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Oven crisped tater tots served with a top secret dipping sauce.
Three mini corn dogs, field roast dogs dipped in our homemade cornmeal batter fried up, and served up with ketchup and mustard.
Sesame, tamarind, spinach and goat cheese filled wontons. Served with lemon-ginger saffron sauce.
Fresh arugula and artichoke hearts blended into a creamy dip with a touch of jalapeno, and topped with parmesan.
Lentil sage field roast, roasted red onion, fresh mozzarella, creamy roasted garlic spread, and toasted on ciabatta served with vegan au jus.
Vegan ham, green chiles, cheddar, baby greens, tomato, and chipotle aioli on a toasted whole wheat hoagie bun.
Smoked tomato field roast, swiss cheese, sauerkraut, and remoulade on toasted marbled rye.
House made cracked pepper and maple bacon served on sourdough with veganaise spread, crisp Romaine lettuce, and Roma tomato slices.
Fajita seasoned strips of field roast tossed with grilled onions and red bell peppers, pepper jack cheese and fresh tomatoes, drizzled with chipotle aioli, and wrapped in a chile tomato tortilla.
Greek spiced house made seitan sliced thin served in a warmed pita with Romaine lettuce, Roma tomatoes, feta cheese, and our own special tzatziki sauce.
Vegan ham marinated in a house made tangy BBQ sauce, sharp cheddar, sliced tomatoes, and baby field greens served on toasted ciabatta.
Glc’s own vegan burger patty, dijon-mayo spread, grilled onions, lettuce, tomato, and cheddar cheese. Served on a toasted pub bun with a pickle spear.
Glc’s own vegan chickpea salad and provolone cheese, toasted on a whole-wheat hoagie with romaine lettuce and fresh tomato.Served with a pickle spear.
Vegan ham, mushrooms, tomatoes, cucumber and baby arugula tossed in ranch dressing and topped with vegan bacon bits, and toasted sunflower seeds. served with rustic bread.
Romaine lettuce tossed with caesar dressing, grated parmesan cheese, house made garlic croutons, and topped with savory marinated tofu slices.
Lemon Lime Soda