Roasted beet, roasted butternut squash, arugula and figs with toasted walnuts, hemp seeds and a sage vinaigrette.

Farm fresh strawberries, roasted Brussels sprouts and fennel with mixed greens and a pumpkin mint dressing.

Kale, arugula, pears, fresh corn with heirloom tomatoes and shaved onion in a light apple cider sunflower seed vinaigrette.

Roasted spicy organic jackfruit, black beans, cabbage slaw, roasted corn, cashew sauce, our Peruvian aji sauce and cilantro, served with a side salad.

Choose either jackfruit or BBQ seitan in our tangy vegan BBQ sauce, served with corn on the cob, baked beans, coleslaw and corn bread.

Mixed exotic local mushrooms in a truffled horseradish cashew cream sauce with our locally made gluten-free vegan pasta.

Braised kale, Brussels sprouts, beets, carrots, hemp seed, brown rice, walnuts and cranberries in our amazing tahini glori sauce.

Coconut cilantro lime brown rice, quinoa, Cuban style black beans, roasted yams, pickled Cuban slaw, wakame chuka, plantain and our Cuban mojo sauce.

Red quinoa, Peruvian purple potatoes, white beans, pickled beets, Peruvian corn, wakame chuka, Peruvian pichuberries and red aji sauce.

Red quinoa, pickled nopales cactus, roasted corn, black beans, yucca and wakame chuka in a smoky Aztec mole sauce.

Black quinoa, brown rice, roasted eggplant, mung beans, wakame chuka, ginger carrot sauerkraut and cilantro ginger yogurt sauce.

Spaghetti squash, zucchini, carrot, beet, broccolini, sun dried tomatoes and kale basil pesto.

Spaghetti squash, zucchini, carrot, beet, broccolini, eggplant, potatoes, chickpeas and yams peppery coconut curry sauce.

Changes daily. Please contact the restaurant for more details.