|
quick bites |
|
|
crispy spinach & soy cheese wontons |
7 |
|
five spice tofu rolls with mango puree |
6 |
|
marinated tofu with pickled shredded papaya |
6 |
|
(gf) vietnamese spring rolls with spicy honey dip |
8 |
|
new england rolls in a zesty tomato sauce |
8 |
|
* salt & pepper edamame |
5 |
|
hand wrapped pan seared vegetable dumplings |
8 |
|
hand wrapped steamed vegetable dumplings |
8 |
|
roti canai with malaysian curry |
8 |
|
scallion pancakes with homemade mango salsa |
9 |
|
(gf) homemade hummus with carrots & wonton chips |
8 |
| |
|
|
small plates |
|
|
(gf) steamed farm vegetables with tahini dressing |
12 |
|
avocado tartare with wasabi lime
sauce
not vegan |
11 |
|
slow-cooked malaysian curry |
12 |
|
eggplant & string beans with basil sauce |
11 |
|
(gf) pine nut vegetable medley with lettuce wraps |
13 |
|
white beans & cremini mushroom casserole |
11 |
|
(gf) spinach & orange sauté with cashews |
10 |
|
seitan skewers with green tea mustard sauce |
9 |
|
(gf) hot spiced bean curd, red onion & pepper stir-fry |
12 |
|
* iron skillet roasted seasonal
vegetables |
1 |
|
eggplant stuffed with herbed tofu
cheese |
12 |
|
tempura shitake caps in mashed sweet potatoes & raisins |
11 |
| |
|
|
large plates |
|
|
sizzling soy cutlet platter with black
pepper sauce |
21 |
|
nori wrapped tofu in thai red curry sauce |
17 |
|
soy protein & cashew spinach rolls with jade mushrooms |
19 |
|
braised tofu with walnuts in a sweet and spicy thai sauce |
17 |
|
tender sliced seitan in ginger marinade |
20 |
|
natural seitan medallions in sizzling spicy citrus
sauce |
21 |
|
smoked beijing-style seitan with chinese broccoli |
21 |
|
organic king oyster mushrooms in sizzling basil black bean
sauce |
21 |
|
stir fry green tea noodle |
15 |
|
protein braised in sweet & sour sauce on a bed of broccoli |
18 |
|
(gf) grilled oyster mushrooms & fresh
asparagus |
19 |
|
(gf) singapore stir-fry mai-fan |
15 |
|
(gf) vietnamese spicy stir-fry rice noodle
with bean sprouts |
15 |
|
(gf) butternut squash risotto with toasted almonds |
18 |
|
pineapple fried rice with sunflower seeds & soy protein |
14 |
|
shredded carrots & cabbage moo shu with plum sauce |
15 |
|
soy filet with coconut curry rice |
19 |
|
green tea noodle with vegan bolognese sauce |
17 |
|
swiss chard & sun dried tomato rice lasagna |
19 |
|
green tea noodle miso soup with soy filet |
18 |
|
curry noodle soup |
18 |
| |
|
|
salads & soups |
|
|
(gf) chopped romaine salad with smoked tofu & almonds |
10 |
|
(gf) baby spinach salad with mango and soy cheese |
10 |
|
kale, seaweed, beet salad with toasted walnuts |
12 |
|
(gf) vegetable cobb salad on a bed of herbed brown rice |
10 |
|
(gf) escarole, frissee, radicchio with soy cutlet & pine nuts |
10 |
|
spinach wonton soup |
6 |
|
* miso soup |
4 |
|
* white bean, root vegetable, pumpkin
soup |
7 |
|
seasonal soup |
7 |
| |
|
|
side dishes |
|
|
* brown rice |
2 |
|
* coconut whole grain rice with raisins |
3 |
|
* yam fries |
6 |
| |
|
|
Welcome to gobo, where spirited vegetarian dining awakens the
five senses for each guest. Rooted in Zen compassion, gobo is
founded on the belief that delicious food & beverages using
wholesome, non-meat ingredients will nourish both your body &
mind. Our food for the five senses includes unique vegetarian
creations using: |
|
| |
|
|
konnyaku – pressed Japanese root vegetable flour with a crisp
chewy texture |
|
|
nori – thin sheets of dry, roasted sea vegetables with a nutty
flavor rich in Vitamin A |
|
|
seitan – whole wheat protein that is tender & succulent , season
ed with tamari & herbs |
|
|
soy – highly nutritious beans, low in cholesterol &
carbohydrates, used in tofu, miso & much more |
|
|
tofu – soft soybean curd rich in protein, calcium & minerals |
|
| |
|
|
* - this item is gluten free |
|
|
(gf)- this item can be made gluten free by substituting tamari
sauce & additional items or having no sauce |
|
