Sweet Musings with a Bitterly Sharp Wit
Stir-Fried Pea Leaves with Garlic
Vegetarian Rice Roll
Vegetarian Noodle with Chili Bean Paste
Triple “C” Cauliflower (Spicy Caramelized Fried Cauliflower)
Tofu Skin Rolls
Hot & Sour Fern Root Noodles
Mama Ji’s
4416 18th Street
San Francisco, CA 94114
Sushi
Smoked Beet Nigiri: Nitsume sauce, wasabi, shiso, sesame snow.
Carrot Gunkanmaki: ‘Battleship sushi’ topped with roasted carrot yuzu kosho foam.
Asparagus Inside Out Roll: Salt/sugar cured asparagus, avocado, daikon, sprouts, kelp caviar, and spicy aioli.
Abalone Mushroom Sunomono
Shredded and marinated abalone mushroom, accordion-cut cucumbers, wakame, daikon sprouts, and a tosa vinaigrette.
Cauliflower Karaage
Marinated cauliflower fried in a light yuzu kosho tempura batter, and served with yuzu aioli and dusted nori.
Soba Noodle Mazemen
Ramen made with buckwheat noodles, nuka-pickled veggies, charred Tokyo negi, soy-pickled shiitakes, koji-cured carrot, tofu misozuke, and tempura wakame.
Hot dashi, seasoned with a caramelized aromatic tare, poured table side.
Strawberry Matcha Cheesecake
With macerated strawberries and matcha meringue.
Fancy Plants Cafe and Catering
613 W Briar St
Chicago, IL 60657
Apple Fritter from Vegan Donut Gelato
Jelly Doughnuts and Boston Creme Doughnuts from The Butcher’s Son
Strawberry Doughnut from Rainbow Donuts
Matcha-Glazed Chocolate Doughnut from The Flying Apron
Little Gem Salad from Millennium
Homemade Tofu and Peach Salad from Sound & Savor
Something Healthy Salad with Fried Vegan Egg from The Butcher’s Son
Fattoush Salad from Saha
Next Level Cobb from Next Level Burger
Buddha Bowl from Paradise Park Cafe
