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The menu at Circa 55 Restaurant includes fresh California-inspired cuisine filled with farm-fresh, local produce, so vegetarians shouldn’t have any trouble finding something to eat. Lunch features several lighter and heartier salads such as a grilled Caprese salad with vine-ripened tomatoes, local mozzarella and fresh basil or a farmers’ market roasted beet salad with hearts of palm and coriander-cumin vinaigrette. You can also go for the grilled veggie wrap with herbed cheese or the penne pasta with eggplant, zucchini, shiitake mushrooms and a light cream sauce with tomato, basil and lemon.
When the lights dim and the dinner menu comes out, you’ll find plenty of island-themed dishes that work as well with tofu as they do with chicken, beef or shrimp. Try the marinated tofu and spinach salad topped with a miso, apple, pear and honey dressing or the kimchi fried rice with stir-fried snow peas, eggs and jasmine rice.
For our vegetarian and vegan guests, Circa 55 offers a Vegan Power Salad, local harvest vegetarian lasagna, aubergine napoleon eggplant, heirloom tomato Caprese salad, and red Thai curry.