Greens Menu

Greens Restaurant Review:

This lovely waterfront restaurant was the country's first exclusively vegetarian fine dining venue, and has remained an icon in vegetarian cuisine for more than 30 years. Under chef and notable cookbook author Annie Somerville the staff puts together the freshest ingredients available --- seasonal produce, herbs and flowers from local organic growers --- to create bright, innovative vegetarian and vegan dishes on a menu that changes daily. Start off with a sampler plate of brown and wild rice salad; warm yams with maple and ginger; cranberry pear relish; roasted cauliflower; three beet salad; and grilled Italian bread with fromage blanc and chives. Somerville’s herbivore menu is surprisingly meaty with dishes such as a wild mushroom shepherd’s pie that layers garlic mashed potatoes, caramelized onions, carrots and parsnips with a rich Pinot Noir-porcini mushroom sauce. The masa harina crêpe filled with butternut squash, poblano chilies and smoked cheddar is another hearty, flavorful dish. An apple huckleberry galette with huckleberry compote and crème fraîche ice cream shows desserts are not a mere afterthought. Greens also has a first-rate take-out counter with fresh-baked bread, scones and muffins, and sandwiches that can be packed up for a picnic at the nearby Marina or Crissy Field.