Mussels and asparagus dish from Mint Mark (Photo by Nikki Hansen)


bowl of cauliflower

The days of tacking a single obligatory vegetarian or vegan dish to a menu are coming to an end. Today, Madison is seeing a range of veg-focused offerings, from vegetarian sushi rolls to entirely plant-based menus. No longer just for the health conscious, ethical eaters or those with dietary restrictions, these fresh, exciting, vegetable-forward dishes are becoming stars on local menus.

After years of serving lamb burgers and pork belly tacos, Jonathan Reske will finally be handing diners a menu lined with foods he can fully enjoy himself.


Jardin’s king ceviche combines sauteed nori sea beans, MicroMyco Growers’ king trumpet mushrooms, mint beet slaw and turmeric leche de tigre (Photo by Patrick Stutz)


Rutabaga cream soup topped with rhubarb chutney, green garlic confit asparagus and spruce tip herb oil (Photo by Patrick Stutz)


Mini cucumber salad from Mint Mark (Photo by Nikki Hansen)


Cauliflower from Mint Mark (Photo by Nikki Hansen)


Scott Williams of Garden To Be (Photo by Darren Hauck)


Photo by Darren Hauck


Katsu Red Handed, a seasonal roll made of black rice, katsu tofu, avocado and asparagus from RED (Photo by Nikki Hansen)


Photo by Darren Hauck