Restaurant Week Menu

Enjoy a 3-course meal for $15 (lunch) or $25 (dinner)

https://www.channel3000.com/madison-magazine/dining-and-drink/restaurant-week/the-green-owl-cafe/514546918

 

LUNCH ~ $15

 

Appetizer

Crabby Cake
breaded vegetable and tofu croquette,
kelp and Old Bay seasoning, chipotle remoulade and lemon

Devil Wings
skewer of vegan chicken nuggets, coated and baked in Buffalo sauce,
vegan ranch dressing, celery sticks, romaine lettuce, scallion garnish (gf, vegan)

Hummus Medley
hummus with three toppings: curried roasted cauliflower, green olive paste
and crispy spiced chickpeas, served with pita and crudités

 

Entree

TLT with Avocado Sandwich
smoky tempeh, romaine, tomato, avocado on Madison Sourdough wheat bread, vegan aioli, served with choice of seasonal green salad, roasted potatoes, kale crisps or quinoa salad (gf for extra charge, vegan)

Barbecue Tofu and Kale Wrap
tofu baked in our apricot bbq sauce, in a flour tortilla wrap with a massaged kale salad and garlic aioli
served with choice of seasonal green salad, roasted potatoes, kale crisps or quinoa salad (vegan)

Santa Fe Salad
greens with roasted red peppers, corn, onion, seasoned beans, tomato and avocado in creamy jalapeño-lime dressing. ask your server about the raw Sante Fe* (gf, vegan)

 

Dessert

Choose from an assortment of our all-vegan desserts

 

 

DINNER ~ $25

Appetizer

Lentil-Walnut Pate with Sourdough Crackers
pate served with pickled vegetables and house-made sourdough everything crackers  (vegan)
 
Kale Salad
with roasted kabocha squash, dried cherries and maple-balsamic dressing
served with Madison Sourdough baguette (vegan)

Roasted Sweet Potato, Carrot and Tumeric Soup 
made with fresh tumeric, topped with sweet and
spicy baked pumpkin seeds and cilantro pesto (vegan)

 

Entree

Mac and Cheese
bite-sized pasta tossed with our vegan squash cheese sauce, oven baked with house-made vegan smoked gouda and crispy bread crumbs, served with cherry tomatoes, slow roasted with olive oil, fresh thyme and garlic cloves and chopped kale salad with apples and a creamy tahini-maple dressing (vegan)

Polenta Cakes with Bolognese Sauce
a hearty sauce made with tomatoes, lentils, mushrooms, onions, garlic and fresh herbs over grilled cornmeal cakes. served with Batch Bakehouse grilled garlic bread and sautéed broccoli topped with lemon, garlic and hazelnut oil

Holiday Feast
vegan tofu turkey with cornbread and sweet potato stuffing,
served with mashed potatoes and golden gravy, green beans, and fresh cranberry compote

 

Dessert

Choose from an assortment of our all-vegan desserts