Lunch
Small Plates
Mediterranean: Zucchini Hummus, Marinated Olives, Quinoa-Hemp Tabbouleh Herbed Flax Crackers
Nachos: Chipotle Flax Chips, Guacamole, Pico de Gallo, Queso Fresco
Wine Cracker Trio: Pinot Noir and Black Pepper Cracker with Rosemary Cheese, Figs, Balsamic Reduction
Tomato Tartar: Tomato, Mango, Shallots, with Macadamia Foam
Sharing Plates
Original ‘Sushi’ Roll: Seasonal Vegetables, Avocado, Quinoa, Teriyaki and Balsamic Reduction Sauce
Spicy Highland Park Roll: Red Cabbage, Red Pepper, Mango, Kale, Sprouts, Topped with Pecan Parmesan
Thai Lettuce Wraps: Almond Chili Puree, Crispy Vegetables, Basil & Mint
Mushroom Dumplings: Carrot Coconut Wrap, Shiitake Filling, Basil Pesto and Parsley Oil
Soups, Salads, Sandwiches
Seasonal Soup Selections (cup or bowl)
Soup Combo (Cup of soup served with your choice of 1/2 sandwich or salad)
Sandwich Combo (1/2 sandwich and your choice of side salad)
Salads
Kale: Avocado, Red Pepper, Tomato, Radish, Chili Lime Pepitas, Queso Fresco, Creamy Chipotle Dressing
Garden: Avocado, Tomato, Carrots, Cucumber, Sprouts, Eggplant Bacon, Ranch Dressing
Sunflower “Tuna”: Seasoned Almond and Sunflower Seed Blend served with Veggie Crudite and Buckwheat Toast
Spinach: Avocado, Strawberries, Brie Cheese topped with Onion Bread and Balsamic Reduction
Superfood Salad: Arugula, Sliced Almonds, Coconut, Goji Berries, Strawberries, Hemp Seeds, Basil, Superfood Dressing
Caprese Salad: Heirloom Tomatoes, Mozzarella Cheeze, Avocado, Arugula, Basil Vinegarette
Add a scoop: Tuna, Quinoa, Guacamole, Falafel
Entrees
Spicy Thai Noodles: Kelp Noodles in a Spicy Tahini and Coconut Sauce, Seasonal Vegetables, Spring Greens
Mexican Quinoa Bowl: Spring Greens, Pico de Gallo, Guacamole, Chipotle Dressing
Sunflower Falafel Sandwich: Mixed Vegetables, Zucchini Hummus, Sesame Bread, Mixed Green Salad, Herbed Tahini
Pasta ‘Primavera’: Zucchini Pasta, Macadamia Cheese & Herbed Cherry Tomatoes Served Over Arugula
RAW Veggie Pizza: Walnut and Hemp Flat Bread, Topped with Truffle Oil Marinara, Marinated Mushrooms, Bell Peppers, Carmelized Onions
Stuffed Avocado: Stuffed with quinoa and topped with barbecue sauce and a side of pico de gallo
Lasagna: Zucchini and tomatoes delicately layered between macadamia cheese, sun dried tomato marinara and pistachio pesto
Spring Corn Fettuccine: Kelp Noodles, Macadamia Cheeze, Queso Fresco, Sauteéd Corn, Caramelized Onion
Portabella Steak: Red Wine Marinated PortabellaMushroom, Queso Fresco, Cauliflower Mashed Potatoes
Flatbreads
Tostada: Black Bean Paste, Avocado, Kale, Jalapeño, Romaine, Pico de Gallo, Ranch
Pear and Red Onion: Red Onion, Pear, Pesto Sauce, Cheeze, Cooked Kale
Mushroom: Pesto Sauce, Shitake and Porcini Mushrooms, Arugula
Pineapple and Red Onion
Sides
Cheesy Kale Chips
Herbed Quinoa
Assorted Flax Crackers
Eggplant Bacon
Salsa
Guacamole
Side Salad
