Mi Lah Vegetarian

12 oz.

13.8 oz.

6.75 oz.

6.75 oz.

25.3 oz.

1 liter.

Create your own omelet using any three items. Served with red bliss and sweet potato home fries and toast. Served with a plate of fresh fruit.

Black beans, scrambled tofu, and mozzarella. With seitan taquitos. Served with a plate of fresh fruit.

With refried black beans, avocado, and fresh mango salsa. Served with a plate of fresh fruit.

Yards beer-battered seitan and braised mustard greens. Served with a plate of fresh fruit.

Curried polenta cake, chorizo, scrambled tofu and braised kale. Served with a plate of fresh fruit.

Scrambled tofu, mango salsa and avocado in chili seitan sauce.

With kale, oven-roasted tomatoes, seared tofu and hollandaise over a toasted English muffin with red bliss and sweet potato home fries. Served with a plate of fresh fruit.

Seitan potato patties served with palm sugar, caramelized tofu, spiced fries, chili and vegetable soup. Served with a plate of fresh fruit.

On oven-fresh biscuits. In mushroom gravy with red bliss sweet potato home fries and bronzed coconut king mushroom. Served with a plate of fresh fruit.

Served with blueberry butter and veggie bacon. Served with a plate of fresh fruit.

With braised mustard greens, roasted tomato and home fries. Served with a plate of fresh fruit.

Mushroom and vegetables baked into a phyllo crust served over cashed nut cream sauce. With kale and mashed potatoes. Served with a plate of fresh fruit.

Cheese burger with mixed green salad and sweet potato fries. Served with a plate of fresh fruit.

With fresh lime.

With roasted cauliflowers over pistachio cream sauce.

Served with miso oyster mushrooms.

Shaved asparagus and black pepper sauce.

Stuffed with cashewnut cream, truffle oil roasted cauliflower and pepper topped with almond slices.

In truffle oil, with cream of the red pepper and beets.

Grilled shiitake mushrooms, brussels sprouts, pine nuts and cheese.

Creamy corn polenta with truffle tomatoes sauce.

Served with guacamole and fresh pico de gallo.

Summer roll with basil sesame sauce, alfalfa roll, grilled pear.

Aromatic black mushrooms and ginger mixed in jasmine rice with lotus chestnuts stew.

Carrots, seitan, and celery with basil avocado sauce.

Smoked wood smoked butter-nut squash and coconut soup.

Lemongrass and coconut base with tofu, mushrooms, broccoli and carrot.

Contact restaurant for soup of the day selection.

With spicy Caribbean lime dressing.

Romaine heart, red onion, cucumbers with Thai spicy dressing.

Alfalfa sprouts, turnips, cranberries and cheese with olive dijion mustard.

In red wine and cranberry sauce, with fingerling potatoes and plantains.

With steamed vegetables and mashed potatoes.

In tomato curry sauce, over acorn squash and brown rice.

Over cashew nut cream sauce with mashed potatoes, caramelized onion and a side of kale.

Over butter spinach puree, yellow squash, and roasted beets.

On brandy-tequila tomato sauce, with vegan chorizo, corn masa cakes, and shaved apple salad.

With spinach, eggplant, and tofu in coconut, lemongrass, and dried chili sauce.

With butternut squash and potato cashew gratin in lemon beurre blanc.

Malaysian traditional curry noodle with mushrooms, veggie ham and tofu

With fresh vegetables and crushed peanuts.

With butternut squash, wild rice, risotto cake, and roasted carrots.

With seitan, pineapple, fingerling potato, tomatoes, and green beans.

With pan-seared red curry polenta cake and braised kale.

With mole sauce served with smoked portobello over roasted brussels sprout and gigante beans.

Apple wood smoke butternut squash and coconut.

Contact restaurant for soup of the day selection.

Cauliflower, shitake mushrooms, jalapeno and tomatoes.

With avocado, mixed green salad and spicy Caribbean lime dressing.

Romaine hearts, red onion, cucumbers, pine nuts and roasted rice in Thai spicy dressing.

With roasted pepper and spicy Vegenaise.

With marinated tofu, chili Vegenaise, carrots, cucumber and cilantro.

With mixed greens.

With sauteed mushroom, onions and peppers.

Pan seared zucchini seitan pattie, cheese, tomato, onions and lettuce with sweet potato fries.

Stir fried rice noodles, tofu with fresh vegetables in tamarind sauce.

Seitan-potatoes patty served with Palm sugar caramelized tofu and chilly fries.

Mushrooms and vegetables, over cashew nut cream sauce and kale complement.

Peanuts, chickpeas, sweet potatoes and carrots in tomatoes curry sauce with roasted pumpkin.

Seitan and black bean stew served with braised kale.

Seitan, pineapple, fingerling potato, tomatoes and green beans.

With agave mustard.