Photos courtesy of Courtney Apple Photography. Mondays Without Meat logo design courtesy of Sevag Creative Agency.

White Dog Wayne is resourcing its local farms for fresh, seasonal items to include in its exciting Mondays Without Meat menu options.

Beginning Monday, July 11th, AroundMainLine.com’s Mondays Without Meat encourages vegetarian options at local restaurants around the Main Line. Eight restaurants are participating and will be offering diner specials each of the four Mondays—through August 1st—focusing on new or prix fixe vegetarian appetizers and entrees.

It’s the perfect time of year to embrace the seasonal fruits and vegetables that our chefs across the region can resource. In addition, we are highlighting restaurants that have a special vested interest in their vegetarian customers.

We encourage you to make reservations for Mondays Without Meat this week. The full list of restaurants is below with many offering menu details. In addition, we will be updating AroundMainLine.com’s Facebook page as we receive restaurant information.

Follow Mondays Without Meat on Twitter: @MondaysWOMeat

A very sincere thanks to our fantastic participants and we hope you enjoy the inaugural Mondays Without Meat.

Bon Appetit!
Sarah Lockard
AroundMainLine.com Publisher

Eight Participating Restaurants for Mondays Without Meat

Alfredo BYO, Berwyn
Doc Magrogan’s Oyster House, West Chester
Gullifty’s, Rosemont
Harvest Seasonal Grill and Wine Bar, Glen Mills
Khajuraho India BYO, Ardmore
Red Hound Grille, Paoli
Saffron Indian Kitchen, Bala Cynwyd
White Dog Wayne

Mondays Without Meat Sample Menus

Restaurants may be offering additional or different options depending on the popularity of dishes. Sample menus are subject to availability.

Harvest Seasonal Grill and Wine Bar, Glen Mills

Spinach and Artichoke Dip Appetizer
Roasted Garlic, White Truffle Panko, Asiago Cream & Toasted Pita

Truffled Caprese Salad
Heirloom Tomatoes, House Made Mozzarella, White Truffle & Ricotta Cream

Pear and Blue Cheese Flatbread
Seasonal Pears, Birch Run Hills Farm Bleu Cheese, Baby Arugula & Fig Glaze

Tofu Stir Fry
Baby Bok Choy, Carrots, Pineapple, Yellow Peppers & Snow Peas

Choice of Dessert

Doc Magrogan’s Oyster House, West Chester

Cashew Encrusted Tilapia
Served with Jamaican Rum Butter Sauce and Mango Salsa

Thai Chili Glazed Tuna
Served with a Wakame Seaweed Salad and a Wasabi Sauce

Doc’s Salmon
Served over Sweet Potato and Crab Meat Hash with BBQ Burre Blanc

Saffron Indian Kitchen, Bala Cynwyd

Vegetarian prix fixe special:
$14.00 per person for 3 courses

Appetizer

Bekaneri Kabob-a crisp golden fried kabob made from grated vegetables and spices

Entree (choice of one)

Chana Saag-served with grilled tandoori vegetables and saffron rice

Navratan Korma-A blend of mix vegetables cooked in a creamy cashew sauce, served with grilled tandoori vegetables and saffron rice

Dessert (choice of one)

Naan or Whole Wheat Roti.

White Dog Wayne

Appetizers

Summer Fruit Salad—baby arugula, local berries, watermelon, feta cheese, marcona almonds, aged balsamic vinaigrette

DiBruno Brothers Burrata—heirloom tomatoes, torn croutons, basil pesto

Entrees

Vegetable Enchiladas—branch creek farm zucchini blossoms, fresh tomatillo puree, avocado, micro cilantro

Wood Grilled Tofu—red pepper coulis, eggplant caponata, olive tapanade

Alfredo BYO, Berwyn

(Additional vegetarian options will also be available during Mondays Without Meat)

Yellow Fin Tuna Tartare served with avocado

Olive Board, marinated mix & bagna cauda

Smoked Eggplant Braciole, filled with fresh house made ricotta, San Marzano salsa verde

Seasonal Homemade Gelato, daily selection

Khajuraho India BYO, Ardmore

Vegetarian prix fixe special:
$15.95 per person for 2 courses (appetizer and entree)
$17.95 per person for 3 courses (appetizer, entree and dessert)

Customers can choose from the current vegetarian menu options, plus the following:

Eggplant Spread (appetizer)

Pakora Curry (entree)

Redhound Grille, Paoli

July 11th

Mediterranean Plate
Homemade Hummus with grilled Pita Bread served with Olive Medley and Roasted Red Peppers

Falafel Sandwich
Falafel served on grilled Pita Bread with Hummus and fresh Bean Sprouts

July 18th

Arugula Salad
Herbed Goat Cheese Croquette, toasted Almonds and a Raspberry Vinagrette

Vegetarian Moussaka
Layers of Grilled Eggplant with fresh Tomato Basil Sauce and Mozzarella Cheese

July 25th

Chilled Melon Soup

Fresh Tomato Mozzarella Flatbread Pizza with fresh Basil

August 1st

Grilled Watermelon
Topped with wilted Mixed Greens, Goat Cheese and Balsamic Reduction

Potato Gnocchi
Baby Spinach, Roasted Butternut Squash, Exotic Mushrooms and a Mushroom Broth

Gullifty’s, Rosemont

Grilled Summer Vegetables (Vegan)
Served over short grain brown rice with a balsamic reduction

Baked Brie
Peach sauce, toasted pine nuts, fresh basil

Basil Pesto Pizza
Roasted red peppers

Fettucine Alfredo
Portobello mushrooms, red onion and fresh blueberries