Vegetarians and Vegans are Welcome
Our lunch menu is extremely vegetarian friendly with several vegetarian options already on the menu and several other dishes that I designed to go either way by the simple omission of a non-essential meat such as a little bit of pancetta. Please do not expect custom vegetarian meals at lunch. The following paragraphs apply to dinner.
About ten percent of our regular customers are vegetarian, perhaps because the bottom of every menu reads, "Vegetarian Requests are Welcome." I mean this. While I am not a vegetarian, I respect the choice and as a chef, I want to make your vegetarian meal with us a memorable experience. If you will do me the courtesy of calling ahead, I will create a special vegetarian dish just for you. Even if you don't call ahead, we'll do our best with what we have on hand. On busy weekends, we may even publish a vegetarian menu. Bottom line, we take great pride in our vegetables at One Block West, serving dishes that you might not be able to get elsewhere.
Also, we make almost all our dishes to order, meaning that you can always ask us to leave the meat out of certain dishes. For example, Perciatelli Pancetta Primavera would be just as good without the pancetta, and we would be happy to omit it. Your server will be happy to work with you and if I am not terribly busy, I will come to your table to discuss your meal with you.
Past Creations
Here are some sample vegetarian entrées from the past; they won't be on the menu when you visit. If there is something in particular you want, please call ahead to discuss it.
- Roasted Pear and Ricotta Beggars Purses with Fairy Tale Squash, Black Trumpet Mushrooms, and Rapini
- Sweet Potato Risotto with Braised Arugula
- Cauliflower Mushrooms with Roasted Cipollini, Roasted Artichokes, and Broccolini
- Forbidden Rice Baked in Banana Leaf
- Battle Corn: Polenta Flan, Summer Roll of Thai-Inspired Corn Sauté, Hominy Casserole
- Napoleon of Roasted Poblano Chile, Spicy Corn Sauté, Chipotle-Spiced Parsnip Cake, and Spicy Collard Sauté with Chipotle Adobo and Cilantro Goat Cheese Mousse
- Cheese-Stuffed, Chipotle-Spiced Potato Cake on Chunky Habañero Salsa; Sauté of Collards
- Sweet Potato Ravioli, Butternut Squash Cream, Hedgehog Mushrooms, Baby Turnips
- Butternut Squash, Roasted Poblano, and Leek Flan
- Greek-Inspired Stuffed Zucchini Squash with Goat Cheese-Stuffed Squash Blooms and Tzatziki
- Sofrito- and Potato-Stuffed Poblano Chile in a Pool of Cool Gazpacho
- Hominy and Virginia Gouda-Stuffed Poblano Chile with Creamy Black Bean Sauce
- Puff Pastry Empanada Stuffed with Black Trumpet, Hedgehog, and Chanterelle Mushrooms, Brie, Shallots, and Chives
- Savory Bread Pudding of Poblanos, Tomatoes, and Roasted Garlic and Onion Custard
- Migas Extrameñas (cubes of stale bread, sautéed with pimentón, potatoes, onions, and poblano chiles)
- Napoleon of Baked Polenta Triangles, Chanterelles, and Garlic-Braised Rapini
- Crustless Wild Mushroom Quiche
- Crustless Spinach and Spaghetti Squash Quiche (spinach, spaghetti squash, dill, garlic, chives, shallots, nutmeg, feta and Romano cheeses in an egg and cream base)
- Summer Vegetable Arrabbiata (a terrine of grilled eggplant, zucchini, yellow squash, herb-infused béchamel, and a fiery tomato sauce)
- Spaghetti Squash and Roasted Garlic Flan
- Moroccan Chickpea Stew with Toasted Pita Crisps and Yogurt
- Napoleon of Spanish Tortilla, Goat Cheese, Grilled Heirloom Peppers, and Romesco Sauce
- Panang Vegetable Curry with Crushed Peanuts
- Mushroom and Ricotta Ravioli with Porcini and Shiitake Mushrooms, Cream, Fresh Thyme and Sage
- Napoleon of Zucchini, Fresh Tomatoes, Basil, and Pesto
- Fire-Roasted Chile Relleno with Canela-Scented Tomato Sauce
- Thai-Style Fragrant Vegetable Fried Rice
- Terrine Provençale (layers of eggplant, tomato, and zucchini)
- Vegetable and Ricotta Tart
- Potato and Poblano Chile Flan
- Grilled Vegetable Plate with Hummus, Olives, and Infused Oils
- Vegetarian Lasagna ("noodles" of zucchini with our own marinara)
- Vegetarian Moussaka (eggplant, marinara, and herb-infused béchamel)
- Sweet and Sour Rice Noodles with Vegetables
- Herb-Infused Potato Flan
- Summer Squash Flan with Basil and Garlic
- Roasted Red Pepper and Caramelized Onion Frittata
- Green Thai Curry of Thai Eggplant, Long Beans, and Summer Vegetables
- Portabella Mushroom Stuffed with Grilled Eggplant and Summer Squash
- Porcini Risotto
- Wild Mushroom Soup
- Perciatelli with Fresh Mozzarella, Heirloom Tomatoes, and Basil
- Mushroom and Caramelized Onion Ravioli with Mushroom Sauce
- Fresh Summer Vegetables in Green Thai Curry
- Fresh Asparagus Soufflé
- Gemelli Pasta with Spinach, Feta, and Caramelized Onions
- Creamy Summer Squash, Garlic, and Basil-Stuffed Portabella Mushroom
- Portabella Pavé with Goat Cheese, Spinach, and Balsamic Reduction
