Terrific 3-course vegan menu at Fishes & More restaurant
Appetizer choices are interesting indeed: called Calamari Vegani, it involves hearts of palm calamari, seasoned with nori powder and old bay spices, battered in chickpea flour and deep-fried. The `calamari’ are topped with enoki mushroom `tentacles. The other choice is coconut lemongrass noodle soup with locally grown mushrooms, fresh tomatoes, ginger root, scallions and garlic, simmered in a lemongrass-coconut red curry broth. Tofu noodles and fresh cilantro make this soup complete.
Main courses are either Portobello stuffed chickpea piccata, a vegan seafood platter with watermelon `tuna’, smoked carrot `lox’ and cajun tofu filets or a tropical tofu towel with oven roasted mushrooms and tomatoes, served over grilled pineapple and topped with grilled romaine hearts. Dessert is a decadent peanut butter brownie à la mode.
If you have never tried a vegan dinner, this is your chance to try something new and exciting. Dinner is served between 4 and 11 pm. Enjoy!