FALL MENU LAUNCH 2018
Staying in tune with the seasons, we’re changing up the menu to bring you some exciting new flavours and ingredients, plus NEW SMALL PLATES!
Our culinary team is constantly inspired by local and seasonal ingredients. As it cools down and we find ourselves craving warm and comforting meals, we’re excited to share some new menu additions!
We’re saying goodbye to the Quinoa Greek Salad, Curried Potato Salad, Southern Belle, Peking Express, Meatball + Chevre, and Pesto CBR (for now), and are introducing some new fall-inspired menu items. We’ve got two new salads, a new pizza, we’re bringing back an OG pizza, AND we’re introducing a whole new category: Small Plates.
“Our primary offering has and always will be pizza, but like many restaurants we saw an opportunity to expand our menu in ways we felt guests would really enjoy and introduce new and exciting dishes that complement our great lineup of pizzas,” says Jim Vesal, Director of Culinary. “We knew we wanted these items to be a little bit more Italian-inspired than the rest of our menu as we really wanted to show you can do amazing plant-based versions of the classics. We started by looking at some of our favourite dishes and veganized them.“
Allow us to introduce ourselves…
Perfect for sharing between friends, enjoying on their own, or paired with a pizza, we can’t wait to showcase our culinary team’s creativity in a whole new way.
MEET THE TEAM:
Cheese + Pate Board:
Sunflower Seed + Mushroom Pate, Rotating House Made Cheese, Preserves, Marinated Olives, Sourdough.
Scratch Italian Meatballs, Smokey Tomato Sauce, Lemon Almond Ricotta, Fresh Parm, Basil.
Ricotta + Gem Tomatoes:
Creamy Almond Ricotta, Fresh Seasonal Tomatoes, Basil Oil, Balsamic.
Roast Harissa Cauliflower:
Charred Cauliflower, Green Harissa, Paprika Aioli, Lemon.
Mac + Cheese:
Creamy Cashew Cheese Sauce, Penne Pasta, Bacon Bits, Fresh Parm.
“The plan with the program is to really incorporate seasonality and be a bit more creative as we have a much bigger palette to work with when we aren’t limited to a pizza crust,” says Jim. “We definitely wanted to showcase some of our non-dairy cheeses a bit more so expect to see some great dishes using them as a primary component. Finally, we wanted to offer some items at a more approachable price point that could be shared between friends and this menu really tried to do that.”
There’s just something about roasted vegetables that says fall. Using roast carrots and artichokes, we’ve created two seasonally-inspired salads:
Carrot & Chickpea Salad:
Roast Yellow and Orange Carrots, Chickpeas, Mint, Cilantro, Roasted Salted Almonds, Red Onion, and a Tahini Lemon Dressing. Available at Wesbrook Village and Portland only.
Pesto Penne Salad:
Roast Artichokes, Penne Pasta, Sun Dried Tomatoes, Asparagus, House-Made Feta, Creamy Pesto Dressing, Parsley. Available at all three locations.
Our NEW pizza combines charred chorizo with savoury artichokes and fennel, creamy lemon ricotta and house-made hot honey to produce a classic flavour profile.
Chorizo & Artichoke:
San Marzano, Spicy Chorizo, Cashew Mozzarella, Roast Artichokes + Fennel, Hot Honey, Lemon Almond Ricotta
If you’ve been dining with us for a while, you might recognize the CURRY MILE! That’s right, we’re bringing back this favourite to both Vancouver locations!
Butter Chickpea Curry, Kale, Mint Raita, Roasted Cashews, Red Onion, Side Mango Chutney. Available only in Vancouver.
Craving something sweet, but too cold for ice cream on its own? Warm up with our Skillet Cookie: Warm Chocolate Chip Cookie, Marshmallow, Your Choice Gelato, Salted Caramel Sauce. Rustic, chewy, and decadent, it’s the perfect treat for a cool, fall day.
Salads are NOW AVAILABLE at all locations, and our Small Plates, Pizzas, and Dessert will be available on WEDNESDAY, SEPTEMBER 26TH.
We can’t wait to share our new menu items with you, and hope you enjoy them as much as we enjoyed creating them!