ShangriLa vegan on Telegraph Menu

Vegan à la carte mains offering a selection of: baked dishes with daikon and kabocha squash, mixed bean soup, collard and shitake in onion sauce, yellow split pea, salad with beet dressing, or short brown rice.

Gluten-free, no sugar added, and contain nuts.

No sugar added, contain nuts.

Unpasteurized probiotic drink.

À la carte choices featuring a variety of vegan mains: baked daikon and kabocha squash with beet, onion, and garlic, mixed bean veggie soup, collard and shiitake in brown mushroom onion sauce, yellow split pea with onion and garlic, mixed salad with beet, lemon, and agave dressing, and short brown rice.

Unpasteurized probiotic drink.