We know what you’re thinking – a restaurant that serves items like a 32oz Porterhouse steak can’t possibly have any items for vegans.
Until January 31, we’ve transformed our normal Vegan menu into a special Veganuary menu with favorites like our Stuffed Pita, Smoked Leek and Potato Soup, and Vegan Chicken Piccata, all made cruelty- and animal-free.
We sat down with Chef Jessica to chat with her about the process behind creating this special menu:
What makes this menu different from other Vegan menus?
What I think sets us apart is the guests’ ability to ask for special requests from our kitchen if they don’t find something they like on the menu. I like to find out what they’re craving so I can work with them to give them the best meal possible.
Do you think the vegan market is well-served on the Strip?
I think it is slowly evolving, I feel other restaurants cater more towards vegetarians specifically, but more and more I am seeing local chefs push for farm-fresh ingredients and vegan lifestyles.
How is STACK leading the way for vegan dining on the Strip?
I feel we are leading the way because we have created a special menu (didn’t expect for it to take off like this!) so that we can cater to everyone. I want them to feel comfortable knowing that they can ask for a vegan option and have a whole menu available, not just side dishes and salads. Not everyone is vegan, and friends and family that come to visit love to be on the Strip to dine, so I want everyone to feel comfortable about their dining experience.
CLAUDIA’S GREENS 16
Local Farm Veggies / Toasted Almonds / Seasonal Vinaigrette
SMOKED LEEK AND POTATO SOUP 18
Thyme / Crispy Yukon Potato
STUFFED PITA 28
Vegan Chicken / Kalamata Olive / Romaine / Hummus
VEGAN CHICKEN PICCATA 30
Peewee Potatoes / Cauliflower
Capers / Lemon
ROASTED WILD MUSHROOMS 14