Philly Vegan Restaurant Week

3-Course Prix-Fixe Menu: $25 per person
With Our Sommelier’s Selected Pairings: $40 per person

Course 1

Vine Ponto Qvedri Rkatsiteli, Khakheti, Republic of Georgia, 2015 (V): 2.5 oz

Curried Butternut Squash Soup (GF)
Roasted Butternut Squash | Curry | Ginger | Lemon | Coconut
*Masala Hummus
Curried Hummus | Grilled Eggplant | Peri-Peri Drizzle | Garlic Naan
Lassoni Gobi (GF)
Tangy Cauliflower | Garlic | Cilantro | Ginger | Tomato Sauce
Crispy Okra Salad (GF)
Warm & Crispy Okra | Shallots | Tomatoes | Tangy Spices
Ragda Patties (GF)
Seasoned Potato Cakes | Chickpeas | Onions | Tamarind Chutney | Cilantro

Course 2

Stemmari Nero D’Avola, Sicily, Italy, 2017 (V): 5 oz
Served with Pulao, Roti, or Naan (V)

*Tofu Green Peas Curry (GF)
Tofu Green Peas | Onion Tomato Sauce | Toasted Cashew | Fenugreek Greens
Gobi Aloo Mutter (GF)
Cauliflower | Green Peas | Cumin | Ginger
Baingan Bharta (GF)
A Classic North Indian Dish – Char Grilled Eggplant | Onions | Tomatoes | Fresh Garlic | Spices
JackFruit Biryani (GF)
Tender Jackfruit | Basmati Rice | Saffron | Cardamom | Cilantro | Ginger
*Soya Malai Chaap
A Vegetarian’s Meat – Soy Mince Vegan Chops | Caramelized Onions | Tomatoes | Garam Masala | Fenugreek | Fresh Cilantro
Vedic Vegetable Thali (GF)
Tofu Saagwala | Channa Masala | Mushroom Hara Pyaz | Dal Tarka | Pulao | Roti

Course 3

La Staffa “Mai Sentito” Verdicchio Frizzante, Marche, Italy, NV (V): 2.5 oz

Moong Dal Halwa (GF)
A Rich and Sweet Indian Dessert made with Yellow Lentils | Cardamom |Pistachios (for garnishing)
Pear, Wine, & Ginger Sorbet (GF)

*These dishes contain nuts.

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