Raven Inn - Towson, MD

Shiitake, seaweed, avocado, dynamite sauce, sushi rice. mirin cucumber salad, wasabi, ginger and nama shoyu. Spicy.

Made to order, baked tortilla chips and garden vegetables raw option available.

Seasonal greens.

Hand tossed whole wheat simolina crust with seasonal toppings.

Served with raita.

Wasabi emulsion, sesame seeds and scallions.

Green chile, agave mushrooms, caramelized onions, pepitas and shredded cabbage. pico de gallo and lime creme fraiche.

Garden beets, lemon herb cream cheese and roasted shallot vinaigrette.

Romaine, Caesar dressing, croutons, toasted nori powder 9 with grilled tofu.

Zuchinni, chioga beet, hierloom tomato, cashew bechamel and sundried basil pesto. balsamic reduction.

Big river nursery leaf lettuce, candied spiced pecans, red onions, kohlrabi and Dijon dressing.

Romaine, bell peppers, celery, red onions, olives, preserved lemons, figs and spiced cilantro dressing.

Warm spinach salad, pickled onions, toasted walnuts, shitake bacon, grilled croustinis and verjus thyme dressing.

Shaved fennel, almonds. fresh tarragon-shallot vinaigrette and raw.

Local sea palm, carrots, onions in sesame phyllo with broccoli, shiitake, bell pepper and cashew stir-fry. Umeboshi and wasabi sauces.

Basil sunflower seed pesto, fresh herb ricotta, roasted tomato sauce, garden arugula and walnuts

Sweetpotato and kabocha squash stuffed pepper, apple cabbage and kale slaw and spice infused quiona.

Maple barbeque sauce, grilled tofu, corn fritters, cabbage-pepper slaw.

House made spinach pasta filled with butternut squash, leeks and shallots. braised greens, roasted criminis and Dijon cream sauce.

House made buns, marinated mushroom, broccoli pesto, alfalfa sprouts, arugula and mango-rhubarb chutney. fennel dill potato salad.

Our signature chocolate dessert.

Creamy coconut milk mustard with lemon zest. served with fruit coulis.

Topped with house-made maple ice cream.

Daily selection of house-made sorbets served in a sesame tuile.

Strawberry, cashew-vanilla, coconut-chocolate ice cream atop red bananas caramelized with flor de cana rum and brown sugar.

Chef's selection of featured desserts.