Daily trio of cheeses served with crostini, dehydrated flax crackers and fresh fruit.

Daily fresh-made soup.

Mixed baby lettuces, hemp seeds, walnuts and a bleu cheese dressing.

Romaine, avocado, tempeh croutons, bell peppers, carrots, and Nori dust in a macadamia miso dressing.

Hodo Soy tofu, shiitake bacon, seasonal fruit, “mayo”, atop mixed greens.

Chickpeas, mayo, nori, green onion, pinch of cayenne on salad greens.

Fresh, seasonal fruit atop a waffle.

Decadent and rich chocolate chip waffle.

Plain waffle with crispy hodo soy tofu sweet djion drizzle.

Shiitake Bacon waffle, cashew chèvre with a potato cashew cream drizzle.

Four almond pancakes.

Oyster mushroom, spinach, onions and bell peppers in a soy, garbanzo, fava omelet.

Soy-free sub avocado, no charge.

House-made biscuit topped with seasoned portabella mushroom, wilted spinach and a hollandaise sauce.

Arugula, heirloom tomato, mozzarella, black salt.

Shiitake bacon, lettuce, avocado, tomato, rhizocali tempeh, and mayo, on a brown rice tortilla.

Crispy Hodo Soy tofu, buffalo sauce, tomato, bleu-cheese,romaine on a brown rice tortilla.

Each.

Seasonal cashew cheesecake with a pecan and almond crust.

Rich chocolate mousse with a layer of coconut whipped cream and finished with an almond butter cup.

Vanilla coconut custard with a candied top.

Ladyfinger cookies soaked in chocolate espresso sauce with cashew mascarpone.

No sugar added.Date-sweetened carrots, walnut, shredded coconut, and cashew cream cheese.

Please contact the merchant for soup selection.

Please contact the merchant for soup selection.

Please contact the merchant for soup selection.

A daily trio of nut cheeses served with GF crostini, dehydrated flax crackers and fresh fruit.

Black-eyed pea sausage atop a gluten-free IPA dijon mustard sauce, kalamata olive tapanade, seared mushrooms, spicy/sticky nut assortment served with GF baguette.

Avocado dynamite roll and maki roll with mushroom, asparagus, tofu, and a blood orange sweet and sour sauce.

Lightly seared oyster mushrooms served in a white wine broth and GF bread.

Daily fresh-made soup.

Romaine, avocado, tempeh croutons, bell peppers, carrots, Nori dust and a macadamia miso dressing.

Mixed baby lettuces, hemp seeds, toasted walnuts and a bleu cheese dressing.

Warm winter squash, fingerling potatoes shiitake bacon, herbed mustard vinaigrette, arugula, and toasted pumpkin seeds.

A light, fluffy soufflé with onion, garlic, broccoli, cashew cream, and shiitake bacon.

Crepe filled with spinach, mixed mushrooms atop a roasted red bell pepper cream sauce.

Creamy sweet potato and tofu ricotta with a chili oil drizzle, served with cabbage slow and garnished with a grilled scallion knot.

Asparagus wrapped in a marinated yuba skin, finished with a balsamic reduction.

GF spinach noodles, cherry tomatoes, zucchini, snap peas, basil almond ricotta, and a habanero cream sauce.

Rich red wine stew with carrots, mushrooms, jackfruit, pearl onions, and tomato served with cashew mashed potatoes.

Spice-rubbed portobello mushroom, smashed potatoes, avocado garlic aioli, smoked rainbow carrots, stoneground mustard sauce.

Pan-fried Hodo Soy tofu, rich mushroom sauce, cashew cream filled twice-baked potato with shiitake & baby broccoli.