Vegans & Vegetarians: Put down the boring “side salad” and walk away slowly...

Most vegetarians and vegans have a hard time eating out, especially when it comes to fine dining. At Michael’s On East, we strive to provide service with the guest’s experience in mind. We believe that fine-dining should be accessible and inclusive for all lifestyles. We’re constantly looking for ways to bring more flavor, innovation, and creativity to the Michael’s On East dining experience – and guest feedback comes first when we evolve our menus and develop new dishes. After listening to our guests, we have recognized the need for additional veggie-friendly items. 

We are proud to announce NEW vegetarian and vegan menu options are NOW available during lunch and dinner!

“My goal for this menu was to create dishes that you won’t be able to try anywhere else. Vegetarian and vegan foods don’t have to be boring. I wanted to make sure each of the new menu items offers the same level of excellence our guests know and love. It’s the uniqueness that makes this menu special.” - Michael’s On East Executive Chef, Jamil Pineda 

From comfort-foods to exciting new dishes for the adventurous foodie, everyone will find something to delight their tastebuds. 

New dishes include: (?- Vegetarian Ⓥ - Vegan) 

• Roasted Red Pepper Hummus Toast Ⓥ ?
  • Grilled Red Onions, Hearts of Palm, Marinated Sun-dried Tomatoes, Avocado, Sweet Peas, Toasted Corn, on Olive Oil-Grilled French Bread Garnish with Tobacco Onion Rings and EVOO.
• Sweet and Sour Cauliflower Bowl Ⓥ ?
  • Naked, Wild and Free Rice, Edamame, Pickled Ginger, Toasted Sesame Seeds, Sautéed-Brussel Sprouts, Sweet Chili Marinated-Heirloom Tomatoes, and Mote Marine Aquaponics Greens.
• Red Quinoa, Young Watercress and Aquaponics Green Salad Ⓥ ?
  • Pickle Red Onions, Paprika Spiced Roasted Creamer Potatoes, Watermelon Radish, Roasted Yellow Beets, Toasted-Pine Nuts, Sumac-Spiced European Cucumbers, Crispy Shallots & Kumquat, and Mustard Vinaigrette.

• Roasted Curried Cauliflower Steak ?
  • Butternut Squash Puree, Toasted-Pine Nuts, Fennel Scented Toasted Bread Crumbs, Hot & Sour Eggplant Salsa, Caramelized Endive and Micro Cilantro.
• Mild Mushroom Risotto ?
  • Shaved Pecorino Cheese, & drizzled with Sabatino & Tartufi White Truffle Oil and 25-Year-Old Balsamic Vinegar.
• Farm to Table Veggie Skewer Ⓥ ?
  • Forbidden Rice Hash, Thai Eggplant and Coconut Stew, Sweet Soy Caramelized Shallots & Mote Marine Aquaponics Greens.

Our guests have told us that they not only care about what they eat, they care about where the ingredients are sourced. We are proud to partner with many local farms to incorporate fresh local ingredients in our recipes, whenever possible. 

Below you’ll find some of the local farms we source ingredients from whenever available:

FARM TO TABLE SOURCES