Fresh Broccoli, bell peppers, carrots, onions and arugula are sautéed with orecchiette pasta. Finished with basil cashew cream and topped with our walnut “parmesan”. Vegan $16
A blend of wild mushrooms, tofu, bean sprouts and green onions sautéed in savory maple ginger soy sauce. Served with crispy rice sticks, sambas chili sauce, sesame mango salsa and tender butter lettuce for wrapping. GF/Vegan $15
Made from hearts of palm, chickpeas and traditional seasonings. The cakes are encrusted in panko breadcrumbs, seared until crisp and served with sriracha aioli and chayote squash slaw.
Crispy potato skins loaded with creamy guacamole and drizzled with ancho cashew sour cream. Topped with guajillo salsa.
Dehydrated corn chips topped with shredded lettuce, spiced nut meat, raw “refried beans”, cashew sour cream, turmeric nut cheese, house made guacamole and fresh guajillo salsa
Garlic roasted chayote squash, zucchini, caramelized onion, avocado, pickled jalapeños, guajillo salsa and a Mexican cheese blend. Served with roasted garlic aioli and chayote squash slaw.
Roasted red beets served over arugula and mixed greens, tossed in our maple-balsamic vinaigrette. Topped with walnut encrusted goat cheese, avocado and sun-dried cranberries.
Mixed greens dressed in our mango-lime vinaigrette. Topped with avocado, mango, jicama, tomato, green onion, cucumber and quinoa are sprinkled with pepitas and currants.
This unique chopped salad is served with our house made Caesar dressing, fresh avocado, tomato, parmesan cheese and accompanied by parmesan garlic bread. Add sautéed Tempeh or Tofu 3
Rice noodles with tofu, carrots, bell peppers, snap peas, bok choy and mushrooms in a ginger miso broth. Finished with fresh pea shoots.
Our delicious hearty lentil soup made with tomato, carrot and potato.
Our unique soup creation.
Brown Basmati rice and quinoa are surrounded with garlic spinach, edamame, tomatoes, avocado and pickled broccoli and cauliflower. Topped with green goddess dressing, microgreens and our dukkah crunch. Choice of roasted tofu or tempeh.
Medley of carrots, bell peppers, red onion, broccoli, snap peas and purple cabbage in a maple sesame tamari sauce. Served over brown rice.
Crispy tortilla chips topped with enchilada sauce, spiced lentils, a Mexican cheese blend, sunny side eggs, guajillo salsa and cilantro micro greens.
Shredded romaine and kale topped with piles of brown rice, black beans, sweet corn, jackfruit barbacoa, sliced avocado and guajillo salsa. Finished with pickled jalapeños, avocado-lime dressing and cilantro micro greens
Brown basmati rice and black quinoa with pan roasted cauliflower, broccoli, bell pepper, spinach and sweet potato. Tossed with coconut curry and served with a cashew crunch.
Lightly battered and baked cauliflower tossed in a spicy glaze. Served with udon noodles and fresh sautéed vegetables in a ginger cashew sauce.
Crisp vegetables and a macadamia-lime filling wrapped in collard greens. Served with a ginger-lime dipping sauce.
Thinly sliced marinated portabella mushrooms smothered in caramelized onions and melted havarti dill cheese. Served on a ciabatta roll with horseradish cream, fresh spinach, tomato & alfalfa sprouts.
Marinated and smoked tempeh, Swiss cheese, sauerkraut and our house made Thousand Island dressing on caraway rye bread. Vegan option available.
A spicy southwestern patty served with roasted garlic aioli, fresh cilantro sprigs, tomato and red onion on a toasted bun. ADD CHEESE 1.5 • ADD AVOCADO 3
A tasty blend of tempeh, celery, sunflower seeds, bell pepper and dill. Topped with cashew nut cheese served on grilled rye.
Served with fresh berries.
Our dairy-free, non-traditional "cheesecake" prepared with cashews and dates. Inspired daily by our Pastry Chef.
Our signature moist and rich whole wheat carrot cake made with chopped macadamia nuts, coconut, and filled with house made pineapple jam. Iced with classic cream cheese frosting, topped with ginger caramel and candied ginger slice.
Chocolate chip cookie dough filling is sandwiched between petite layers of chocolate cake, lightly iced with a rich chocolate "buttercream", topped with a miniature chocolate chip cookie.
Two creamy chocolate avocado truffles covered in a rich chocolate ganache.
A delicious blend of six root vegetables, celery and parsley. A soothing and warming mineral-rich tonic.
A nutritious lemonade-style drink made with fresh limes, kale, swiss chard, ginger, raw sugar and purified water. This refreshing drink contains live enzymes and a healthy supply of vitamins and minerals for natural energy.
A live enzyme-rich drink made with kale, swiss chard, bok choy, cucumber, parsley, celery, leaf lettuce, ginger and apple. This drink is loaded with vitamins and minerals helping the body detoxify. Nutrition in a glass.
Black (caffeine) or Wild Berry
Regular or Decaf
Pomegranate, Blackberry or Clementine
A generous amount of cheese perfectly melted between two slices of grilled bread. Served with fruit.
Fresh seasonal vegetables stir fried in our house made teriyaki sauce and served over steamed basmati rice.
Noodles with a red sauce topped with parmesan cheese.
House made flatbread topped with fresh tomato marinara and cheese. Add veggies 1.5
Oven roasted sweet potato wedges. Served with a creamy tomato dipping sauce.
Curbside Pickup Ordering Instructions:
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