Marian Cocktails & Plant-Based Kitchen

Mafaldine pasta coated in a creamy cashew pepper sauce, topped with fresh arugula, parm, and a savory sundried tomato–kalamata olive tapenade.

Crispy hand rolled lumpia rolls packed with cabbage, carrot, and ginger, served with a sweet chili dipping sauce.

A soul-warming miso coconut broth loaded with ramen noodles, roasted tofu, seafood mushrooms, green beans, housemade egg, carrots, scallions, and a drizzle of chili oil.

Tender OffBeast beef simmered in a rich mushroom red wine reduction, served with peas, potatoes, carrots, and corn, all wrapped in golden puff pastry and finished with fine herbs.

Hand-cut tofu & wheat dumplings tossed in gochujang and chili crisp, layered with kimchi curtido, black sesame, and scallions for a bold, spicy umami-packed plate.

Mafaldine pasta coated in a creamy cashew pepper sauce, topped with fresh arugula, parm, and a savory sundried tomato–kalamata olive tapenade.

Rigatoni in a smoky chipotle crema, tossed with Impossible chicken, melted mozzarella, parmesan, roasted garlic, fresh spring peas, and a sprinkle of cilantro.

A soul-warming miso coconut broth loaded with ramen noodles, roasted tofu, seafood mushrooms, green beans, housemade egg, carrots, scallions, and a drizzle of chili oil.

Crispy house tortilla chips smothered in tomatillo sauce and topped with OffBeast steak, Spanish onions, queso fresco, crema, and fresh cilantro. (chips are supposed to be wet and somewhat soggy)

Crispy hand rolled lumpia rolls packed with cabbage, carrot, and ginger, served with a sweet chili dipping sauce.

Toasted baguette topped with heirloom tomatoes, creamy cashew ricotta, basil caviar, and a drizzle of balsamic reduction.

King and blue oyster mushrooms layered with smoky bacun lardon, kale, white wine, herb gremolata, parmesan, and capers.

Impossible beef & mushroom meatballs in a creamy vodka sauce, served with cashew ricotta, basil caviar, parmesan, and crispy crostini.

Golden potato croquettes topped with Peruvian cheese sauce, aji amarillo, salsa criolla, and edible winter pansies.

A bright, refreshing mix of sustainable palm heart, avocado, mango, sweet corn, Spanish onion, jalapeño, lime, and cilantro. Served with crunchy tortilla chips.

Charred baby gem lettuce tossed in creamy Caesar, topped with crispy gnocchi croutons, bloomed capers, and shaved parmesan.

A vibrant mix of greens, tuno chickpeas, potatoes, olives, heirloom tomatoes, beets, green beans, and a housemade deviled egg, all drizzled with goddess vinaigrette.

A vibrant, comforting bowl of sunshine — lemon, orzo pasta, carrot, chickpea, spinach, and classic mirepoix, served with warm baguette.

daily bread selection • herb butter • olive & sun-dried tomato tapenade • radish • cracked pepper

seaweed caviar • rotating caviar • pickled lemon rind • housemade boiled egg • creme fraiche • shallot gf-option available

oat cheese • white wine fondue • assorted breads • veg crudités • seasonal fruits (serves 2-4) gf-option available

Velvety dark chocolate served with seasonal pastries, strawberries, pretzels, sea salt chips, fresh fruits, and cruelty-free marshmallows.

Gluten-free banana foster cake topped with Disaronno-caramelized banana, walnuts, and housemade coconut caramel.

Decadent brownie topped with peanuts, rich caramel, and a scoop of creamy oat milk ice cream.

Silky soy crème mousse layered with dark chocolate, kirsch, cacao, and finished with a Luxardo cherry.