Traditional South American stew of Black Beans, Green Chilis, Dried Sirloin, Bacon, Onion and spices with a Chipotle Espresso Beef Stock topped with crushed tortillas and Queso Fresco.
Crimini, Button & Portobello Mushrooms sautéed with Shallots, Rainwater Madeira and Herbed Olive Oil. Garnished with Parsley. Served with Herb Grilled Flatbread.
Two versions, each fit for the gods!
ARTEMIS (Vegan): Fresh Spinach, Grape Tomatoes, Balsamic-Grilled Portobella, Roasted Red Peppers, Marinated Olives, Sherry Walnuts, Red Onion and Pepperoncini all tossed in Moscato-Lemon-Basil Vinaigrette and finished with Balsamic Reduction. Served with Herb-Grilled Bread.
APOLLO: Add $4 to include Feta and Pecorino Romano Cheeses, Pancetta and sub Parmesean Toast.
Grape Tomatoes, Fresh Garlic & Basil tossed in Extra Virgin Olive Oil. Served on Pesto spread Grilled Flatbread with Sea Salt, Cracked Black Pepper and a Balsamic Reduction.
Quinoa, Black Beans, Corn, Red Onion, Fresh Cilantro, Oranges and a Dash of Lime all tossed in a Toasted Coriander Vinaigrette. Served on a bed of Mixed Greens alongside Naan Bread & Grape Tomatoes and Roasted Red Peppers. (Gluten-Free on request- sub Sliced Cucumber for bread)
Pulled Jackfruit marinated in a Thai peanut sauce and served in mini-Bao Buns with a Ginger-Carrot-Jalepeno Slaw, Sweet Soy drizzle and a side of May Ploy Chili sauce for dipping/dressing.
Portobella Mushroom Cap marinated in Balsamic Vinegar with Chickpea Mash, Sliced Avocado, Roasted Red Peppers, Red Onion and a scoop of our Black Bean Quinoa Salad all wrapped up in a flour tortilla and Grilled. Served with Kettle Chips.
Sweet Thai Chili Sauce and White Wine tossed with crispy Yukon Gold Potatoes, Snap Peas, Cauliflower, Shallots & Mushroom Ménage. Served with Herb grilled Ciabatta. (Gluten-Free on request, served without Bread)
Green Tea Soba Noodles and Chopped Tofu with Green Peppers, Green Onion, Broccoli, Baby Corn, Snap Peas and Fresh Basil all simmered in a savory Lemon-Ginger stock. Served with Bao Bread. Add a Poached Egg for $1, Add Sliced Tenderloin Steak for $6.
Crispy Jackfruit with shallots and broccoli sauteed with Chef's special Moroccan spice blend and served on a bed of rosemary-saffron Cous Cous with grilled flatbread and fresh mint.
Crispy Diced Tofu sauteed in a Morel-Infused Oil with Mushroom Menage, Sugar Snap Peas, Broccoli, Baby Corn, Cashews and Sriracha. Topped with a Sweet Soy Drizzle and a side of Spicy Sesame Dressing.
Crimini, Button & Portobello Mushrooms sautéed with Rainwater Medeira, Shallots and Herb Olive Oil with Saffron Arborio Rice.
Calamari like you've never had before! Square-cut steak from Bartrami Giant Squid, dusted in corn starch and sauteed in a fresh lemon burre blanc with avocado, shallots and cracked black pepper.
SpeakEZ’s signature Pulled Pork bathed in Caribbean Jerk Sauce and Creamy Cheddar Cheese with Zucchini Slaw and Spinach piled high on crisp Tortilla Chips then topped with Chipotle Mayo and Pineapple Aioli.
Granny Smith Apples, Cinnamon, Caramel and Brown Sugar
Served with house-made Fresh Seasonal Sorbet.
At SpeakEZ Lounge we strive to offer a variety of delicious options for guests with a variety of dietary needs and preferences. In fact we have found that they are delicious enough that many people who may not be strictly Vegan or Gluten-Free themselves still choose to order them! To ensure proper preparation of these items, please be sure to inform your server of your dietary needs when ordering.
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