Cafe Santosha

mixed greens, local raw kale, smoked paprika-garlic chickpeas, roasted sweet potatoes, toasted hazelnuts, raw green apple, avocado, creamy miso-mustard vinaigrette.

It served in 3 ways. Seasonal toast toppers change weekly; may include homemade hummus with cucumbers and sprouts. Kimchi mayo with roasted cauliflower. Sauteed kale with garlic over local ricotta, etc.

Local butternut squash, apple and leek gratin with a sage and cream. The vegan version made with coconut milk and curry. It served over sauteed local kale and topped with local microgreens and toasted pumpkin seeds. Available vegan or gluten-free.

Mixed greens, carrots, cukes, purple cabbage, tomatoes, chickpeas, olives, walnuts, balsamic.

Mixed greens, French lentils, cukes, olives, green cabbage, avocado, pumpkin seeds, scallions, green goddess.

Romaine, tomatoes, cukes, red onion, kalamata olives, feta cheese, toasted pita, pepperoncini peppers, oregano, red wine vinaigrette.

Raw kale and spinach, mustard seed roasted potatoes, scrambled eggs or tofu with curry, caramelized onion, and tomato chutney and fried mustard seeds.

Gluten-free oats, bananas, berries, walnuts, cinnamon and maple syrup.

Same as above, plus cacao nibs, macadamia nuts, chia seeds, raw coconut, dried figs.

Organic fruit, local organic yogurt, homemade gluten-free granola (contains nuts).