Rasta Plates

Sweet and smoky vegan shrimp sautéed with caramelized onions and spices, glazed in a rich, tangy sauce and laid over a bed of fresh greens.

Veggie stir-fried rice—a colorful medley of seasoned brown rice, sautéed vegetables, and hearty plant-based protein, all tossed in a savory house sauce.

Savory, slow-simmered mushrooms drenched in rich brown gravy over brown rice, served with garlicky sautéed broccoli and a warm, seasoned pretzel twist.

Mushroom ste'k smothered in caramelized onions, served alongside herb-roasted baby potatoes topped with sautéed peppers and onions.

Steamed baked potato smothered in baked beans and topped with sautéed mixed vegetables—broccoli, corn, peas, and carrots— sprinkled with herbs

Fire-roasted bell peppers stuffed with creamy, plant-based mac and cheez served over a bed of seasoned elbow pasta and topped with fresh pico de gallo. 

Holiday-style stuffed vegan roast topped with rich gravy, tender candied yams, creamy dairy-free mac and cheez, and slow-cooked kale greens.

Garden salad topped with seasoned vegan ste'k bites, crisp cucumbers and heirloom tomatoes, —drizzled in a creamy plant-based poppy seed dressing

Creamy spaghetti tossed in a rich tomato sauce and topped with vegan ste'k bites. Served with a side of herbed mixed veggies and multigrain garlic toast

Slow-simmered vegan ste'k bites served with creamy mashed potatoes topped with rich brown gravy, and a colorful medley of sautéed mixed vegetables.

Smoky, saucy vegan meatball sub loaded with tangy slaw, topped with herbs and bursting with bold BBQ flavor. Served with a crunchy side of seasoned chips.

​Creamy chik’n Alfredo served over a bed of al dente spaghetti, topped with dairy-free parmesan. Paired with sautéed broccoli and toasted multigrain garlic bread.

Vegan BBQ chik’n pizza loaded with pineapple chunks, red onions, and cheez—finished with a sweet and smoky BBQ drizzle

Vegan birria tacos stuffed with be'f, paired with Spanish rice, guacamole, refried beans topped with pickled radish, cheez and pico de gallo. Served with savory consomé

Spaghetti with vegan lamb simmered in sweet chili sauce—served with crispy garlic toast and a kale salad topped cherry tomatoes, carrots, and house dressing

Vegetable soup loaded with bell peppers and root veggies in a savory broth. Garnished with fresh radish slices, crushed red pepper, served with crisp crackers

Baked sweet potatoes stuffed with savory sautéed mushrooms, peppers, and onions, topped with melted cheez. Served with seasoned broccoli on the side

Vegan Rasta Pasta tossed in a rich coconut-jerk sauce and vegan cheez with colorful bell peppers, onions, and cherry tomatoes.

Mushroom tacos loaded with mixed salad greens, seasoned rice, and drizzled in  creamy vegan cheez and signature sauces.

Crispy fried oyster mushroom paired with a golden waffle, served with fluffy scrambled tofu and a side of sautéed tri-color potatoes.

Grilled spinach and flour wraps filled with crispy vegan chik’n, fresh veggies and house-made sauce with a side of kale salad

Plain and be'f quesadillas, pan-grilled with a smoky, spiced house sauce. On the side, a mixed greens salad with radish and cucumber and chunky salsa for dipping

Vegan breakfast plate featuring savory white grits, golden tater tots, fluffy vegan eggs and plant-based breakfast sausages.

Island style pineapple jerk chik'n tenders with fresh pineapples paired with golden, seasoned fries sprinkled with fresh herbs

Buffalo-style chik'n tenders topped with fresh herbs for a pop of flavor and color. Served alongside golden, crunchy tater tots that are perfectly fried and lightly seasoned

Black bean spaghetti nestled in a coconut cream sauce with beans and corn. Topped with vegan chik'n garnished with herbs. Served with toasted multi-grain bread

Savory black beans, yellow rice, and mushrooms drenched in a rich curry sauce, served with warm toasted flatbread

Vegan breakfast flatbread layered with creamy guacamole, spinach, and vegan eggz, topped with vegan sauzage, cucumber, pico de gallo, and a zesty sauce

Loaded burrito with plant based protein, spinach and arugula, cucumber, cheez and sauces. Sides of corn and black bean mix as well as salad

Loaded haystacks made with tortilla chips. Toppings: black & baked beans, cheez, cucumbers, radish, tomato, salad greens, salsa & house made dressing with herbs