Sundried basil pesto, artichoke hearts, butternut squash, mozzarella, and portabella mushrooms. Substitute vegan cheese for $4. Substitute gluten-free tortilla for $4.50.

House-made falafel, vegan raita, massaged kale and hemp-seed mango chutney wrapped in roti. Served with choice of house-made chips or a side green salad.

Black beans, mango, red onion, fresh avocado, corn, mozzarella, and queso fresco, topped with fresh cilantro. Substitute vegan cheese for $4. Substitute gluten-free crust for $4.50.

Fresh herb, coconut and pistachio-encrusted tofu, pan-seared corn cake, and wilted spinach with red pepper and jalapeno relish and cilantro chutney.

Organic corn tortilla chips, topped with refried black beans and jalapeno jack cheese. Baked and topped with fresh Pico de Gallo, homemade vegan sour cream, fresh guacamole and sliced jalapenos. Substitute vegan cheese for $4.

Vegan omelet made with chickpea flour, asparagus, spiced potato mash, avocado, caramelized onions and drizzled with jalapeño-cilantro aioli.

Goat cheese, arugula, sweet potato, and caramelized onion omelet served with home fries and toast.

Spiced soy sausage, egg, or tofu scrambled, with salsa, pepper jack cheese, and refried beans, wrapped in a wheat flour tortilla, drizzled with vegan poblano cream sauce and topped with micro greens. Substitute gluten-free tortilla for $4.50 and/or add vegan cheese for $3.50.

Two eggs any style or tofu scrambled, refried beans, avocado and salsa, served with grilled corn tortillas over a bed of chopped Romaine lettuce and topped with ranchero sauce and queso fresco.

With soy whipped cream and fresh seasonal berries.

Whole wheat bread with avocado spread. Topped with our own Za’atar spice blend of pine nuts, fresh herbs, pistachios and sesame seeds. Served over harissa sauce. With any style of egg on top. Can be made vegan.

Sundried basil pesto, artichoke hearts, butternut squash, mozzarella, and portabella mushrooms. Substitute vegan cheese for $4. Substitute gluten-free tortilla for $4.50.

Grilled English muffin, layered with tomato, spinach, tempeh bacon, and eggs or tofu scrambled, topped with homemade vegan Hollandaise and served with home fries.

An open omelet with grilled asparagus, caramelized onions, roasted garlic, soy sausage, and mozzarella, served with toast.

Two large, fluffy pancakes made with sweet potatoes and dates. Served with a fresh fruit compote and maple blueberry sauce.

Roasted red peppers, spinach, kalamata olives, and feta, served with home fries and toast.

Served with banana and walnut compote and raspberry sauce.

Goat cheese, arugula, sweet potato, and caramelized onion omelet served with home fries and toast.

Red Lentil deluxe house burger with black beans, brown rice, corn, carrots, red peppers, garlic, onions, and Thousand Island dressing. Served on a sesame bun with tomato and greens, with a choice of fresh salad, sweet potato fries, or tortilla chips. Add cheese for $2 or vegan cheese for $3.

Local greens, roasted butternut squash, tomatoes, avocado, spiced chickpeas and pickled carrots, tossed in your choice of dressing.

Red lentils, organic seasonal vegetables, fresh herbs and spices.

Fresh whole grain bread with a sundried tomato pesto spread, topped with chunky eggplant, olives, and capers, and drizzed with roasted garlic aioli.

Cauliflower tossed with Indian seasonings, breaded with chickpea flour, fried, and finished with sweet and spicy tomato sauce and fresh cilantro.

Pan-seared sesame-encrusted seitan served with sweet miso-horseradish dressing.

Thinly sliced oyster mushrooms seasoned with fresh herbs, tossed in gluten-free breadcrumbs, flash-fried, and served with caper aioli sauce.

Chilled Soba noodles, carrots,red peppers, cilantro, bean sprouts and scallions, tossed in house peanut sauce, served over mesclun greens and topped with sesame seeds.

Romaine lettuce, corn, chopped tomatoes, black beans, olives, fresh avocado, queso fresco, and corn chips, tossed in vegan ranch dressing.

Red and golden beets, seasoned and roasted, with maple-glazed walnuts, fresh herb goat cheese and arugula tossed in shallot vinaigrette.

Romaine lettuce, shredded carrots, cucumbers, sprouts and olives tossed with our delicious Vegan Caesar dressing and topped with our homemade alioli toasted croutons.

Jackfruit sauteed with onions, Serrano chili, mustard seeds, tomatoes, seasoned with Mexican seasoning. Served in organic corn tortillas. Garnished with fresh cilantro and crispy potato noodles, with pablano cilantro aioli dressing.

Two cakes made of tempeh, seaweed, roasted corn and spices. Topped with seasoned orzo pasta.

Sweet potatoes, black beans, spinach, jack cheese, red and green bell peppers, corn and carmelized onion rolled inside a whole wheat tortilla and topped with mole sauce. Substitute vegan cheese for $4. Substitute gluten-free tortilla for $4.50.

Spinach, roasted red pepper, feta cheese, olives, caramelized onions, and mozzarella on a grilled thin crust pizza shell and drizzled with balsamic glaze. Substitute vegan cheese for $4. Substitute gluten-free crust for $4.50.

Fermented rice and lentil pancake with coconut and ginger, sprinkled with shredded beets, red onions, green peas, and topped with seasoned crushed potatoes and tomato chutney.

Tempeh cubes, fresh ginger root, scallions, onions, peppers, green cabbage, white button mushrooms, and udon noodles, sautéed with soy sesame sauce and topped with toasted sesame seeds, and beans sprouts

Roasted sweet potatoes, grilled asparagus, roasted plum tomatoes, spinach, and pepper jack cheese, accompanied by fresh tomato salsa. Substitute vegan cheese for $4. Substitute gluten-free tortilla for $4.50.

Red Lentil deluxe house burger with black beans, brown rice, corn, carrots, red peppers, garlic, onions, and Thousand Island dressing. Add cheese for $2 or vegan cheese for $3.

Thinly sliced grilled tempeh, grilled onion, tomato, vegan Russian dressing, and organic sauerkraut on whole wheat bread.

A mixture of lentil, quinoa, and mixed vegetables, served on chapati and garnished with fresh tomatoes, red onions, lettuce, and mustard caper aioli.

House-made falafel, vegan raita, massaged kale and hemp-seed mango chutney wrapped in roti. Served with choice of house-made chips or a side green salad.

Soba noodle, sesame oil, ginger, tamari sriracha, shitake mushroom, miso paste, carrots, snow peas, scallions, sesame seeds, fresh lime, cilantro, and Thai basil.

Roasted carrots, cauliflower, onions, tossed in Asian seasoning, served with spinach, shredded red cabbage, jalapeno, house-made falafel, topped with pistachio and lemon tahini dressing.

Avocado, quinoa biryani, black bean and pineapple salsa, cilantro, roasted serrano chili, over a bed of baby arugula drizzled with mint-cilantro and vegan raita.

Smoked tofu with chermoula sauce served with creamy sweet potato purée and sautéed kale. Topped with gravy and served with pickled carrot, daikon, and Serrano chili.

Seitan marinated in Chimichurri sauce, grilled and served with potato and parsnip mash, laced with fragrant herbs, chanterelle mushroom and shallot gravy, and sesame-glazed baby carrots.

Grilled polenta, oyster mushroom ragout and warmed sesame asparagus, drizzled with cilantro, sunflower seed pesto and maple balsamic.

Layered mashed Yukon gold potato and sweet potato, soy sausage, corn kernels, onion, seasonal vegetables and spinach, baked and topped with vegan cashew gravy. Drizzled with maple balsamic and cilantro sunflower pesto.

Ask your server. Substitute vegan cheese for $4. Substitute gluten-free crust for $4.50.

Grilled eggplant, grilled onion, roasted red pepper, goat cheese, and mozzarella cheese topped with fresh basil. Substitute vegan cheese for $4. Substitute gluten-free crust for $4.50.

Jerk-marinated tempeh pan-seared and served with citrus-flavored braised yams, pickled slaw, and charred Brussels sprouts.

Black beans, mango, red onion, fresh avocado, corn, mozzarella, and queso fresco, topped with fresh cilantro. Substitute vegan cheese for $4. Substitute gluten-free crust for $4.50.

Fresh herb, coconut and pistachio-encrusted tofu, pan-seared corn cake, and wilted spinach with red pepper and jalapeno relish and cilantro chutney.

An Ayurveda-inspired meal, balanced with nutrition, flavor, texture, color, and variety. Grilled tandoori tofu kebabs served with quinoa biryani, topped with mango apricot salsa, and cucumber yogurt sauce.

Orzo pasta, green peas, cauliflower florets, onions, bell peppers, Kashmiri saffron, roasted butternut squash, and soy sausage simmered in a seasoned tomato broth and topped with fresh scallions.

Sea vegetable salad with brown rice, sautéed dinosaur kale, carrots, and seasoned beluga lentils. Sprinkled with sesame seeds and drizzled with creamy garlic maple tahini dressing.

Layers of red bell pepper, zucchini, yellow onions, Italian eggplant, herb vegan ricotta cheese, lasagna noodles, pomodoro sauce, basil pesto, soy mozzarella, and fresh herbs.

Bananas, strawberries, orange juice, soy milk, spinach, and dates.

Add gluten-free crust for $4.50 and/or vegan cheese for $4.

Tender young soybeans steamed in the pod and seasoned with sea salt and black sesame seeds.

Smoked poblano pepper stuffed with black beans, sweet potatoes and corn. Baked and topped with cashew cheese. Served over salsa rojas and topped with toasted pepitas.

Mushroom cap simmered in white wine, garlic, shallots, and olive oil. Sliced and topped with herbs and walnut goat cheese rounds, and drizzled with a maple balsamic glaze.

Kombu stock, diced silken tofu, fresh ginger, wakame seaweed, shiitake mushrooms, tamari and miso paste. Garnished with scallions and sesame seeds.

Ask the server about the Soup of the Day

Kale with sweet roasted corn kernels, apple, jicama, red cabbage and tamari almonds, tossed in creamy tahini maple dressing.

Grilled bosc pears, dried cranberries, shaved fennel and toasted hazelnuts, tossed in sherry wine mustard dressing.

Ask your server. Substitute vegan cheese for $4. Substitute gluten-free crust for $4.50.