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Spring mix greens tossed in balsamic vinaigrette with radish, marinated mushrooms, and spiced mixed nuts. Topped with red cabbage sauerkraut
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dehydrated phyllo dough made of coconut and corn with pistachio and pecan filling, maple syrup and rose water
crispy, savory coconut rice cakes w/ turmeric, vegan shrimp, mushrooms, fried tofu, leafy greens, herbs, vegan fish sauce
soy pork, greens, pickled daikon and carrot, brown rice paper wrap, almond-hoisin dip
Soy pork, cucumber, chive, pickled daikon, carrot, lettuce and mint wrapped in brown rice paper. Served with peanut sauce
Soy beef steak in a garlic marinade with asparagus and black rice
Shaken beef with garlic over crisp watercress, onion and tomato in light vinegar dressing. Served with black rice
maki roll with chef's soy protein filling, avocado, cucumber, chives, pickled ginger, tamari, spicy mayo gomasio & chili threads
Broken rice, BBQ pork, shredded tofu and vegan loaf served with house salad and vegan fish sauce
baguette with grilled soy proteins, fried tofu, char siu sauce, pickled daikon and carrot, cucumber, jalapeño, basil leaves and side salad
Pan-seared chili and garlic sauce over chicken or tofu. Serve with house salad and black rice
A classic vietnamese-french 'chicken and rice' dish. Soy chicken marinated in savory dark sauce sweetened with coconut juice. Served with a tomato rice stir-fry and house salad. Gluten free option
Skewered & grilled soy chicken topped with almond sweet sauce and fried onion. With steamed rice, shallot, cucumber and Thai chili pickles
soy chicken, chopped cabbage, oranges, wonton crisps, brazil nuts, cilantro and scallions with yuzu and gomasio vinaigrette
chilled layers of cacao, coconut pulp, coconut nectar, pecan and macadamia
Claypot of soy fish, fried tofu & eggplant in caramel sauce with black pepper. Served with black rice
Claypot of fried tofu & eggplant in caramel sauce with black pepper. Served with black rice
claypot of soy fish, fried tofu and eggplant in caramelized sauce with black pepper and scallions. served with black rice and a side salad
Caramel, almond, vanilla, kabocha squash and French roast coffee
kale, spinach, apple, cucumber, celery, lime, pink salt, coconut
corn cream, coconut condensed milk, coconut cream and coconut sugar
Flax seed crackers topped with avocado, pesto, basil, bell pepper, marinated mushroom and crisp onion
potato, pea protein, carrot, chives, celery. with nam chim kai sauce
soaked 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, cilantro
Coconut yellow curry with soy chicken, Japanese sweet potato, onion, bell pepper, carrot and broccoli. Served with black rice or option for vermicelli. Gluten free option
Romaine and shredded cucumber tossed in sweet mustard dressing. topped with onion, tomato, avocado, olives, flax chip and pistachio crumble
Romaine mixed in ranch dressing and topped by marinated mushrooms, olives and dill
Taro and carrots in a crispy eggless wrap. Served with lettuce, mint leaves and fish sauce
vegan wrap, jicama-taro veggie filling with greens and vegan fish sauce
yucca root, pink himalayan salt, bay leaf, with chirmol sauce
Light stir-fry fried tofu, napa cabbage, bok choy, carrots, onions, snap peas, broccoli and mushroom. Served with black rice. Gluten free
Rice noodles, apple sage vegan sausage, baked garlic cloves, kale, pine nuts, nutritional yeast, spiced olive oil, Thai basil & natural Sriracha
roasted brown rice, green tea
pesto and ginger bean broth over kelp noodles, soaked wild rice, mushroom, shallots and jalapeño. topped by dehydrated corn crisps, hemp seeds and fresh rice paddy herb
Light umeboshi plum dressing over romaine, shredded cucumber, mixed herbs, onion, and tomatoes. Topped with macadamia nuts and dill
tart and floral
dehydrated green pea tortilla, cultured beans, macadamia cheese, guacamole, heirloom tomato, lettuce, onion. topped with microgreens and served with spicy jalapeño purée
jackfruit and lacinato kale in classic makhani sauce with green cardamom, kashmiri chili and side of jasmine rice
sea veggies, kale, onion and spiced almonds tossed in teriyaki dressing. topped by kimchi, cucumber & dehydrated cheesy kale crisps
Pan seared chili, peanuts, bell pepper, carrots, onion and beef. Served with black rice
Pan seared chili, peanuts, bell pepper, carrots, onion and chicken. Served with black rice. Gluten free option
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
Flax seed crackers topped with macadamia cheese, bruschetta and microgreens
baguette with shredded tofu and kelp noodles, soy pork roll, pickled daikon, carrot, vegan mayo, housemade nut pâté, jalapeño, cucumber, cilantro, with a side salad
Spring mix, romaine, cabbage, tomato, avocado, carrot with macadamia, teriyaki, and plum dressing. Topped with red onion and spiced, dehydrated mixed nuts
Spicy Sichuan black bean sauce over soft tofu and shiitake mushrooms. Served with jasmine rice, bean sprouts and scallions
medley of cabbage, bean sprouts, carrots, jicama, nori and bell pepper. topped by avocado, cilantro and lime leaf sauce
Bed of cabbage, bean sprouts, carrot, jicama and mint over a sheet of nori. Topped with bell pepper, avocado, cilantro, and lime leaf
rich cheesecake filling, vanilla crust, fruit compote, oat whipped cream & sprinkles
Tenderized shiitake mushrooms battered in tapioca flour with sweet & savory tamari-sesame glaze. Topped by jalapeño, bell pepper & Chinese chives. Served over black rice and cucumber
Shredded green papaya tossed in vegan fish sauce. Topped with soy beef jerky, basil, Vietnamese coriander and crushed peanuts. Gluten free option
shredded green papaya in vegan fish sauce, topped by crushed almonds, vegan beef jerky, fresh basil & mint. paired with lightly battered and sautéed oyster mushrooms
Anise and clove broth, rice noodles, soy chicken, saw-leaf herb, onion, bean sprouts, Thai basil, jalapeño. Protein choice of vegan chicken, beef ball or veggies
Black rice, shrimp, chicken, peas, and carrots. Garnish with tomato. Gluten free option
Vidalia onion and cannellini bean ravioli in sun-dried tomato macadamia cream sauce. With vegan parm, Thai basil & garlic bread
soy and pea protein filling with mushrooms, broccoli and jicama. topped by crushed almonds and scallions
Lightly battered seasonal mushroom sautéed with jalapeño and cilantro. Gluten free
lightly battered vegan shrimp sautéed with red cabbage, jalapeño, cilantro
Lightly battered vegan shrimp sautéed with red cabbage, jalapeño and cilantro
Lightly battered soft tofu sautéed with jalapeño and cilantro. Gluten free
Spring mix greens, sea veggies and kimchee tossed in creamy truffle macadamia ranch
White seaweed, wakame, daiko, carrot, tofu, onion, celery and mint tossed in fish sauce, topped with peanut. Served with tapioca crackers
Seasoned tofu and kelp noodles with cucumber, lettuce, mint and cilantro wrapped in brown rice paper. Served with fish sauce
Crips watercress, jicama and carrot tossed in teriyaki dressing. Topped with tomatoes and dehydrated onions
Battered organic eryngii mushroom sautéed with ginger, garlic, chives, Thai basil and Thai chili peppers. Served with chef's dipping sauce and black rice
Vermicelli, vegan shrimp, chive, lettuce and mint wrapped in brown rice paper. Served with peanut sauce. Gluten free
Jicama, carrots, basil, BBQ pork, bean curd, lettuce and mint and cilantro wrapped in brown rice paper. Served with peanut sauce. Gluten free
with mango
creamy spirulina broth, tomato, macadamia cream, nori, onion, ginger and dr. schulze's superfood. topped by scallions, sawleaf herb and cilantro
Battered chicken with pineapple, bell pepper, and onion in light sweet and sour sauce. Served with black rice. Gluten free option
Wild rice, bean sprouts, peas, corn and carrots tossed in ginger-tarmari, garlic and spices. Topped with dulse, mushroom, crisp onion, cumcumber, tomato and cilantro. Served with macadamia ranch
Shiitake broth, wheat noodles, soy chicken, vegan shrimp, baby bok choy, soy-mushroom wontons, Chinese chives, cilantro, bean sprouts, jalapeño
