Served with cucumber, tomato and grilled pita.
Spinach and artichokes mixed with cheeses and herbs, baked and served with warm pita.
Crispy fried king oyster mushroom rings with remoulade and a tomato sauce.
Roasted beets layered with cashew herb cheese served with mixed greens and maple roasted walnuts
with raspberry sauce.
With shaved vanilla chocolate
with whipped cream
with vegan chantilly creme
Penne pasta tossed with a butternut squash sauce, broccoli, and fried sage. Topped with a fried oyster mushroom.
Udon Noodles tossed in a peanut pad thai sauce with charred green beans, scallions, carrots topped with fried tofu, peanuts and lime.
Pan Seared Oyster Mushroom with chimichurri, cauliflower pureé, green beans and fried arugula.
Roasted sweet potato stuffed with, quinoa, black beans, cilantro, poblano peppers, grape tomatoes and corn. Served with sautéed spinach and served with a lemon tahini sauce.
Crispy tempeh over jasmine rice with coconut tikka masala sauce, sautéed spinach, mango chutney, fresh cilantro.
Bean patty on a brioche bun with arugula, balsamic onions, tomato, vegan cheddar and chipotle aioli. Served with home fries.
This is one of the few dishes served today that we also served in 1975. A Greek inspired mixture of spinach, feta & sautéed onions folded in phyllo dough. Baked and served with a lemon cream sauce and broccoli
Ribeye served with garlic mashed potatoes, roasted brussels sprouts, mushrooms and a beef demi-glace.
Chicken breast filled with turkey bacon, fresh mozzarella and asparagus. Served with garlic mashed potatoes and a mustard cream sauce.
Guajillo Braised short rib over a polenta cake with sautéed bok choy.
Mahi filet grilled and served with roasted glazed rainbow carrots, wilted spinach and topped with lemon herb compound butter
Grilled salmon served with sauteed brussels sprouts and roasted butternut squash
Beef patty, pepper jack, guacamole, lettuce, tomato, horseradish aioli and red onions on a brioche roll.
Lobster Manicotti An Irregardless classic of sauteed lobster meat, bay scallops, and shrimp mixed with cheeses. Rolled and baked in fresh homemade pasta, tomato cream and served with wilted spinach.
Spinach and arugula tossed with shallot vinaigrette and served with roasted beets, toasted walnuts, orange slices, and fresh mozzarella
Mixed greens, red cabbage, carrots, onions, cucumbers, tomatoes, raisins + sunflower seeds. Served with choice of dressing
Mixed greens tossed with orange vinaigrette with toasted walnuts, roasted butternut squash, craisins, honey crisp apples and goat cheese crumbles Vegan without the goat cheese
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.