Trilogy Sanctuary

Tasty garlic portobello mushroom and cauliflower ricotta raviolis. Served over a white bean ragu with a good drizzle of pesto sauce.

Garlic roasted portobello mushrooms in rolls of grilled basil eggplant. Baked with grilled cheeze and served over maple mashed yams and sauteed kale.

Mango mint quinoa over mixed greens with turmeric hummus, cucumber, roasted red peppers, and avocado. Served with a warm buckwheat pita, pine nut pesto, and a drizzle of lemon tahini dressing.

Corn tortillas filled with portobello mushrooms, sautéed onions, and red bell pepper over brown rice. Covered in pumpkin seed mole topped with pumpkin seeds, cashew sour cream, pico, hemp seeds, avocado, and sunflower sprouts.

Baked falafel bites inside a warm gluten-free buckwheat pita with olive tapenade, chopped spinach, tomato basil salsa, and lemon tahini dressings. Served with a side salad.

Broccolini, kale, and spinach over steamed brown rice. Topped with avocado, cashews, and sunflower sprouts. Served with coconut aminos.

Our housemade corn tortilla stuffed full with spicy quinoa chorizo, avocado, pico, and spicy almond love sauce. When we say perfect, we mean it.

Tasty vegan burger made from brown rice, black beans, and portobello mushroom. Topped with grilled cheeze, caramelized onions, romaine, and tomato. Served with sun-dried tomato aioli and sweet potato wedges.

Warm roasted spaghetti squash with our tasty fennel marinara sauce. Topped with meatballs, chopped garlic tomatoes, and a sprinkle of superfood parmesan.

Quinoa steamed with onion, carrot, and celery sautéed with spinach, brocolini and butternut squash. Cooked warm and topped with love sauce and cashew sour cream, or Thai peanut.

Two soft yellow corn tacos filled with crimini mushroom marinated in our mole sauce, sauteed with chipotle sweet potatoes and grilled onions. Topeed with fresh bell peppers and kale. Drizzled with cashew sour cream and chimichurri. Served with a side salad.

Spiced red and green lentil dahl over brown rice with rich coconut yoghurt tzatziki, beets, red cabbage sauerkraut, and fresh cilantro. Macrobiotic, probiotic.

Brown rice elbow macaroni smothered in our rosemary cashew cheeze sauce. Baked and served in a cast iron skillet topped with pesto and eggplant bacon. OMG!!!!

Our buffalo cauliflower, tucked into our house made corn tortilla. Topped with purple cabbage, shredded carrots, and kale chips, with a dollop of probiotic rich coconut yogurt tzatziki.

Raw coconut wrap bursting with sage hummus, roasted butternut squash, avocado, caramelized onions, rosemary, spinach, red cabbage, and kale chips with a drizzle of lemon tahini dressing.

Chopped kale, purple cabbage, and celery, with a sprinkle of sunflower seeds, and maca spiced walnuts. Tossed in a creamy sesame turmeric dressing.

Raw. Fresh spring greens and kale, chopped cucumber, grated beet, and carrot. Topped with avocado and eggplant bacon bits. Smoky tomato dressing.

Spinach, Steamed and cooled quinoa, garbanzo beans, shredded carrot, and cucumber, with a ginger miso dressing.

Open face romaine hearts with chopped garlic tomatoes, garlic kale croutons, a pinch of pumpkin seeds and a sprinkle of superfood parmesan. Topped with lemon tahini dressing.

Raw coconut wrap filled avocado, kale, peppers, beets, red cabbage sauerkraut and coconut yoghurt tzatzkiki, with a healthy drizzle of basil pine nut pesto.

Quinoa, carrots, mango and mint with a tangy ginger sauce. Wrapped in brown rice paper. Served gently seared with the best peanut sauce you will ever taste.

Organic blue corn chips covered in quinoa chili, cashew cheezy sauce, cashew sour cream, pico de gallo, hemp seeds, and avocado.

Tasty florets of cauliflower grilled in our savory buffalo sauce. Served with fresh carrot and celery sticks, with a side of cashew ranch dip.

Toasted gluten free bun (millet, buckwheat, amaranth, and quinoa) with avocado, pesto, hemp seeds, bruschetta, and sprouts.

Blended with almond milk, blueberry, banana, goji berries, spinach, and coconut butter. Topped with hemp seeds, chia seeds, almonds, goji berries, coconut flakes, strawberries, and banana.

Blended with almond milk, a hint of ginger, blueberries and banana, Topped with fresh strawberries, banana, coconut flake and our home made granola.

Blended with almond milk, strawberry, avocado, blueberries, vanilla, Trilogy protein, and Stevia. Topped with almonds, walnuts, pumpkin seeds, hemp seeds, cacao nibs, peanut butter, and coconut flakes. Low carb, high protein!

Blended with almond milk, cacao, banana, peanut butter, & strawberry. Topped with peanut butter, cacao nibs, granola, hemp seeds, & banana. Yum!

Sorbet style acai topped with home made granola, banana, strawberries, blueberries, and edible flowers.

Energy, detox, anti-aging, weigh loss. Matcha green tea, spinach, lime, banana, mango. Boost: spirulina.

Refresh, digestion, immunity. Coconut water, coconut butter, pitaya, pineapple, and mango. Boost: ginger.

Immunity, nutrient rice, low gi. Almond milk, blueberries, peanut butter, goji berries, chia seeds, hemp seeds. Boost: cacao.

Almond milk, banana, cacao, dates, cashews, maca, a sprinkle of cayenne, and topped with cacao nibs.

Antioxidant, healthy skin, anti-aging. Acai, blueberry, banana, almond milk, Trilogy protein, goji berries. Boost: coconut butter.

Refresh, Anti-inflammatory Coconut water, pineapple, mango, avocado, turmeric, topped with chia seeds.

Post workout, energize, hydrate, calcium. Almond milk, coconut water, banana, kale, Trilogy protein, coconut butter, date, spirulina, vanilla. Option to sub avocado and stevia for a low carb option. Boost: cacao.

Almond milk, coconut milk, pitaya, banana, strawberry, date, protein, almond butter.

Pre workout, endurance, nourish. Almond milk, cinnamon, vanilla, cacao, peanut butter, banana, hemp seeds. Boost: goji berries.

Baked yam loaded with our three bean chili, topped with sauteed collard greens, and a generous drizzle of our cashew sour cream. Perfect for those winter evenings.

This amazing brownie is rich, moist and chocolatey. Served warm with a gloriously creamy vegan vanilla ice cream and salted caramel sauce.

Ingredients: sprouted buckwheat*, sprouted sunflower seed*, apple cider vinegar*, flax seed*, Himalayan pink salt, nutritional yeast*, garlic*, rosemary*, black pepper*, onion*, thyme*, parsley*, and marjoram* *Organic

Sprouted buckwheat, onion, sprouted sunflower seeds, white miso, apple cider vinegar, garlic, flax seed, and Himalayan pink salt.

Call for current flavor.

Organic 7% alcohol kombucha. Flavors rotated throughout the week. Call us to ask which flavor is on tap.

Choose Norwegian or Black cold brew in the options section. Made with coconut milk and lightly sweetened with agave.

Organic ceremonial grade matcha, almond milk, and lightly sweetened with agave.

Our homemade chai made with pu erh black tea, star anise, peppercorns, cinnamon, coconut milk, and lightly sweetened with agave.

Buckwheat crepe with peanut butter and jelly, served with a side of banana and strawberries.

Acai with granola, strawberries, bananas, and blueberries.

Coconut water, blueberry, mango, and pineapple.

Cucumber, celery, kale, spinach, romaine, apple, parsley, lemon, ginger. 100% organic pressed daily in house. Locally sourced produce.

Carrot, beet, cucumber, celery, apple, ginger, lime. 100% organic.

Ginger, garlic, turmeric, lemon, apple cider vinegar

Ginger, lemon juice, cayenne

Spirulina, dulce, probiotics

Merlot is one of our most distinctive expressions, thanks to the nuances that we’ve discovered in our vineyards. For our 2017 Merlot, the lots were fermented separately and underwent full malolactic fermentation before being combined to create the final blend. Additional complexity comes from the small additions of Petite Sirah and Malbec. The wine was aged for twelve months using a combination of French and American oak of which 45% was new. The resulting wine has aromas of black currant, black cherries and a touch of wood smoke with flavors of plums, dark berries, toasty oak and vanilla spice. In the mouth, this wine has an elegant and restrained style with nice structure and balance, soft tannins and a long finish.

This Cabernet offers aromas of bright cherry, currant and raspberry with notes of toasted oak and vanilla. In the glass, you will find flavors of cherry and currant and a lingering and thoughtful finish. Good structure, a moderate weight, polished tannins and balanced acidity.

Our organic fruit offers the characteristic flavors of green apples, pears, and citrus to our chardonnay. We ferment 70% of the juice in a combination of French and American oak, which is allowed to undergo malolactic fermentation to create a rich, creamy wine with just a touch of new oak spice. The remaining 30% is fermented in stainless steel to preserve the crisp fresh fruit flavors. We age most of the wine using previously-used or neutral oak in order for these fresh fruit characteristics to shine through. New oak was used for just 15% of the wine to give this chardonnay a nice vanilla note. An initial impression of rich, buttery cream quickly turns to aromas of honey and lightly toasted almonds, followed by tropical aromas of pineapple, citrusy lemon and crème brulee. The wine is refreshing on the palate, with a minerality that is both bright and clean, drawing you into a vibrant tartness and lemon zest that is absolutely, positively Bonterra Chardonnay, vintage after vintage.