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Layered with cashew ricotta, a pickled garlic mushroom and spinach duxelle and brava sauce.
Served with chickpeas, tofu egg and hollandaise.
Served with olive oil balsamic-port reduction and focaccia.
Layered with cashew ricotta and sauteed spinach, basil and date compote drizzled with berry vinaigrette.
Served with olive tapenade, pine nut basil pesto, house made jam and crostini.
Stuffed with wild mushrooms and creamy cheese with wasabi aioli and house made pickled veg.
Served with wild berry topping.
Menu for Sage and Cinder provided by Allmenus.com
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