Plant Based Menu

STARTERS

Soup:
Ambers Vegetarian Chili (GF) / 5

Salad:
Rococo House Salad / 4

Jasons Killer Salad / 9
Romaine, winter greens & kale tossed with chick peas, red peppers & walnuts
Drizzled with a tahini vinaigrette and garnished with confetti

ENTRÉES

Vegetable Cassoulet / 18
A hearty stew of garden vegetables & white beans

Fire Roasted Fingerling Potatoes / 18
Roasted with garlic, sherry & rosemary then tossed with candy grape tomatoes served on a bed of sautéed spinach

Chipotle Pita / 18
Grilled pita bread topped with a chipotle corn, roasted red pepper & black bean salsa served with jasmine rice

Panko Crusted Tofu / 18
Served with baby stemmed carrots, brussel sprouts and finished with a cranberry relish

DESSERT

Sorbet of the Day / 4
Ask your server for today’s flavor

(GF) We are proud to offer many gluten-free choices. Some items require modifications-just ask your server.

Note: The Health Department would like you to know that individuals may be at a higher risk for a food-borne illness if the following foods are undercooked: Eggs, Beef, Fish, Lamb, Milk Products, Pork Poultry and Shellfish