United Plates (54 Summit St)

Papaya, mango, and chili puree with peppers, ginger slices, and tamarind spiced with coriander, cinnamon, cilantro, and mustard.

Grilled beet and pickle burger with gluten-free almond flour buns, then topped with kale-sauerkraut, lettuce, and mustard.

White lentil fettuccini style noodles drenched in black pepper cashew sauce and topped with sliced banana peppers, cucumber, lychee, and king oyster mushrooms.

Nori wrapped quinoa stuffed with radish, pitaya, onion, mushroom, and drizzled with wasabi amino sauce.

Mashed cabbage and lemon poured into our vegetable terrine, then stuffed with warm bananas, and date peppers. Served with a side of lemon-lime pepper fritters.

Gluten-free bruschetta smothered in mesophilic alginate cream, then topped with basil, orange bites, and pomegranate pearls.

Sweet potato fries coated with barbecue and mustard, then seasoned with salt, vinegar, and flaxseeds. Served with mayo-ketchup.

White lentil lo mein noodles sautéed in a cashew oil, wasabi mixture, then topped with leek, and pitaya.

Tofu plantain mixture cut into disks, fried in cashew oil, coated with flaxseed crust, and soaked in ginger-enchilada sauce.

Corn and almond bread baked into a soft bed of jalapeño bits and mango chutney.

Strawberry and papaya puree into a soy yogurt then topped with cinnamon and ginger bits.

Housemade vanilla apple and banana flavored soda.

Chilled ginseng tea with pea milk and ginger root.

Pineapple and tamarind puree with chilled pea milk.

Whole watermelon and ginger flavored with acai grape powder.

Quinoa simmered in soy milk, cinnamon, and then topped with papaya-peach paste.

Dark chocolate chip cookies made with gluten-free almond flour along with mango bits and nutmeg.

Almond cannoli shell stuffed with ginger-cashew cream, then topped with peanut butter, and acai drizzle.

Mango flan with a chocolate nutmeg drizzle.

Fried balls of peach and watermelon bread with a course-salt topping.