The Roaming Spoon:
Event dates & locations: Preliminary Schedule
We are more than thrilled to be part of Sacramento Vegan Chef Challenge this year. Come support & roam with us!!!
- Oct. 8 Shine Jazz Happy Hour 7pm
- Oct. 11 Shine Brunch 10am
- Oct. 17 Happy Hour at Sun & Soil
- Oct. 23 Bottle & Barlow Happy Hour 5pm
- Oct. 24 City Scout ‘Made in Sacramento’ event at Raphael Delgado Art Studio 7 p.m.
- Oct.25 Shine Brunch 10am
- Oct.31 Brunch at Insight Coffee Roasters
***Be on the look out because we have more pop ups coming your way!!!
Orchid Thai Menu:
Appetizer Caramelized Tofu Skewers – glazed in Thai chili, lemon grass, garlic and sesame oil
Entree Marinated Tofu and Grilled Asparagus – with minced mushrooms, red onions, julienned carrots, cilantro in a soybean paste reduction sauce
Dessert Cinnamon Poached Pumpkin – topped with sweetened coconut cream and toasted coconut flakes
The Rind Menu:
The Milano Vegan Sandwich: featuring Miyoko’s Double Cream Chive, a green olive tapenade (red bell peppers, pepperoncini, crimini mushrooms, shallots, garlic, parsley) on vegan French Batard bread from Grateful Bread, mixed greens, and roasted zucchini. Served with mixed greens side salad.
58 Degrees & Holding Co. Menu:
Autumn Tart w/ roasted eggplant caponata, tomato confit, preserved lemon, fine herb salad
Butternut Squash Soup w/ daikon radish, Chinese longbean, tamarind consommé, vegan fish sauce
Caps & Griddle Cakes w/ smoked wild mushroom ragu, polenta, pesto, almonds
El Papagayo Menu:
Cocktail — Guava Margarita
Appetizer — Vegan Posole (soup)
Entree — a longer version of a Sope with Veggies, Daiya, Avocado and side of Black Beans
Dessert — Sweet Corn Tamale with Coconut Cream
**all dishes & ingredients are gluten-free**
Appetizer: Roasted Green Chile Sweet Potatoes
Entree: Spicy Cauliflower Tacos nestled in organic corn tortillas
served with Crunchy Carrot-Cabbage Slaw with avocado lime sauce
Dessert: Salted Caramel Brownies
Nectar Cafe Menu:
On the menu at Nectar every weekend in October-
Endive Beet Bites– Roasted Baby Chioggia Beets, sprouted walnuts, cashew cheese on an endive boat with a balsamic reduction.
Thai Kale Salad– Kale, green apple, quinoa, sunflower seeds and mint tossed in a zesty almond Thai sauce.
Ramen Bowl– Porcini Kombu broth with zucchini noodles, Asian style veggies, wild mushrooms, tempeh and a potato “egg” topped with daikon sprouts.
Roasted Veggie Sandwich– Zucchini, red peppers, portabellas, carmelized onions, spinach, walnut pesto, hummus and cashew cheese on sourdough
Lou’s Sushi Menu:
Metro Kitchen & Drinkery Menu:
Tower Bridge Bistro Menu:
Capitol Garage Menu:
Week 2 menu new addition: Sweet Potato Enchiladas
Three corn tortillas rolled in smoked Anaheim pepper sauce with roasted sweet potatoes and black beans, topped with smoked paprika Soubise and cilantro lime radish slaw 9 V GF
The Porch Menu:
week 2: menu will change often!
Thai Basil Menu:
Evan’s Kitchen Menu: