07/07/2026
We’re excited to be participating in Veg Week with the Plant Dining Partnership! 🌱
Available 4 PM–Close | July 6–12
Veg Week Specials
• Curried Squash – Spicy red curry-glazed butternut squash, coconut milk & cauliflower purée, honey-hydrated golden raisins, cilantro, and fresh lime.
• Tofu Gochujang Sandwich – Crispy fried tofu, gochujang BBQ sauce, daikon-carrot slaw, banchan pickles, on a toasted French roll. Served with hand-cut fries or dressed greens.
• Strawberry-Rhubarb Crisp – Brown sugar crumb topping with coconut whipped cream.
And if you’re looking for something lighter, both of our new summer salads can be made vegan—just ask us to leave off the cheese.
🥗 Mixed Berry Salad – Mixed greens, spinach, seasonal berries, shaved rhubarb, slivered almonds, citrus vinaigrette, and cracked black pepper.
🥗 Summer Salad – Mixed greens, carrot, cucumber and squash ribbons, shaved red onion, toasted sunflower seeds, and dill vinaigrette.
Whether you’re vegan, veg-curious, or simply love fresh seasonal ingredients, we’d love to have you join us this week.
