Gobo, Food for the Five Senses
Restaurant Menu
quick bites
crispy spinach & soy cheese wontons 5 five spice tofu rolls with mango puree 5 marinated tofu with pickled shredded papaya 5 tea smoked soy sheets with sauteed mushrooms 5 vietnamese spring rolls with spicy honey dip 6 new england rolls in a tangy dressing 6 edamame with five spices 5 pan seared spinach dumplings 5 steamed spinach dumplings 5 roti canai 6 scallion pancakes with homemade mango salsa 6 homemade hummus with carrots & wonton chips 5
small plates
steamed farm vegetables with tahini dressing 8 avocado tartare with wasabi lime sauce 10 black sesame mushroom roll with mango chutney 8 slow-cooked malaysian curry 9 eggplant & string beans with basil sauce 9 pine nut vegetable medley with lettuce wraps 11 white beans & cremini mushroom casserole 9 spinach & orange sauté with cashews 9 seitan skewers with green tea mustard sauce 8 salt & pepper king oyster mushrooms 8 hot spiced bean curd, red onion and pepper stir-fry 10 iron skillet roasted seasonal vegetables 8 eggplant stuffed with herbed tofu cheese 11 shitake caps in mashed sweet potatoes & raisins 10
large plates
nori wrapped tofu in thai red curry sauce 15sizzling soy cutlet platter with black pepper sauce 18 grilled oyster mushrooms & asparagus with fresh lily 16 vietnamese spicy stir-fry rice noodle with bean sprouts 10 soy protein & spinach roll with jade mushrooms 16 soy filet with coconut curry rice 15 singapore stir-fry mai-fan 10 natural seitan medallion in sizzling spicy citrus sauce 18 stuffed pepper with mixed grain pilaf 12 smoked beijing-style seitan with chinese broccoli 18 ginger glazed shitake & konnyaku on steamed greens 15 green tea noodle with vegan bolognese sauce 14 butternut squash risotto with toasted almonds 15 pineapple fried rice w/ sunflower seeds & soy protein 10 shredded carrots & cabbage moo shu with plum sauce 12 king oyster mushroom in sizzling basil black bean sauce 18 sesame protein braised in sweet & sour sauce 13 tender sliced seitan in ginger marinade 15 southern style seitan over red chard with quinoa in green mustard sauce 18
salads & soups
kale, seaweed, beet salad with toasted walnuts 9 vegetable cobb salad on a bed of herbed brown rice 8 escarole, frissee, radicchio with soy cutlet & pine nuts 8 chopped romaine salad with smoked tofu & almonds 7 baby spinach salad with mango and crisped onions 7 homemade french lentil soup 6 spinach wonton soup 6 miso soup 4 white bean, root vegetable, pumpkin soup 7
side dishes
brown rice 2 coconut whole grain rice with raisins 3 yam & yucca fries 5 desserts
mango, coconut and tapioca pudding topped with macadamia nut brittle hazelnut napoleon with raspberry sauce multi-layered chocolate cake dusted with green tea apple & pear crisp with soy vanilla ice cream carrot cake with sake hard sauce port poached comice pear with chocolate ganach and toasted almonds gingerbread and vanilla ice cream topped with spiced berry compote warm pineapple in rum caramel with vanilla ice cream and toasted coconut
all desserts are vegan$7
PLEASE NOTE: All menu items and prices are subject to change.
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