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.
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