Sacramento Vegan Chef Challenge

Menus 2016

 

 

EVAN’S KITCHEN MENU: 

McCartney Month Vegan Chef Challenge Menu

 Breakfast

At the Mercy – Vegan Scramble Potato, onion, tomato, peppers, mushroom, spinach, basil, cheddar-flavored cheese substitute and tofu.  Served with fresh fruit.

Let Me Roll it – Vegarito One super grande flour tortilla grilled and filled with soyrizo, jalapeno, onion, tomato, cheddar cheese substitute, tofu and potato

Maybe I’m Amazed – Rice Crispy French Toast Served with vegan spread and pure maple syrup

Coming Up – Puffy Pillow Pancakes Served with vegan spread and pure maple syrup.

Lunch

Junior’s Farm – Minestrone

Heaven on a Sunday – Vegan Sandwich Grilled eggplant, roasted red bell pepper, mozzarella cheese substitute, avocado, lettuce, tomato, onion with basil and sundried tomato pesto, served on garlic-grilled Texas toast

Mull of Kintyre – Eggplant Lasagna Served with marinara, basil, mozzarella substitute and vegan garlic bread

Blackbird – Black Bean Burger with Southwestern Slaw Served with pineapple salsa

Dinner Menu

Appetizers

Mamunia Sweet Eggplant Relish with fresh basil served on crostini

Junk Button mushrooms sautéed with roasted garlic, fresh thyme and sherry

The Lovely Linda Ratatouille-stuffed squash blossoms over alfredo and marinara with tempura basil

 Salads

A Taste of Honey Romaine tossed in a creamy Caesar dressing with croutons parmesan and lemon

Dizzy Miss Lizzy Red beet and romaine with red onion and mandarin oranges in an orange tarragon vinaigrette

Entrees

Helter Skelter – Oyster mushroom risotto With arborio rice, pearl onions and fresh herbs

Eleanor Rigby – Lentils and quinoa, Mexicali style With celery, carrots, onion, peas, corn tomato, fresh herbs and spices, chipotle sausages, and other goodies

Lovely Rita – Jambalaya Basmati rice, southern veggies, seitan, chipotle sausages and Cajun seasonings tossed in a bowl with fresh herbs

Honey Pie – Roasted vegetable pot pie Carrot and sun-dried tomato-based with portabella mushroom puree

Golden Slumbers – Smoky Incan stew Chipotle-based with sweet potatoes, corn black beans, tomato, spices and more

Let it Be – Nirvana enchilada casserole Potatoes, Cremini mushrooms, pinto beans, tomato, herbs, and other good stuff  layered and stuffed

Desserts

Dr. Winston o Boogie – Carrot cake cookies

Savoy Truffle  – Fudgy chocolate pudding cake with frozen yogurt

Octopus’s Garden – Lemon, ginger, apple crisp, with frozen yogurt

 

CAPITOL GARAGE “Cosmically Conscious” MENU:

Fireman Wings

Breaded-fried tofu tenders tossed in house hot sauce, served with avocado cucumber ranch, celery and carrots $7

“Country Dreamer” Hash

Roasted sweet potato and local veggie hash, topped with mushroom gravy, green onion scrambled tofu, heirloom tomatoes and avocado $13

“Honey Hush” Cake

Orange cake topped with warm house “honey” pears and blueberries $6

Brunch Only

“Appletree Cinabar Amber” Biscuits

Three apple cinnamon biscuits topped with a maple icing $7

OLD IRONSIDES MENU:  Live and Let Dine

Lunch Menu

Full on the Hill:  Baked Ziti with vegan Italian sausage

Juniors Farm Salad:  Mango, avocado, mint, basil, cilantro, purple cabbage, carrots, pickled ginger and green onion on a bed of lettuce in a crispy rice paper bowl. Served with chili lime vinaigrette

Night time Menu

Banh on the Bun:  Banh Mi House made Vegan Sliders with Vegan Sriracha Mayo

With A Little Help From My French Fries:  Small or Large Order of Fresh Cut Fries with Homemade Salsa Ketchup

Dessert  (Served both Day and Night)

I Should’ve Known Butter  Vegan Chocolate Peanut Butter Cups

 

 

THE RIND MENU:

“The Imposter” Grilled Sandwich:  featuring house-made smokey roasted red bell pepper cashew cream “cheese,” with cilantro and jalapeño sunflower seed cream “cheese,”  sautéed crimini and red onion seasoned with a hint of cumin, layered with fresh mixed greens and English cucumber slices between Grateful Bread’s sourdough. Grilled to perfection with EVOO, it comes with a mixed green salad that’s dressed with house made unfiltered Castelvetrano olive oil and red vinegar.

 

 

 

PIZZA ROCK MENU: Mondays Only (other days per availability)

“Turned Out” Trapazini:

with carmelized onions, sauteed wild mushrooms, black olives, calabrese pepper, greens & vegan parmesan

“Lovely Rita” Vegan Margherita Pizza

with San Manzano Sauce, Basil and house-made vegan Mozzarella

“Yesterday” Vegan Chili

 

 

LOCALIS MENU:   three-course dinner for $35.

Fall salad of Bloomsdale spinach, Baby kale pickled red onions, roasted parsnip, Maple Apple vinaigrette and walnut oatmeal gremolata

Coconut red curry risotto, roasted fall vegetables, fried parsnip and baby cilantro

Cascara sorbet, coconut, macadamia nut, dark chocolate bark

 

 

NECTAR CAFE MENU: (Auburn)

Cajun Harvest (Full Dinner) – Blackened Tempeh Slider and Jambalaya style stew with all local eggplant, mushrooms, okra, winter squash and a mini cornbread muffin.

Blackened Tempeh Slidersalso available separately as appetizer

Jambalayaalso available separately as soup course

*NECTAR CAFE will also host a FULLY-VEGAN PAIRING DINNER on SATURDAY, OCT. 22nd: 

Chef James has created an amazing 6 – Course Dinner for us.  He will be choosing wines to be paired with each course (wine pairing optional for each guest). This will be an all-Vegan menu that will be part of Sacramento’s Vegan Chef Challenge. Make your reservations TODAY!

Crostini
Pine nut Parmesan, Parsley Pesto, Hakuri Turnips, Amagake Persimmons, Cured Lemon, & Walnuts.

Chicory Salad
Garnished with Beets, Pomegranates, & Pecans Drizzled with a Persimmon Vinaigrette.

Delicata Mac & “Cheese” Macaroni and Veggies in a Winter Squash and Cauliflower “Alfredo” Accompanied by Delicata Squash Fry’s .

Jambalaya Style Stew Topped with Crispy Shallots and served with a Cornbread Muffin.

Thai Curry Linguine Fresh Made Pasta, Wild Mushrooms, Fried Tofu, Baby Bok Choy, & Thai Basil In a Red Thai Curry and topped with Toasted Pine nuts.

Pumpkin Chai “Cheesecake” Topped with a Pear Compote and a Cardamom Meyer Lemon Coconut Pudding.

$50 PP- Food $15 PP Wine
Reserve TODAY! 530-820-3314 

 

TOWER BRIDGE BISTRO MENU:

 

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PORCH MENU: week 1

NOTE:  Dessert is Olive Oil Cake (description on their website)  

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4 Responses

  1. Marilyn says:

    These menus look wonderful. Wish we had something like this in Monterey

  2. Sac Vegan Challenge says:

    Monterey should join the fun and set up their OWN Vegan Chef Challenge! We’re happy to help! info@sacveganchallenge.com

  3. Cara says:

    So looking forward to this!!

  4. LENA says:

    My husband and I recently went Vegan… Super Excited to eat at a restaurant with a Vegan menu! ???? feeling like we have to try them all!!

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