About

The Grove was founded in 1994 in New York City bringing into harmony our passion for fresh food, animals and the environment. Today, The Grove has grown to become America’s premier fast-casual vegan restaurant group serving made-from-scratch, chef-crafted mediterranean cuisine to thousands of food lovers every day. Our menu aims to please the palates of vegans and non-vegans alike, with seasonal updates of hearty dishes, delicious desserts and homemade beverages inspired by the travels of our chefs.

At The Grove our food is made fresh daily—from our homemade tempeh and seitan, to our cheese, to our sauces and drinks, dressings and desserts too! Our entire menu is 100% plant-based as we strive to create a compassionate dining experience serving up homemade meals that are good for you, your family and the environment. Come join us for Native Community Days and free Cooking Demos each month!

Appetizers

Soparnik

bread baked with garlic, swiss chard, and parsley

Turkish Miroloto

Turkish bread can be paired with vegetables or beans

Risi e Bisi

a pea risotto from the Venetian region of Italy.

Catalan Escalivada

Red bell peppers, sweet onions, tomatoes, and eggplant roasted on top of fresh bread

Hortopita

dandelion greens, mustard greens and spinach.

Bobota

A rustic cornbread

Pita Chips & Hummas

Entres

Main Dishes

Sicilian Caponata

This eggplant/aubergine based dish has different varieties throughout Italy, most popular in the regions of Sicily, Naples, and Genoa.

Spanish Croquetas

béchamel sauce mixed with a veggie filling of choice

Adalusian Gazpacho

cold tomato soup from the region

Catalan Trinxat

a potato pancake fried in olive oil. This dish comes from the Pyrenees, where Catalans prepared it for cold winters.

Siniyet Batata

a casserole dish originating in Syria, Lebanon, and Palestine and is similar to a shepard's pie.

Fattousha with Hummas

Seasonal vegtables and fried pita bread s erved with hummus

Albanian Jani me Fasule

thick white bean soup from Albania prepared fresh and spicy.

Pastas

Pasta alla Norma

a traditional Sicilian eggplant and pasta dish

Sicilian Broccoli Affogati

From the island of Siciliy in Italy. the broccoli is cooked in red wine and served as a side dishor on top of pasta

Greek Pastitiso

The Greek version of the Italian lasanga, pastitsio consists of acreamy béchamel sauce, pasta and veggies

Sides

Roasted Fara Beans

Peach Barley

Chic Pea

Fritters

Pickled Green TomatoesSides

Desserts

Heressa

semolina flour cake aocked in sugar syrup

Finikia

Potica

sweet bread with ground walnuts Panellets

Apple Cake

Baked Figs

baked in cinnamon, orange and honey

Loukoumi

Turkish rose candy

Ensaimada

Contact

Please feel free to contact us

telephone: 222 222 222

fax: 222 222 222

email: 222 222 222

Location

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