Fritters

Menu

plant dinner

S’NUTS* smoked almonds, hazelnuts,  brazil nuts & cashews · evoo  · herbs  · celtic salt 5

IRON SKILLET OLIVES* curry leaves · mustard seed oil · citrus  6

FRIED PLANTAINS* sour cream · scall ‘antro · plant hot sauce · bacon · maldon salt 7

ROASTED JERUSALEM ARTICHOKES* lemon curd · pistachio gremolata · potato chips · ancho chili sorghum 8

BLISTERED SHISHITO PEPPERS* togarashi mayo · floral cucumber  · bacon • focaccia toast  · maldon salt  10

MASSAGED KALE AND WILD BLOSSOM SALAD* roasted sweet potato & grilled red onion  · candied orange  · pecans  · herb-sherry vinaigrette 11

with smoked tofu +2

SMOKED HUMMUS* roasted garlic bulb · sweet peppers · microgreens · grilled house WW bread   11

[PLANT] CHEESE* aged cashew · farmer’s involtini · rosemary amber & fruit · cornichon · black garlic oil · focaccia   13

WALNUT CRUSTED SEITAN enlightened cauliflower · asparagus ·  caper-raisin sauce · pickled Watermelon radish   20

APPLEWOOD SMOKED PORTO’HOUSE* chard with live mustard & garlic · loaded polenta ·  fennel salad·  grape tomato ·  v1 steak sauce  17

RISOTTO* spring onion & thyme cream · carrots & oyster ·  zucchini-mint salad ·  currant harissa ·  watercress  17

RED CURRY TOFU* jasmine rice & kaffir lime cakes ·  teriyaki broccoli & Thai basil · galangal-peanut curry · arugula  17

MAITAKE  APRICOT ADOBO*  poblano stuffed tamale · sautéed spinach, olives, & chili  · cilantro mojo  · pickled onion & sour cream   21

LIVE ENCHILADA* seasonal vegetables • annatto cashew cheese · cacao mole ·  enchilada sauce ·   sour cream  17

plant dessert

Blondie*  strawberries  ·  lavender salt ∙  walnuts ∙ caramel ∙ strawberry-rhubarb ice cream 8

Cannolo handmade anise shell ·  candied orange ricotta ·  espresso puddle ·  cappuccino ice cream 8

Cheesecake*  pecan crust · mango · lemongrass ginger ice cream 8

Blackout Pie* cookie crust • chocolate-peanut butter fudge ·  pb&j ice cream ·  berry sauce 8

Live Key Lime Parfait*   cinnamon date crust ·  lime cashew cream·  almond granola· fresh fruit  8

ICE CREAM*

Pumpkin, Cinnamon, Supervanilla, Peanut Butter Chocolate Avalanche, Salt & Pepper Chocolate Fudge, Maple-Smoked Pecan, Lychee

dish  choice of 3 daily flavors  6

Scoop choice of 1 daily flavor  2.5

Take Home a Pint  9

to drink with dessert…..

SAINT-HILAIRE SPARKLING BRUT (FR) 8/32

ALVEAR CREAM SHERRY (SPN.) 6

TINTERO MOSCATO D’ASTI 8

VEUVE CLIQUOT CHAMPAGNE (FR.) 60

FRENCH PRESS DYNAMITE COFFEE 20/33 OZ.

PLANT BLEND OR GUATEMALAN DECAF

BLACK POWDER ESPRESSO, DOUBLE SHOT SOY LATTE, OR MOCHA

MATE OR MATE LATE WITH COCONUT, ALMOND, OR SOY FOAM

 

plant liquids

BEVERAGE

HOUSE GINGER SODA fresh ginger, rosemary & soda

ICED MINT TEA black pekoe tea steeped with mint

ASHEVILLE BUCHI MAMMAS FIRE KOMBUCHA

UNCLE SCOTT’S ROOT BEER

DYNAMITE FRENCH PRESS COFFEE 20/33 OZ.

plant BLEND

GUATEMALAN DECAF

BLACK POWDER ESPRESSO

Double shot soy, almond, or coconut latte

BIODYNAMIC HOT TEAPOT SERVICE 14 oz.

green •  black • ginger-white • licorice • lemon-chamomile

MATE OR MATE LATTE

with soy, almond, or coconut foam

plant beer

LOCAL DRAUGHT

PISGAH BREWING VALDEZ COFFEES STOUT 7%

MOTHER EARTH SISTERS OF THE MOON IPA 6.8%

HI-WIRE BREWING LAGER 4.6%

NOBLE CIDER TRUE TO THE CORE 7.5% (10 oz)

BOTTLES AND CANS

OSCAR BLUES OLD CHUB

ASHEVILLE BREWING NINJA PORTER

CATAWBA VALLEY BREWING FARMER TED’S CREAM ALE

SAMUEL SMITH ORGANIC LAGER

MOTHER EARTH DARK CLOUD DUNKEL

GLUTEN-FREE OMISSION PALE ALE

NON-ALCOHOLIC BUCKLER

plant wine

SUSTAINABLE, ORGANIC & BIODYNAMIC METHODS AND/OR GRAPES

REDS

“PAPA’S ALL BLACKS” ’11 (CA) syrah, carignane 10 • 40

BORSAO “TRES PICOS” GARNACHA ’10 (SPAIN) 9 • 38

MAYSARA “3″ PINOT NOIR ’10 (OR) 9 • 38

TAMAS “DOUBLE DECKER” SYRAH ’10  (CA) 7 • 28

FROG’S LEAP ZINFANDEL “10 (CA) 45 btl

CUMA CABERNET-SAUVIGNON ’10 (ARG) 8 • 32

CHATEAU FONTANES ROSE ’12 (FR) 9 • 36

MARIETTA PETITE SYRAH ’09 (CA) 9 • 38

COQUENA MALBEC ’11 (ARG) 10 • 38

RIO MADRE RIOJA ’11 (SPAIN) 100% graciano 8 • 30

PATZ & HALL PINOT NOIR ’10 SONOMA CO. (CA) 60 btl

WHITES

MAPEMA SAUVIGNON BLANC ’10 (ARG) 7 • 28

CLOS DU VAL ARIADNE ’10 (CA) semillon & sauvignon 9 • 36

KING EST. “NXNW” REISLING ’11 (WA) 24 btl

TAMAS PINOT GRIGIO ’11 (CA) 7 • 28

LIBERTY SCHOOL CHARDONNAY ’11 (CA) 8 • 32

SAINT-HILAIRE SPARKLING BRUT (FR) 8 • 32

TINTERO MOSCATO D’ASTI (IT) 8 • 32

ABBATUCCI “FAUSTINE” VERMENTINO ’12 (CORSICA) 60 btl

VEUVE CLICQUOT CHAMPAGNE (FR) 60 btl

SAKE

MOMOKAWA ORGANIC GINJO JUNMAI (OR)

Medium dry, crisp, extremely smooth American craft ginjo style 16 • 375 ml bottle

MOMOKAWA ORGANIC NIGORI (OR)

Unfiltered, creamy body, tropical fruits, nigori style 16 • 375 ml bottle

TAKASAGO SHUZO “DIVINE DROPLETS” DAIGINJO (JAPAN)

Made at 28 degrees over ice, dripped & not pressed 45 • 320 ml./75 • 750 ml

 

Plant’s menu is free from all animal products including dairy and eggs - this is referred to as either vegetarian or vegan (we use those terms interchangeably).

* gluten-friendly options

**denotes sustainable, organic, and biodynamic processes and/or grapes