Completed by Nikki Soares Rabbit

March 14th, 2018

Class: EDT180D Food
Project: Publisher #2
Locally Sourced,
Images Courtesy of www.unsplash.com Vegan Cuisine
Appetizers Lunch & Dinner
Vegan Cheese Plate 12.99 Buddha Bowl 0.00
Cheese, house-baked Quinoa, tahini & assorted of
crackers & local jam local vegetables
Humus Plate 9.99 Summery Vegetable Medley 0.00
Humus, pita bread, assort- Roasted assortment of season-
ed veggies al vegetables
Cauliflower Wings 11.99 Beet & Pistachio Salad 0.00
Deep fried cauliflower Beets, pistachios, arugula &
tossed in buffalo sauce peach vinaigrette
Apricot & Almond Salad 0.00
Wine Apricots, almonds, arugula &
balsamic vinaigrette
Chardonnay 9.99 Pasta in Marinara 0.00
Arizona, 2007 Spaghetti, house made mari-
na, vegan parmesan cheese
Mushroom Ravioli 0.00
Pinot Gris 11.99 Mushrooms caramelized onion
California, 2010
& sage
Roasted Tofu & Chard 0.00
Pinot Grigio 9.99 Marinated in soy dressing,
Arizona, 2010 roasted with Swiss Chard
Vegan Margarita Pizza 0.00
House made marina, vegan
Beer Mozzarella, basil
Vegan Vegetable Pizza 0.00
Wildflower IPA 8.99
Marina, vegan Mozzarella,
San Tan Valley Brewery
seasonal vegetables
Blonde Ale 7.99
Four Peaks Brewery
Citrus IPA 8.99
San Tan Valley Brewery