Project Description

Appetizers (choice of)

Roasted Beet & Goat Cheese Arancini – carrot coulis.

Oyster Mushroom Ceviche – marinated mushrooms, picked peppers, onion, cucumber, orange & fried wontons. (v, gfo)

Entrées (choice of)

Sweet Thai Peanut Tofu – napa cabbage bowl, marinated tofu, seasonal veggies, sweet & spicy chili glaze. (v, gf)

Huitlacoche-Portobello Enchiladas – roasted asparagus puree, queso fresco, black rice. (vo, gf)

Raw Harvest Lasagna – zucchini, tomatoes, cashew ricotta, raw pomodoro. (v, gf)

Desserts (choice of)

Crème Brûlée Bread Pudding – lemon glaze, dried cranberries, fresh berries.

Tiramisu – espresso soaked pound cake, almond “mascarpone,” cocoa powder. (v, gf)

Chocolate Truffles – dark chocolate, blueberry, pecans. (v, gf)


DETAILS SUBJECT TO CHANGE

Leaf Vegetarian Restaurant
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