Portland, OR
Warm peach filling topped with spiced oat crisp, vegan ice cream, and cinnamon dust.
Seasoned vegan bean patty topped with smashed avocado and roasted corn pico. Served with aji verde aioli on a toasted bun.
Vegan Thai yellow curry, potato puree, and coconut milk with roasted sweet potato, red cabbage, and leek. Topped with lemon-herb oil and served with focaccia.
Roasted garlic hummus topped with garlic and chili crunch, crispy chickpeas, chives, and sesame seeds. Served with grilled pita. Option to substitute gluten-free crostini.
Roasted red beets, wild baby arugula, and strawberries. Tossed in a black currant vinaigrette and topped with toasted pecans.
Seasoned vegan bean patty topped with smashed avocado and roasted corn pico. Served with aji verde aioli on a toasted bun.
Three corn tortillas with your choice of pork or vegan chorizo. Served with aji verde aioli, shredded cabbage, roasted corn pico, and micro cilantro.
Warm peach filling topped with spiced oat crisp, vegan ice cream, and cinnamon dust.
Roasted garlic hummus topped with garlic and chili crunch, crispy chickpeas, chives, and sesame seeds. Served with grilled pita. Option to substitute gluten-free crostini.
Roasted red beets, wild baby arugula, and strawberries. Tossed in a black currant vinaigrette and topped with toasted pecans.
Fresh-popped popcorn tossed in sesame truffle oil and red miso spice. Garnished with crispy garlic, furikake spice, and chives.
Roasted asparagus, potato, and English peas tossed in lemon-mostarda dressing. Garnished with shaved radishes and microgreens.
Crispy masa batons topped with cotija cheese, roasted corn pico, guajillo spice, aji verde aioli, and micro cilantro. Option to add pork or vegan chorizo.
Vegan Thai yellow curry, potato puree, and coconut milk with roasted sweet potato, red cabbage, and leek. Topped with lemon-herb oil and served with focaccia.