Butternut squash in a garlic and thyme coconut cream, garnished with caramelized onions and seasoned croutons.

Creamy tomato garden blend soup, served with rosemary focaccia bread.

Fully raw bowl of fresh avocado, mango, carrot, cucumber, walnut, tomato, red onion, cilantro, and red bell pepper - lightly tossed in a sweet zesty vinaigrette.

Crisp iceberg wedge salad drizzled with dill ranch and balsamic, caramelized garlic, pickled red onion, cherry tomatoes, and crunchy mushroom bites.

Breaded cauliflower bites tossed in a sweet tomato chili glaze, with chopped green beans and green peppers.

Shareable SZY signature fries layered with hearty beans, sweet corn, fresh tomato, avocado, and crema.

Flavorful pan-fried tofu, garlic rosemary potatoes, and green peppers wrapped in a warm, toasted tortilla, topped with avocado, tomato, and pili pili sauce.

Fragrant basmati rice, grilled mushrooms, hummus, lettuce, corn, beans, cucumber, cherry tomatoes, pickled veggie mix, and side of pita bread.

Fluffy waffles with seasoned fried mushrooms and date syrup. Accompanied with tofu scramble and hash browns.

Two homemade tortillas with lightly battered oyster mushroom, layered in house made tartar sauce & avocado puree, topped with fresh tomato and cabbage. Accompanied with SZY fries.

Crispy deep-fried oyster mushrooms served on soft, housemade burger bread, layered with tangy mustard and pickled coleslaw. Served with SZY fries.

Welcome to Caribbean flavors with spiced jerk grilled mushrooms, mixed coleslaw, stacked tall with breaded crunchy onion rings and thick cut pickles. Comes with SZY fries.

Fragrant basmati rice, broccoli, spring onion, and teriyaki-glazed oyster mushrooms. Paired with a crisp veggie spring roll and sweet-savory dipping sauce.

Three piece, premium pancake stack with hand crafted date syrup drizzle , shroom bites and icing grapes.

Fusilli pasta tossed in a rich vegan bolognese with marinara, minced walnuts, diced onions, and peppers, topped with fresh basil and cracked black pepper.

Penne pasta in cashew rosa marinara with vodka, topped with crunchy garlic bread crumbs and chopped basil.

Tender portobello braised in red wine with carrots, sweet peas, caramelized garlic onion brûlée, finished with fresh herbs. Served over creamy whipped kinigi potatoes.

Prosecco, freshly squeezed orange juice.

Vodka, strawberries, lemon.

Gin, hibiscus, lemon, and ginger beer.

Watermelon, lemon, mint.

2 scoops of your choice of vanilla-coconut or strawberry ice cream.

Rich cocoa and chocolate chip baked bar - a hybrid of chocolate cake and fudge.

Moist carrot cake sweetened with dates, topped with creamy frosting and candied walnuts.

Two scoops of coconut vanilla ice cream, covered with single espresso shot.

Velvety mango sorbet served with refreshing kiwi and strawberry fruit, sub-layered with Grand Marnier, and topped with candied orange peels.

Warm, fluffy, cinnamon swirl with brown sugar and fragrant cinnamon, finished with irresistible vanilla frosting.

Two bananas split and filled with vanilla coconut ice cream, topped with nuts, strawberries, chocolate and caramel sauce, and sprinkles.