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.
