PLANTA Chicago

Crispy tempura broccoli, tender spinach, and creamy avocado wrapped in seasoned sushi rice, finished with a drizzle of savory spicy unagi sauce.

Crispy pan-seared rice blocks topped with spicy marinated ahi watermelon and fresh avocado.

Pressed sushi featuring creamy avocado and a rich, flame-torched miso truffle glaze.

Plant-based sushi roll filled with spicy ahi watermelon, fresh avocado, and toasted coconut flakes.

Smoky carrot salmon roll layered with fresh avocado, pickled watermelon, plant-based masago, and a touch of spicy mayo.

Plant-based heart of palm crab, avocado, and cucumber topped with crispy sweet potato strings and zesty gochujang mayo.

Fresh avocado and crisp cucumber wrapped in seasoned sushi rice and premium nori seaweed.

Colorful sushi roll layered with vibrant plant-based sashimi alternatives and creamy avocado slices.

Savory heart of palm crab mixture baked over a classic maki roll with rich umami glazes.

Fluffy steamed bao buns packed with crispy chick'n fried mushrooms, spicy kimchi, and bold gochujang sauce.

Crispy fried spring rolls stuffed with spicy hearts of palm and avocado, served with a velvety peanut dipping sauce.

Refreshing rice paper rolls packed with aromatic cilantro, Thai basil, pickled carrots, papaya, and marinated tofu, served with peanut sauce and nuoc cham.

Seared crispy sushi rice bites topped with spicy ahi watermelon tartare and smooth avocado.

Signature crispy broccoli florets tossed in a glossy sweet chili glaze and finished with rich peanut sauce.

Pan-fried crispy dumplings filled with cabbage, carrot, cilantro, and savory mushrooms, served with chili soy dipping sauce.

Tender edamame-stuffed dumplings gently steamed and dressed in aromatic chili oil and aged black vinegar.

Ultra-crispy multi-layered potato cubes topped with plant-based caviar, tangy sour cream, and fresh chives.

Golden battered chick'n fried oyster mushrooms served with a savory, sweet, and tangy plant-based nuoc cham dipping sauce.

Freshly diced avocado and roasted beetroot tartare mixed with pine nuts, citrus soy, and sesame, served with crispy taro chips.

Refreshing salad of sweet juicy watermelon and creamy house-made tofu feta, tossed with Castelvetrano olives, cucumbers, preserved lemon, and basil.

Slow-roasted Japanese sweet potato topped with torched miso glaze, tangy kimchi, fresh cilantro, and Thai basil.

The ultimate chef's assortment featuring 4 full sushi rolls alongside select nigiri and crispy rice pieces.

Two pieces of hand-pressed sushi topped with glazed unagi-style eggplant and aromatic miso truffle sauce.

Two pieces of sushi featuring marinated ahi watermelon with fresh ginger and citrus soy glaze.

Vibrant plant-based sushi roll topped with chef's selection of vegan sashimi alternatives and sliced avocado.

Savory carrot salmon roll wrapped with avocado, pickled watermelon, vegan masago, and a drizzle of spicy mayo.

Crispy tempura broccoli, spinach gomae, and avocado wrapped in sushi rice and draped with unagi sauce.

Sweet potato and avocado roll topped with crunchy potato straws, unagi glaze, gochujang mayo, and fiery chili salt.

Heart of palm crab, fresh avocado, and sesame seeds drizzled with smoky gochujang mayo.

Classic pressed sushi layered with creamy avocado and flame-torched miso truffle glaze.

Crisp romaine heart salad tossed with savory mushroom bacon, nutritional yeast 'nooch', roasted pumpkin seeds, and sesame dressing.

Shredded cabbage and avocado salad tossed in vibrant sesame ginger dressing and topped with crispy wonton strips.

Abundant bowl loaded with ahi watermelon, carrot salmon, chick'n fried mushrooms, avocado, pickled cucumber, mushroom bacon, and spicy mayo over sushi rice.

Crisp green papaya slaw mixed with delicate kelp noodles, smoky BBQ shiitake mushrooms, and crispy fried shallots.

Wok-fried jasmine rice tossed with fragrant black truffle, savory mushroom bacon, sweet green peas, and plant-based egg.

Spicy kimchi fried rice tossed with plant-based brisket, bell peppers, cilantro, furikake seasoning, and crispy shallots.

Wok-seared shiitake 'steak' and tender tofu tossed with fresh broccoli florets, scallions, and toasted sesame seeds.

Flavorful stir-fry of hon shimeji mushrooms, aromatic ginger, tender hearts of palm, and crisp sugar snap peas.

Thin rice vermicelli noodles wok-tossed with aromatic yellow curry, cabbage, peppers, cilantro, Thai basil, and fresh lime.

Rich noodles tossed with hearts of palm crab, jackfruit, tender bok choy, savory doubanjiang chili sauce, crushed peanuts, and cilantro.

Thick udon noodles enveloped in a luxurious, velvety truffle mushroom cream sauce.

Crispy plant-based chick'n cutlet on a toasted bun with spicy kimchi, gochujang mayo, unagi sauce, crunchy slaw, and cilantro.

Salty-sweet pepper steak mushrooms, sauteed onions, Thai basil, and crispy noodles served with fresh lettuce cups and nuoc cham.

Tender baby bok choy wok-seared to perfection and tossed in a light sesame ponzu glaze.

Crispy cauliflower bites tossed with bell peppers, sweet pineapple chunks, sesame seeds, and tangy sweet chili sauce.

Fresh blistered sugar snap peas tossed in rich hoisin and served with a smooth tahini dipping sauce.

Extra portion of crispy golden-breaded chick'n cutlet.

Pan-seared tofu cubes with a crispy golden exterior.

Firm tofu seasoned with smoky Cajun spices and seared in a hot skillet.

Half of a fresh, perfectly ripe sliced Hass avocado.

Wok-seared marinated shiitake mushroom 'steak' strips.

Warm, oversized chocolate chip cookie loaded with rich plant-based chocolate chunks.

Creamy matcha green tea cheesecake on a graham cracker crust, finished with berry compote and whipped cream.

Decadent warm chocolate brownie served with salted peanuts and a scoop of velvety vanilla ice cream.

Classic warm sticky toffee pudding coated in luscious coconut caramel sauce and served with vanilla ice cream.

Spiced carrot olive oil cake with creamy tahini maple frosting, crunchy walnut brittle, and vanilla ice cream.

Classic ice-cold Coca-Cola in a bottle or glass.

Crisp zero-calorie Diet Coke.

Refreshing lemon-lime soda.

Spicy and sweet craft ginger beer.

Effervescent grapefruit sparkling beverage.

Premium Saratoga still spring water (large bottle).

Premium Saratoga sparkling water with fine effervescence (large bottle).

Kid-friendly soft sushi rolls stuffed with fresh avocado and crisp cucumber slices.

Freshly steamed tender broccoli florets served plain and soft for young diners.

Mildly torched sushi pieces topped with gentle savory glaze, specially prepared for kids.

Comforting udon noodles served in a mild coconut cream sauce with crimini mushrooms.

Mild fried rice cooked with sweet peas, egg, and tamari soy sauce.

Soft stir-fried ramen noodles tossed with shredded cabbage and gluten-free tamari.

Mildly sweet cauliflower bites served with steamed white rice and cilantro garnish.

Soft, chewy oversized chocolate chip cookie made freshly for kids.

Fluffy banana waffle drizzled with decadent hot fudge and topped with vegan whipped cream.

Thick-sliced French toast topped with berry compote, crunchy cornflakes granola, and warm maple syrup.

Hearty morning bowl featuring seasoned tofu scramble, avocado, sautéed kale, roasted breakfast potatoes, and mushrooms.

Flour tortilla wrap packed with crispy chick'n fried mushrooms, avocado, romaine lettuce, mushroom bacon, and red onion.

Spicy brunch wrap filled with crispy kimchi tater tots, wok-fried pulled shiitake steak scramble, and rich hoisin sauce.

Fresh chopped kale tossed with mushroom bacon, savory nutritional yeast, and toasted sesame seeds.