MILA jumps in to Spring with a new menu
The fan-favourite plant-based restaurant kicks off the season with an extensive new food and drink menu – alongside a brand new patio.
The current dine-in restrictions aren’t slowing down the menu innovation at MILA – with a fresh globally inspired spring menu, dishes like the spicy Dan Dan Noodles, to a Chaat Salad, the salad version of chaat, an Indian street food, to Jamaican inspired Jerk Smashed Chips, MILA is pulling inspiration from around the globe for their new spring menu.
“I’m most excited for our guests to try the Dan Dan Noodles,” says Breanne Smart, Head Chef. “Szechuan peppercorns and tahini work together in the sauce to create a numbing, nutty, spiciness. Packed with a lot of heat, this dish is not for the faint of heart.”
To launch the Dan Dan Noodles, MILA has partnered with Little OinkBank Pig Sanctuary on their Meatless May campaign, where $1 from every Dan Dan Noodles sold will be donated to the charity throughout May. Traditionally a pork heavy dish, Chef Breanne subbed in toasted farro, a nutty grain, instead. To help quench the heat of the Dan Dan Noodles and other dishes, MILA is also launching an expansive new cocktail lineup, developed by Bar Manager Alex Tagnazzi. Each cocktail on the menu has at least one homemade ingredient handcrafted in-house by the bar team.
“This menu is focused on the idea of fruit and natural flavourings,” says Alex. “With Spring and Summer being the seasons of growth and rebirth and given the current state of the world we are living in at the moment, I wanted to rely heavily on the natural growth of our surrounding environment.”
A perfect example of those summery natural flavours is the well-balanced peach-based vodka and prosecco cocktail, Under the Boardwalk. A summery and more complex homage to a classic Bellini, this drink is garnished with a house-made peach popsicle, perfect for those warm summer days and nights – particularly on MILA’s new patio, open from 4pm on weekdays and 10:30am on weekends.
To round out the core menu are three new desserts from Pastry Chef, Caitlin Hikida. Added to the menu is a Peach Cobbler, Lime Granita Sundae, and a floral take on Churros – with cardamom, rose and pistachio accenting the warm and shareable dish.
Last, but not least for those who prefer a mimosa alongside their meal, MILA is introducing two new brunch items: Breakfast Tacos and Chicken + Waffles. The loudest advocate for a plant based take on Chicken + Waffles was none other than General Manager, Sierra Garrison. Head Chef Breanne obliged her request, and fans of this classic American dish are sure to be pleased.
Since opening in the fall of 2020, MILA has received consistent praise for the health + safety precautions in place at the restaurant. MILA continues to follow provincial health orders to ensure both guests and team members feel safe and comfortable at MILA. For those who would prefer the comforts of home, the new spring menu (excluding cocktails) will be available for takeout and delivery through DoorDash, Uber Eats, and SkipTheDishes.
Additional food and cocktail photos can be found here.
MILA aims to set a new standard in vegan casual fine dining by delivering an elevated yet approachable experience. Through addictive food and drink, warm and welcoming service, and a lively atmosphere, MILA offers the ideal setting for those looking to catch up over cocktails or lose track of time over a satisfying meal.
Located at 185 Keefer Street, MILA is open Monday – Friday from 11:30am – 9pm, and on weekends and holidays from 10:30am – 9pm. Follow @milaplantbased on Instagram to be the first to know about new features and menu items and stay in the loop. Learn more about MILA’s plant-based mission at www.milaplantbased.com, and the health + safety precautions they are taking at https://www.milaplantbased.com/post/health-safety.
Media release and image provided by Nyki Scheurman