Appetizers  

{ starters }

TODAY'S HOUSE-MADE SOUP 4.5
Our organic soups are made from scratch with two choices daily.

BLACK BEAN AND ROASTED CORN QUESADILLA 10
Black beans, sweet corn, green chilies, roasted poblanos, scallions and cilantro
with melted Daiya 'pepper jack cheese' in a grilled tortilla. Served with salsa
and 'sour cream' on the side. (Gluten-free option; tortilla contains soy oil)

SOFT PRETZEL 6
Giant Bavarian treat made in house with a trio of dipping sauces:
Brown sugar mustard, Thai chili hummus and chili 'cheddar cheese'.

ARTICHOKE SPINACH DIP 10
A warm crock of house-made creamy artichoke spinach dip with
Daiya 'Parmesan' and toasted crostini. (Gluten-free option)

Almost RAW VIETNAMESE SPRING ROLLS 8
Raw carrot, cabbage, scallion, sesame, peppers, cashews, cilantro and herbs
wrapped in rice paper. Served with a sweet and spicy chili sauce and a peanut sauce.
(Gluten-free option)
Rice paper and roasted peanuts are not raw.

RAW SAMOSAS 8
Garam Masala spiced cauliflower and pea purée wrapped in curried zucchini wraps.
Served with chimichurri, tomato-cucumber coulis, and minted pear purée.
(RAW, Gluten free, Soy free)

MEDITERRANEAN HUMMUS PLATE 12
Our house-made hummus accompanied by dolmas, artichokes,
kalamata olive tapenade, roasted onion, crudités and toasted naan bread.
(Gluten-free option; naan contains soy)

{ salads }

THAI 'CHICKEN' SALAD 12
Tossed with soba buckwheat noodles, toasted almonds, scallion, sesame,
golden raisins, crisp romaine, peanut sauce and a light Thai chili vinaigrette.
Topped with crispy rice noodle.

SANTA FE side 8 large 12
Young mixed lettuce, black beans, roasted corn, red onion, plum tomato and
guacamole with house-made lime-cilantro dressing topped with crispy tortilla strips
and marinated tofu. (Gluten free, Soy-free option)

CAESAR side 5 large 8
Romaine lettuce and garlic croutons with house-made Caesar
dressing. (Gluten-free option)

RAW CALIFORNIA SALAD side 8 large 12
Detoxify with baby spinach, cucumber, tomato, purple cabbage, beets, almonds,
alfalfa sprouts, sunflower seeds, guacamole, and red bell pepper vinaigrette.
(RAW, Gluten free)

RAW SEAWEED SALAD side 8 large 13
Seaweed blend, nutrient rich kelp noodles, kimchi, cucumber, cabbage,
and sprouts, dressed in a creamy sesame-miso vinaigrette. (RAW, Gluten-free option)

Add to any salad:
Daiya 'cheddar cheese' or 'Parmesan' 2
RAW cashew herb 'cheese' 3
Marinated portabella 3
Grilled or blackened 'chicken' 4

Dinner  

{ organic entreès }

TEMPEH BOURGUIGNON 17
Pan roasted crimini mushrooms, carrots, parsnips, peas and
roasted tempeh in a bold red-wine-herb-infused mushroom sauce served
over garlic mashed potatoes. (Gluten free)
Wine recommendation: Santa Julia Cabernet Sauvignon

INDIAN RED LENTIL CURRY 16
Carrots, cauliflower, broccoli and spinach simmered in a fragrant blend
of coconut milk, tomatoes, red lentils and toasted Indian spices with
cardamom-ginger tofu over coconut basmati rice.
(Gluten free)

SEITAN WELLINGTON 18
Marinated seitan with puréed caramelized mushrooms and white truffle
baked together in a flaky, hand-made puffed pastry.
Served with roasted garlic spinach and mushroom-glazed mashed potatoes.
Wine recommendation: Springseed Shiraz

WINTER BURGER 15
Hot-off-the-griddle vegetable burger made with red beans,
brown rice, shredded zucchini, sweet potatoes and butternut squash
topped with caramelized onion, tempeh bacon and brown sugar mustard.
Served on a toasted kaiser roll with roasted potatoes drizzled with
garlic brown butter. (Gluten-free option)
Beer recommendation: Sam Smith Oatmeal Stout

ZEN UDON BOWL 16
Wok-seared local squash, baby corn, cauliflower, broccoli, sprouts and scallion
topped with tempura tofu in harmony with a spicy sesame sauce over
udon noodles. (Substitute portabella for tofu, Gluten-free option)

ADULT MAC & 'CHEESE' 16
Mac and 'cheese' is not just for kids anymore.
Baked casserole 'au gratin' with rigatoni, sun-dried tomato, brussel sprouts,
cannellini beans, cauliflower, spinach, basil and white truffle
in our creamy vegan Mornay sauce.
(Gluten-free option)
A new twist: substitute pomodoro sauce for 'cheese' sauce. (Soy free)

3 BEAN QUINOA WITH ROASTED ROOT VEGETABLES 14
A sautéed blend of black, pinto and red beans in toasted herbed quinoa
topped with a saffron-tomato stew of roasted carrots,
parsnips and celery root.
(Gluten free, Soy free)
Wine recommendation: Compos de Viento Tempranillo

{ organic sides }

Brown Rice 4
Cornbread (Gluten-free option) 2 or 4
Seasonal Vegetable 4
RAW Cashew Herb 'Cheese' 3
Guacamole 3
Add a Marinated Portabello Cap 3
Roasted or Mashed Potatoes 4