Since everyone has covered the casual and pub fare quite nicely, I'll add some fine dining ideas.
Osteria has a surprising amount of options. You should start with the antipasti plate, which can be made veg and comes in two sizes.
Bar Ferdinand always has excellent specials and an assortment of hot and cold tapas that meat-eaters tend to order anyway.
Kanella usually has a couple of dinner choices and they always have a decision-filled lunch menu. The Greek platter is undeniable.
My most-stressed piece of advice is: Just ask. If a chef is worth their salt, they will do anything to create a plate for you. It might be a bunch of sides, but sometimes you get something amazing that everyone else at the table wishes they'd asked for. Or you just have more room for dessert. Big win.