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Please call 929-298-0626 for more information.
Roasted yukons, creamy potato filling, arugula, paprika, and dill.
Spicy mayo, house hot sauce, cress, and sesame.
Roasted carrot purée, shiitake bacon, and flowers.
Fried potatoes, porcini gravy, truffled almond ricotta, and chives.
Herbed breaded risotto balls, spicy marinara, sundried tomato almond cheese, and micro basil.
Brussel slaw, kasha, and house mustard.
Maple ginger glaze and carrot top chimichurri.
Tomato-tarragon salsa and cashew hollandaise.
Lacinato kale, roasted chickpeas, overnight tomatoes, and dill.
Grilled romaine, garlic caper dressing, polenta croutons, and pepita parmesan.
Mint, cilantro, lime, cabbage, and radish.
Tofu feta, olives, cucumber, red onion, pine nuts, marinated cherry tomatoes, and herb dressing.
Creamy red pepper cashew cheese, pecan-cornmeal crusted tofu, blackened cauliflower, sautéed kale, tomato vinaigrette, and spiced pecans.
Broccolini, arugula, almond ricotta, garlic, shallot, white wine, and sorrel.
Corn pudding, collard greens, blackeyed peas, frizzled leeks, and scallions.
New England glam chowder, herb grilled seitan, wilted mustard greens, seared radish, and popcorn cauliflower.
Breaded maitake mushrooms, whipped potatoes, gigante lima beans, white wine lemon sauce, shallots, escarole, and capers.
Buckwheat soba noodles, lemon-thyme tempeh, sautéed lollipop kale, radish sprouts, pickled radish, and za'atar encrusted avocado carrot tahini.
Sweet potato and tongues of fire bean curry, spinach salad, rum-soaked raisins, and plantains.