Vegan Int.
Art Bar

Black bean & quinoa patty, caramelized onion, pickles, lettuce, tomato & signature sauce on brioche.

Jerk-spiced chickpeas over coconut rice, fried plantains, slaw & mango habanero drizzle.

Oyster mushrooms & peppers on a toasted hoagie with cashew provolone and sautéed onions.

Rice noodles in house peanut sauce with shredded vegetables, fresh cilantro & crushed peanuts.

Three corn tortillas with smoky pulled jackfruit, slaw, avocado crema & pickled onion.

Crispy crust, truffle oil, wild mushroom medley, arugula & house vegan mozzarella.

Classic Southern-style sweet potato pie — fully vegan. Rich, spiced, and soul-warming.

Warm dark chocolate cake with a molten center, served with house coconut cream ice cream.

Thick-sliced golden house banana bread. Pairs perfectly with an oat milk latte.

Seasonal berries beneath a buttery oat crumble, served warm with vanilla coconut cream.

Freshly baked oversized cinnamon roll finished with a warm maple glaze.

Rum, passionfruit, fresh lime, agave nectar & a hibiscus float. Vibrant and tropical.

Blanco tequila, fresh mango, habanero syrup & lime juice over ice with a tajin rim.

White rum, passion fruit, fresh mint, lime & soda water. Light and refreshing.

Spinach, mango, pineapple, banana & coconut water. Energizing and fresh.

House-brewed hibiscus tea lightly sweetened with agave. Bright and floral.

Espresso & steamed oat milk, hot or iced. Add vanilla, caramel, or lavender syrup.