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Inland Pacific Kitchen is offering an all-vegan menu through the end of the month

Chef Jeremy Hansen models a Spokane Cooks for Puerto Rico sweatshirt in the dining room of Inland Pacific Kitchen, one of his downtown Spokane restaurants. Proceeds will go toward meals for victims of Hurricane Maria. Christmas Day is the last day to order apparel for the fundraiser. (Adriana Janovich / The Spokesman-Review)
Chef Jeremy Hansen models a Spokane Cooks for Puerto Rico sweatshirt in the dining room of Inland Pacific Kitchen, one of his downtown Spokane restaurants. Proceeds will go toward meals for victims of Hurricane Maria. Christmas Day is the last day to order apparel for the fundraiser. (Adriana Janovich / The Spokesman-Review)Buy a print of this photo
By Adriana Janovich adrianaj@spokesman.com(509) 459-5446

Inland Pacific Kitchen, Jeremy and Kate Hansen’s upscale and experimental restaurant at the old Washington Cracker Co. building, is offering a special, 100-percent vegan menu through the end of June.

IPK specializes in seasonal and creative small plates. It always offers some vegan, vegetarian and gluten-free options. And it usually changes menus every four to eight weeks.

This special all-planted-based menu launched June 13 and will be available through June 30.

Here are some of the highlights.

Look for a tomato salad with pea puree, mustard vinaigrette, almonds, cucumber and blistered grape tomatoes for $13.

For $12, find a smoked strawberry gazpacho with crostini, whipped tofu, mint, leek, candied strawberry, cucumber and truffle oil.

The $10 avocado toast is served on Nordic rye bread with cilantro, okra and pickled mustard seeds.

Look, also, for a brown rice-and-red-bean terrine for $17, cauliflower with shawarma spices and cashew aioli for $14, and parsnips with cardamom cream and apricots for $17.

The $19 carrot dish features a garlic emulsion, cabbage, chicory syrup, micro marjoram and a carrot cracker.

The $18 chickpea doughnuts include coconut curry, a micro-citrus salad, lime juice and a pepita cracker.

And on the sweeter side, look for a strawberry-lavender dairy-free cheesecake with macadamia and cardamom crumble, tarragon, macerated strawberries and cilantro for $11.

The $12 chocolate cake features hemp crèma, mint, basil, cherries, blueberries, strawberries and smoked chocolate sauce.

And the $10 papaya sorbet features quinoa pudding, coconut flakes, cucumber sprouts and more.

IPK is at 304 W. Pacific Ave. Call (509) 464-6541. On the web: ipkspokane.com.