Menu

Soft tofu, Heirloom tomatoes, balsamic glaze, green pesto, basil and olive oil.

Heirloom tomatoes, watermelon, plant-based feta, toasted panko, micro greens, green pesto, red wine dressing.

Buttons mushrooms, plant-based butter, parsley, garlic, plant-based mozzarella.

Please contact the restaurant for the soup of the day.

Quebec fresh fries, truffle seasoning, fresh herbs, dill sauce.

Fries, kimchi, wakame, sesame dressing (+$2 with sweet potato fries)

Fried Brussels sprouts, tossed in our Buffalo sauce.

6 Mushroom and vegetable fried dumplings served with an almond butter kimchi sauce

Toasted country bread, pan-fried umami mushrooms, asparagus, truffle sauce, microgreens.

Beet tartare on an avocado puree, garnished with a pinch of fleur de sel. Served with a side of taro chips.

Tempura palm heart rings served with a house lemon-truffle aïoli.

Fior di Latte, Heirloom tomatoes, balsamic glaze, green pesto, basil and olive oil.

Heirloom tomatoes, watermelon, halloumi cheese, toasted panko, micro greens, green pesto, red wine dressing.

Button mushrooms, plant-based butter, parsley, garlic and a blend of 4 cheeses.

Tender layers of velvety béchamel, rich plantpowered bolognese with tempeh, fresh baby spinach, topped with mozzarella. Served with salad.

Plant-based sesame bagel, cream cheese, konjac salmon, cucumbers, red onions, dill and fried capers. Served with salad. Extra organic egg +2$

Mixed greens, cucumber, green apple, shaved carrot, chef’s granola, candied nuts, tahini (sesame) dressing, brown rice and lentil mix, parsley, crispy onions and parmesan.

Arborio rice, a mixture of wild mushrooms and asparagus, sprinkled with roasted oyster mushrooms and parmesan.

Tender layers of velvety béchamel, rich plant-powered bolognaise, fresh baby spinach, topped with locally produced plant-based mozzarella. Baked fresh to order. Served with salad.

Mixed greens, cucumber, green apple, shaved carrot, chef’s granola, candied nuts, tahini (sesame) dressing, brown rice and lentil mix, parsley, crispy onions and plant-based parmesan.

Arborio rice, a mixture of wild mushrooms and asparagus, sprinkled with roasted oyster mushrooms and plant-based parmesan

Warm bowl of mujadara rice, confit garlic tahini sauce (sesame), pesto, seasonal vegetables, plant-based feta, greens, miso slaw, pomegranate, crispy onions, candied walnuts.

Cilantro-lime rice, carne con papas asada, avocado aioli, roasted sweet potato, almond feta, pickled onions and chili peppers, mixed greens and cilantro. Served with a side of corn chips.

Roasted butternut squash, heirloom carrots and LOV curry sauce over basmati rice. Garnished with cashews and cilantro.

Wheat tortillas, soy protein, dill sauce, pico de gallo, miso slaw, lime, cilantro, avocado purée. Served with Quebec fries or salad.

Plant based "beef" patty, lettuce, tomato, red onion, pickle, BIG LOV sauce, plant-based cheddar on a brioche burger bun. Served with Quebec fries or salad. (Extra avocado slices +3)

Breaded oyster mushrooms, smoked tomato, lettuce and housemade dill mayonnaise, in a brioche burger bun. Dish served with Quebec fries or salad. (Extra avocado slices +3)

Plant-based "beef" patty, miso and truffle sauce, pickled onions, avocado, and crispy fried onions on a brioche bun. (Extra truffle fries +3)

Made with velvety bechamel and mozzarella.

Served with fries

Fresh Quebec fries, served with vegan housemade aioli or ketchup.

Fresh Quebec fries served with ketchup and housemade aioli.

Housemade chocolate brownie with a seasonal coulis, lemon and fresh thyme.

Coconut & soy milk vanilla Crème Brûlée

Served with a fruit coulis.