WILD MUSHROOM RISOTTO

with white truffle oil. 

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TEMPEH BACON WRAPPED "TOFU" SCALLOPS

with paprika cream sauce.

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ROASTED PORTABELLO STEAK

with lobster mushrooms, potato puree, blistered haricots verts and charred onion chimchurri.

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VEGETABLE NAPOLEON

served over crispy polenta with house made marinara.

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PAN SEARED CAULIFLOWER STEAK

with a mushroom demi glace.