Vegetarian Offerings Across Portland (154)
1/3 lb seasoned Pacific NW 100% beef patty topped with mango-citrus slaw, pepper jack cheese, crispy fried jalapeños, a mango BBQ drizzle, mango sauce, house sauce, and onion.
House-ground beef patty, cheddar, smoked Walla Walla onion rings, garlic aioli, and a jalapeño BBQ sauce on a brioche bun.
House-ground beef patty with a soy glaze, lettuce, onion, Korean burger sauce, relish of pickled daikon, shallots, cucumber, and fresno chiles, and crispy shiitakes on a potato bun.
Crispy chik’n patty topped with house-made Nashville fire seasoning, grilled jalapeños, pepper jack cheese, and crispy onion rings. Served on a butter toasted pretzel bun with Memphis sweet BBQ sauce and organic lettuce and tomato.
Impossible patty, deviled "pork", tomato, red onion, pickled banana peppers, and curry leaf ranch.
Chipotle aioli, queso, elote salad, crispy fried tostada shell topped with an elote aioli.
What’s on that burger, Watson The Burger?! The answer’s between the buns. Come on down to Watson Ave. and find out…(it’s a smash patty stacked with melty Monterey jack, avocado, cucumber, lettuce, onion, bacon aioli, and pepper chutney!) See you soon!
1/3 lb patty topped with provolone cheese, arugula, tomato, yellow onion, lemon pickled cucumber, crisp green apple, and a lemon herb aioli.
Beef and pork patty, bulgogi seasoning, American cheese, teriyaki pineapple, banana ketchup, iceberg lettuce, and crispy onions with mayo on a potato bun.
100-yr-old family Korean BBQ recipe. Minced ground beef marinaded with Kalbi marinaded patty. Traditional bulgogi beef, melted mozzarella, melted American, garlic aioli and red pepper aioli, on a toasted hoagie bun.
Crispy chik’n patty topped with house-made Nashville fire seasoning, grilled jalapeños, pepper jack cheese, and crispy onion rings. Served on a butter toasted pretzel bun with Memphis sweet BBQ sauce and organic lettuce and tomato.
Nacho cheese, crunchy tortilla chips, sliced jalapeños, salsa, sour cream, lettuce, onions, and beef patty on a warm bun.
An herbed beef hamburger patty, sharp cheddar, bacon, jalapeño escabeche relish, pickled shallot, and garlic aioli on a round grilled sourdough bun.
A juicy all-beef patty stuffed with caramelized French onions, layered with American cheese, crisp lettuce, pickles, fresh onions, and dijon mustard, smothered in a melty brie sauce and served on a Martin's potato bun. Sip on a $12 French 75 for the perfect pairing
House-made burger patty, fresh arugula, strawberry-jalapeño compote, and spreadable Brie on a brioche bun.
This sweet and salty burger has sungold tomato jam, two smash patties with pepper jack cheese, crispy bacon, shredded iceberg, and basil aioli nestled between a Portland French bun.
A juicy, perfectly grilled beef burger topped with thick slices of ripe tomato, creamy fresh mozzarella, spring greens, and a drizzle of rich balsamic glaze. Finished with a bold, spicy basil pesto that adds just the right kick, this burger delivers a fresh twist on the classic Caprese salad with th
Seasoned beef/pork patty, fresh cucumber, pickled cabbage slaw, red pepper yogurt sauce, on an herbed sesame bun.
Mustard-based Oklahoma onion burger, American cheese, crushed Zapp's Voodoo Chips, pickles, burger sauce, on a Franz bun.
A charbroiled beef patty stacked with melty American cheese, crisp shredded lettuce, our house Big Dill sauce, fresh dill pickle chips, crispy pickle fries, and crunchy pickle potato chips on a toasted bun.
Brioche bun, pear slice, blue cheese crumble, arugula, fig jam, beef patty.
100% Hereford beef patty with house made smokey guajillo chili sauce, pepper jack cheese, crispy fried shoestring onions, lettuce, and mayo on a Grand Central brioche bun.
All beef patty with sharp & pepper jack cheese, Black Forest bacon, grilled jalapeños, frizzled onions, sriracha mayo, and our sweet and bold barbecue sauce.
Locally sourced ground beef, smoked pastrami jam, shredded lettuce, chipotle aioli, pickled peppers, and smoked cheddar cheese.
Locally sourced ground beef, smoked pastrami jam, shredded lettuce, chipotle aioli, pickled peppers, and smoked cheddar cheese.
Crispy chik’n patty topped with house-made Nashville fire seasoning, grilled jalapeños, pepper jack cheese, and crispy onion rings. Served on a butter toasted pretzel bun with Memphis sweet BBQ sauce and organic lettuce and tomato.
Two buttery brioche slider buns stacked with juicy beef, pork, and shrimp patties, with finely shredded cabbage, fresh green onions, creamy Kewpie mayo, crispy wonton strips, and finished with a drizzle of our signature housemade lemongrass chili oil.
Black bean patty, cashew nacho cheeze, pickled jalapeños, Portland Fresh salsa, shredded lettuce, Oh yeah...A HOMEMADE BUN
Crispy breaded chicken patty, house BBQ sauce, house-marinated tempeh bacon, a slice of cheese, pickles, crispy fried onions, and vegenaise on a sesame seed bun.
Deep-fried masa-potato patty, melted cotija, crispy fried onions, aji verde guacamole, pickled red onion-jalapeño slaw on grilled brioche.
House-made blackberry BBQ sauce, pepper jack cheese, kettle chips, and shredded lettuce.
Blackened 4 oz ground chuck burger with bloody Mary ketchup, celery root slaw, and a skewer loaded with our house pickled vegetables.
Built on thick slices of our café-baked meatloaf, layered with nutty, melty Gruyère, roasted summer vegetables, tangy pickled onions, and our house sauce, all pressed between buttery toasted focaccia. The roasted veggies? Let’s just call them your doctor’s alibi.… we’re just saying your body deserve
Fu Dai, the Chinese lucky money bag, has arrived to Tango Crab
Fu Dai, the Chinese lucky money bag, has arrived to Tango Crab! Come try our Lucky Fu Dai dumplings, symbolizing prosperity and good fortune in every bite. 🧧 We offer both meat and vegetarian options to welcome all.
Dumpling #1: Vegetarian Squash Dumplings with house made chili crisp. Dumpling #2: Lemongrass pork dumplings with chimichurri.
Our dumplings are stuffed with fresh pork meat and a variety of vegetables, some with whole shrimps
Our dumplings are stuffed with fresh pork meat and a variety of vegetables, some with whole shrimps. We also have vegetarian dumplings with chives and eggs. Our dumplings are thin-skinned and large-filled, fresh, delicious and juicy, and made using traditional handcrafts.
Dine In | Take Out | Postmates | GrubHub, Uber EatsThree-In-One Combo Momo DumplingSteamed Momo, Chili Momo and Deep Fried Momo! Protein Options: Chicken, Pork, Beef and Veggie. Served with a side of homemade tomato chutney and spicy sauce. Handmade Nepalese Momo from scratch with fresh ingredients.
Dine In | Take Out | Doordash | GrubHub | Uber EatsTraditional Chinese dumplings, handmade fresh every day. Pan-fried dumplings, ShuMai, and soup dumplings with pork, chicken, vegetarian, and vegan options.
Fu Dai, the Chinese lucky money bag, has arrived to Tango Crab! Come try our Lucky Fu Dai dumplings, symbolizing prosperity and good fortune in every bite. 🧧We offer both meat and vegetarian options to welcome all.
Nepali Kathmandu style aromatic, flavourful momo (dumplings) with chicken or vegan options dipped in protein rich, hearty soup made with nine types of beans
Nepali Kathmandu style aromatic, flavourful momo (dumplings) with chicken or vegan options dipped in protein rich, hearty soup made with nine types of beans.
Special fried chicken sandwich with pesto aioli, cabbage slaw, tomato, and crunchy parmesan crisp, and for vegetarians.
A crispy fried vegan chicken patty piled onto a soft pub bun with fresh lettuce and tomato, then smothered in our rich, creamy garlic shiitake parmesan sauce. Savory, saucy, crispy, and just messy enough—in all the right ways.
Vegan buffalo fried chicken caesar hoagie. Made with fried chicken tossed in buffalo sauce, fresh chopped lettuce, house made caesar dressing, shredded parmesan on a toasted dos hermanos semolina roll.
Nashville Hot or Cacio e Pepe Crispy Tofu Sandwich
1. Nashville hot crispy tofu sandwich. It’s a crispy slab of tofu slathered in a cherry bomb hot sauce on a toasted house-made milk bun with a creamy ranch slaw and seasonal pickles. 2. Cacio e pepe crispy tofu sandwich. Crispy slab of tofu crusted with peppercorns in a toasted house-made milk bun with a creamy cacio e pepe sauce.
The inspiration for this cocktail is, simply, catching the perfect breeze on a warm summer evening just as the sun begins to set, turning the sky pink — tastes like an active memory in the making...
The inspiration for this cocktail is spring of deception, otherwise known as the second fake spring. It's rhubarb season, the sun is shining, flowers are blooming, the air is warm and thick—...
This drink is truly Spring in a glass, even on the cloudiest of Portland days.
Shikoku shochu distilled with sudachi meets the citrusy, mineral tones of blanco tequila. Mad effervescence from the Toki Highball machine combined with yuzu juice and lemon cordial make this Chu-H...
Delicate lychee brings a soft, juicy sweetness that feels like warm evenings and open windows, while Roku Gin adds its signature botanical elegance—think subtle citrus, a whisper of cherry blosso...
After months of speculation, betrayal, situationships, and a broken summer home, we need a palate cleanser. This highball is clean, simple, and uncomplicated.
Inspired by childhood memories of guava candies and Coco Rico, this cocktail blends nostalgia with intention. Infused Haku vodka reflects a deep appreciation for Japanese culture, while coconut sod...
Toki Suntory Whisky and lime combine with the sweet and specific flavor of pandan to create a flavorful and refreshing cocktail perfect for springtime!
Board a late night flight to Milan with the Red-Eye! It's a bracing Paper Plane riff with Cynar and lime, balanced by a hint of coffee liqueur. Not too bitter, not too sweet, and molto chic.
A nod to one of the most stylish bands to ever set boots to Portland concrete, and their tall drink of water of a frontman: The Ghost of James Jones. As cool as they are hot, just like this cocktail.
As summer approaches, we wanted to highlight the bright flavors of melon and jasmine in this tasty, bubbly cooler. They go so easy, you might just need a couple!
A dark, citrus-kissed twist on a whiskey sour, inspired by summer nights camping under the stars. Jim Beam meets our house-made Electric Mud Stout reduction – rich, chocolatey, and earthy – bri...
The Pony Room Julep is a perfect spring cocktail combining fresh strawberry and basil flavors with the ever classic Jim Beam Bourbon. A truly refreshing and sparkling cocktail served with a strawbe...
First strawberries of the season, when the markets soften into color. A nod to Oregon’s fields and pink spring sunsets, with the warmth of Maker’s Mark. Lime and a little sparkle keep it fresh,...
A Ramos Fizz meets a London Fog. This drink is perfect if you're traveling across time zones where it might be morning where you are, but afternoon where you're from.
Tucked deep in the St. Johns residential grid, our building started as a 1923 corner grocery. We’re honoring that history with a simple, refreshing highball that fits our neighborhood pub root...
Inspired by the flavors I grew up with, this cocktail centers around sumac, a traditional Lebanese spice used throughout the cuisine for its bright, citrusy tang. Paired with bourbon and fresh lemo...
Summertime is hot, cucumbers are cool. We have Cool Intentions.
While seeking guidance from our cocktail development flamingo, we were advised to make a "weird tiki drink" with "a nice fizziness". After some consideration, we settled on a ta...
Inspired by the 80s Italian Disco scene, our highball is smooth, fun, kitschy, and delicious. Best enjoyed on our patio by the park in the sunshine.
The ultimate summer-sipper for whiskey drinkers.
Think paloma but bathed in even more sunlight, if you can even believe it. These refreshing babies pair excellent with a patio. We dare you to just have one...
Sip on refreshing mango mojitos drink that perfectly compliments any relaxed moment!
We wanted to create a balanced refreshing highball. This cocktail gives you balanced notes of spice, citrus, tropical fruit, and effervescence. Perfect for a spring afternoon.
Inspired by an old Pok Pok cocktail.
Think paloma but bathed in even more sunlight, if you can even believe it. These refreshing babies pair excellent with a patio. We dare you to just have one…
Sparkling refreshing and sunshine. We wanted to feature something that reflects the season. Super tasty and fun.
All the delicious goodness of a lasagna in nacho form. We swap tortilla chips for deep fried fresh lasagna sheets, then layer them with rich Ota tofu ragù, creamy béchamel, and a finishing touch of hazelnut parm. Familiar, comforting, and just a little unexpected.
These nachos are a nod to our Boke Bowl menu. We are proud to serve house-made, Asian influenced comfort food that is chef driven and always fun.
We went all-in on green for this one—layering Hatch chiles, chorizo verde, green chile queso, and spicy avocado crema into one unapologetically loaded plate. It’s bold, messy, and built for beers—exactly how nachos should be. Come hungry. Bring friends. Order another round.
Inspired by the New Orleans Jazz Fest classic Cochon de Lait Po-boy these nachos combine our love of Cajun and Mexican flavors.
We combined all your Carlitas favorites into a glorious pile of nachos.
Inspired by a staff request that combined two or her favorites: fresh esquites and creamy queso. Built on house-made chips and loaded with bright summer flavors, it’s a fresher take on a fully loaded nacho.
This nacho blends smoky BBQ flavor with Tejas-style queso for a bold, savory combo that would make the Lone Star State proud.
Inspired by the swagger of it's namesake, this nacho brings bold flavor and a winner's attitude. Crispy tenders, taco spice, and tangy lime crema come together for a flavor-packed dish.
A fusion twist dish that transports the taqueria to southeast Asia with this take on the well-known famous dish called Ma-khwaen, a Northern Thai secret's weapon Sichuan pepper type aka Pad Kaprao Mala — an iconic Thai stir-fry dish featuring minced chicken stir-fried with basil, garlic, and Ma Khwaen chilies making the dish a unique, intense citrus-woody aroma on street tortillas chips— it’s basically Nachos layering in disguise.
We are mixing things up this year and throwing down the most stoner fuel nachos of all time. Think Big Mac nachos... we can't stop eating them. Come and try.
Puff Puff Mac......................................... and cheese
Chef Eduardo brings the flavors of Mexican street food to Kooks with our smoky al pastor and pineapple nachos. Featuring slow-roasted pork in our wood-fire and oven and grilled pineapple, these nachos are the perfect balance of savory with a touch of spicy sweetness.
All the spice, tang, and deep umami of chorizo — turns out mushrooms can do that too. House-made and piled onto non-GMO corn chips with queso, pickled jalapeños, and Don Froylan cotija. Plant-based never tasted this unapologetic. A Laughing Planet Lager doesn't hurt either.
We're taking the our favorite pizzas and turning them into nachos. Come and pick your pie to see it nachoi-zed (it's a real word - we swear)!
It seemed too yummy to not try so we did, and low and behold it's next level!!! Come try it out!
The fusion nacho you never knew you needed. Even your Italian Grandmother would come back for seconds.
We wanted to take a very traditional Mexican dish that definitely weren't nacho and make them NACHOS! We took huevos rancheros and reassembled them into Nachos Rancheros.
We wanted to feature something fresh and zesty. The spicy succotash and creamy guacamole is an amazing combo. And for the meat eaters add our braised Guajillo pork.
Discover one of the flavors that best defines us—carnitas—with a unique taste that will keep you coming back for more.
With these nachos, we are offering all our customers one of our favorite meats, paired with our smoked chipotle sauce. Come and discover the flavors!
Nepal meets Latin
Nacho average Italian dish. Why choose between a Tuscan villa and a Mexican fiesta when you can have both on one glorious plate? We’ve taken the soul of a classic caprese and given it a crispy, Oven and Shake-over.
A delicious, spicy nachos with fresh made chips, hand-made salsas, and signature guacamole.
We love knots, so we cut them up and top them like nachos/pizza. This is a knotcho version of our most popular slice: The Drunken Grandma.
Inspired by the classic sandwich of the same name, our Reubenachos! are gooey, cheesy, and packed with flavor and salty goodness. Pair them with a crisp pint of beer for the full experience.
Our sweet house pickled peppers lend brightness to this dish while mixing perfectly with our savory four cheese house mornay, and our seasoned slow braised pork shoulder is balanced by the bright cilantro lime crema.
Meet the Cadillac Nacho! It’s everything you love about our Matador Famous Nachos turned all the way up for Nacho Week. Built on a generous bed of crispy chips, we pile on melted Cheddar and Monterey Jack, hearty refried beans, and a rich layer of warm queso. It’s finished with fresh pico de gallo, house-made guacamole, pickled red onions, a drizzle of garlic crema, and a sprinkle of green onions for the perfect balance in every bite.
Your favorite summer street food piled high on tortilla chips! Inspired by Mexican street corn, these nachos are topped with Monterey Jack cheese, a house-made elote-seasoned fire-roasted corn mix, jalapeño lime crema, cotija, and fresh jalapeños.
Savor the innovative mix of Korean and American flavors, where traditional Korean bulgogi beef meets American comfort food choices. Our dishes are crafted with a blend of house-made sauces and a secret Korean marinade, passed down through generations and perfected over 100 years. Indulge in a culinary journey where the heart of Korea and the soul of American cuisine merge, only here, where tradition meets comfort.
Mozzarella-cheddar blend, yellow curry chicken, jalapeño, pickled carrot & daikon, cilantro, sweet chili mayo
Apple butter, apple compote, mint, shiso, miso vinaigrette, whipped lemon ricotta, house taro chips
3 cheese blend, cream cheese, house-pickled jalapeño, fresh jalepeño, berry hot honey drizzle, Frito crumbs.
Monterey Jack, cheddar, cream cheese, chiles, cream, poblano, dough, butter, flour, milk.
We got tiny little slices of pizza on top of a big ol' slice of pizza.
Packed with fermented tea leaves, freshly prepared vegetables, roasted beans, and crunchy sunflower seeds, this colorful salad delivers plenty of texture and bold flavor. Choose the vegan version for $15 or add chicken for $17. It’s available from July 22 through the end of the month.
Cibo’s rustic, fresh approach shines in this vibrant farro salad. Built around this nutty ancient grain, it’s tossed with finely chopped cucumbers, peppers, red onion, fresh herbs, and dressed with Seka Hills Arbequina olive oil for a simple, flavorful finish. Extra bonus: This salad is vegan, and is available in the restaurant now for $14.
Fresh Love is celebrating the season’s bounty with this stunning Peach Burrata Salad that’s bursting with local flavor. Features juicy freestone peaches, heirloom tomatoes, toasted pepitas, pickled red onions, creamy burrata, and a house-made balsamic vinaigrette.
Harlow’s Chilled Rice Noodle Salad is a refreshing choice for warm summer days. It features chilled rice noodles, tofu, a crisp cucumber kimchi salad, and a rich peanut sauce.
Kachka’s gorgeous heirloom tomato salad is summer on a plate. Bursting with vibrant heirloom tomatoes, it’s complemented by sunflower seed tahina, adjika sunflower seeds, Jimmy Nardello peppers, opal basil, and edible marigolds for a beautiful pop of color.
A true Portland classic, Mother’s Bistro is rolling out the red carpet for Portland Salad Week with their Grilled Peach and Manchego Salad. Each bite offers peppery arugula, grilled local peaches, crunchy almonds, Manchego cheese, and a drizzle of roasted shallot vinaigrette.
Leave it to Nostrana to create something seasonal, beautiful, and healthy with this insalata mista. Built around produce grown at their nearby garden farm, L’Orto Nostrano, it features their own lettuces, crisp summer vegetables, Arbequina olive oil, and red wine vinegar.
A fresh, leafy bed of mixed greens topped with sliced tomato and cucumber, diced mango and pineapple, red cabbage and rings of pickled red onion, topped with our house-made Summer Nectar Vinaigrette with hints of honey and lime.
A fresh mix of Gathering Together Farms organic salad greens with cucumbers, pickled fennel, Seb Salt almonds and Green Goddess dressing. Available all week (open 10:30am to 3pm daily) for $10.
Spoons PDX is serving up a gluten-free Garden Salad available with your choice of chicken or tofu. Packed with delicious ingredients like sautéed mushrooms, tomatoes, cucumbers, red onions, olives, and crunchy roasted chickpeas over romaine and spring mix, it’s finished with a flavorful curried mango dressing for a bright summer twist.
Fried Spamm, egg, melted provolone cheese, Creole mustard, on a toasted pretzel bun. 100% Secretly Vegan
Jamaican jerk jackfruit, black bean spread, house-made Mojo Sauce.
Sliced white bread, turkey, provolone and cheddar cheese, avocado, tomato, green pepper, onion, lettuce, mayo, vinegar and spices.
Slow-cooked beef, spicy consomé, pepperjack, cilantro & onion, on a toasted bolillo roll. Served with au jus.
Dos Hermanos sourdough, two types of cheddar, fresh tomato, thinly sliced red onion, chiffonade basil, toasted to perfection!
Pesto curls, artichoke aioli & roasted pepper coulis, arugula, red onion and pepperoncini on a 6 inch hoagie.
Fried chicken, creamy sauce, on a hamburger bun.
Bacon, whipped goat cheese, pickled strawberries, arugula, and a basil vinaigrette on a crispy waffle with maple butter.
Featuring Finniochiona salami, fennel + celery slaw, herbed aioli, and Grueyère cheese, served on house-made focaccia. Vegan option available!
Mojo-marinated jackfruit, our own grilled "hamn", melted cheese, pickles, yellow mustard and a roasted garlic aioli, grilled together inside a pressed baguette.
Sliced white bread, butter, halloumi, Swiss, mozzarella, roasted red peppers, arugula.
Chick salad mix (your choice of chicken or chickpea!), house pickled red onions, spring mix, tomato, Swiss cheese, and sweet-basil-dijon aioli served on buttered toasted Como bread.
House-made grilled Pastramo, melted cheese, Smokey & sweet thousand island dressing, apple shreds and caraway infused Sauerkraut, stacked on a toasted dark rye roll.
Slow-cooked lion’s mane / blue oyster mushrooms simmered in a rich chile consommé with garlic, onion, and warm mexican spices. Stuffed into locally made corn tortillas with melted mozzarella cheese, fresh cilantro, diced onion, and a squeeze of lime. Served with a side of our savory birria broth for dipping.
Putacos are here the taco had its moment… now it’s the pupusa’s turn. Our famous cheese pupusas folded taco-style and loaded with your choice of juicy carne asada, delicious crispy pork, or fresh veggie goodness. Vegan options available too because everybody deserves happiness. Then we top it all off with our smoky charred molcajete salsa that brings the perfect amount of fire, flavor, and drama.crispy. Cheesy. Saucy. Messy in the best way possible.
Putacos are here the taco had its moment… now it’s the pupusa’s turn. Our famous cheese pupusas folded taco-style and loaded with your choice of juicy carne asada, delicious crispy pork, or fresh veggie goodness. Vegan options available too because everybody deserves happiness. Then we top it all off with our smoky charred molcajete salsa that brings the perfect amount of fire, flavor, and drama.crispy. Cheesy. Saucy. Messy in the best way possible.
Thai-inspired taco with crispy tofu, pickled veggies, fresh cabbage, and our house-made sauce wrapped in a warm tortilla.
Marinated soy curl asada and grilled onions topped with a chipotle tepin salsa roja and fresh cilantro. (closed tuesday’s)
Battered avocado taco with strawberry-gochujang crema on a housemade tortilla using three sisters nixtamalized masa. Topped with a radish salad.
We are doing a tres leches s’more taco.
Smoked tofu and mushrooms, lettuce, tomatoes, onions, and topped with vegan queso.
House ranch, yellow mustard, pepperoncini, shallot, olive oil, red wine vinegar, black pepper, and crushed potato chips.
Vegan dogs in a curry spiced batter, with curry ketchup dipping sauce.
Whipped green onion cream cheese, brown mustard aioli, house-pickled red onions, house-pickled Serrano peppers, fried onion.
A bacon-wrapped Zenner's old fashioned frank with diced onions, tomatoes, and zucchini (trust us). Topped with house-made mustard and garlic-poppy shake.
Sabrett all beef hot dog on a pretzel bun with spicy deviled egg (chili crisp yolk), Calabrian pepper relish, dijon mustard, hot honey, chives, and pepper threads.
Korean Fantasy Corn Dog: all-beef frank, mozzarella cheese, buttermilk cornmeal batter, spicy Gochugaru ketchup, unicorn dust (rainbow sprinkles).
All beef Zenner or Field Roast vegan dawg on a Martin's potato bun, with local Chiogga radicchio caesar salad, vermouth-soaked blue cheese crumbles, and house-made focaccia garlic breadcrumbs.
Smoked vegan wings seasoned with a garlic-herb rub, then tossed in your choice of Creamy Lion’s Mane Buffalo or Reishi Pineapple BBQ sauce.
A sweet and tangy mix between barbecue sauce and sweet-and-sour sauce, garnished with fried shallots.
Sweet teriyaki and savory gochujang with toasted sesame, garlic, lime, and brown sugar, finished with jalapeño, habanero, and Frank’s for a spicy-sweet kick.
A bright and tangy blend of Hatch green chiles, avocado, jalapeños, lime, cilantro, garlic, and honey.
Chimichurri, garlic, red wine vinegar, red pepper flakes, olive oil, jalapeno, lemon juice, dried oregano, salt, pepper.
Old School Lemon Pepper Dry-Rub
Sweet and spicy honey with ginger, and patis (Filipino fish sauce).
Our wings are dry marinated in a spice blend that includes coriander, garlic, and cumin so they will be flavorful and crispy. Next they are fried then sautéed in our starfruit-mango-habanero sauce.
Pineapple, garlic, birds eye peppers, soy sauce, and rice wine vinegar.
A combination of sweet and savory, these spicy chicken wings are sure to be a hit. Garnished with toasted sesame seeds, fresh orange and served with sriracha ranch for dipping.
A balance of fresh strawberries, scorpion peppers, brown sugar and honey sauce. Garnished with fresh bee pollen.