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221 South Oak Bistro Vegetarian Menu Summer 2019 Tofu with Dulse and Watermelon Wonton Chips, Avocado Mash and Vinaigrette 14
Purple Potates in Bleu d’Auvergne Cream Cabbage and Grilled Sourdough 14
Red Wine Braised Eggplant and Asparagus Purple Cabbage with Black Vinaigrette, Corn and Crispy Shallot 14
Crispy Hearts of Palm and Summer Squash Watermelon Radish, Watermelon Gel and Basil Citrus Oil 14
Baby Summer Squash with Pepita Crumble Watercress Coulis, Corn Bread and Sweet Potato Reduction 14
Beet Tartare with Horseradish Sauce Grilled Foccacia and Watercress 14
Zucchini Carpaccio with Fried Capers Extra Virgin Olive Oil and Micro Cilantro 14
Seared Baby Gem Lettuce Brown Bread Croutons, Black Garlic Oil and Shaved Parmigianno Reggiano 14
Braised Cucumber and Beets with Dukkah Turmeric Yogurt and Watermelon Radishes 14
Kale Salad with Cucumber Yogurt Coulis Roasted Beets and Peanut Ginger Crumble 14
Watercress and Beet Salad Avocado, Halloumi and Sesame Seeds 14
Main Courses Grilled Asparagus with Four Herb Chimichurri and Cheesy Grits Braised Cucumbers 25
Duo of Ravioli with Creamy Mushroom Reduction Micro Greens and Hazelnut Crumble 25
Baby Squash with Garganelli Pasta Grilled Asparagus Pistachio Pesto, Shaved Manchego and Fava Beans 25
Snow Peas and Eggplant with Cucumber Hibiscus Yogurt Dust Micro Cilantro, Charred Carrot Hummus and Freekeh Fritters 25
Pea Dusted Tofu with Corn Jus Pickled Corn, Watermelon Radish, Dhokla and Baby Squash 25
Miso Braised Japanese Eggplant and Fennel Furikake Fava Beans with Sweet Potato Black Rice Crisp 25
Crispy Sweet Potatoes with Charmoula and Celery Root Slaw Cashew Crema and Crispy Sweet Potato 25
Roasted Carrots with Huckleberry Mostarda Smoked Sunflower Farrotta and Watercress 25
Asparagus with Polenta Gnocchi Pistachio Gremolata, Grilled Shiitake and Fava Bean Succotash 25
Shiitakes with Smoked Purple Potatoes Grilled Gem Lettuce, Sourdough Crumble and Black Harissa 25 Please advise your server of any allergies or dietary restrictions upon ordering.