What a great way to start off 2021!
Thank you to Rhode Island Vegan Awareness for presenting us with 2 awards for the November Vegan Chef Challenge: Best Menu and Best Dessert. Scroll below for a review of our menu.
Thank you to everyone who came down to try out the menu and voted!
Lumpia (Filipino fried spring rolls): 3 vegan spring roll wrappers filled with season cabbage, carrot, bean sprouts, and sweet potato served with housemade Ducky Sauce.
Korean BBQ Tacos: Two flour tortillas filled with Gochujang spiced tofu pan-fried w/ Korean BBQ sauce and topped with vegan Chi kimchi, slaw, avocado, black sesame seeds, green onions, microgreens, and sriracha aioli.
Korean BBQ Rice Bowl: Gochujang spiced tofu pan-fried w/ Korean BBQ sauce, vegan Chi kimchi, roasted broccoli, garlicky kale, avocado, microgreens, black sesame seeds, and sriracha aioli on a bed of brown rice.