a brown rice tortilla.

Fried ‘Urban Gourmet Farms’ oyster mushrooms, grilled onions, bell peppers, tomatoes, lettuce, remoulade sauce on a brown rice tortilla.

Shiitake bacon, tempeh, avocado, tomatoes, lettuce, mayo on a brown rice tortilla.

Spinach hand-rolled brown rice ravioli filled with artichoke cashew cheese atop a habanero cashew cream.

Tofu ricotta stuffed portabella carpaccio served over spicy puttanesca with braised garlicky rainbow chard.

Grilled tofu skewers served with a creamy coconut Thai-inspired peanut sauce, jasmine rice, and zesty red cabbage slaw.

Panfried Jackfruit cake served with seared sweet potato rounds, grilled broccolini, and a creamy lemon tahini.

Crispy, cornmeal encrusted eggplant served with Mediterranean quinoa, black olives, artichokes, sundried tomatoes, and garlicky green beans.

A charcuterie plate featuring house-made cashew cheeses, black-eyed pea sausage, gherkins, pickled red onions, spicy sticky nuts, and fresh fruit served with gluten-free baguette slices.

layers of carrot cake with a cream cheese frosting and rum raisin sauce.

Ladyfinger cake soaked in chocolate espresso sauce with cashew mascarpone.

Layers of white cake, coconut whip, lemon curd, and fresh fruit.

Rich chocolate mousse with a layer of coconut whipped cream, finished with an almond butter cup.

Vanilla coconut custard with a candied top. Not available for take-out.

Seasonal cashew cheesecake with a pecan and almond crust. Call to inquire about daily flavor.

Chocolate rum cake with cherry compote, coconut whip, and cherry coconut ice-cream. Not available for take-out.