Au Lac

Light savory cilantro flax, garlic and onion broth over diced coconut and avocado. Topped with flax crisps.

Anise and clove broth, rice noodles, soy chicken, saw-leaf herb, onion, bean sprouts, Thai basil.

Anise and clove broth, rice noodles, mixed veggies, saw-leaf herb, onion, bean sprouts, Thai basil.

Anise and clove broth, rice noodles, pea protein beef, broccoli, saw-leaf herb, onion, bean sprouts, Thai basil.

shiitake mushroom broth, wheat noodles, soy chicken, vegan shrimp, baby bok choy, soy and mushroom wontons, brown onion, chinese chives, cilantro

Soy chicken, napa and red cabbage, orange, carrot, wonton crisps, sliced brazil nuts, cilantro, scallions, yuzu, and gomasio sesame vinaigrette.

Mixed sea veggies, lacinato kale, housemade kimchi and onion tossed with spiced and dehydrated almonds in au lac's classic teriyaki dressing. Topped with cucumber ribbons and a dehydrated cheesy kale crisp.

diced jicama, mango, pear and chopped red cabbage tossed in chef's creamy, spicy brazil nut dressing, with sliced cucumber, romaine and crisp dehydrated onion. topped with sweet sesame nori sheets.

Dehydrated green pea tortilla, cultured beans, macadamia cheese, guacamole, heirloom tomato, lettuce, onion. Topped with micro greens and served with jalapeño purée.

Vietnamese-french baguette with shredded tofu and kelp noodles, soy pork roll, pickled daikon, carrot, vegan mayonnaise, house made nut pâté, jalapeño, cucumber, cilantro, with a side salad.

Egg less wrap with mushroom, carrot, jicama, clear rice noodles, taro and almond filling. Served with lettuce, mint and vegan fish sauce.

Lightly battered vegan shrimp sautéed with red cabbage, jalapeño and cilantro.

Hand cut yucca root, pink Himalayan salt, bay leaf, with side of chirmol sauce.

soy pork sausage, mint, chives, cucumber, green leaf lettuce, pickled daikon and carrot in brown rice paper wrap. with almond-hoisin dip.

Rice noodles, apple sage vegan sausage, baked garlic cloves, lacinato kale, pine nuts, nutritional yeast, spiced olive oil, garnished with fresh Thai basil and non-gmo sriracha.

Nori wrapped soy fish seasoned with lemongrass and pan seared chili. Served with black rice, cucumber, tomato, pickled daikon and carrot, jalapeño, lime and a mixed veggies soup.

Soy pork glazed with smoked hickory on a bed of veggies of the day with caramelized onions, cilantro and seasoned yukon gold potato.

Soy chicken breast with melted vegan provolone cheese. Served with wheat noodles and zucchini tossed in sun dried tomato marinara.

battered organic eryngii mushroom sautéed with ginger, garlic, chives, thai basil and thai chili peppers. served with chef's dipping sauce and black rice.

root veggies and tempeh in a tangy palm-sweetened chili sauce. served with crisp melinjo crackers and topped with hemp seeds.

Wild rice, broccoli, cauliflower, peas and corn in spiced macadamia sauce. Served over avocado, olives and cucumber. Topped by marinated mushroom, dehydrated onion, fresh carrots and cilantro.

wild rice, cabbage, peas, tomato, citrus-saffron spice, avocado, marinated mushroom, bell pepper, onion, cilantro.

Tenderized shiitake mushrooms battered with tapioca flour with a sweet and savory tamari-sesame glaze. Topped with jalapeño, bell pepper and Chinese chives. Served over black rice and cucumber.

Tamarind broth soup with rice paddy herb, pineapple, tomato, okra, taro stem, tofu, celery, bean sprouts. Served with black rice.

claypot of soy fish and fried tofu in caramel sauce with black pepper. served with black rice.

Watermelon, mint, beets, and pineapple.

Caffeine free.

Caffeine free.

kale, spinach, apple, cucumber, celery, lime, pink salt, coconut.

carrot, orange, turmeric, grapefruit, ginger.

Chilled layers of cacao, coconut pulp, coconut nectar, pecan and macadamia.

Chilled layers of blueberry, raspberry, mango, kale, coconut and palm sugar.

baked puff pastry filled with chef's daily pick of vegan cheese, blueberries, jam, cacao, or peanut butter. 2 pcs (contains soy and gluten)

dehydrated phyllo dough made of coconut and corn with pistachio and pecan filling, maple syrup and rose water.

Soy pork sausage, chives, cucumber, mint, romaine, pickled daikon, and carrot in brown rice paper wrap with almond-hoisin sauce.

Egg less wrap with mushroom, carrot, jicama, clear rice noodles, taro, and almond filling. Served with lettuce, mint, and dipping sauce.

Spiced flax chips with macadamia cheese, bruschetta, and microgreens.

Stuffed mushrooms with Thai basil pesto, macadamia nuts, bell pepper, and microgreens.

Lightly battered yam shrimp or tofu, sautéed with purple cabbage, jalapeño, and cilantro.

Hand-cut yucca root, Himalayan pink salt, and black pepper with side of chirmol sauce.

Light savory cilantro-flax broth over diced coconut and avocado. Topped with flax crisps.

Creamy spirulina broth, tomato, macadamia cream, dulse, onion, ginger, chlorella, scallions, saw-leaf herb, and cilantro.

Anise and clove broth, rice noodles, soy chicken, saw-leaf herb, onion, bean sprouts, and Thai basil.

Shiitake mushroom broth, wheat noodles, soy chicken, shrimp, baby bok choy, jicama and mushroom wontons, brown onion, chives, and cilantro.

Brazil nut broth, wheat noodles, sliced pork, lacinato kale, Napa cabbage, broccoli, mushroom, jalapeño, green onion, dulse, nori, tofu, and crispy krupuk.

Bed of nori, romaine, sprouts, cabbage, mint, carrot, jicama, avocado, bell pepper with lime leaf dressing, and garnished with cilantro.

Soy chicken, Napa and red cabbage, orange, carrot, wonton crisps, sliced Brazil nuts, cilantro, scallions, and gomasio sesame vinaigrette.

Mixed sea veggies, lacinato kale, housemade kimchi, and onion tossed with spiced almonds in Au Lac's classic teriyaki dressing. Topped with cucumber ribbons and a cheesy kale crisp.

Dehydrated green pea tortilla, cultured beans, macadamia cheese, guacamole, heirloom tomato, lettuce, and onion. Topped with microgreens and served with jalapeño puree.

Nori sushi with fresh coconut, dulse, avocado, macadamia nuts, cucumber, and bell pepper. Served with pickled ginger and tamari sauce.

Crisp corn meal, cabbage, macadamia cheese, mushroom, dill-ranch, avocado, salsa, cilantro, and side of spring mix salad with balsamic vinaigrette and hemp seeds.

Wild rice and kelp noodles mixed in pesto and ginger bean sauce, topped with marinated mushrooms, corn crisps, jalapeño, shallots, hemp seeds, and microgreens.

Wild rice, spiced macadamia sauce, broccoli, cauliflower, peas, corn, avocado, cucumber, olives, onion, marinated mushroom, carrots, and cilantro.

Tenderized shiitake mushrooms battered with tapioca flour with a sweet and savory tamari-sesame glaze. Topped with jalapeño, bell pepper, and chives. Served over black rice and cucumber.

Vietnamese-French baguette with shredded tofu and kelp noodles, pork roll, pickled daikon and carrot, vegan mayonnaise, housemade nut pate, jalapeño, cucumber, and cilantro with a side salad.

Tamarind broth soup with rice paddy herb, pineapple, tomato, okra, taro stem, tofu, celery, and bean sprouts. Served with black rice.

Claypot of fish, eggplant, and green onion in caramel sauce with black pepper. Served with black rice.

Fish stew of soybean and lemongrass broth with softened eggplant, fish, and tofu over rice vermicelli. Topped with chopped sprouts, cabbage, romaine, mint, and Chinese chives.

Nori-wrapped soy fish seasoned with lemongrass and pan-seared chili. Served with black rice, cucumber, tomato, pickled daikon and carrot, jalapeño, lime, and a mixed veggies soup.

Root veggies and tempeh in a tangy palm-sweetened. Served over crisp melinjo crackers and topped with hemp seeds.

Almond and macadamia cheese, spinach macadamia cream sauce, housemade tomato sauce, zucchini, mushrooms, onion, olives, and basil.

Soy pork glazed with smoked hickory on a bed of veggies of the day, caramelized onions, cilantro, and seasoned yukon gold potatoes.

Soy chicken breast with melted provolone cheese served with wheat noodles and zucchini tossed in sun-dried tomato marinara.

Wild rice, cabbage, peas, tomato, citrus and saffron-spice, avocado, marinated mushroom, bell pepper, onion, and cilantro.

Rice noodles, apple sage soy sausage, baked garlic cloves, lacinato kale, pine nuts, nutritional yeast, and spiced olive oil. Garnished with fresh Thai basil and non-GMO sriracha.

Chilled layers of cacao, coconut pulp, coconut nectar, pecan, and macadamia.

Chilled layers of coconut, jackfruit, strawberries, blueberries, and raspberries.

Dark cacao, espresso, cinnamon, fluffed macadamia cheese, demerara sugar, and maple syrup.

Coconut juice, spirulina, hemp, and quantum green mix.

Coconut juice, hemp, macadamia, saffron, and cinnamon.

Organic orange juice, pineapple, mango, ginger, acerola, and maple.

Coconut juice, dark cacao, macadamia, hemp, vanilla bean, and maple.

Orange, coconut, cacao, maple, peanut butter, vanilla, hemp, mint, and longan fruit.

Bottle.

Soy pork sausage, chives, cucumber, mint, romaine, pickled daikon, and carrot in brown rice paper wrap with almond-hoisin sauce.

Egg less wrap with mushroom, carrot, jicama, clear rice noodles, taro, and almond filling. Served with lettuce, mint, and dipping sauce.

Spiced flax chips with macadamia cheese, bruschetta, and microgreens.

Stuffed mushrooms with Thai basil pesto, macadamia nuts, bell pepper, and microgreens.

Lightly battered yam shrimp or tofu, sautéed with purple cabbage, jalapeño, and cilantro.

Hand-cut yucca root, Himalayan pink salt, and black pepper with side of chirmol sauce.

Light savory cilantro-flax broth over diced coconut and avocado. Topped with flax crisps.

Creamy spirulina broth, tomato, macadamia cream, dulse, onion, ginger, chlorella, scallions, saw-leaf herb, and cilantro.

Anise and clove broth, rice noodles, soy chicken, saw-leaf herb, onion, bean sprouts, and Thai basil.

Shiitake mushroom broth, wheat noodles, soy chicken, shrimp, baby bok choy, jicama and mushroom wontons, brown onion, chives, and cilantro.

Brazil nut broth, wheat noodles, sliced pork, lacinato kale, Napa cabbage, broccoli, mushroom, jalapeño, green onion, dulse, nori, tofu, and crispy krupuk.

Bed of nori, romaine, sprouts, cabbage, mint, carrot, jicama, avocado, bell pepper with lime leaf dressing, and garnished with cilantro.

Soy chicken, Napa and red cabbage, orange, carrot, wonton crisps, sliced Brazil nuts, cilantro, scallions, and gomasio sesame vinaigrette.

Mixed sea veggies, lacinato kale, housemade kimchi, and onion tossed with spiced almonds in Au Lac's classic teriyaki dressing. Topped with cucumber ribbons and a cheesy kale crisp.

Dehydrated green pea tortilla, cultured beans, macadamia cheese, guacamole, heirloom tomato, lettuce, and onion. Topped with microgreens and served with jalapeño puree.

Nori sushi with fresh coconut, dulse, avocado, macadamia nuts, cucumber, and bell pepper. Served with pickled ginger and tamari sauce.

Crisp corn meal, cabbage, macadamia cheese, mushroom, dill-ranch, avocado, salsa, cilantro, and side of spring mix salad with balsamic vinaigrette and hemp seeds.

Wild rice and kelp noodles mixed in pesto and ginger bean sauce, topped with marinated mushrooms, corn crisps, jalapeño, shallots, hemp seeds, and microgreens.

Wild rice, spiced macadamia sauce, broccoli, cauliflower, peas, corn, avocado, cucumber, olives, onion, marinated mushroom, carrots, and cilantro.

Tenderized shiitake mushrooms battered with tapioca flour with a sweet and savory tamari-sesame glaze. Topped with jalapeño, bell pepper, and chives. Served over black rice and cucumber.

Vietnamese-French baguette with shredded tofu and kelp noodles, pork roll, pickled daikon and carrot, vegan mayonnaise, housemade nut pate, jalapeño, cucumber, and cilantro with a side salad.

Tamarind broth soup with rice paddy herb, pineapple, tomato, okra, taro stem, tofu, celery, and bean sprouts. Served with black rice.

Claypot of fish, eggplant, and green onion in caramel sauce with black pepper. Served with black rice.

Fish stew of soybean and lemongrass broth with softened eggplant, fish, and tofu over rice vermicelli. Topped with chopped sprouts, cabbage, romaine, mint, and Chinese chives.

Nori-wrapped soy fish seasoned with lemongrass and pan-seared chili. Served with black rice, cucumber, tomato, pickled daikon and carrot, jalapeño, lime, and a mixed veggies soup.

Root veggies and tempeh in a tangy palm-sweetened. Served over crisp melinjo crackers and topped with hemp seeds.

Almond and macadamia cheese, spinach macadamia cream sauce, housemade tomato sauce, zucchini, mushrooms, onion, olives, and basil.

Soy pork glazed with smoked hickory on a bed of veggies of the day, caramelized onions, cilantro, and seasoned yukon gold potatoes.

Soy chicken breast with melted provolone cheese served with wheat noodles and zucchini tossed in sun-dried tomato marinara.

Wild rice, cabbage, peas, tomato, citrus and saffron-spice, avocado, marinated mushroom, bell pepper, onion, and cilantro.

Rice noodles, apple sage soy sausage, baked garlic cloves, lacinato kale, pine nuts, nutritional yeast, and spiced olive oil. Garnished with fresh Thai basil and non-GMO sriracha.

Chilled layers of cacao, coconut pulp, coconut nectar, pecan, and macadamia.

Chilled layers of coconut, jackfruit, strawberries, blueberries, and raspberries.

Dark cacao, espresso, cinnamon, fluffed macadamia cheese, demerara sugar, and maple syrup.

Coconut juice, spirulina, hemp, and quantum green mix.

Coconut juice, hemp, macadamia, saffron, and cinnamon.

Organic orange juice, pineapple, mango, ginger, acerola, and maple.

Coconut juice, dark cacao, macadamia, hemp, vanilla bean, and maple.

Orange, coconut, cacao, maple, peanut butter, vanilla, hemp, mint, and longan fruit.

Bottle.