| Sesame Crusted Mushrooms |
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Served with saffron, garlic, and basil aiolis |
| Heirloom Tomato Stack |
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Sliced avocado, fresh arugula & orange hazelnut dressing |
| Mixed Greens Salad |
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Mesculum mix, easter egg radishes and chevre |
| Polenta Cakes |
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Served with our own refried black beans, pico de gallo and chili de arbol sauce |
| Caesar Salad |
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Romaine lettuce, diced red onion & house croutons |
| Whole Wheat Penne |
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Tossed with roasted zucchini and a tomato basil cream sauce |
| Orange-Ginger Stir Fry |
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Snow peas, shitake mushrooms, carrots baby broccoli, fermented black beans and tempeh with forbidden rice and orange ginger sauce |
| Ratatouille |
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Roasted eggplant, zucchini, tomatoes, peppers and garlic. Served with herbed couscous |
| Vegetable Nori Wrap |
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Pea shoots, alfalfa sprouts, carrots and avocado and served with sunomono |
| Lemon Risotto |
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Fresh spinach & roasted corn with lemon juice and basil oil |
| Summer Vegetable Roulade |
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Parmesean cheese soufffle with petite carrots, heriloom tomatoes, zucchini and haircots verts. Served with pesto |
| Eggplant Parmesan |
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With herb de Provence risotto, fresh cauliflower and tarragon oil |
