EVAN’S KITCHEN MENU:
McCartney Month Vegan Chef Challenge Menu
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.
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
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
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
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
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:
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
“Appletree Cinabar Amber” Biscuits
Three apple cinnamon biscuits topped with a maple icing $7
OLD IRONSIDES MENU: Live and Let Dine
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 Sliders–also available separately as appetizer
Jambalaya–also 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!
Pine nut Parmesan, Parsley Pesto, Hakuri Turnips, Amagake Persimmons, Cured Lemon, & Walnuts.
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:
PORCH MENU: week 1
NOTE: Dessert is Olive Oil Cake (description on their website)