White wine parmesan risotto cakes stuffed with fresh mozzarella served on a roasted marinara with dressed greens.

Crisp apple, dressed greens.

Served warm on wilted cabbage with balsamic reduction and chili paste. Vegan and gluten free.

Corn tortillas rolled with roasted potato, caramelized onion, feta and spices, fried crisp, drizzled with sour cream, served with morita pepper cream. Gluten free.

Tender grape leaves stuffed with rice and fresh herbs, served with cucumber yogurt sauce. Gluten free.

Steamed or pan-fried, served with orange shoyu dipping sauce. Vegan.

Served with chipotle ketchup. Vegan and gluten free.

Crisp tortilla chips covered with black beans, melted cheese, sour cream and guacamole. Served with salsa roja. Gluten free.

Chips and crudités. Vegan and gluten free.

House barbeque sauce. Vegan and gluten free.

Garnished with sour cream & cilantro.

Scallions, tofu and wakame.

Vegetable dumpling, tofu, and fresh ginger in delicate shiitake broth.

Marinated beets, mesclun greens, chèvre, and grilled red onion tossed with raspberry-balsamic vinaigrette, topped with goat cheese fondue. Gluten-free.

Crisp vegetables and thin rice noodles tossed in spicy Thai peanut sauce. Vegan, gluten-free.

Spinach, red quinoa, black beans, roasted corn, roasted peppers, cabbage, carrot, cilantro, tomato, and jicama, dressed with cilantro-lime vinaigrette, served with salsa rojas. Vegan, gluten-free.

Romaine, seedless cucumber, carrot, Kalamata olives, and feta cheese tossed with brown rice in our house vinaigrette, topped with sundried tomatoes and pepperoncini. Gluten-free.

Romaine lettuce, jack cheese, barbeque seitan, corn, peas, onion, tomatoes, house vinaigrette.

Crisp romaine lettuce, parmesan, and homemade croutons tossed with vegan caesar dressing.

Mixed greens, jack cheese, raisins, cashews, onion, avocado, white miso dressing. Gluten-free.

Organic lentils cooked in olive oil with onion, red pepper, raisins, and thyme, served chilled on baby spinach with feta cheese. Gluten-free.

Served on a toasted bun with lettuce, tomato, pickle, and choice of dressed greens or sweet potato fries.

Served on a toasted bun with Carolina slaw and choice of dressed greens or sweet potato fries.

Topped with melted cheese, lettuce, tomato, guacamole and sour cream. Gluten free.

Three soft corn tortillas filled with spicy garden, lettuce, fresh cilantro, onion, and cheese. Served with salsa verde and black bean-corn salad.

Sweet potato, carrots, green beans, cauliflower, tofu, red potato and fresh basil simmered in yellow Thai curry, served with pickled daikon salad and jasmine rice. Vegan and gluten free.

Ripe avocado stuffed with anazasi beans, red quinoa, corn, tomato and pumpkin seeds. Served on tomatillo avocado sauce with dressed greens. Vegan and gluten free.

Velveted gardein and shiitake mushrooms sautéed in spicy kung pao sauce. Garnished with peanuts, served with cucumber salad and jasmine rice.

Layered with mozzarella, ricotta, parmesan, marinara, fresh spinach and seitan sausage.

Spicy grilled seitan and marinated vegetables on a bowl of brown and jasmine rice topped with an over-easy egg.

Medallions of homemade seitan sautéed with button mushrooms and shallots in sweet Marsala wine served with roasted squash and sweet potato, green beans and jasmine rice. Vegan.

Seitan, broccoli, scallions, red and green peppers in a spicy Mongolian sauce served with brown rice. Vegan.

Rice noodles and garden vegetables sautéed in spicy Thai peanut sauce. Topped with crispy tofu, pickled ginger and peanuts. Vegan and gluten free.

Corn, potato and sour cream enchiladas topped with jack cheese, guacamole and salsa verde. Gluten free.

Grilled barbeque seitan, sautéed onions, mushrooms and poblano peppers served on a sizzling platter with guacamole, sour cream, salsa and tortillas. Vegan without sour cream.

Brown rice with shiitake gravy, roasted squash and sweet potatoes, black beans, steamed kale, sea vegetable, sunomono salad and miso soup. Vegan and gluten free.

Grilled tofu and teriyaki glazed vegetables stir-fried to perfection with brown rice. Vegan and gluten free.

Carrots, potatoes and peas, corn, cauliflower, mushrooms, onions, roasted garden and cream topped with homemade pastry, baked golden brown, served with dressed greens.

Yukon potato, chayote squash, cauliflower and chickpeas in a rich tomato stew spiced with harissa and seitan chorizo, served on rice, topped with hard-boiled egg, capers and cashew cream.

Served on vegetable gravy with a mash of roasted sweet potatoes and butternut squash, topped with cranberry chutney.

Layers of spinach, black beans, tortillas and poblano peppers baked with roasted tomato salsa, topped with melted cheese, served on drunken pasilla pepper sauce finished with sour cream.

Cashew-basil pesto, sweet red peppers, peapods, julienned carrot and aged parmesan tossed with rotini pasta.

Thick gluten-free rice noodles, marinated shiitake mushrooms, spinach, crispy tofu, carrots, diakon and fresh ginger served in a steaming bowl of shiitake dashi broth

Blueberries, banana, apple juice and cherry cider.

Peaches, pineapple, banana, and mango-coconut juice.