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Baby arugula, coffee-roasted kabocha, roasted almonds, and scallions, topped with orange supreme and black garlic powder. Sauce: Yuzu Coconut.
Baby arugula, coffee-roasted kabocha, and burnt eggplant, topped with lemon panko, micro arugula and black garlic powder. Sauce: Tuzu Coconut.
Black rice, baby arugula, coffee-roasted kabocha, and avocado, topped with citrus-infused shredded carrots and black garlic powder. Sauce: Burnt Eggplant and Yuzu Coconut.
Hickory smoked jackfruit with onion, carrots and celery, topped with dehydrated Moroccan olives, lemon panko and mint on a bed of baby greens. Served with tomato guajillo and yuzu coconut mint sauce.
Black rice, pickled red cabbage, mango, baby watercress and mint, topped with hickory smoked jackfruit and dehydrated Moroccan olives. Served with tomato guajillo and yuzu coconut mint sauce.
Baby watercress, tri-color quinoa, avocado, hickory smoked jackfruit, mango, pickled red cabbage, mint, and dehydrated Moroccan olives. Served with yuzu coconut mint sauce.
Silken tofu, scallions and wakame.
Asparagus and kaffir lime chips.
Enoki mushrooms and cilantro.
Butternut squash, nori, asparagus, roasted chickpeas, baby spinach, chili oil, chili strands, and makrut lime leaf.
Braised shiitake, nori, portabella, enoki mushrooms, baby spinach, roasted garlic, and hijiki
Carrots, nori, baby spinach, baked tofu, cilantro, roasted artichoke, chili oil, chili strands, and wakame.
Baby greens, black rice, roasted beets, alfalfa sprouts, baked tofu, avocado, toasted sesame, and almonds. Served with yuzu coconut mint sauce.
Baby greens, black rice, avocado, carrots, asparagus, seaweed salad, cashews and sliced nori. Sauce: Carrot ginger.
Baby greens, black rice, avocado, English cucumber, mango, portabella, cashews, and cilantro with jalapeno peanut butter sauce.
Baby watercress, tri-color quinoa, avocado, hickory smoked jackfruit, mango, pickled red cabbage, mint, and dehydrated Moroccan olives. Served with yuzu coconut mint sauce.
Tahini, lemon, toasted panko, parsley and sumac.
With sesame oil, hot pepper paste and cilantro.
With chili flakes and sesame seeds.
With pink Himalayan rock salt.
Glass noodles, braised shiitake, roasted portabella, enoki mushrooms, cashews, topped with porcini powder and dehydrated rosemary. With ponzu sauce.
Soba noodles, carrots, baked tofu, cashews, avocado, sesame seeds, and cilantro. With peanut butter and jalapeno sauce.
Charred cabbage, onion, garlic, bell peppers, carrots and sesame oil topped with chili panko and cilantro with ponzu sauce.
Charred broccoli, cauliflower, spinach, and potato topped with lemon toasted panko and mint. Served with chili oil and yuzu coconut mint sauce.
Braised porcini, shiitake, portabella, baked tofu and spinach topped with micro arugula and chili panko with spicy bean and shiitake truffle sauce.
Hickory smoked jackfruit with onion, carrots and celery, topped with dehydrated Moroccan olives, lemon panko and mint on a bed of baby greens. Served with tomato guajillo and yuzu coconut mint sauce.
8 pieces. Black rice, braised fennel, sundried tomato and avocado topped with butternut squash. Served with almond pesto sauce.
8 pieces. Black rice, avocado, chayote and pickled jalapeno topped with black bean puree and kaffir lime chips. Served with tomato guajillo sauce.
8 pieces. Black rice, roasted eggplant, artichoke and English cucumber topped with saffron chickpea puree and sumac. Served with tahini and lemon saffron sauce.
8 pieces. Black rice, avocado, mango and English cucumber topped with spicy veggies. Served with toasted cayenne sauce.
8 pieces. Four-grain rice, balsamic roasted beets, asparagus, avocado, and mint topped with fava bean pur?e. Served with lemon saffron sauce.
8 pieces. Four-grain rice, avocado, roasted sweet potato and alfalfa sprouts. Served with toasted cayenne sauce.
8 pieces. Four-grain rice, enoki mushrooms, baked tofu, braised shiitake and micro arugula. Served with shiitake truffle sauce.
8 pieces. Four-grain rice, gobo, carrot, pickled daikon and avocado. Served with carrot ginger sauce.
Black rice, pickled red cabbage, mango, baby watercress and mint, topped with hickory smoked jackfruit and dehydrated Moroccan olives. Served with tomato guajillo and yuzu coconut mint sauce.
Baby greens, soba noodles, jalapeno peanut butter, carrots, cashews, avocado, baked tofu and cilantro with ponzu sauce.
Baby greens, soba noodles, spicy bean sauce, enoki mushrooms, shiitake, portabella, pickled ginger and cashews with shiitake truffle sauce.