Ethos Vegan Kitchen Menu

Our housemade dough is tied by hand, baked until golden brown then brushed with garlic butter and dusted with Parmesan cheese.

Black and green olive tapenade, housemade hummus and tomato-mango salsa served with toasted pita triangles, blue corn tortilla chips, and cucumber, carrot and celery sticks.

Fresh green beans sautéed until crisp and sprinkled with sesame seeds.

Spicy sausage baked in flaky pastry dough. Served with a tangy Dijon sauce.

Black beans, onions, carrots and red and green bell peppers seasoned then slow-cooked to perfection. Topped with sour cream and diced red onions.

Mixed spring greens loaded with artichoke hearts, vine ripe tomatoes, black olives, sprouts, red onions, carrots, cucumbers and broccoli. Served with your choice of dressing.

Baby spinach and mixed spring greens topped with crispy chickun, tomatoes, cheddar cheese, cucumbers, carrots and red onions. Served with your choice of Ranch or Agave Mustard dressing

Black beans, tomatoes, red and green bell peppers, red onions, cheddar cheese, avocados and grilled, seasoned chickun over mixed greens and baby spinach. Served with Spicy Ranch dressing and garnished with blue corn tortilla chips.

Fresh apples, crunchy raw walnuts, plump raisins and sliced red onions tossed with fresh spinach and finished with Orange-Ginger dressing.

Home style meatloaf served with mashed potatoes and gravy and roasted vegetables.

Our rendition of crab cakes is made with chickpeas, chopped celery and fresh herbs. Dressed with a spicy remoulade and served with rice and sautéed mixed veggies

Tempeh coated in our special blend of Cajun seasonings and seared in a cast-iron skillet. Served over basmati rice and layered with black beans with carrots and peppers, collard greens and topped with tomato-mango salsa.

Sautéed chickun and button mushrooms covered in a Marsala wine sauce on a bed of spaghetti.

Five layers of lasagna noodles, ricotta, marinara sauce and hearty vegetables (zucchini, squash, spinach and onions) smothered with mozzarella cheese and fire baked. Served with garlic bread.

Penne pasta sautéed in a creamy pesto sauce and tossed with tomatoes, squash and zucchini. Sprinkled with roasted pumpkin seeds.

Broccoli, onions, peas, carrots, squash and zucchini sautéed with garlic and tossed with penne pasta and Parmesan cheese.

Apple slices, carrot sticks and celery sticks, and tortilla chips served with peanut butter, hummus and ranch for dipping.

Choose one dipper and one dip from the Big Dipper.

Half of a French loaf topped with marinara, mozzarella and your choice of one topping, baked in the pizza oven until bubbly!

Two scoops of vanilla ice cream with whipped cream, chocolate syrup, chopped walnuts and a cherry on top.

Two scoops of vanilla ice cream floated in your choice of Boylan Fountain Soda.

Made the old-fashioned way with vanilla ice cream and soy milk. Topped with a dollop of whipped cream and a cherry. Choose vanilla, chocolate or strawberry.

One scoop of vanilla ice cream drizzled with a shot of hot espresso.

Our cookies are made from scratch and baked fresh daily.