Hugo's West Hollywood

Californian restaurant, 8401 Santa Monica Blvd, West Hollywood, CA

VeganScore 40

Menu

Mains

• Carbonara — Prosciutto, bacon and garlic sautéed crisp. Deglazed with white wine and finished with scallions, chili flakes, cream, and Italian parsley over spaghetti. Served with Parmesan cheese.
• Pasta Victor — A classic Hugo's dish with spaghetti, grilled chicken breast, garlic, sundried tomato, corn, chili flakes, cilantro, parmesan cheese and a slightly spicy chipotle-cream sauce.
• Four Cheese Mac and Cheese — House-made fusilli pasta in a rich, creamy sauce of cheddar, mozzarella, gorgonzola and Parmesan. Half Order 13 | Full Order with choice of side ?1
• Salmon Picatta — Grilled salmon on top of house made spaghetti tossed in a sauce of lemon, butter, white wine, capers, and parsley.
• Spaghetti with Marinara — House-made spaghetti tossed with organic marinara and diced tomatoes. Parmesan upon request.
• Pasta Alfredo — House-made fusilli in a classic parmesan sauce with broccoli, zucchini, and diced grape tomatoes. Parmesan upon request.

Starters

• Butternut Squash Soup — Roasted butternut squash blended with organic carrots & celery. onions, garlic, fresh thyme, almond milk, and a hint of curry. Topped with toasted pumpkin seeds. Vegan
• Garden Lentil Soup — Green French lentils stewed with diced mushrooms, celery, onions, tomatoes, carrots, garlic, and thyme. Vegan
• Asian Spring Rolls — Vietnamese-style spring rolls filled with snow peas, organic carrots, Cucumbers, avocado, kelp noodles, and fresh herbs with a mild sesame-chili dipping sauce. Vegan
• House Salad — Organic mixed lettuce with carrots, tomato, croutons, and balsamic vinaigrette dressing. Sml 9/Lrg 13 Vegan
• Organic Chicken & Rice Soup — Organic chicken with organic celery, carrots, garlic, onions, fresh thyme and organic brown rice.
• Fried Pickles — Dill pickle chips battered, deep-fried and served with two sauces: ranch and tangy BBQ.
• Strawberry & Goat Cheese Bruschetta — Olive-oil brushed and grilled flatbread quarters, layered with herbed goat cheese and tapped with chopped strawberries and fresh cut basil. Drizzled with a balsamic reduction.
• Nachos — House-made tortilla chips smothered in mozzarella & cheddar cheese, organic black beans, pico de gallin, guacamole, scallions, Ortega chilies, and a drizzle of honey chipotle. Choose natural chicken or grilled tofu filling.
• Cauliflower Pakora — Bite-sized organic cauliflower pieces coated in our signature red lentil batter, fried crispy, and sprinkled with Hugo's seasoning. Served with a side of ranch dressing.
• Loaded Mac & Cheese — House-made fusilli in an extra cheesy cream sauce tossed with scallions, jalapenos, and a choice of bacon.
• Caesar Salad — Chopped organic romaine cut and tossed with garlic-herb croutons and Parmesan cheese. Sml 9/Lrg 13
• Quinoa Beet Salad — Sweet cooked beets, carrots, scallions, and organic mixed lettuce tossed with dried cherries, walnuts and gorgonzola cheese in a sherry vinaigrette. Sml 13/Lrg 19
• Mediterranean Salad — Grilled chicken breast or marinated organic tofu atop organic kale and baby arugula tossed with cucumber, grape tomato, red onion, and Kalamata olives in balsamic dressing. Topped with gorgonzola cheese.
• Southwest Salad — Grilled chicken breast or marinated organic tofu, shredded red & green cabbage, organic romaine lettuce, corn, tomato, organic black beans, cheddar, scallions, cilantro, and house-made tortilla strips. Tossed in BBQ-ranch dressing.
• Mexican Salad — Grilled chicken breast or marinated organic tofu, organic romaine lettuce, organic black beans, avocado, Kalamata olives, pico de gallo, Parmesan cheese and tossed in a Caesar dressing.
• Asian Chopped Salad — Grilled chicken breast or marinated organic tofu, julienned red & green cabbage, red bell pepper, jicama, and carrots, mixed with organic baby arugula, green onions, and orange pieces. Tossed in sesame dressing and garnished with toasted almonds.
• Power of Green Salad — Grilled chicken breast or marinated organic tofu, chopped spinach, organic leafy greens, broccoli, green beans, asparagus, dried cherries, and avocado. Tossed in sherry vinaigrette and topped with toasted sunflower seeds.

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