GREENS & VINES GOES

GREEN & LEAN

  

    Now that we are nearing our 3rd Anniversary in October 2015, I've made a decision to turn Greens & Vines into a Green & Lean restaurant. It's time to trim the "fat" so-to-speak, and work with what is necessary versus what WE THOUGHT we needed to be. As of July 1st, we have become a "Fast Gourmet" restaurant (Yes, I coined the term) where you pick up a menu and find a table. When you are ready to order, come to the Front Counter to order and pay for your food, and beverages. We will give you a pager that will notify you that your food is ready for pick-up. Our gourmet raw vegan food will be placed in compostable containers, cups and utensils that can be tossed into the trash as you leave.

     So no bussing, no fussing, just clean, uncompromis-ingly gourmet, raw vegan food with our wines or yours. BYOB is okay without corkage. You will need to show us your ID (as well as any other's ID who will be drinking alcohol-only those over 21 years-of-age please), as we are a Liquor Licensed facility. A $1 Glass-Fee will be charged for each glass to be used with your own wine, beer, etc. to take care of cleaning and possible breakage. We also have our Wine List next to our Food Menu, as we will continue to carry our wines by the glass or bottle, and serve it tableside.     

     We are on a mission to make our food more accessible to people. Perhaps in the long run, these baby steps of change will help us make a big leap when the time is right to either Franchise, Partner-up, Sell, or Profit-Share. Either way you cut it. We need to paddle out to ride the wave of success and since each wave is different, we need to adapt to stay on top.

     I have been blessed with the best employees many of whom have been with me for 8 years and counting (from Licious Dishes days at Dole Cannery). There's a feeling of Kum-pah; a word Pete used a lot. It may be Hawaiian, and it evokes the meaning of sharing or giving in return; and treating each other like family. In Pete's honor, the changes we're making, is a Kum-pah from all of us. 

WINE & TAPAS TASTING CLASS

JULY 12, SUNDAY

12:00 to 2:00 PM

RSVP: 536-9680, $60/PERSON

 

Follow the steps Master Sommelier Roberto Viernes

makes to analyze the Varietals from

Grapes to Wines

 

Mini Sun-dried Olive Bagel with Cashew Kreme, Tomatoes, Cucumbers, Onions and Capers

~ Gosset, "Brut Excellence," Champagne ~

 Caesar Salad with Garlic Zucchini Creme Sauce, Sunflower Seed Croutons & Balsamic Reduction

~ Sauvignon Blanc ~

 Crimini Escargot with Garlic MacNut "Butter"

~ Olivier Leflaive "Les Setilles" Chardonnay ~

 French Onion Soup, Balsamic Reduction

Lace and Parsley

~ Bouchard Beaune du Chateau, Pinot Noir ~

 Romanesco Cauliflower "Buffalo Wings w/Dill Ranch" and Cucumber slices (slightly spicy)

~ Garnet, Pinot Noir ~

 Wicked Chocolate Tart Vanilla Bean Sauce

and Raspberry

 ~ Chateau Roumieu-Lacoste Sauternes ~

(Changed from a Bordeaux to this Sauternes, a lovely Dessert Wine, which pairs better with the Tart)