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

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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.

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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)

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

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

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Cauliflower from Mint Mark (Photo by Nikki Hansen)

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

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Photo by Darren Hauck

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

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Photo by Darren Hauck