Lower Mills Tavern’s executive chef Cara Nance has just launched Stalk Kitchen, a plant-forward ghost kitchen that showcases fruits and veggies in all their magical, natural glory. Nance, a vegan herself, has always had a passion for making locally-sourced, fresh, eco-friendly and seasonal food so you know you’re in good hands and besides, it might be time to break out of your pandemic comfort food rut. The debut menu features dishes like the Autumn Tower topped with cauliflower purée, truffled polenta cakes, braised mushrooms, rosemary oil and sweet potato + kale medley, and Rosemary Mushrooms with Whole Wheat Spaghetti made with baby kale, roasted brussels sprouts, maple cashew cream and walnut crumble.
All these meat- and dairy-free eats are available seven days a week starting at 4:30pm for take-out and delivery from the Lower Mills Tavern kitchen. Have a look at the opening menu below or consult their website for the most up-to-date version. Order online here for a whole new take on vegan cuisine.