Crossroads Kitchen

Silky artichoke purée topped with crispy seared oyster mushrooms, served in an elegant starter dish.

Sweet roasted fresh figs and tangy vegan feta drizzle with white balsamic glaze, accompanied by warm grilled sourdough bread.

Savory Impossible plant-based meat rolled in crispy phyllo dough, served with a zesty, spicy almond milk yogurt dipping sauce.

Delicate zucchini blossoms filled with rich plant-based cheese, served over warm homemade corn bread with melted scallion butter.

Crispy fried plant-based calamari served with a fiery tomato diablo dipping sauce and fresh lemon wedges.

An artisanal selection of plant-based Camembert, Blue, and Boursin cheeses, paired with sweet quince paste and crackers.

Golden roasted potatoes tossed with fresh thyme sprigs, fragrant black truffle oil, and shaved vegan parmesan cheese.

Tender king oyster mushroom scallops baked in a classic rich herb Rockefeller sauce with breadcrumbs.

Artisanal wood-fired white pizza topped with earthy wild mushrooms, melted plant-based cheese, and drizzled with black truffle oil.

Wood-fired Neapolitan pizza loaded with savory spicy plant-based meatballs, tangy tomato marinara, hot peppers, and melted vegan mozzarella.

Classic wood-fired pizza topped with crispy plant-based pepperoni slices, zesty tomato sauce, and melted vegan cheese.

Crisp romaine or tender kale tossed in a rich, creamy vegan Caesar dressing with garlic croutons and shaved plant-based parmesan.

Chilled iceberg lettuce wedge dressed with sweet cherry tomatoes, smoky plant-based bacon bits, and creamy dressing.

Tender braised eggplant short rib served atop velvety, buttery whipped potatoes and drizzled with a savory reduction jus.

Perfectly seared lion's mane mushroom steak served with aromatic truffle roasted potatoes and a rich mushroom bordelaise sauce.

Pan-seared plant-based cutlet available either Parmesan style with rich marinara and melted cheese, or light and crispy Milanese style.

Creamy heirloom butter beans simmered with tender kale and sweet oven-roasted tomatoes, sprinkled with plant-based parmesan.

Savory house-made plant-based Italian sausage sautéed with sweet bell peppers, onions, and a rich tomato demi-glace.

Tender plant-based cutlet pan-seared in a bright, tangy white wine sauce with fresh lemon juice, capers, and aromatic herbs.

Seared plant-based cutlet sautéed with wild foraged mushrooms in a sweet and velvety Marsala wine reduction.

Rustic cacciatore dish featuring tender plant-based protein simmered with sweet pearl onions, roasted bell peppers, and olives.

Handcrafted ribbon mafaldine pasta tossed in a creamy vegan parmesan sauce with crushed cracked black pepper.

Al dente rigatoni coated in a luxurious, creamy tomato vodka sauce infused with crushed red pepper flakes.

Chef's daily special creamy arborio rice risotto prepared fresh with seasonal produce and herbs.

Fresh handmade ribbon tagliatelle pasta tossed in a slow-simmered, savory Impossible plant-based meat ragù.

Spaghetti twirled in a rich, velvety eggless carbonara sauce with smoky plant-based bacon and black pepper.

Decadent fettuccine pasta tossed in rich black truffle butter and topped with fresh shaved black truffles.

Classic layered lasagna baked with rich Impossible plant-based meat ragù, velvety béchamel sauce, and melted vegan cheese.

Linguine pasta tossed with pan-seared mushroom scallops in a delicate white wine, garlic butter, and fresh parsley sauce.