The landscape of American fast food is looking up. Dotted across the country at roadside exits and on bustling city street corners the classic grub-on-the-go is getting a mighty makeover. Here are a few drive-thrus we’re digging –

Burgerville – Fresh. Local. Sustainable.

You can't help but appreciate that this pacific-northwest chain aims to “serve with love.” Plus, Burgerville has partnered with local farmers and producers to source their ingredients in an environmentally responsible way that results in fresh, seasonal food.

A local-centric menu sticks to mainly to the classics, but has a few items that caught our eye, including the Tillamook cheeseburger, north pacific halibut fish sandwich, wild smoked salmon and hazelnut salad, Yukon Gold waffle fries, Walla Walla sweet onion rings, and Oregon hazelnut milkshakes made with real ice cream. Also, for vegetarians the tasty Rogue River smoky blue cheese salad is sure to hit the spot.

Where? Many locations throughout Oregon and Washington.

Zen Burger — Good for You. Good for the Planet.

For busy Manhattanites, a quick stop at Zen Burger means filling up on “wholesome natural vegetarian foods that have the look, feel, texture, and taste of meats.” They stuff their buns with faux-beef, -chicken and -tuna, all made without any animal products and for $1 more you can add organic American cheese. You’ll find the usual breakfast egg sandwich, French fries, and milkshakes all with an organic twist. Organic soup, chili, and salads are followed up with warm whole-wheat chocolate chip, granola, or peanut butter cookies. We also love that 90% of their take-out containers are biodegradable and/or compostable and that the store is built from mostly recycled materials with energy-saving lights.

Where? 465 Lexington Avenue. New York, NY 10017

(World’s Most) Local Burger

Lawrence, Kansas is home to Local Burger, a healthy fast-food restaurant that Bon Appetit named one of the top ten eco-friendly restaurants in the country. They cater to everyone from the committed carnivore to the vigilant vegetarian and even those needing gluten-free options. With a selection of both updated classics and innovative dishes they have a sparkling fresh take on what it means to eat on the run. Passionately dedicated to sourcing their foods locally, organically, and sustainably, care is taken in every dish, like the grass-fed beef, elk, or house made veggie burgers. Sides include the “progressive potato” fries, quinoa-millet pilaf, and the hijiki studded “We’re Not in Kansas Anymore" salad. Shakes have been replaced with refreshing smoothies and for a sweet ending you’ll find honey-peanut butter balls and allergy-friendly brownies. We also love that a local library card gets you 10% off on Saturdays.

Where? 714 Vermont Street. Lawrence, Kansas 66044

Still hungry? Check out the many other quick bites that caught our eye –

VG Burgers
Mixt Greens
O’Naturals
Lettuce Eatery
Pizza Fusion
Organic To Go
Pret a Manger
Chix
Native Foods
Veggie Bite

Comments (2) | March 20 - 8:26 PM

category: Lists, Menus, Studies + Trends

Hell’s Backbone Grill in tiny Boulder, Utah is a female owned and run restaurant known not only for delicious, seasonal, ever-changing menus, but also for operating according to Buddhist principles. Their ingredients are selected with thought and care from the Grill’s own gardens (where they accept apprentices), six-acre farm, and local producers they know. Sadly hell really does freeze over, as they are only open Spring through Fall. Until then, here’s a taste of what we can look forward to.

Spring Dinner Menu:

Small Plates
Flame-Grilled Skewered Filet Mignon with a Poblano Crema $9
Spring Asparagus Soup $6
Smoked Trout and White Cheddar Quesadilla $9
Fire Roasted Salsa and Guacamole with Blue Corn Chips $6
Puff Pastry Pesto and Goat Cheese Turnover $8
Award Winning Backbone House Salad with Organic Greens from our garden $5...add Grilled Chicken or Smoked Local Trout $9

Main Course
Traditional Red Chile Pork Posole and Honey Cornbread $12
Cornmeal-Molasses and Pecan Skillet Trout
served with Pueblo Rice & Steamed Spring Vegetables $18
Chile-Crusted Filet Mignon with a Poblano Crema,
Lemon Parsley Mashers & Spring Vegetables $26
Linguine with a Poblano-Pinon Cream Sauce & Utah Goat Cheese served with Spring Vegetables $14...add a Grilled Chicken Breast $18
Buffalo Burger with Roasted Red Peppers and Jack Cheese
served on a Handmade Roll with our Spicy Backbone Sauce & Lemon Parsley Mashers $12
Agave & Lime Grilled Chicken Breast served with Pueblo Rice and Spring Vegetables $16

Desserts
Blue Ribbon Lemon Chiffon Cake
Strawberry-Rhubarb Fool
Butterscotch Pudding with Pinon Chile Brittle $6 each
Please ask for our house made she-devil sauce if you like it really hot.

With respect for conservation, water is served upon your request.

Opening in March 2008.
Breakfast: 7:00am – 11:30am
Lunch: We have picnics lunches to go. Order them the night before your excursion and they will be ready to pick up the next morning – at breakfast.
Dinner: 5:30pm – 9:30pm

Hell's Backbone Grill
No. 20 North Highway 12
Boulder, Utah 84716
435-335-7464
Reservations are strongly recommended for dinner

To tide you over until they reopen in the Spring, you can purchase their stunning and inspiring cookbook, “With a Measure of Grace” that will help to bring a little Zen into your kitchen.

Comments (2) | February 18 - 8:46 AM

category: Menus

At first glance it’s easy to group Fraiche Yogurt shop in Palo Alto, California, with the onslaught of fro-yo stores that have begun to sweep the nation. From the trendy Pinkberry to the classic TCBY it’s apparent that we have a hearty appetite for this light and frosty treat. The bad news is most commercial frozen yogurt isn’t actually yogurt at all. Most of what you find lacks the beneficial live cultures that make yogurt, well…yogurt. Not the case with Fraiche (pronounced fresh) Yogurt Shop - the innovative creators behind Fraiche take a different approach and start with organic milk and hand selected probiotic bacteria to produce the healthiest yogurts, both fresh and frozen, in their on-site mini-dairy. I assure you, this is one yogurt shop truly worthy of a trend.

Their yogurts come in three non-frozen unsweetened Greek-style versions: non-fat, low-fat, and whole milk. You can order it served plain or adorned with an array of toppings. You can opt for single servings or take-home quarts. They make the frozen yogurt of my dreams, but they also sell fresh, non-frozen yogurt, which helps make Fraiche a wonderful breakfast or after-school destination. On my recent visit, just as the sun was coming up, I started my day with a fantastic bowl of warm steel-cut oatmeal, a dollop of smooth whole-milk yogurt, and a scoop each of coconut shavings, toasted walnuts, and anti-oxidant rich pomegranate seeds. Sadly I don't live near this little probiotic mecca. While attempting to enjoy my usual breakfast routine the morning after my visit, all I could do was hope that the blitz of new fro-yo stores in the neighborhood brings along a Fraiche Yogurt Shop to my street corner soon.

Fraiche Yogurt Shop Menu

Organic Greek-Style Yogurt
Non-fat, 2%, and Whole Milk

Organic Frozen Yogurt
Natural, Chocolate, and Soy

Toppings Bar*
Strawberries
Blueberries
Blackberries
Kiwi
Blackberries
Bananas
Ripe Fruit Purees
Handmade Granola
Toasted Shaved Coconut
Toasted Walnut Pieces
Toasted Almonds
Graham Crackers
Shaved Callebaut Chocolate (hand-shaved from a huge bar of chocolate)
Honey: Wildflower, Clover, or Sage
Vermont Maple Syrup
* Fruit offerings change seasonally and shaved coconut and nuts are toasted fresh on premises for best flavor.

Blue Bottle Coffee
Fraiche picks up their organic, fair-trade beans from this artisinal, microroaster within 24 hours of roasting for optimum freshness. Served hot or iced.

Baked Goods
Made in small-batches with the highest quality ingredients, and with minimal added sugars by Fraiche’s own baker Jennifer Musty. Includes crunchy granola and a range of scrumptious cookies, such as the fresh-baked warm chocolate chip cookies served in the afternoon.

Fraiche Yogurt
644 Emerson Street
Palo Alto, California 94301
(512)300-5339

Monday- Thursday 7:00am – 10:30pm
Friday 7:00am – 11:00pm
Saturday 9:00am – 11:00pm
Sunday 9:00am-10:30pm
www.fraicheyogurt.com

Comments (2) | January 10 - 10:12 AM

category: Menus, Superfoods, Vegan / Veg

On the organic restaurant front, Paul Newman has teamed up with chef Michael Nischan to create Dressing Room, A Homegrown Restaurant. The duo features locally grown, organic ingredients in their 98 seat restaurant with extra seating on an outdoor patio. While the menus is light on the vegetarian options we applaud the organic restaurant focus along with all the grains, greens, and local, seasonal produce we see featured.

There's not much beyond the basics on their website, but if your curiosity is piqued, here are a few more links. Here's what Kim Severson had to say about it last year. Or watch the recent Nightline segment. And here on Treehugger, chef Nischan responds to concerns that Dressing Room's Westport, Connecticut address makes it inaccessible to middle or lower income families.

DRESSING ROOM MENU - ACT ONE

Heirloom Tomato Soup
French bread toast, three cheeses $9

Heirloom Tomato Bruschetta
Beltane Farms goat cheese, aged white balsamic, arugula $10

Newman Says; “Use a Spoon” Salad
Local apples, root veggies, Sankow Beaver Brook sheep feta cheese $9

Dressing Room Greens Salad
All kinds of lettuces, shallot and mustard vinaigrette $10

Connecticut Oysters
On the half shell or made into stew, from Nell’s buddy Jeff Northrop $12

Fried Calamari
Soft cheese grits, roasted heirloom tomato, caramelized onion compote $10

Maine Crab Cocktail
Sweet corn sauce, fresh chives, sour cream ice cream garnish $13

Cured Duck and Wheatberry Salad
Duck breast prosciutto, leg confit, wheatberry salad with dried cranberries, pear puree $12

Dry Baby Back Ribs
Scott County Missouri-style, apple-cabbage slaw $14

DRESSING ROOM MENU - ACT TWO

Beef Kettle Pot Roast
Pasture-fed beef, heirloom potatoes, root vegetables, horseradish garnish (great with a side of mashed potatoes) $23

Berkshire Pig
Prime roasting cut, prime braising cut, seared pork belly, parsnip-horseradish puree, mushrooms, fava beans, natural pan juices $23

Spit-Roasted Chicken
Quince puree, brussel sprout leaves, hazelnut essence, mashed potatoes $22

The P.L. Newman Burger
Sankow Pleasant Cow cheese, bacon cured here, grilled onions Pickles, lettuce, tomatoes in season $17

Creamy Ancient Farro
Kinda Like Risotto Fava beans, chanterelle mushrooms, harvest onions $19

Chicken And Dumplings
White and dark meat baby chicken, Missouri style noodle dumplings, vegetables, herbed poultry broth $19

Crispy Seared Wild Striped Bass
Early fall succotash, preserved Meyer lemon sauce $24

Seared Diver Scallops
Crispy pork belly, shaved celery root, chanterelles, fava bean puree $25

Hook and Line Caught Chatham Cod
Heirloom potatoes, wilted escarole, local little neck clam broth $25

Pan Roast Trout
Scalloped heirloom potatoes, Cox Orange Pippin Apple-rosemary compote $23

Dressing Room, A Homegrown Restaurant
27 Powers Court
Westport, CT 06880

Lunch: Wednesday - Sunday 11:30 a.m. - 2:30 p.m.
Dinner: Tuesday - Sunday 5 p.m. - 10:00 p.m.
For Reservations, please call: 203.226.1114
http://www.dressingroomhomegrown.com/

Comments (4) | May 31 - 11:52 AM

category: Menus

This slightly upscale Seattle vegetarian restaurant can satisfy even the most die-hard carnivores. Here's a snapshot of what you might encounter on one of Carmelita's seasonal, organic-focused dinner menus.

Starters:
Cream of watercress soup, lemon oil, yogurt, wood sorrell salad - $8

Baby lettuces, Trampetti extra virgin olive oil, lemon, sea salt, micro greens - $7 vegan

Shaved fennel, orange segments, pomegranate seeds, mache, shaved Pecorino, orange oil, sea salt - $10 vegan option

Grilled asparagus, bulghur salad, spring onions, olive oil poached egg, parmesan - $10

Warm barley salad, buttermilk, yogurt, scallions, cilantro, fava beans, pistachios, miner’s lettuce, cilantro vinaigrette - $10

Beet ravioli, beet greens, baby carrots, mustard, micro greens - $9 vegan ($18 as entree)

Warm Laura Chenel goat cheese, toasted hazelnuts, roasted figs, Maletti 6 yr. balsamic, lemon oil, crostini - $10

Pizza:
Red onion marmalade, fontina, gruyere, port soakedcurrents, chili oil - $16

Red white and bleu, creamed endive, roasted beets, goat cheese, gorgonzola, spiced candied pecans, watercress, orange oil. - $16

Antipasti Platter:
Tyrosalata, muhumara, marinated olives, a daily selection of cheese, roasted garlic, house pickles, grilled flatbread - $12 / $16, extra flatbread $3, vegan option

Main Course:
Polenta cake, saffron sauce, fennel, cherry tomatoes, Swiss chard - $17 vegan

Meyer lemon risotto, asparagus, fava beans, spring onion, goat cheese, shaved parmesan, arugula - $18

Leek and Gruyere tart, frisee salad, caper vinaigrette, potato basket - $17

Curried Israeli couscous tagine, morels, snap peas, spring onions, English pea puree, pea vines, mint oil - $18 vegan

Root vegetable pot pie, celery root, baby carrots, sunchokes, parsnips, escarole, herbed Reggiano crust, walnut oil - $18

Carmelita
7314 Greenwood Avenue North
Seattle WA 98103
206.706.7703
http://www.carmelita.net/

Comments (1) | May 29 - 10:54 AM

category: Menus

With a fresh, quirky and creative menu, Spread (San Diego) is dishing daily specials rooted in all-natural, organic farmers' market ingredients, a family-style philosophy and seasonal availability. In their own words - nouveau comfort food. Someone on Yelp was complaining about them not serving soda.

A few highlights from the Spread menu:

- Banana Curry Oatmeal
- Macadamia Rose Pesto Grits
- Savory Cornbread French Toast
- Haricots Verts Almondine
- Kaffir Lime & Kumquat Glazed Vegetable Medley
- Hibiscus Blossom Mole

- Basil Lime Sangria
- Wild Apple Bellini
- Mulberry Basil Rickey

Location:
2879 University Avenue
San Diego, California 92104
Tel. (619) 543-0406

Comments (1) | January 28 - 10:03 PM

category: Menus

If farmers' market fresh is your thing, be sure to check out newly opened Tender Greens in Culver City, California. They use organic ingredients whenever possible, locally-grown produce, line-caught fish, and free-range poultry. Thanks to Souris for the tip-off.

Daily Candy says: "...They serve just the kind of fresh, organic fare you wish you had time to make yourself."

Plenty of Chowhounders have stopped by and you can read what they have to say here.

A snapshot of Tender Green's grill and dessert selections:

Hot Stuff from Our Mesquite Grill
angus flatiron steak
free range chicken
line caught ahi tuna
oxnard vegetables

- on a sandwich -
with rustic bread and choice of simple salad $9

- as a hot plate -
with yukon gold mashed potatoes and choice of simple salad $10

Sweet Stuff
carrot top frosted cupcake
aztec cocoa brownies
lemon angel food cupcake
devils food cupcake, toffee crunch
fresh strawberry cookies
$3

Comments (0) | July 31 - 7:55 AM

category: Menus

A look at the current menu at Blue Hill at Stone Barns. Lunch spans three-courses, goes for $42 and you get a selection of the following:

{ONE}

MOST OF THE GREENHOUSE GREENS . . .
asparagus, pistachios and this morning’s crusted farm egg

or

ESCAROLE SOUP . . .
smoked cod croquettes

or

THIS MORNING'S FARM EGG . . .
soft poached, smoked herring caviar, spring garlic salsa verde and brioche

or

BLUE HILL CHARCUTERIE . . .
house made genoa salami, bresaola, lanza and liver terrine, arugula and local honey

{TWO}

MEATLOAF . . .
sunchoke purée, fiddle head ferns and asparagus

or

SKATE WING . . .
quinoa, zucchini, ramps and green garlic

or

STONE BARNS BERKSHIRE PORK . . .
chick peas, baby bok choy and cotechino

or

HOUSE MADE CAVATELLI PASTA . . .
spring greens and ramps

{SWEETS}

STRAWBERRY COUPE . . .
gelée, mousse, granité, carmelized almonds

or

WARM CHOCOLATE BREAD PUDDING . . .
caramel ice cream and salted peanuts

or

RICOTTA CHEESE PANNA COTTA . . .
red wine, rhubarb, mint sorbet

Comments (0) | July 6 - 1:38 PM

category: Menus

We aren't going to pretend we were the first to report that Jamba Juice has "off-menu" items available (a la In-N-Out)....but we did confirm it with a source at Jamba headquarters this week. Our source's favorite secret flavor? PB+J. Some call it "off menu" but "secret" seems so much more mysterious and exciting. We still aren't sure if the undercover "menu" has been adopted by all the Jamba stores (yet), but we'll let you know more as we find out.

Apparently some of these smoothies are back-catalog flavors that have been put out to pasture. Others are flavors that no self-respecting "healthy" food-and-beverage company could get away with having on the actual menu.

Update 6/12/06: It looks like the secret menu has been rolled out officially to all Jamba locations - this is just in the past couple of months, prior to that it was more 'casual' and varied from location to location. From our source at Jamba headquarters.

Secret menu flavors we've heard of:

- Strawberry Shortcake
- White Gummy Bear
- PB+J
- One that tastes just like Starbursts
- One that tastes just like Fruity Pebbles
- Push-up Pops
- One that tastes like Skittles

Know of any others? Add to the comments.

Comments (82) | June 1 - 3:12 PM

category: Menus, Studies + Trends

Caravan of Dreams in New York City's East Village has a robust smoothie line-up - as well as a broad vegan, organic, live, kosher-centric menu. Have a look at the smoothies for inspiration:

Mixed Berry Smoothie
Berries, plantain, soy ice cream, and your choice of rice or soy milk.

Live Berry Smoothie
Your choice of apple or orange juice blended with plantain and berries.

Peanut Fudge Smoothie
Your choice of soy or rice milk, blended with organic peanut butter, soy ice cream and plantain.

Live Spirulina Supreme Shake
Fresh apple juice blended with plantain, berries and spirulina.

Almond Butter Smoothie
Your choice of soy or rice milk, blended with organic almond butter, vegan ice cream and plantain.

Live Mango Smoothie
Coconut shake and mango.

Spirulina Supreme Shake
Apple juice blended with plantain, berries and spirulina.

Live Mocha Supreme
Fresh coconut shake blended with live almond butter, plantain, carob and flaxmeal.

Tropical Mango Delight
Soy ice cream blended with mango and your choice of soy or rice milk.

Live Pink Lady
Apples, oranges, mango, strawberry, and plantain.

Mamba Mocha Shake
Chocolate soy ice cream blended with a touch of espresso, mint, and soy milk.

Live Banini
Plantain, coconut, dates, and raw tahini.

Mary’s “Pretty in Pink” Smoothie
Strawberry soy ice cream blended with strawberries, mango, and soy milk.

Live Coco-Berry Smoothie
Young coconut, berries, plantain, orange, flaxmeal, and chia seeds.

You can add spirulina, flax seed, or chia seed as well.

Comments (0) | May 26 - 9:56 AM

category: Lists, Menus, Superfoods, Vegan / Veg

Lettus Café Organic is a new, progressive-minded, order-at-the-counter restaurant in San Francisco's Marina neighborhood. It serves up fresh, tasty fare made from top notch local (and often organic) produce. Even better, they offer a beer and wine menu featuring organic labels like Wolaver's and Samuel Smith, as well as sparkling wine spritzers made with an organic Cava Brut and seasonal fruit juices - rare even in a place like San Francisco.

Here's a glimpse at their appetizer list (the menu is huge):

Miso Soup with silken tofu, wakame & vegetables bowl 4.00
Soup of the Day along with a slice of bread bowl 5.00
Cup of Soup & Tossed Greens with choice of dressing 6.00

Cup of Soup, Half Sandwich & Tossed Greens with choice of dressing (sandwiches: tuna, grilled tempeh, or grilled vegetable) 9.00

Tossed Greens baby greens tossed in choice of dressing (v) 3.00

Hummus Plate with a trio of roasted red pepper, parsley & basil hummus, grilled pita bread, spinach salad & black olives (v) 6.00

White Butter Bean Bruschetta with roasted garlic, cherry tomatoes & basil on grilled country bread with mixed greens (v) 5.00

Mango Chicken lettus Cups with Napa cabbage, basil, cilantro, ginger, cashews & mango with chili-tamarind* sauce or substitute with baked tofu 8.00

Fresh Spring Rolls with lettuce, rice noodles*, carrots & fresh herbs rolled in rice paper wrappers* with baked tofu. Served with sweet chili or tamarind* dipping sauce (v) 6.00 Add shrimp 7.00

Smoked Salmon on Walnut Toast with sprouts, dill, capers & lemon aioli

Click here to see the entire menu.

Comments (3) | May 2 - 10:15 AM

category: Menus

Influenced by the cuisine of Zen Buddhist temples in Japan (called shojin) the Medicine Eat Station in San Francisco offers up a mostly organic, vegetarian menu.

Olivia Wu of the San Francisco Chronicle says:

...a fusion of opposites: ancient and contemporary, fine dining and casual service, East and West, from-scratch cooking and quick food, traditional and hip. Those are a lot of dualities for any place, but Medicine generally succeeds at making this work, delivering a well-rounded experience and certainly an unusual one. (read her review )

A look at the menu: The sets are healthy, ultra-simple foundations for a meal at MEDICINE. As a light meal, they can stand by themselves, or they can form the core of a richer dining experience.

Soba Set
- Buckwheat noodles in housemade shojin broth, topped with wakame seaweed, fiddlehead fern, sour plum, and mixed sesame-flax seeds

- Fresh artisan tofu with garnish

- Fresh light pickles of red and yellow pepper, Japanese cucumber, and turnip

Mountain Monk Set
Salad of exotic seasonal greens, vegetables, grapes, and nuts, with sake leaf dressing, and a light garnish of black daitokuji natto

White Kyoto miso soup with carrot, daikon, roasted soy beans, and burdock root

Fresh light pickles of red and yellow pepper, Japanese cucumber, and turnip ADD fresh artisan tofu with garnish

Clarity Set
- Assorted simmered vegetables with tomato, Japanese pumpkin, sugar snap pea, snow-dried tofu, white asparagus, shiitake

- Fresh artisan tofu with garnish

- Chilled clear soup with Japanese cucumber, sour plum and junsai

- Fresh light pickles of red and yellow pepper, Japanese cucumber, and turnip

( Have a look at the entire menu )

Medicine Restaurant
161 Sutter Street @ the Crocker Galleria
San Francisco, CA

Comments (1) | April 19 - 8:13 AM

category: Menus, Vegan / Veg

Setting up shop in a renovated tattoo parlor, Craig Nicholls and Jason McAdam opened Roots Organic Brewery early last year. This is Portland's first 100 percent organic microbrewery, and is available on tap around the city (or you can take home to-go growlers for $13). We'll give you the heads up when/if they start bottled distribution. Worth noting: Several of their beers are brewed entirely hopless using traditional brewing herbs like heather, chamomile, and lavender.

Have a closer look at a few of their beers followed by their house tasting notes:

Island Red: We call this a Red Stout. Very full bodied complex ale brewed with a good amount of oats which help give this RED a very rich and creamy head. 5.6% ABV

Pond Turtle Pale Ale: A nice example of an English style Pale. Light amber in color. Light body and a creamy head makes this our perfect session beer. A % of the sales from this beer will support the Wildlife foundation fund at the Oregon Zoo. 5.3% ABV

Burghead Heather Ale: Based on a 3000 year old recipe. This award winning beer may be the most interesting beer you've ever had! Made with no hops but with heather tips. 5.5% ABV

English Strong Bitter: Our Bitter is deep copper Ale that's a bit hoppier than most with a great roast profile brought out by the crystal malts & finished with the delicate aroma of Galena hops. 7.2% ABV

Toasted Coconut Porter: (Fall Seasonal) A med. bodied London style ale, with a slight hint of roast malt & backed by the subtle, sweet tropical, hand roasted coconut flakes. 5.0% ABV

Tour the brewery.

Comments (0) | January 15 - 9:48 AM

category: Menus, Organic Wine / Beer

Looking for vegan Thanksgiving options? For about $35 bucks a person Angelenos get the following - courtesy of local palette-pleaser Real Food Daily:

- Butternut Squash Bisque
- Faux Turkey Breast
- Corn Sage Stuffing
- Candied Garnet Yams
- Mashed Potatoes & Parsnips
- Golden Gravy
- Roasted Vegetable Medley
- Mixed Baby Green Salad
- Cranberry Relish
- Slice of Pumpkin Pie w/Tofu Whip

Comments (0) | November 22 - 12:54 PM

category: Menus, Vegan / Veg

Here's a snapshot of the Jack Falstaff “back to the land” wine list. A nice slice of the Falstaff wine list features juice from organic or biodynamic producers. Excerpt below, click here to download the PDF.

Champagne + Sparkling Wine:
Fleury Brut
Larmandier Bernier Brut NV

Aromatic Whites:
Aligote La Bete 2004 Willamette Valley
Riesling “Vieilles Vignes” Ehrhardt 2002 Alsace
Riesling Smaragd “Loibenberg” Emmerich Knoll 2002 Austria
Savennieres Clos Des Perrieres Tijou 1999 Loire
Soave Corte Sant’Alda 2003 Italy
Chante-Alouette” (Marsanne Blend) Chapoutier 2002 Rhone

Chardonnay:
Adastra 2002 Carneros
Pouilly-Vinzelles Bret Brothers 2002 Burgundy
Brickhouse “Cascadia” 2003 Willamette Valley
Chassagne Montrachet “Morgeot” Coutoux 2002 Burgundy
Flowers “Andreen Gale Cuvee”, 2003 Sonoma Coast
St. Veran “ En Combe” Bret Brothers 2002 Burgundy
Puligny-Montrachet “Les Enseigneres” Girardin 2003 Burgundy
Littorai “Mays Canyon”2003 Russian River Valley

See the entire wine list.

Comments (0) | November 21 - 9:39 AM

category: Menus, Organic Wine / Beer

Here's a sample of the Autumn entree menu at Millennium restaurant in San Francisco. We'll take one of each please. Have a look at their artisan, organic wine list as well.

Blue Hubbard Squash Risotto
sautéed winter greens & golden chanterelle mushrooms, black chanterelle mushroom reduction

Black Sesame Seed Noodle Phò
blue oyster & matsutake mushrooms, rich mushroom broth, sauté of julienne burdock & carrot, traditional sprout, jalapeño & Asian aromatic garnish

Mung Bean Sprout & Scallion Crepe
sauté of Asian vegetables, marinated seitan, shiitake mushrooms, Thai style red coconut curry sauce, pineapple-kumquat sambal

Korean Glazed Tempeh
soba noodle rolls, house-made kim-chi, satsuma mandarins, enoki mushroom, sweet tamarind bbq sauce

Pecan Crusted Portobello
creamy roasted garlic polenta, sauté of mixed chicories & black olive-leek confit, Syrah reduction, gypsy pepper cream

Truffled White Bean Cassoulet
wild rice & parsnip griddle cake, sautéed broccoli di Cicco, shaved Himalayan truffles

Comments (0) | November 20 - 11:43 AM

category: Menus, Organic Wine / Beer, Vegan / Veg