20 menu options for our non-meat eaters

PHOENIX, Ariz. (March 9, 2013) - Looking for that delicious meal without the meat? The Garage Wine & Tap, a gastropub eatery located in the heart of Uptown, values the dining habits of all our guests. While offering a specific menu for our vegetarian guests is not our priority, we would love to share the meat-free options that are currently available!


Brunch Items:


1. Lemon Ricotta Pancakes

2. Kahlua French Toast


Egg Dishes that are available meat free:

3. Eggs Benedict
4. All American


Menu Items:


5. Cheese Board

6. Deviled Eggs (Ordered without bacon)




7. Garage Salad
Mixed field greens with heirloom cherry tomatoes, red onion, and herbed croutons tossed with buttermilk pesto dressing and parmesan cheese.


8. Heirloom Mix
Mixed field greens, goat cheese, dried cherries, candied walnuts and sliced granny smith apples with blueberry yogurt dressing.


9. Caprese
A classic. Thick sliced vine ripened tomatoes and fresh mozzarella, topped and heirloom cherry tomatoes and basil, drizzled with aged balsamic vinegar, extra virgin olive oil and sea salt.


10. Chopped Wedge
Chopped Iceberg lettuce, tomato, apple cider bacon, gorgonzola and bergs with bleu cheese dressing.


11. Spinach
Baby spinach, sliced mushrooms, hardboiled egg, apple cider bacon and green onion with sweet and tangy vinaigrette.




12. Margherita
Fire roasted tomatoes, basil and fresh mozzarella.


13. Roasted Mushroom
Herb roasted mushrooms, goat cheese and fresh basil, three cheese blend of Havarti, mozzarella and provolone, drizzled with truffle oil.




14. Grilled Cheese
Melted cheddar and Havarti cheeses with green onions, tomatoes and herb aioli grilled on old fashioned white bread.




All of the desserts at the Garage Wine & Tap are MEAT-FREE and vegetarian friendly!


15. Bread Pudding
16. Earl’s Chocolate Cake
17. Blueberry Peach Cobbler
18. Classic Hot Fudge Sundae
19. Skillet Cookie
20. Raspberry Fudge Sundae


If this list isn’t quite enough, please don’t be afraid to ask your server how the kitchen can accommodate your specific needs.


“I don’t eat a lot of meat myself, even though I am not a vegetarian. We are always willing to modify our dishes to suit each of our guest’s tastes. We are a gastropub, but we can prepare something that will please the vegetarians in the area.” – Kimberly Paytas, General Manager of the Garage.