Saffron, The Vegetarian Eatery

• Appetizers
• Seared Gyoza $20.25
• Seared vegetable or pork potstickers topped with house crisped garlic chips,served with housemade honey yakitori sauce.

• Bang Bang Shrimp $22.75
• Jumbo white shrimp, tempura battered and crisped. Tossed in a sticky house made sweet & spicy sauce. Vegan option available

• Fontina Gougères $21.50
• Rich fontina cheese wrapped in cheesy choux, deep fried & served with zesty cilantro lime creme. GF

• Peking Tacos $26.50
• Roasted duck in crispy wonton shells. Topped with pear slaw, creamy feta & Chef's signature spicy mango aioli.

• Fleuret Tartare $22.75
• Delicate crisped wonton shells filled with choice of marinated watermelon or ahi tuna in a savory soy marinade with creamy pureed avocado. Vegan option available.

• Royal Crispy Crab $26.50
• Roasted duck in crispy wonton shells. Topped with pear slaw, creamy feta & Chef's signature spicy mango aioli. GF

• Angus Tenderloin Tartare $26.50
• Lightly fried rice cracker filled with angus tenderloin tartare in housemade soy pomegranate sauce & wasabi aioli with candied fresno peppers.

• Honey Glazed Chicken Lollipops $22.75
• Lollipop chicken brined in special house sauce, deep fried & glazed in sticky honey yakitori.

• Pink Endivour $26.50
• Purple endive spears filled with creamy goat cheese, diced red & gold beets & housemade agave vinaigrette. Finished with himalayan sea salt. GF

• Entrees
• Spicy Street Noodle $31.00
• Plant-based beef infused with onion, garlic & chili oil. Wok tossed with broad rice noodles & finished with pickled red onion. GF/Vegan

• Skirt Steak Stack $34.00
• Grilled & lightly charred, topped with sugar soaked fresno peppers & maldon salt. Served medium rare*

• Duck à L'orange $39.00
• Perfectly roasted duck breast & leg, served in a rich orange gastrique &garnished with lightly fried Thai basil*

• Crispy Pesto Gnocchi $31.50
• Housemade gnocchi, crisped and tossed in ginger pesto cream. Topped with fresh parmigiano reggiano.

• Five Spice Octopus $36.50
• Tender octopus, gently wok tossed and served with tahini puree & housemade five spice vinaigrette with furikake.

• Exotic Claypot $34.00
• Seasonal wild mushrooms tossed in sesame sake sauce, served on top ofhousemade coconut rice. GF/Vegan

• Curry Tandoori $31.50
• Red tandoori curry with coconut cream & seasonal exotic mushrooms. Servedwith housemade coconut rice.

• Vegan Scallops $24.00
• King Oyster “scallops,” marinated in nori broth. Lightly seared and served with sweet potato puree. GF/Vegan

• Saffron Satay Spears $31.50
• Grilled shrimp or ground chicken skewers grilled in a sweet & smoky yakitori.Served with Saffron infused focaccia.

• Desserts
• Chocolate Cake $19.00
• Double layers of chocolate cake & vegan chocolate buttercream. Vegan

• Chocolate Mousse $20.25
• Fine Belgian chocolate mousse with decadent mirror glaze & strawberry coulis.

• Side Dishes
• Coconut Or Jasmine Rice $7.50
• Steamed Jasmine rice or creamy herbed coconut rice, gently blended with cilantro. GF/Vegan

• Roasted Cauliflower $20.25
• Purple cauliflower fleurets, slow roasted & served with housemade lemon hollandaise. GF

• Spicy Cucumber Salad $16.50
• Thinly sliced cucumbers dressed in spicy gochujang & tossed in blood orange vinaigrette. GF/ Vegan

• Charred Brussels Sprouts $17.75
• Wok-tossed Brussels sprouts in a housemade fig jam, garnished with lemon zest.