INTROS
- Rosemary FocacciaToasted crisp with whipped agave spread
- BrusselsMaple glazed with pistachio
- Nona MeatballsBlend of pea protein and chickpeas creates a vegan version of Nona Sesito meatballs, served with our Rustic sauce and charred fococcia
- Edamame DumplingsFresh blend of edamame, scallion, lemon and ginger flash fried and served with a black vinegar glaze
- Cauliflower Tacos
- Crispy Broccoli
- FriesHouse made ketchup and chipotle aioli
CLASSICS
- Mushroom SlidersOyster mushrooms flash fried and topped with radicchio ribbons, basil aioli and harissa oil. Serviced on Sweet potato brioche roll
- “Crab” CakesServed with lemon remoulade on a bed of bell pepper & corn relish
- Mac & CheeseFitz on 4th favorite Cavatappi with house-made Cheezy Sauce. Baked with breadcrumbs & “parmesan”
- NachosSmashed black beans, pico, quinoa, pecan “meat” & jalapeño crema, topped with house-made Cheezy Sauce, sofrito & guacamole
- EmpanadasA baby step to a plant-based diet, ask your server about the blend of the day, Served with mango & avocado crema
- Charred Taos EggplantUnami citrus sauce, topped with toasted peanuts and spring onion
- Seasonal Flatbread Pizza
- Mushroom Risotto
GREENS
- CaesarTuscan kale, arugula tossed with house made dressing, topped with cashew parm and focaccia croutons
- BeetsBeets nestled in a bed of shaved marinated fennel finished with green goddess pure
- FITZ Green Salad
DESSERTS
- Seasonal Sorbet & Ice CreamAsk your server about the flavor(s) of the day
- Fruit Crisp
- Crème Brulée
- Bread Pudding
