TOWARDS A SUSTAINABLE COMMUNITY
230 E. Victoria St. Santa Barbara, CA 93101 (805) 966-7759

Dinner Menu

       
* Vegetarian (No meat, poultry or fish)
** Vegan (No animal products at all - no meats, dairy or eggs)
*** Raw (Vegan and prepared below 107º F)
GF = Gluten Free / SF = Soy Free / EF = Egg Free / DF = Dairy Free

Our seafood choices are sustainanble and recommended by the Monterey Bay Aquarium: http://www.montereybayaquarium.org/cr/seafoodwatch.asp

SOUPS

Caribbean Curried Sweet Potato Soup ** (GF, SF, EF, DF) (Wine – Marc Tempe Riesling) Cup $5 / Bowl $8
Puréed sweet potato, red onion, garlic & curried coconut milk
Soup of the Day Cup $5 / Bowl $8

APPETIZERS

Arabic Artichoke Purée ** (GF, DF, EF) (Wine  – Tolosa Chardonnay)   $9
A purée of artichokes, garlic, basil, & spinach served with rice crackers or flat bread* (EF)
Extra flat bread or rice crackers $1
Oriental Vegetable Pot Stickers * (DF) (Wine – Domaine Meyer Gewurztraminer)   $9
Crispy wontons filled with five spice seasoned vegetables served with a orange chili sauce
Caribbean Sweet Potato Balls ** (SF, EF, DF) (Wine – Marc Tempe Riesling)   $9
Made with sweet potatoes, onion, and ginger, served with a chili coconut sauce
Venetian Polenta Cakes * (SF, EF) (Wine – Hallauer Sangiovese)   $9
Savory herbed polenta cakes topped with melted Gorgonzola* and sautéed Swiss chard, finished with a balsamic reduction
*Gorgonzola may contain traces of gluten
Substitute goat cheese (GF, SF, EF)
French Lentil Walnut & Wild Mushroom Pate ** (GF, EF, DF) (Wine – Hice Cab Sauv)   $10
Mushrooms sautéed in herbs and white wine, puréed with lentils and walnuts. Drizzled with balsamic reduction, and served with rice crackers
Hawaiian Macadamia Nut Crusted Shrimp (GF, SF, DF) (Wine – Beckman Rosé)   $11
Macadamia and coconut crusted wild shrimp served with a chili mango cilantro sauce

MAIN COURSES

Tuscan Fusilli Rice Pasta * (GF, EF) (Wine – Hallauer Sangiovese)   $15
Zucchini, squash, leeks, mushrooms, and cherry tomatoes sautéed with Fusilli brown rice pasta. Served with baked tofu and Parmesan cheese and your choice of marinara or a creamy mushroom sauce
Substitute Organic Chicken (GF, SF, EF) Add $4
**Substitute Vegan Mozzarella (GF, EF, DF)
Indian Vegetable Curry ** (GF, SF, EF, DF) (Wine – Dogwood Zinfandel)   $16
A spicy curry with cauliflower, carrots, potatoes, tomatoes, peas & spinach served with brown basmati rice
Oriental Almond Stir-Fry ** (GF, EF, DF) (Wine – Marc Tempe Riesling)   $16
Baby bok choy, bean sprouts, zucchini, carrots, mushrooms, snow peas, red bell peppers & almonds served over jasmine rice with baked tofu, in a citrus-tamari sauce
Thai Coconut Yellow Curry ** (GF, EF, DF) (Wine – Beckman Sauv Blanc)   $16
Sautéed bean sprouts, red bell peppers, mushrooms, and snow peas in a yellow curry sauce served over jasmine rice with baked tofu
Raw Spinach Mushroom Lasagna *** (GF, EF, DF) (Wine – Casa Barranca Pinot Noir)     $17
Chilled zucchini noodles layered with savory marinated mushrooms, red bell peppers, spinach, and a raw nut ricotta. Served with raw marinara
Greek Moussaka ** (EF, DF) (Wine – Westerly Merlot)   $18
Layered eggplant, potatoes, ground soy and tomatoes, served with savory marinara. Drizzled with balsamic reduction and finished with a creamy mushroom sauce
Asian Crusted Chicken (GF, EF, DF) (Wine  – Jaffurs Verna’s Syrah)   $21
Chicken breast crusted with Asian five-spice and sesame seeds, served with wasabi mashed potatoes and green beans in a citrus-tamari sauce
Mediterranean Stuffed Chicken Breast (GF, SF, EF) (Wine – Demetria Pinot Noir)   $22
Chicken breast stuffed with spinach, goat cheese & sun-dried tomatoes served over butternut squash mashed potatoes and sautéed vegetables
Hawaiian Nut Crusted Sea Bass (GF, EF, SF, DF) (Wine – Demetria Chardonnay)   $25
Macadamia nut crusted wild sea bass served over jasmine rice with grilled asparagus and a creamy citrus sauce
Japanese Crusted Halibut (GF, EF, DF) (Wine – Alma Rosa Pinot Gris)   $25
Wild pacific halibut crusted with toasted Nori and gomasio. Served on wasabi mashed potatoes with baby bok choy and citrus-tamari sauce
Pacific Stuffed Salmon (GF, SF, EF) (Wine – Tantara Pinot Noir)   $25
Wild pacific salmon stuffed with mushrooms and herbed goat cheese, served with jasmine rice and broccoli, in a saffron shrimp cream sauce
Add: Organic Tofu $3 / Tempeh $4 / Seitan $4 / Organic Chicken $5 / Wild Shrimp $6 /
         Wild Salmon $8 / Wild Halibut $9 / Wild Sea Bass $10

Substitute: Seitan $1 / Tempeh $1 / Organic Chicken $4 / Wild Shrimp $5 / 
         Wild Salmon $7 / Wild Halibut $8 / Wild Sea Bass $9

SALADS

Small/Large
Santa Barbara Caesar Salad * (SF, EF)
(Wine – Alma Rosa Chardonnay) $9 / $13
Farmer’s market mixed greens, avocado, cherry tomatoes, croutons, Parmesan cheese and caesar dressing
** Substitute Vegan Mozzarella (EF, DF)
Spiritland Salad *** (GF, SF, EF, DF) (Wine – Domaine J Laurens Cremant) $10 / $14
Farmer’s market mixed greens, asparagus, tomatoes, apples, cucumber, sunflower seeds and your choice of dressing: Mango Vinaigrette, Tahini, Herbed Balsamic-Cider Vinaigrette
Greek Village Salad * (GF, SF, EF) (Wine – Alma Rosa Pinot Gris) $11 / $15
Farmer’s market mixed greens, cucumber, Kalamata olives, bell peppers, tomatoes, red onion, goat feta cheese and balsamic dressing
** Substitute Vegan Mozzarella (GF, EF, DF)
Italian Grilled Avocado & Tomato Salad ** (GF, SF, EF, DF) (Wine – Ceago Sauv Blanc) $11 / $15
Grilled avocado and tomatoes served with farmer’s market mixed greens in a balsamic vinaigrette. Topped with red onions and pine nuts
Roasted Beet and Butternut Squash Salad * (SF, EF) (Wine – Tolosa Pinot Noir) $11 / $15
Roasted beets and butternut squash served with farmer’s market mixed greens in a balsamic vinaigrette. Topped with candied walnuts, Gorgonzola*, and a drizzle of beet reduction
* Gorgonzola may contain traces of gluten
Substitute goat cheese (GF, SF, EF)
** Substitute Vegan Mozzarella (GF, EF, DF)
Add: Avocado $2 / Raw or Candied Walnuts $1 / Brown Rice $3 / Tofu $3
Organic Chicken $5 / Wild Salmon $8 / Wild Halibut $9 / Wild Sea Bass $10

DESSERTS

Lavender & Wild Flower Honey Crème Brulée * (GF, SF)   (Wine – Brander Moscato) $9
A local twist on a classic; sweetened with Santa Barbara Wild Flower Honey.
Chocolate Mousse Cake * (EF, SF) (Wine – Presidio Port) $9
Milk chocolate mousse layered with whipped cream on a honey-granola crust topped with crushed macadamia nuts
Chocolate Macadamia Nut Bananas * (GF, SF) (Wine – Vinfuzion Telos) $9
Sautéed bananas served with vanilla bean ice cream, drizzled with chocolate & coconut caramel sauce and topped with crushed macadamia nuts
** Substitute Soy Ice Cream
Flourless Chocolate Beet Cake * (GF, SF) (Wine – Jordoes Port) $9
A rich, dark chocolate cake made with shredded sweet beets served warm, topped with a scoop of mixed berry sorbet and sweet beet reduction
Vegan Chocolate Cake ** (EF, DF) (Wine – Jordoes Port) $9
Espresso flavored chocolate cake layered with chocolate cream.  A la mode choice of ice cream - add $3
Apple-Berry Crisp ** (EF, DF) (Wine  – SB Late Harvest Sauv Blanc) $9
Thinly sliced Fuji apples and mixed berries layered on a spiced granola crust.  A la mode choice of ice cream - add $3
Raw Lime Mousse *** (GF, SF, EF, DF) $8
Finished with shredded coconut
Root Beer Float ** (GF, SF) $8
** Vegan Option - Soy Ice Cream
Strauss Vanilla Bean Ice Cream * (GF, SF) $6
Served with chocolate syrup
Soy Vanilla Ice Cream ** (GF, EF, DF) $6
Served with chocolate syrup
Forest Berry Sorbet ** (GF, SF, EF, DF) $6

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