Availability for limited-time specials is announced daily in our social media platforms @aliceandfriendsvegan and our monthly newsletter.
CRISPY ENOKI MUSHROOM
VEGAN ROAST (Fall)
Plant-based roast made from brown rice, quinoa, edamame, chickpeas, sweet potatoes, taro, cashews, chestnuts, pinto beans, carrots, and king mushrooms. Served with mashed potatoes and mushroom gravy.
Kombu stock, Korean Radish, shiitake mushroom, tofu, and leek.
Nut-free. Gluten free.
Vanilla-scented custard beneath a shatteringly crisp topping of caramelized sugar.
Black sesame bao buns with fresh red bean paste filling.
Pumpkin-shaped bao buns with pumpkin paste filling.
Matcha infused bao buns with indulgent adzuki (red bean) paste filling.
MUNG BEAN CUSTARD
A delightful fusion of flaky outer layer and creamy taro filling.
Layered and ultra rich pastry filled with dense mildly sweet red bean paste and mung bean paste.
CHA SIU PUFF PASTRY
Vegan BBQ ‘pork’ filling wrapped with flaky crust.
BAKED PUMKIN DOUNTS
BAKED CINNAMON SUGAR DONUTS
COCONUT BANANA PECAN MUFFIN
Sponge cake infused with tea leaves and topped with sweet tapioca boba pearl sauce.
CHOCOLATE TRES LECHES
COOKIES AND CREAM TRES LECHES
PINK TRES LECHES CAKE
Nut-free without pecans
Served with caramel sauce and pecans.
WINTER MELON TEA
Caffeine-free herbal tea sweetened with brown sugar.
Food Allergy Notice
All of our ingredients may not be listed on the menu. Please call to let us know of any allergies or dietary restrictions. We will do our best to meet any special requests when possible. Substitutions made when possible and may require an extra charge.
Alice & Friends’ Vegan Kitchen is not an allergen-free environment. Due to the handcrafted nature of our menu items, and our use of shared cooking and preparation areas, we cannot assure you that our restaurant environment or any menu item will be completely free of any allergens.