Mudrá Plant Based Food Menu Overview

Starters

• Artichoke Tiradito featuring confit artichoke, yellow chili emulsion, almonds, cherry tomatoes, sweet potato, grilled avocado, and paprika oil.
• Nikkei Ceviche with mango ceviche, coconut tiger's milk, cucumber, red onion, crispy tapioca, corn, and capers, delivering a refreshing tropical twist.
• Shiso Tacos wrapped in fresh shiso leaves with avocado mousse, Korean-style maitake mushrooms, lemon confit, fresh mint, and coriander.
• Miso Butter Onions featuring miso-glazed French onions, avocado cream, coriander oil, roasted pistachios, and pea shoots for a rich, comforting start.
• Holy Carrots with roasted carrots, purple sweet potato, demi-glace sauce, candied walnut, parsley oil, fresh mint, and dill, offering a vibrant vegetable medley.
• Bangkok Thai Salad combining black rice, lime yogurt, papaya, pineapple with mirin, roasted peanuts, cucumber, Thai basil, mint, chili, and fresh green leaves for a refreshing, zesty bite.

Main Courses

• Tokyo Roll combining marinated eggplant, Chinese cabbage, chives, and kanpyō for a delicate, flavorful bite.
• Amazonia Roll featuring cashew nut sea cheese, breaded plantain and plantain chips, avocado, yellow chili cream, and negi for a crunchy, creamy delight.
• New Orleans Roll with breaded cardoon mushrooms seasoned with Cajun spices, miso-marinated corn, cashew cheese, chives, sweet chili sauce, and masago.
• Uramaki Dragon presenting breaded oyster mushroom, cashew cheese, carrot, avocado, passion fruit sauce, and crunchy potato strings for a tropical flair.
• Tomato Roll combining marinated tomato, cashew cheese, grilled scallion, and crispy sweet potato for a fresh, vibrant dish.
• Risotto Funghi y Tartufo a luxurious blend of boletus, chanterelle mushrooms, and truffle, offering an earthy, indulgent main.
• Pad Thai Tempeh featuring rice noodles, shiitake dashi, fresh vegetables, fried peanuts, coconut, lime, baby mizuna, and tempeh for a satisfying Asian-inspired creation.
• Canelón Tikka Masala with spinach cannelloni filled with portobello mushrooms and Indian spices, topped with coconut béchamel and hints of lemongrass for a spicy, creamy delight.
• Schnitzel offering a shiitake mushroom escalope with seed mix, crispy rösti potatoes, organic tomato salad, shallots, fresh oregano, lettuce leaves, tahini-orange-thyme-lemon vinaigrette, dried cherries, and cucumber relish.

Desserts

• Cheesecake de Dulce de Leche de Coco with almond-date cookie base, cashew cheese, and luscious coconut dulce de leche.
• Selva Negra combining chocolate mousse, candied cacao nibs, chocolate sorbet, chocolate tuile, blackberries, olive oil, and sea salt flakes for a decadent chocolate experience.
• Sweet Basil featuring basil-lime curd, cucumber spirals, oat crisp, mango sorbet, strawberries, and blackberries for a refreshing fruity finish.

Drinks and Specials