Burlington’s first all-vegetarian restaurant promises upscale, “good for you” food made with fresh, local and organic ingredients.
Closed Sunday and Monday.
Includes: Small plate, Large plate, Dessert
Black-Bean-Sweet-Potato Empanadas (V)
With avocado-tomatillo crema, rojo mole sauce
With tofu Hollandaise and pistachio gremolata
Romaine hearts, black kale, shiitake croutons, nori-and-miso Caesar dressing
Ma Po Tofu (V)
Mushrooms, roasted tomato and peas with garlic black bean paste and doubanjiang and gochugaru. Served on brown Jasmine rice.
House Ravioli (V)
Eggplant, zucchini, red pepper and tomato with vindaloo curry sauce.
Buffalo Cauliflower Taco (VGF)
Turmeric sauerkraut, blue ranch crema, served with brown Jasmine rice and Cuban black beans
Coconut Cream Pie (VGF)
Banana Cream Pie
German Chocolate Cake (V)
Ratings & Reviews...
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