Bourbon maple bakon donut French toast dipped in rich brown sugar cinnamon, JUST Egg batter and topped with Thrilling Foods Bakon and maple bourbon drizzle. Served with maple syrup

Down 2 Earth

$35 prix fixe menu or a la carte

Arugula salad – Citrus vinaigrette, wild arugula, crispy brussel sprouts, cherry tomatoes, shallots, bacon bits, balsamic glaze 

Mini beef wellington –  Impossible steak, mushroom pate and spinach wrapped in puff pastry served with seasonal veggies, red wine demi

Raw chocolate tart – Walnut and almond crust, rich cocao chocolate filling, served with seasonal berries 

Firefly – both locations

$45 prix fixe menu

Berry spinach salad, eggplant parm with orzo, mango cheesecake

Garden Grill

Fried chick’n bucket – 2 drumsticks, 2 thighs, 6 chick’n strips

Nashville Hot Chick’n sandwich

Good Morning Kitchen + Cocktails

Loaded breakfast tots – tater tots loaded with vegan hollandaise, Umaro bacon and JUST Egg

Shakshuka – tomatoes, onion, spinach and spices sautéed in a skillet with feta and JUST Egg. Served with sourdough bread.

Graze Kitchen

Chunky Monkey pancakes – peanut butter chocolate chip pancakes topped with sliced banana, chocolate drizzle, whipped cream

Meatloaf sandwich – housemade meatloaf, grilled onions, pickles, cheese, lettuce, mayo, pretzel bun, with side of fries

Breakfast quesadilla – Chao cheese, JUST Egg, quinoa sausage, tempeh bacon, cashew queso, pico, cream, hot sauce, cilantro

Harvest (Bellagio)

Current vegan menu

Honey Salt

Miso cauliflower steak – with carrot purée and root vegetables

Nomad Library and Restaurant (Park MGM)

Broccolini bruschetta – macerated raisin, almond cashew “ricotta”

Olive oil cake – berries, raspberry sorbet

Picasso (Bellagio)

Current vegan tasting menu

Primrose (Park MGM)

Avocado toast – roasted tomato, sunflower seeds

Queen of Hearts

Vegan Tea Party – $45 per person (tax and tip included) when you mention Vegans, Baby for all of January

Teas – black, green, fruit and roobios, with cubed sugar

Scones – apricot rosemary and cranberry chocolate with jams and herbed spread

Sweet Treats – fresh berry fruit tart, white rabbit cream puff, cacao panna square, raspberry spritz, playing card shortbread, checkerboard slice

Savory Bites – mushrooms capped with confetti chives on dark rye, golden sweet potato butterfly, English cucumbers with roasted red pepper hummus, farfalle pasta with artichokes, olives and heirloom tomato

*Reservations required – 702-769-8187

Saffron

Vegan foie gras

San Anna potato

Sharky’s Modern Mexican Kitchen + Restaurant

Plant-based queso and chips

Tofu veggie burrito

AJ Burrito

Avocado – quinoa superfood salad

Seasoned roasted vegetable bowl

Roasted cauliflower and mushroom tacos or plate

Tofu and veggie tacos or plate

Spago (Bellagio)

Current vegan menu

Stephano’s – Blue Diamond location

Vegan combo plate – hummus, Israeli salad, vegan lentil rice, veggie kebab skewer, 3 pieces of falafel, tahini, pita bread

Tacos and Beer

$25 prix fixe menu

Jicama salad – grated jicama, cucumber, red onions, premium oranges, lime juice, tajin, cilantro

Portobello baja taco – fried beer-battered portobello, slaw, cilantro lime dressing, pico de gallo on flour tortilla

Oat flan – oats, orange zest, caramelized agave, served with berries

Tacotarian – Blue Diamond location

Birria empanadas – birria and cheese inside a fresh masa pastry that’s fried until golden (GF)

Taj Palace

Roti Aloo Saag – green spinach

Vegetarian Biryani – rice

Mushroom Mutter  – mushroom and peas

Dal Tadka – yellow lentils

Chana Masala  – garbanzo beans

TIABI – all locations

Chorizo avocado melt – Made with Abbot’s Butcher chorizo, melted vegan cheddar, avocado, house sauce, red onion. Add tofu scramble or spicy sauce sauce for an extra kick!

Truth & Tonic

$28 prix fixe menu

Lions Mane tortilla soup – stewed roma tomato, locally grown lion’s mane mushroom, yellow corn, black beans, chilies and paprika, finished with fresh avocado, GOOD PLANeT cheddar cheese 

Pulled pork-less tacos – slow-cooked jackfruit seasoned with smoked paprika, cumin, garnished with finely diced poblano peppers and sweet onion, finished with tomatillo salsa  

Chili-spiced tangerine chocolate tart – with vanilla ice cream

Vegan Dining Month Sponsors

Title: Ace Natural

Ace Natural is the New York wholesale plant-based authority. The provide the freshest and cleanest selection of fresh, certified organic produce in the Tri-State area. The offer the largest selection of natural and organic foods to restaurants and retailers.

Gold: MyForest Foods

MyForest Foods is the maker of MyBacon, which is made using mycelium. Grown inside a special farm, MyBacon is wildly meat-like and uses minimal ingredients. MyBacon is now sold at select restaurants and retailers throughout the New York and New England region, with New York City availability at: Westerly Natural Market (Midtown), Elm Wellness (West Village), Lifethyme (Greenwich Village) and Health Nuts (Upper East Side). Find the details on all these retailers and more at MyForestFoods.com/Find-MyBacon

Gold: VFC Foods

VFC was founded by Matthew Glover, co-founder of Veganuary, and innovative chef, Adam Lyons. Their mission is to spare chicken from the cruelty of animal agriculture with great-tasting food made from plants. Vegan Fried Chick*n is available on GTFO It’s Vegan, Ralph’s on the west coast, and in independent retailers across the US.

 

Silver: Vegan Wines

Vegan Wines is the only vegan wine important and distributor in the country. They offer a veg

an wine club for customers and also provide vegan wines to restaurants in New York City and beyond. The BIPOC, women-owned business ensures all wines are vegan from soil to pour. Owner Frances Gonzalez personally travels to vineyards around the world to meet with winemakers to share information regarding veganic wine-making and hand-selects each winemaker for Vegan Wines portfolio. 

Bronze: Abbot’s Butcher

Abbot’s Butcher is leading the next generation of plant-based meats by offering a variety of protein alternatives made from simple, wholesome ingredients. Founded in 2017, Abbot’s Butcher grew out of farmers’ markets across Southern California and has since expanded into grocers, markets, and restaurants throughout the country. Abbot’s Butcher’s ethos revolves around the belief that food can be both craveable and healing for our bodies and the planet. Each of Abbot’s Butcher’s plant-based meats are Non-GMO Project Verified, Vegan-certified, Whole30 approved, and completely free from soy, canola oil, or additives.