This vegetarian dish delights with pan-seared portobello mushrooms in a stew of roasted corn, onions, fresh mangoes, ginger, tomatoes, cilantro, aji amarillo-coconut milk broth.
This fresh and peppery special features a grilled portobello mushroom on a bed of Cacio e Pepe fettuccine, with cherry tomatoes, snow pea, shallot, roasted radishes, and mint-basil gremolata.
Our vegetarian Tempeh Garden Salad features sesame chili-glazed tempeh on a bed of mixed salad greens, dressed in our house Dijon vinaigrette and topped with Niçoise olives, fresh tomatoes, red potatoes, green beans, and hard boiled eggs.
