The 32nd St: Ginger Almond Soba Noodles, Miso Soup with Tofu Stars, Coconut and Cabbage Salad
The Afternoon in Siracusa: Rice Noodles in Sundried Tomato Broth with Basil, Spring Herb Cashew "Ricotta" and Winter Vegetable Timbales, Roasted Vegetable Salad with Pesto Dressing
The American Majesty: Split Pea Soup With Smoked Salt, Butternut Squash With Shallots And Sage, Kamut, Spelt & Wild Rice Salad With Cilantro And Currants
The Anastasia: Paté of Lentils and Walnuts, Pomegranate Glazed Beets and Carrots, Wild Mushroom Pilaf , Dilled Cucumber Salad
The Anniversary Party: Stuffed Celebration Squash, Quinoa Pilaf, Spicy Sautéed Mixed Greens
The Aristocrates: Butter Beans In Tomato Sauce, Greek Country Salad, Lemony Lentil Soup With Cilantro Purée
The Autumn Special: Stuffed Portobellos With Millet & Hazelnuts, Creamy Carrot & Sweet Potato Soup, Green Beans In Roasted Tomato Sauce
The Baron of Bali: Indonesian Coconut Sambal Soup, The Gingery Snow Pea and Shitake Stir Fry, Bhutanese Red Rice
The Brahmin: Pappadam, Butternut Squash Curry, Peas Pullao (Rice), Chana Masala (Chick Peas), Coriander Coconut Chutney
The Camino Royal: Santa Fe Salad With Chile Pasado Dressing, Spicy Roasted Vegetable Soup With Chipotle, Roasted Tomatillo And Black Bean Quinoa Pilaf
The Caribbean Queen: Callaloo Soup, Black Bean Salad, Curried Citrus-Kissed Rice, Vegetable And Toasted Cashew Patties
The Ché: Black Bean And Butternut Squash Soup, Avocado & Pepita Herb Salad With Chipotle Lime Dressing, Cauliflower & Kale Saute
The Deluxe Apartment in the Sky: Brown Rice & Mushroom Burgers with Carmelized Cipollini, Parsnip and Potato Mash, Garlicky Braised NY Greens
The Duke Of Versailles: Butternut Squash Soup With White Truffle Oil, Mini Herbed Tofu Quiches, Vegetable Ragout With Quinoa, Celeriac & Apple Salad With Dill Caper Dressing
The Duomo of Milan: Saffron Risotto Milanese, Pesto Stuffed Portobellos, Radicchio Pignoli Nut Salad
The Earl of Spring: Asparagus and Herb Mini-Quiches, Daylilly and Rice Fettuccine Sauté, Arugula Salad with Herb Vinaigrette
The Emerald Of Thailand: Pumpkin And Coconut Cream Soup, Broccoli And Bean Sprout Stir Fry, Vegetable Curry, Brown Jasmine Rice
The Emperor Akihito: Assorted Vegetable Brown Rice Sushi, Barley Miso Soup With Daikon And Wakame, Soba Sensational Greens, Hijiki Salad
The Fez: Baked Falafel, Quinoa Tabbouleh, Dilly Hummus, Crudités
The Frenchie: French Onion Soup, Chickpea Croquettes With Sun-Dried Tomato Sauce, Swiss Chard & Leeks Provençal
The Giovanni De’ Medici: Grilled Vegetable Terrine With Pesto “Ricotta”, Rosemary White Bean Puree With Risotto Cakes, Tricolore Salad With Nonna’s Dressing
The Head Ancho: Ancho Mushroom 3-Grain Soup, Smokey Collards, Avocado Salad With Chipotle Lime Vinaigrette
The Ikebana: Clear Japanese Broth with Mixed Local Mushrooms, Sesame Sweet Potato Noodles with Daikon Curls, Gobo Carrot Appetizer, Mixed Greens with Carrot Ginger Dressing
The Ivan Ivanovich: Borscht with Horseradish Tofu Cream, Buckwheat & Vegetable Pilaf, Dilled Cucumber Salad
The Japanese Countryside: Japanese Power Soup, Carrot Hijiki Salad, Rice
The Johnny Stecchino: Crazy Caprese, Quinoa Risotto With Leeks, Porcini Mushrooms, And Toasted Pignoli Nuts, Sauteed Wild Greens
The King Of Siam: Rice Spring Rolls, Hot And Sour Soup With Mung Bean Noodles And Tomato, Green Vegetable Curry, Jasmine Rice
The Kurosawa: Miso Soup With Mushroom And Daikon, Crispy Salad With Tokyo Dressing, 100% Buckwheat Soba Noodles With Watercress And Peas
The Lady Flora: Asparagus And Tarragon Cream Soup, Spring Pea And Daylily Sauté, Pesto-Stuffed Portobello Mushroom
The Lords of Lombardia: Butternut Squash Risotto, Mushrooms & Chick Peas Salvia, Arugula Salad with Celeriac and Apples in Caper Dressing, Piselli & Carote Rosmarino
The Maximilian: Escarole & White Bean Soup, Baked Kabocha Squash With Cinnamon And Sage, Chiffonade Of Brussels Sprouts With Carmelized Fennel
The Muglai Warrior: Vegetable Biriyani, Muglai Cauliflower With Cumin Seeds, Coconut & Cabbage Salad
The Napoleon: Basil Pistou Soup, 3-Grain Salad with Fava Beans, Sun-dried Tomatoes and Fennel, Stuffed Artichoke
The Nobleman of New York: Winter White Vegetable Soup, Brussels Sprout and Shitake Mushroom Ragout with Herb Dumplings, Pickled Vegetable Salad on Market Greens
The Primavera Reale: Spring Minestrone, Olive Oil Roasted Asparagus, Quinoa & Adzuki Bean Pilaf, Shaved Fennel Salad
The Principessa: Roasted Pepper & Eggplant Antipasti, Sweet Potato Gnocchi With Pesto, Arugula And Fennel Salad With Lemon Vinaigrette
The Queen of Indochine: Curried Coconut Mushroom Soup, Tofu Medallions with Lime and Chile Dressing on Steamed Brown Jasmine Rice, Local Gingery Greens
The Queen of Seoul: Korean-Style Seared Portobello Mushrooms, Sesame Spinach, Kimchi And Red Bean Rice
The Raja: Chick Pea Spinach Curry, Sambar Soup, Brown Basmati Rice, Pappadam, Cilantro Mint Chutney
The Rhinestone Cowboy: Smoky Buckwheat Burgers, Cauli-Millet Mash, Green Beans, Mixed Greens With Cherry Tomatoes, Spring Onions & Sunflower Seeds
The Rio Grande: Mushroom Polpetinne In Chipotle Sauce, Albuquerque Baked Beans, New Mexican Rice, De Arbol Chile-Spiced Mixed Greens
The Roman Empire: Braised Artichokes in Rosemary Aioli, Rice Fettucine in Fresh Pesto with Shitake Mushrooms, Cannelini Bean and Green Saute with Fresh Thyme
The Sicilian: Wild Fennel & Turtle Bean Soup, Arugula & Wild Radish Salad, Walnut & Sage Stuffed Peppers
The Spring of Sai Gon: Ginger, Coconut & Cinnamon Crusted Tofu on Rice Vermicelli, Spring Vegetable Stir Fry with Dried Mushrooms, Hanoi Style Coleslaw
The Sultan Of Marrakesh: Tagine Of Lemon-Marinated Tempeh With Almonds And Agave Nectar, Baba Ganoush With Rice Crisps, Harira Soup
The Thai Prince: Tom Yum Hed With Coconut Flesh, Veggie Curry, Jasmine Brown Rice
The Thai Princess: Thai Slaw, Miso Glazed Eggplant, Brown Basmati Rice
The Turk: Imam Biyaldi Eggplant, Turkish Salad, Basmati Rice Pilaf With Almonds, Raisins And Chick Peas
The Tuscan: Butternut Squash Risotto, Braised Artichokes, Tuscan Farm Salad With Lemon Vinaigrette
The Tycoon: Chipotle Sweet Potato Gratin, Roasted Green Beans With Shallots & Hazelnuts, Black-Eyed Pea Succotash, Texan Quinoa
The Tzar: Buckwild Stuffed Cabbage With Mushrooms And Toasted Walnuts In A Sunflower-Sundried Tomato Sauce, Mixed Greens With Roasted Beets, Wild Radishes And A Citrus Vinaigrette, Wild Mushroom Salad
The Upstate Blueblood: Butternut Squash, Fennel and Apple Bisque, White Bean and Swiss Chard Stew, Rosemary and Onion Tartlets on Field Greens
The Wild Duchess: Fava Bean and Herbed Cashew Cheese Bruschetta, Fiddlehead and Wild Mushroom Stew on Millet Cakes, Spring Salad with Miso-Tahini Dressing
The Zorba: Giant Beans In Greek Tomato Sauce, Greek Country Salad, Lemony Lentil Soup With Cilantro Purée
REQUESTS FOR ENTREE SELECTIONS CAN BE MADE BEFORE THE BEGINNING OF EVERY WEEK. THE REGAL VEGAN'S ORGANIC POLICY MEANS ALL ITEMS ARE SUBJECT TO AVAILABILITY AND SEASONALITY. THANK YOU AND HAVE A REGAL WEEK!
THE REGAL VEGAN
(917) 273-6888
ELLA@THEREGALVEGAN.COM