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Plant-Based · Portland, OR · Est. Spring 2019

# Food rooted in the earth.

Plant-based. Seasonally driven. Rooted in purpose.

Reserve a Table View Menu

11

Farm Partners

<2 kg

Weekly Landfill

120 mi

Sourcing Radius

Seasonal Menu

## What's on the table

Our menu changes with the harvest. Every dish is 100% plant-based, and we proudly note allergen information on every plate.

Share freely. Designed for the table.

Chef's Pick

### Roasted Beet Carpaccio

$14

Golden & red beets, whipped cashew ricotta, pickled mustard seeds, microgreens, smoked paprika oil.

GF NF

### Tempeh Lettuce Cups

$13

Tamari-glazed tempeh, mango salsa, toasted coconut, lime crema, butter lettuce, fresh chilli.

GF SF

### Charred Corn Elote Skewers

$12

Fire-roasted sweet corn, chipotle aioli, crumbled almond feta, cilantro, smoked lime.

GF NF

### Wild Mushroom Crostini

$13

Sourdough, truffle-roasted cremini & shiitake, caramelised onion jam, thyme, shaved fennel.

### Watermelon & Tomato Salad

$12

Heirloom tomatoes, seedless watermelon, cucumber, fresh basil, balsamic pearls, fleur de sel.

GF NF R

Seasonal, ingredient-led plates built around the harvest.

Chef's Pick

### Black Lentil Dal

$24

Slow-cooked beluga lentils, roasted tomato, coconut cream, toasted cumin, served with saffron basmati and charred flatbread.

GF NF SF

### Celeriac Schnitzel

$26

Herb-crusted celeriac steak, lemon-caper butter, pea & mint smash, pickled red cabbage, dill oil.

NF

### Roasted Cauliflower Steak

$25

Whole-roasted cauliflower, chermoula, beluga lentil base, harissa-roasted chickpeas, pomegranate molasses.

GF NF SF

### Verdant Garden Risotto

$23

Arborio rice, asparagus, English peas, sorrel pesto, spring onion, nutritional yeast, lemon zest.

GF NF SF

### Smoked Jackfruit Tacos

$22

Three corn tacos, chipotle-braised jackfruit, avocado crema, pickled jalapeño, cabbage slaw, street salsa.

GF NF SF

### Miso-Glazed Aubergine

$24

Whole aubergine, white miso glaze, sesame, pickled cucumber, black rice, shiso, crispy shallots.

GF NF SF

Sweet endings. All dairy-free, most nut-free on request.

Chef's Pick

### Dark Chocolate Tart

$12

Hazelnut crust, 70% cacao ganache, fleur de sel, raspberry coulis, candied orange.

GF

### Coconut Panna Cotta

$11

Coconut cream set with agar, passion fruit curd, toasted coconut flakes, lime zest.

GF NF SF

### Seasonal Fruit Crumble

$13

Rotating seasonal stone fruit or berry filling, oat & almond crumble, vanilla oat cream.

GF

### Affogato (Oat)

$9

Oat-milk vanilla gelato, double espresso shot, dark chocolate shavings.

GF NF SF

Low-intervention, biodynamic, and organic pours. Ask our team for the seasonal selection.

### Pét-Nat Blanc

$14 / glass · $58 / bottle

Méthode ancestrale sparkling. Chenin Blanc. Loire Valley, France. Lively, floral, bone-dry.

NF SF

### Orange Wine

$15 / glass · $62 / bottle

Skin-contact Pinot Grigio. Friuli, Italy. Amber hue, dried apricot, tannic finish.

NF SF

### Biodynamic Red

$16 / glass · $66 / bottle

Grenache blend. Rhône, France. Spice, red berry, earthy minerality. Light-to-medium body.

NF SF

### Kombucha Flight

$10

Three 60 ml pours of our in-house rotating seasonal kombucha — current flavours change weekly.

GF NF SF

### Botanical Spritz

$8

Elderflower, cucumber, fresh mint, lime, sparkling water, zero alcohol.

GF NF SF R

Allergen Key

GF Gluten-Free
NF Nut-Free
SF Soy-Free
R Raw

All dishes are 100% plant-based. Please inform your server of any severe allergies. Cross-contamination may occur in our kitchen.

Our Philosophy

## Food that respects the whole chain.

We opened Verdant Table with a simple belief: great plant-based food doesn't require compromise — it requires creativity, honesty, and a deep respect for where ingredients come from.

🌿

### Seasonal & Local

Our menu changes with the harvest. We source from 11 farms within 120 miles of Portland, visiting each one personally every season to choose what goes on the plate.

♨

### Zero-Waste Kitchen

Vegetable trimmings become stocks, citrus peels become garnishes, spent grains go back to the farms as compost. Our kitchen sends less than 2 kg to landfill per week.

🍲

### Community-Supported

We operate a CSA share with four local farms, guaranteeing them a fair price before the season starts — giving us first pick of the harvest and them the financial security to grow sustainably.

🌿

### Transparent Sourcing

Every ingredient on the menu includes a producer note on our printed card. We believe you deserve to know who grew your food and how far it travelled to reach your plate.

Farm Partners

Sunroot Farm

Yamhill County, OR

Root vegetables & brassicas

Meadowlark Organics

Chehalem Valley, OR

Heritage grain & legumes

Blue Heron Flowers

Tualatin Valley, OR

Edible flowers & micro-herbs

River Bend Produce

Willamette Valley, OR

Seasonal stone fruit & berries

2024 Impact Numbers

98%

Locally sourced ingredients

0

Disposable plastics in kitchen

120 mi

Maximum sourcing distance

4 tonnes

Compost returned to farms

Our Story

## From one small garden to sixty covers

Chef Maya Okafor grew up in a household where the garden was the pantry. Her grandmother kept a half-acre plot in Lagos, and every meal began not with a recipe but with a walk outside. Maya carried that instinct through culinary school in Paris and a decade cooking in New York, until she arrived in Portland in 2017 and found a farming community that reminded her of home.

Verdant Table opened on a wet Tuesday in March 2019, with a 40-seat dining room, a daily-changing blackboard menu, and a very short list of farm partners. Five years on, we've grown to 60 covers, added a natural wine list, and deepened relationships with eleven regional farms — but the blackboard is still how every week starts.

We believe that plant-based cooking at its best is not about what you remove, but about what you reveal: the sweetness of a carrot slow-roasted for two hours, the umami depth of a properly aged miso, the brightness that only perfectly ripe fruit can provide. Come hungry. Leave changed.

MO

Chef Maya Okafor

Founder & Executive Chef

🌿 Trained in Paris, refined in New York
♨ Opened Verdant Table in Portland, 2019
🌟 Two-time James Beard nominated
💬 Teaching zero-waste cooking workshops

"Every dish starts with a question: what does this ingredient want to become?"

— Maya Okafor

From Our Kitchen & Fields

## A taste in pictures

Beet Carpaccio

Miso Aubergine

Chocolate Tart

The Harvest

Our Dining Room

In the Kitchen

Follow @verdanttable

Book a Table

## Reserve your
dining experience

We're a small room of 60 covers and fill up quickly on weekends. We recommend booking 1–2 weeks ahead for Friday and Saturday dinners.

Online Reservation

Book via Resy — instant confirmation, no phone call needed.

Book on Resy →

Phone Reservation

Call us Tuesday–Sunday between 10 am and 4 pm.

+1 (503) 555-0148

Groups of 7+: Please email hello@verdanttable.com for private dining inquiry.

Hours & Location

### When & where to find us

Opening hours
Day | Lunch | Dinner
--- | --- | ---
Monday | Closed | Closed
Tuesday | 11:30 – 14:30 | 17:30 – 21:00
Wednesday | 11:30 – 14:30 | 17:30 – 21:00
Thursday | 11:30 – 14:30 | 17:30 – 21:30
Friday | 11:30 – 15:00 | 17:30 – 22:00
Saturday | 10:00 – 15:30 | 17:30 – 22:00
Sunday | 10:00 – 15:00 | 17:30 – 21:00

48 Grove Street, Portland, OR 97201

Corner of Grove & Oak. Street parking + MAX Green Line (Gateway stop 4 min walk).

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