It’s the last days for our much loved vegan and gluten-free entree. Our black bean and quinoa cakes are hand-pattied and perfectly seared. Then we sauté roasted tri-color potatoes, butternut squash, sweet corn, roasted red pepper and cippolini onions. All of these veggies come together for perfect earthy flavors. A butternut squash puree lends the perfect finishing touch. Our new fall menu makes its appearance soon, so come in one last time for one of our summer favorites.
Our black bean quinoa cakes are changing
November 5, 2018 In Lunch & Dinner
