4 pieces. Gluten free. Taro, mung bean, jicama, carrots, and wood ear served with homemade vegan fish sauce.

2 pieces. Fried tofu, vermicelli, lettuce, pickled carrots and jicama, mint, bean sprouts as homemade peanut sauce.

2 pieces. Vegan shrimp, vermicelli, lettuce, pickled carrots and jimiaca, mint, bean sprouts and homemade peanut sauce.

5 pieces. Served with pickled carrots and jicama, cucumber and special buffalo sauce.

6 pieces.

8 pieces.

Gluten free.

Sesame grilled vegan chicken salad grilled vegan chicken, pickled jicama and carrots, fresh cucumber, purple cabbage, cilantro and leafy lettuce. Poured with gingery sesame dressing.

2 pieces. Sashimi salmon and tuna, avocado, lettuce, gobo, cucumber with sesame gingery sauce.

Piping hot pho soup vegan beef, chicken, and shrimp, pho noodle, freshly chopped bok choy served with fresh bean sprouts, jalapeno, basil leaves and lime.

Piping hot pho soup vegan beef, pho noodle, freshly chopped bok choy served with fresh bean sprouts, jalapeno, basil leaves and lime.

Gluten free. Piping hot pho soup mix mushrooms, pho noodle, freshly chopped bok choy served with fresh bean sprouts, jalapeno, basil leaves and lime.

Gluten free. Piping hot pho soup seasoned veggies, pho noodle, freshly chopped bok choy served with fresh bean sprouts, jalapeno, basil leaves and lime.

Spicy lemon grass rice noodle soup vermicelli noodle, vegan beef, fried tofu, and freshly cut bok choy. Served with fresh purple cabbage, bean sprouts, jalapeno, basil leaves, and lime.

Beyond Meat and daiya cheese, mushrooms, bell peppers, and vegan mayo

Crispy Chicken patty with home-made teriyaki and mayo fresh cucumber, leafy lettuce, jalapeno, cilantro, and pickled jicama and carrots.

Battered crab cake with home-made agave mustard, mayo, fresh cucumber, leafy lettuce, jalapeno, cilantro, and pickled jicama and carrots.

Crispy Calamari with home-made teriyaki and mayo, fresh cucumber, leafy lettuce, jalapeno, cilantro, and pickled jicama and carrots.

Beyond meat patty, vegan cheese with home-made mayo, fresh cucumber, leafy lettuce, and tomatoes

Japanese lasagna roll top torch burned vegan cream cheese, crunchy, vegan eel sauce, home-made vegan mayo, shichimi togarashi, and chili threads inside tempura battered vegan shrimp and ripe avocado.

Gluten free. Chili mango crab roll gluten free top fresh mango, chili flakes, fresh lime, drizzled with special mango dressing. Inside vegan crab, fresh cucumber and ripe avocado.

Sesame crunchy roll (spicy) top spicy home-made vegan mayo, vegan eel sauce, black and white sesame seed. Inside panko battered shrimp, ripe avocado and fresh cucumber.

Gluten free. Inside vegan crab, vegan mayo, avocado and cucumber.

Crispy calamari roll top crispy fried calamari, drizzled with vegan eel sauce, minced cilantro, and fresh lime juice inside ripe avocado, cucumber, and pickled jicama and carrots.

Gluten free. Colorful rainbow roll gluten free top vegan ika, salmon, tuna, and ripe avocado inside crab, fresh cucumber and ripe avocado.

Crunchy spider roll top vegan masago, vegan eel sauce, and black sesame inside crunchy spinach, crab and ripe avocado.

Napa cabbage, cabbage, carrots, wood ear, celery, tofu, rice noodle, and curry.

Vegan ribs, green and red bell peppers, zucchini, ginger and black bean sauce.

Vegan ribs, green and red bell peppers, serrano peppers, broccoli and Korean BBQ sauce.

Minced vegan beef, chicken, and shrimp, mix veggies and rice.

Mix vegetable and rice.

Vegan chicken, mix vegetables and rice.

Vegan beef, mix vegetable and rice.

20 oz.

20 oz drink with fresh spinach, mango, pineapple, soymilk smoothies.

20 oz. Frozen mango and strawberry, almond milk

20 oz. Banana, matcha powder, agave, and soymilk

20 oz. Frozen strawberries, soymilk, agave

Like the girls scout cookies, chocolate and caramel cake with chocolate coatings, caramel, and shredded coconuts.