One Block West Restaurant--Winchester, Virginia

One Block West

sensational seasonal cuisine™

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Vegetarians Are Welcome

About ten percent of our regular customers are vegetarian, perhaps because the bottom of every menu reads, “Vegetarian Requests are Welcome.” I mean this. While I am not a vegetarian, I respect the choice and as a chef, I want to make your vegetarian meal with us a memorable experience. If you will call ahead, I will create a special vegetarian dish just for you. Even if you don’t call ahead, we’ll do our best with what we have on hand. On busy weekends, we may even publish a vegetarian menu.

Also, we make almost all our dishes to order, meaning that you can always ask us to leave the meat out of certain dishes. For example, Perciatelli Pancetta Primavera would be just as good without the pancetta, and we would be happy to omit it. Your server will be happy to work with you and if I am not terribly busy, I will come to your table to discuss your meal with you.

We take great pride in our vegetables at One Block West, serving dishes that you might not be able to get elsewhere. Here are some sample vegetarian entrées. Remember, these are things we have done in the past: they won’t be on the menu when you visit. If there is something in particular you want, you need to call ahead.

A Recent Creation

Napoleon of Fresh Corn and Tomatoes

This napoleon is layered fresh corn pancakes and sliced tomatoes, sitting on a bed of sautéed spinach, topped with a little mousse of herbed goat cheese. The pancakes are made from raw kernels of local bi-color corn, a bit of stone-ground blue corn meal, and flour.

Past Creations

Forbidden Rice Baked in Banana Leaf

Battle Corn – Polenta Flan, Summer Roll of Thai-Inspired Corn Sauté, Hominy Casserole

Napoleon of Roasted Poblano Chile, Spicy Corn Sauté, Chipotle-Spiced Parsnip Cake, and Spicy Collard Sauté with

Chipotle Adobo and Cilantro Goat Cheese Mousse

Cheese-Stuffed, Chipotle-Spiced Potato Cake on Chunky Habañero Salsa; Sauté of Collards

Sweet Potato Ravioli, Butternut Squash Cream, Hedgehog Mushrooms, Baby Turnips

Butternut Squash, Roasted Poblano, and Leek Flan

Greek-Inspired Stuffed Zucchini Squash with Goat Cheese-Stuffed Squash Blooms and Tzatziki

Sofrito- and Potato-Stuffed Poblano Chile in a Pool of Cool Gazpacho

Hominy and Virginia Gouda-Stuffed Poblano Chile with Creamy Black Bean Sauce

Puff Pastry Empanada Stuffed with Black Trumpet, Hedgehog, and Chanterelle Mushrooms, Brie, Shallots, and Chives

Savory Bread Pudding of Poblanos, Tomatoes, and Roasted Garlic and Onion Custard

Migas Extrameñas (cubes of stale bread, sautéed with pimentón, potatoes, onions, and poblano chiles)

Napoleon of Baked Polenta Triangles, Chanterelles, and Garlic-Braised Rapini

Crustless Wild Mushroom Quiche

Crustless Spinach and Spaghetti Squash Quiche (spinach, spaghetti squash, dill, garlic, chives, shallots, nutmeg, feta

and Romano cheeses in an egg and cream base)

Summer Vegetable Arrabbiata (a terrine of grilled eggplant, zucchini, yellow squash, herb-infused béchamel, and a

fiery tomato sauce)

Spaghetti Squash and Roasted Garlic Flan

Moroccan Chickpea Stew with Toasted Pita Crisps and Yogurt

Napoleon of Spanish Tortilla, Goat Cheese, Grilled Heirloom Peppers, and Romesco Sauce

Panang Vegetable Curry with Crushed Peanuts

Mushroom and Ricotta Ravioli with Porcini and Shiitake Mushrooms, Cream, Fresh Thyme and Sage

Napoleon of Zucchini, Fresh Tomatoes, Basil, and Pesto

Fire-Roasted Chile Relleno with Canela-Scented Tomato Sauce

Thai-Style Fragrant Vegetable Fried Rice

Terrine Provençale (layers of eggplant, tomato, and zucchini)

Vegetable and Ricotta Tart

Potato and Poblano Chile Flan

Grilled Vegetable Plate with Hummus, Olives, and Infused Oils

Vegetarian Lasagna (“noodles” of zucchini with our own marinara)

Vegetarian Moussaka (eggplant, marinara, and herb-infused béchamel)

Sweet and Sour Rice Noodles with Vegetables

Herb-Infused Potato Flan

Summer Squash Flan with Basil and Garlic

Roasted Red Pepper and Caramelized Onion Frittata

Green Thai Curry of Thai Eggplant, Long Beans, and Summer Vegetables

Portabella Mushroom Stuffed with Grilled Eggplant and Summer Squash

Porcini Risotto

Wild Mushroom Soup

Perciatelli with Fresh Mozzarella, Heirloom Tomatoes, and Basil

Mushroom and Caramelized Onion Ravioli with Mushroom Sauce

Fresh Summer Vegetables in Green Thai Curry

Fresh Asparagus Soufflé

Gemelli Pasta with Spinach, Feta, and Caramelized Onions

Creamy Summer Squash, Garlic, and Basil-Stuffed Portabella Mushroom

Portabella Pavé with Goat Cheese, Spinach, and Balsamic Reduction

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