Whether you're joining us for a midday meal or settling in for dinner, this page highlights our vegetarian options available across both menus. Each dish is made from scratch, with care and high-quality ingredients, never an afterthought, always full of flavor.
You’ll find hearty favorites and fresh, thoughtful plates designed to satisfy because a proper meal should be welcoming to all, and vegetarian doesn't mean sacrificing comfort or taste.
You’ll find hearty favorites and fresh, thoughtful plates designed to satisfy because a proper meal should be welcoming to all, and vegetarian doesn't mean sacrificing comfort or taste.
LUNCHAppetizersSTREET CORN CARROTS GF 16
Chili Roasted Organic Tri-Color Carrots served with Garlic Aioli, Cilantro Pesto, and Queso STUFFED MUSHROOMS 12 Jumbo Mushrooms stuffed with Roasted Vegetables, Fresh Herbs, Asiago, Panko, with Mushroom Cream Sauce FLATBREAD 16 Topped with Fig Jam, Gorgonzola, and Dressed Arugula GREEK HUMMUS V 11 Ground Chickpeas with EVOO, Roasted Garlic, and Tahini served with Olives and Pita |
SoupsMINESTRONE V 9
Tender Vegetables and Beans served with Ditalini Pasta LEEK & POTATO GF 9 Sweet Leeks and Yukon Gold Potato blended in a Rich Cream |
SaladsSPINACH SALAD 13
Spinach and Craisins tossed in a Raspberry Vinaigrette with a Walnut Crusted Boursin Cheese Medallion HOUSE SALAD GF 10 Mixed Greens tossed in Balsamic Vinaigrette with Candied Walnuts and Gorgonzola BURRATA PANZANELLA GF 17 Seasonal Preparation (Summer/Spring) Mixed Greens with Roasted Heirloom Cherry Tomatoes, Basil Oil and Crostini (Fall/Winter) Fennel and Apple Bruschetta with White Balsamic Vinaigrette APPLE & ARUGULA SALAD GF V 12 Apples, Arugula, and Fennel tossed with Roasted Cipollini Vinaigrette BEET CARPACCIO GF V 11 Thinly Sliced Braised Beets served with Frisee tossed in an Apple Vinaigrette |
EntreesSHEPHERDESS PIE 18
French Lentils, Carrots, Onions, Peas, Nutritional Yeast, and Tomatoes, in a Veggie Stock topped with Baked Mashed Potatoes **Leonies Secret Recipe** MUSHROOM PRIMAVERA 20 Portobello, Oyster, and Shiitake Mushrooms sautéed with Asparagus, French Beans and Sun-Dried Tomato over Penne tossed in a Black Pepper Cream Sauce topped with Spinach VEGGIE BURGER 16
Housemade Black Bean and Veggie Burger topped with Lettuce, Tomato and Onion on Brioche. Served with Truffle Parmesan French Fries GRILLED CHEESE 17 Fig Jam, Brie, Arugula, and Sliced Granny Smith Apples on Sourdough Texas Toast |
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Dinner
AppetizersSTREET CORN CARROTS GF 17
Chili Roasted Organic Tri-Color Carrots served with Garlic Aioli, Cilantro Pesto, and Queso STUFFED MUSHROOMS 12 Jumbo Mushrooms stuffed with Roasted Vegetables, Fresh Herbs, Asiago, Panko, with Mushroom Cream Sauce FLATBREAD 16 Topped with Fig Jam, Gorgonzola, and Dressed Arugula GREEK HUMMUS V 12 Ground Chickpeas with EVOO, Roasted Garlic, and Tahini served with Olives and Pita |
SoupMINESTRONE V 10
Tender Vegetables and Beans served with Ditalini Pasta LEEK & POTATO GF 10 Sweet Leeks and Yukon Gold Potato blended in a Rich Cream |
SaladsSPINACH SALAD 13
Spinach and Craisins tossed in a Raspberry Vinaigrette with a Walnut Crusted Boursin Cheese Medallion HOUSE SALAD GF 11 Mixed Greens tossed in Balsamic Vinaigrette with Candied Walnuts and Gorgonzola BURRATA PANZANELLA GF 17 Seasonal Preparation (Summer/Spring) Mixed Greens with Roasted Heirloom Cherry Tomatoes, Basil Oil and Crostini (Fall/Winter) Fennel and Apple Bruschetta with White Balsamic Vinaigrette APPLE & ARUGULA SALAD GF V 12 Apples, Arugula, and Fennel tossed with Roasted Cipollini Vinaigrette BEET CARPACCIO GF V 12 Thinly Sliced Braised Beets served with Frisee tossed in an Apple Vinaigrette |
EntreesSHEPHERDESS PIE 22
French Lentils, Carrots, Onions, Peas, Nutritional Yeast, and Tomatoes, in a Veggie Stock topped with Baked Mashed Potatoes **Leonies Secret Recipe** MUSHROOM PRIMAVERA 26 Portobello, Oyster, and Shiitake Mushrooms sautéed with Asparagus, French Beans and Sun-Dried Tomato over Penne tossed in a Black Pepper Cream Sauce topped with Spinach VEGGIE BURGER 18 Housemade Black Bean and Veggie Burger topped with Lettuce, Tomato and Onion on Brioche. Served with Truffle Parmesan French Fries BUTTERNUT RAVIOLI 27 Sweet Butternut Squash Ravioli and Roasted Butternut Squash Tossed in a Sage Brown Butter Sauce CHICKPEA CURRY GF V 26 Roasted Chickpeas and Seasonal Vegetables in a Creamy Green Curry sauce. Served with Saffron Rice and Fresh Herbs BURRATA RAVIOLI 29 Rich Burrata Filled Ravioli tossed in a Tomato Basil Sauce, served with Crispy Burrata and Parmesan Cheese |
