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No cuisines specified
Plant Food and Wine
Served with beet jelly.
Served with membrillo
Served with pear conserve
Served with black mission fig jam.
Cornichon & grilled sourdough.
Chili flake, basil and olive oil.
Espelette and pimenton.
Curry leaf and yogurt.
Ginger and coriander.
Leaves, herbs, avocado and wine vinegar.
Tomato, marinara, pistachio pesto and macadamia ricotta.
Port wine shallot, tarragon mustard and cornichon.
Thai basil and spicy cashew dressing.
Cordyceps and furikake.
Green olive and pangrattato.
Chili, lemongrass and amaranth.
Chrysanthemum, burnt cinnamon and toasted coconut.
Tempeh, boc choy, mushroom and togarashi.
Coriander and mint.
Quinoa, sprouts, dried tomato and marcona.
Mushroom & soubise.
Champagne vinaigrette.
Macadamia and banana.
Toasted oat.
Maca, goji berry & cacao.
Coconut and pineapple.
Served with beet jelly.
Served with membrillo.
Served with pear butter.
Served with black mission fig jam.
Cornichon and grilled sourdough.
Cheddar and brioche.
Chevre, cucumber and herbs.
Leaves, herbs, avocado and natural wine vinegar.
Coconut yogurt.
Mushroom, tomato and spinach.
Romesco, potatoes and aioli.
Fruit, chantilly and maple syrup.
Tomato, sourdough and cheddar.
Winter squash, lentils, quinoa, cabbage, dried tomato and marcona.
Cheddar, pickles, beet ketchup and brioche.
Macadamia and banana.
Toasted oat.
Coconut and pineapple.
Served with beet jelly.
Served with membrillo
Served with pear conserve
Served with black mission fig jam.
Cornichon & grilled sourdough.
Espelette and pimenton.
Green olive and pangrattato.
Leaves, herbs, avocado and natural wine vinegar.
Thai basil and spicy cashew dressing.
Tomato, marinara, pistachio pesto and macadamia ricotta.
Port wine shallot, tarragon mustard and cornichon.
Chevre, cucumber and herbs.
Tomato, sourdough and cheddar.
Winter squash, lentils, quinoa, cabbage, dried tomato and marcona.
Cheddar, pickles, beet ketchup and brioche.
Macadamia and banana.
Toasted oat.
Maca, goji berry and cacao.
Coconut and pineapple.
Served with black mission fig jam.
Served with membrillo.
Served with pear conserve.
Served with beet jelly.
(Brunch only).
Brunch & dinner only.
Cucumber and herbs (brunch & lunch only).
Leaves, herbs, avocado and natural wine vinegar.
Coconut yogurt (brunch only).
Mushroom, tomato, spinach (brunch only).
Romesco, potatoes and greens (brunch only).
Chantilly and maple syrup (brunch only).
Tomato, sourdough and cheddar (brunch & lunch only).
Winter squash, lentils, cabbage, dried tomato and marcona.
Espellet and pimenton (lunch & dinner only).
Green olive and pangrattato (lunch & dinner only).
Thai basil, spicy cashew dressing (lunch & dinner only).
Port wine shallot, tarragon mustard and cornichon (lunch & dinner only).
Avocado tikka, curry leaf and yogurt (dinner only).
Mushroom & soubise (dinner only).
Dinner Only.
Chili, lemongrass and amaranth (dinner only).
Macadamia and banana.
Double Shot.
Double shot.
Choice of almond or oat milk.
Choice of almond or oat milk.
Choice of almond or oat milk.
Turmeric, black pepper, choice of almond or oat milk.
Limited availability. Super root, melrose and radiant skin.
Flat or sparkling.
Leeche black tea.
Freshed squeezed lemons and fresh basil.
Limited availability. Seasonal variety.
Menu for Plant Food and Wine provided by Allmenus.com
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