1. www.softcafe.com
Irregardless wants to help with any dietary restrictions you might have. Please ask your server, and
we will try to accommodate your request, if possible. Please note the following symbols on each menu
item: vegetarian (veg); vegan (vg); gluten free (gf)
APPETIZERSAPPETIZERS
FRIED CALAMARI
Squid 'flash fried crisp' tossed in an Asian
BBQ sauce, garnished with sesame seeds
and served with a fresh cole slaw. $9
CRAB DIP
Back fin crab meat combined with herbs
spices and lots of cheese. Served hot with
warm pita points for dipping. $11
VIETNAMESE RICE PAPER
SPRING ROLLS
Sautéed fresh seasonal vegetables
wrapped in rice paper and served with
spicy Asian peanut sauce. $7 vg, gf
VIDALHIA ONION PIZZA
Flavorful caramelized onions, crème
fraiche, cherry tomatoes, roasted garlic,
gruyere & parmesan cheeses, arugula and
basil served on a thin pizza crust. $10
veg
HUMMUS
An Irregardless classic served with pita
and kalamata olives. 1 to 3 people $6,
3 to 6 people $8 vg
MIDDLE EASTERN PLATTER
A trio of hummus, tabouli, and butterbean
pâté served with toasted pita and kalamata
olives. veg and vg option with gluten free
crackers $10
SALADS
CAESAR SALAD
Fresh romaine lettuce tossed in
Irregardless' unique Caesar dressing,
topped with parmesan cheese and a large
garlic croute. $7
IRREGARDLESS GARDEN
SALAD
Baby greens and red leaf lettuce topped
with sliced red cabbage, onions,
cucumbers, tomatoes, raisins and
sunflower seeds, served with choice of
dressing. $7 vg, gf
WARM GOAT CHEESE SALAD
Fresh local goat cheese, dusted with herbs
and seared, served on baby greens tossed
in a creamy shallot vinaigrette and topped
with craisins and spicy walnuts. $9 veg VEGAN SEX
Stacked "salad" layering sliced avocado,
oranges with a shallot dressing, quinoa
tabouli (tossed with fresh tomatoes,
cucumbers, & parsley) mashed sweet
potatoes and lime juice, served on an
orange vinaigrette. $10 vg gf
ROASTED TOFU SALAD
Sliced marinated tofu, oven roasted and
served on mixed greens with fresh corn,
shitake mushrooms, scallions, carrots, and
a ginger carrot dressing. (vegan & gf) $8
SHRIMP & CITRUS SALAD
Mixed greens tossed with raspberry
vinaigrette, topped with sliced orange
sections, avocado, strawberries and
blackened shrimp. $11 gf
SPINACH SALAD
Fresh spinach leaves, spiced pecans,
pickled beets and goat cheese tossed with
a poppy seed dressing. $11
Salad Dressings
Lemon Tahini, Maytag Bleu Cheese,
Balsamic Vinaigrette, Caesar, Creamy
Shallot Vinaigrette
ADD OPTIONS
Chicken $4 Shrimp $5 Steak$6
Avocado $3 Salmon $5 Seitan $4

2. SMALL PLATES
LAMB "Lollipops" - Double chop lightly
crusted with crushed walnuts, grilled to
order, sliced and served on a red
pepper aioli with home fried potatoes
and braised sweet and sour red
cabbage. $16 gf
CHICKEN KABOBS - Chicken
marinated in lemon tahini, skewered and
grilled to order. Served with a vegetable
kabob (red onion,green and yellow
squash, & bell pepper) accompanied by
grilled pita bread and house made
humus. $11MUSSELS PROVENCAL - Fresh
Maine mussels steamed in a clam broth
with white wine, roasted tomato, fresh
basil. Served with kitchen toast. $12
Fish Cakes - Sautéed shrimp, scallops,
grilled salmon and seasonal fish
seasoned with onions, garlic, mustard
and anchovies. Griddled into cakes and
served with a chipolte aioli and cilantro
cole slaw. $11
END OF THE RAINBOW - Roasted
sweet potato wedge served on three
striped vegan pates; butterbean/
cilantro/parsley, white bean/roasted
hazelnuts/grapefruit, black
bean/beets/cumin. Cascaded with
seasonal steamed veggies (cauliflower/
red bell pepper/ green beans) and
topped with fresh roasted corn/
mango/lime salsa. $10 vg, gf
VEGAN "LATKES" - Grilled "cakes" of
fresh cauliflower, potatoes and
squashes served with cilantro slaw,
siracha aioli and a basil salsa verde.
$8 vg, gf
VEGETARIAN/VEGAN ENTRÉES
CHILE RELLENO
Fresh poblano pepper stuffed with a
Spanish ratatouille rice placed atop a
black bean cake and served on a roasted
red tomato puree and balsamic reduction,
topped with cream fraiche & smoked gouda.
(vegan without toppings) $16 veg, gf
EGGPLANT MOUSSAKA
Sliced eggplant, marinated in lemon tahini
dressing, dredged in nutritional yeast and
roasted, layered with oven roasted sliced
Yukon gold and NC sweet potatoes and
marinara and topped with a cashew nut
tofu 'ricotta' cap. Served with marinara
and vegetable du jour. $16 vg, gfSPINACH AND ARTICHOKE
LASAGNA
Pasta sheets layered with spinach,
artichoke hearts, parmesan, mozzarella,
ricotta, blue and cream cheeses. Served
with an Alfredo cream sauce and vegetable
du jour. $15 veg
SHEPHERD'S PIE
Casserole layered with spinach sautéed
with garlic, sliced carrots steamed with
pomegranate molasses, caramelized
onions fennel & braised cabbage, mashed
potatoes mixed with parsley bulgur wheat
and diced tomatoes, topped with a short
crust pastry, served with a miso gravy.
$16 vg
VEGETABLE RAVIOLI
Ravioli made with asparagus, portobello
mushrooms, carrots, onions, red peppers
and ricotta served on a bed of mixed
vegetables (broccoli, cauliflower, red bell
pepper, green beans, carrots, and
cabbage) sautéed with a tomato cream
sauce. $16 veg
VEGAN LASAGNA
Soft polenta cakes with a tofu bechamel
layered with sautéed vegetables (zucchini,
yellow squash, red onions, red bell pepper,
and spinach) and topped with marinara
sauce. $15 vg, gf
SEITAN MARSALA
Local seitan cutlet (tofu/wheat) sautéed to
order with shallots, mushrooms, and
Marsala wine. Served on a bed rice
noodles with mixed vegetables. $18 vg
ROASTED VEGETABLE POLENTA
Herb roasted portabella mushrooms,
squashes, carrots, onions, and peppers
served over polenta cake with verde sauce
and red pepper coulis $16 vg, gf
DECONSTRUCTED "HAPPY" BOWLS
Assorted vegetables and sliced seitan tofu braised to order with your choice of "gravies"
a.Thai curry b.miso mushrooms c.oriental peanut, served fondue style to dip each bite.
Arranged with your choice of a.brown rice & lentils b.jasmine rice c.rice noodles. $18 vg

3. ENTRÉES
STEAK AU POIVRE
Beef medallion rolled in rainbow peppercorns, grilled and served with roast garlic mashed
potatoes, vegetable du jour and a brandy demi glace. $25 gf
SMOKED BRISKET
Slow braised, smoked in house. Sliced and served with a classic demiglaze, potato cake
(kugel), and roasted vegetables. $22
DUCK LA ORANGE
Sliced medallions of Duck breast served on potato "hash" with fraise, leeks, and endive,
Duck leg confit and orange glaze. $25
PESTO PENNE CHICKEN
Pan seared sliced chicken breast tossed with penne pasta in a sherry cream sauce, served
with diced tomato, shredded kale and arugula. $19
MORGAN STREET CHICKEN
Fresh breast of chicken marinated in "Irregardless" lemon tahini dressing, coated with
crushed cashews & panko crumbs. Topped with an herb compound butter & served with
whole grain mustard sauce, roasted potatoes & sautéed spinach. $19
SHRIMP & GRITS
sautéed shrimp, tomato con casse, parmesan & cheddar grit cakes with a wild mushroom
sherry cream sauce. $20 gf
SEAFOOD LINGUINI
Shrimp, bay scallops and mussels sautéed and tossed with linguini pasta, in a clam, white
wine and lobster butter sauce with diced tomatoes, onions and garlic, garnished with
parmesan cheese. $23
GRILLED SALMON
Fresh salmon filet seasoned and grilled to order served with wilted spinach and roasted red
pepper/ tomato coulis with jasmine rice. $24
MOUNTAIN TROUT
Fresh NC trout pan-seared and served with mashed potatoes, wilted spinach, and fresh
corn, red bell pepper and cilantro relish. $20 gf
PAELLA
Spanish dish of rice seasoned with baked marinated chicken wing sections, and topped with
sautéed shrimp, mussels, & bay scallops. Served with a Mediterranean inspired
tomato/saffron sauce, and topped with peas, and roasted red pepper slices. $27 gf