Grilled focaccia baked with cream cheese. Topped with basil pumpkin seed pesto, sundries tomato coulis and finished with a balsamic glaze
Vegan Truffle Fries 10
House fries tossed in truffle oil. Topped with parmesan cheeze.
add vegan gravy +3
Miniature samosas filled with mixed vegetables. Served with an Asian pear chutney.
Mushroom Caps 12 GF
Fresh mushroom caps filled with cream cheeze and cheeze blend, sundried tomato pesto, and peach relish.
Fried Brussel Sprouts & Fignerlings 14
Crispy fried brussel sprouts & fingerling potatoes, capers, lemon, grana padano, maple miso aioli drizzle.
Cauli Wings 13
Cauliflower florets battered and golden fried. Tossed in salt & pepper and served with a side of sweet chili sauce.
"Tuna" Poke Bowl 19
Candy Cane beets in a ponzu sauce with quinoa, avocado, mango, edamame, black beans, corn, cucumbers, toasted chickpeas, red onion with siracha aioli. Topped with pickled onions & sesame seeds.
Alfredo Mac N Cheese 21
Macaroni noodles tossed in our house made alfredo & cheeze cream sauce. Topped with more cheeze & bread crumbs and baked to perfection.
Chickn' Parmesan 22
Panko breaded tofu, marinara sauce. Smoked vegan gouda, roasted peppers. Basil pesto and sundried tomato trotolli. House veg.
Butter Chicken 19
Crispy cauliflower florets in our house made coconut cream sauce. Served over basmati rice with a side of naan.
Cauliflower Steak 23
Southern fried cauliflower steak served with roasted baby potatoes or house cut fries. Served with mushroom gravy, horseradish aioli and house veg.
Twix Bar 10
House made twix bar. Coconut shortbread crust, caramel filling coated in dark chocolate. Served with a scoop of Parlour’s cookies & cream ice cream.
Season Fruit Crumble 9
Gluten free house made seasonal fruit crumble served with a scoop of Parlour’s vegan vanilla ice cream.