Local greens, roasted butternut squash, tomatoes, avocado, spiced chickpeas and pickled carrots, tossed in your choice of dressing.

Red and golden beets, seasoned and roasted, with maple-glazed walnuts, fresh herb goat cheese and arugula tossed in Shallot Vinaigrette.

Kombu stock, diced silken tofu, fresh ginger, wakame seaweed, shiitake mushrooms, tamari, and miso paste. Garnished with scallions and sesame seeds.

Red lentils, organic seasonal vegetables, fresh herbs, and spices.

Banana, raspberry, peach juice

Wild berries, hemp seed, goji berries, agave, and coconut yogurt.

Strawberry, blueberry, raspberry, mango

Banana, cinnamon, carrot juice, raw cashew milk, spices.

Banana, dates, and homemade cashew milk.

Strawberry, banana, apricot, chia, almond milk.

Carrot and apple

Ginger tonic shot, lemon, garlic juice, topped with cayenne.

Cucumber, celery, spinach, parsley, spirulina

Apple, carrot, beet, ginger

Chilled Soba noodles, carrots, red peppers, cilantro, bean sprouts, and scallions, tossed in house peanut sauce, served over mesclun greens and topped with sesame seeds.

Romaine lettuce, corn, chopped tomatoes, black beans, olives, fresh avocado, queso fresco, and organic corn chips, tossed in vegan ranch dressing.

Grilled bosc pears, dried cranberries, shaved fennel and toasted hazelnuts, tossed in Sherry Wine Mustard dressing.

Chopped Kale with sweet roasted corn kernels, apple, jicama, shredded red cabbage and tamari almonds, tossed in creamy tahini maple dressing.

Grilled polenta, oyster mushroom ragout and warmed sesame asparagus, drizzled with cilantro sunflower seed pesto and maple balsamic.

Seitan marinated in Chimichurri sauce, grilled and served with potato and parsnip mash, laced with fragrant herbs, chanterelle mushrooms and shallot gravy, and sesame-glazed baby carrots.

Jerk-marinated tempeh pan-seared and served with citrus-flavored braised yams, pickled slaw, and charred Brussels sprouts.

Spanish Rice, green peas, cauliflower florets, onions, bell peppers, Kashmiri saffron, roasted butternut squash, and soy sausage simmered in a seasoned tomato broth and topped with fresh scallions.

An Ayurveda-inspired meal, balanced with nutrition, flavor, texture, color, and variety. Grilled tandoori tofu kebabs served with quinoa biryani, topped with mango apricot salsa, and cucumber yogurt sauce.

Short-grained rice, seasoned with sesame oil, sesame seeds, scallions, and mirin. Served with steamed kale, beluga lentils, fermented vegetables, and topped with popcorn tofu. Drizzled with miso tahini dressing.

Fresh herb, coconut and pistachio-encrusted tofu, pan-seared corn cake, and wilted spinach with red pepper and jalapeno relish and cilantro chutney.

Layered mashed Yukon gold potato and sweet potato, soy sausage, corn kernels, onion, seasonal vegetables and spinach, baked and topped with vegan cashew gravy. Drizzled with maple balsamic and cilantro sunflower pesto.

Layers of red bell pepper, zucchini, yellow onions, Italian eggplant, herb vegan ricotta cheese, lasagna noodles, pomodoro sauce, basil pesto, soy mozzarella, and fresh herbs.

Smoked tofu with chermoula sauce served with creamy sweet potato purée and sautéed kale. Topped with gravy and served with pickled carrot, daikon, and Serrano chili.

Black beans, mango, red onion, fresh avocado, corn, mozzarella, and queso fresco, topped with fresh cilantro.

Grilled eggplant, grilled onion, roasted red pepper, goat cheese, and mozzarella cheese topped with fresh basil.

Bananas, strawberries, orange juice, soy milk, spinach, and dates.

Organic corn tortilla chips, topped with refried black beans and jalapeno jack cheese. Baked and topped with fresh Pico de Gallo, homemade vegan sour cream, fresh guacamole and sliced jalapenos

Cauliflower tossed with Indian seasonings, breaded with chickpea flour, fried, and finished with sweet and spicy tomato sauce and fresh cilantro.

Fresh whole grain bread with a sundried tomato pesto spread, topped with chunky eggplant, olives, and capers, and drizzled with roasted garlic aioli.

Pan-seared sesame-encrusted seitan served with sweet miso-horseradish dressing.

Thinly sliced oyster mushrooms seasoned with fresh herbs, tossed in gluten-free breadcrumbs, flash-fried, and served with caper aioli sauce.

Mushroom cap simmered in white wine, garlic, shallots, and olive oil. Sliced and topped with herbs and walnut goat cheese rounds, and drizzled with a maple balsamic glaze.

Tender young soybeans steamed in the pod and seasoned with sea salt and black sesame seeds. $10.00

Smoked poblano pepper stuffed with black beans, sweet potatoes and corn. Baked and topped with cashew cheese. Served over salsa rojas and topped with toasted pepitas.

Thinly sliced oyster mushrooms seasoned with fresh herbs, tossed in gluten-free breadcrumbs, flash-fried, and served with caper aioli sauce.