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 · hazelnut gremolata · potato chips · ancho chili sorghum 8

BLISTERED SHISHITO PEPPERS* togarashi mayo · pickled melon · bacon • focaccia toast  · maldon salt  10

MASSAGED KALE AND WILD BLOSSOM SALAD* roasted delicata & 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 · broccolini ·  caper-raisin sauce · pickled easter 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 & wild mushrooms ·  zucchini-mint salad ·  currant harissa ·  watercress  17

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

OYSTER MUSHROOM 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

Brownie*  raspberries  ·  walnuts ∙ chocolate sauce ∙ mint cream cookie ice cream  8

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

Cheesecake*  pecan crust · blueberries · beet ice cream  8

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

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

ICE CREAM*

mint cream cookie, chocolate anise, pb&j , beet

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

TINTERO MOSCATO D’ASTI 8

VEUVE CLIQUOT CHAMPAGNE (FR.) 60

FRENCH PRESS DYNAMITE COFFEE 20/33 OZ.

PLANT BLEND OR GUATEMALAN DECAF

 

plant liquids

BEVERAGE

HOUSE LEMONADE 

ICED MINT TEA black pekoe tea steeped with mint

UNCLE SCOTT’S ROOT BEER

DYNAMITE FRENCH PRESS COFFEE 20/33 OZ.

plant BLEND

GUATEMALAN DECAF

BIODYNAMIC HOT TEAPOT SERVICE 14 oz.

green •  black • ginger-white • mint rooibos • lemon-chamomile • Fiji green • lavender-peppermint-rose • yerba mate

 

plant cocktails

OLD GREEN TIE  beefeater gin  · grapefruit  · thai basil syrup  · tonic

NEGRONI  death’s door gin  · aperol  · dolin rouge  · orange

MANHATTAN bulleit bourbon or redemption rye whiskey  · aixa spanish vermouth  · angostura bitters  · maraschino fig

LAST WORD  beefeater  · chartreuse  · luxardo maraschino  · fresh lime juice  · green peppercorn thyme sprig

plant beer

LOCAL DRAUGHT

PISGAH BREWING VALDEZ COFFEE STOUT 7%

CATAWABA VALLEY FARMER TED’S CREAM ALE 5.6%

HI-WIRE BREWING LAGER 4.6%

URBAN ORCHARD CIDER 6% (10 oz)

BOTTLES AND CANS

OSCAR BLUES GUBNA IMPERIAL IPA

SAMUEL SMITH ORGANIC LAGER

MOTHER EARTH DARK CLOUD DUNKEL

GLUTEN-FREE OMISSION PALE ALE

NON-ALCOHOLIC ERDINGER

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