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A seasonal mix of grilled & roasted vegetables tossed in rosemary balsamic vinaigrette. Served on a bed of arugula with garlic crostini spread with creamy hummus.
Chiffonade of kale with miso marinated tofu feta, diced sun-dried tomatoes & toasted walnuts; dressed with olive oil, lemon & garlic.
A refreshing toss of snow pea shoots, sunflower sprouts & seeds and mint; mixed with cabbage, daikon, carrots & watercress in a cool mint vinaigrette. Adorned with toasted peanuts and sprouts of onio
Balsamic marinated beets & basil-olive seasoned chickpeas, over local greens. Tossed with olive oil, fresh squeezed lemon juice. Accompanied by garlic crostini topped with tofu ricotta.
Melange of seasonal greens & watercress tossed with homemade kimchee, nori strips & extra virgin olive oil; topped with avocado & radish slices.
Served with wakame and tofu.
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Miso soup or soup of the day ladled over lemon-garlic marinated kale; garnished with nori strips.
Traditional, with a hint of jalapeno heat. Served with blue corn and white corn chips.
A warm invigorating cup of broth, rich in minerals, delicately seasoned with ginger, sage & thyme.
Rich, velvety sesame sauce ladled over soba noodles, topped with pickled red cabbage garnish.
An intriguing live blend of raw cashews, sprouted chickpeas, freshly ground curry powder & unpasteurized miso. Accompanied by crisp crudites.
Served with baked zahtar pita wedges and crisp crudites.
Six pieces of rolled vegetable sushi, served with wasabi, pickled ginger & lemon-tamari dipping sauce.
Chipotle carrots, marinated beets, garlic shiitake and pickled seasonal vegetables.
Rich mix of oven-roasted burdock, carrots & ginger in a teriyaki glaze, tossed with hiziki & arame.
Homemade, mild style, tangy fermented cabbage with carrot, daikon & jalapeno pepper.
Home-made red cabbage sauerkraut.
Served with tofu sour cream, rice crackers & crisp crudites.
Served with brown rice gravy.
One half
Delicate, aromatic sauce enveloping a daily variety of grilled and roasted vegetables. Accompanied by roasted chickpeas & gingergarlic jasmine rice.
Bowl of traditional japanese broth made with shiitake mushrooms, kombu, fresh ginger & shoyu served warm or cool over soba noodles. Adorned with chef's select garnishes.
Style cornbread piquant chili made with kidney and pinto beans & lentils slowly simmered with sun-dried tomatoes and a blend of chiles topped with lime jalapeno tofu sour cream. Served with butternut
Homemade seitan & roasted vegetable mix folded into a warm whole wheat tortilla; dressed with spicy traditional mole sauce peanuts, almonds, & chocolate & lime-jalapeno tofu sour cream; garnished wit
Nine pieces of rolled vegetable sushi, served with wasabi, pickled ginger & lemon-tamari dipping sauce.
A la carte $18.00. Served with a choice of two basics or a cup of soup
Sliced of sourdough baguette topped with lightly marinated and baked tempeh, napped with savory gravy. Served on a bed of raw spinach, garnished with ruby kraut.
Delicate strands of raw zucchini, daikon & carrots, folded in a soft whole wheat tortilla with balsamic marinated beets, creamy hummus, dill pickles, sunflower sprouts, arugula & a touch of house hot
Lemon herbed baked tofu layered with roasted vegetables, a smear of parsley-almond pesto & lettuce. Served on choice of mixed grain or spelt bread.
hot sauce Same as old school with added avocado, marinated kale & house made.
Our version of this classic features baked marinated tempeh, seasoned with caraway & cumin, tofu Russian dressing, sauerkraut & lettuce. Served on choice of mixed grain or spelt bread.
tea. Half a marinated tofu or tempeh reuben sandwich, with a simple salad or a cup of soup, & a choice of kukicha, mu 16 or green.
Sliced of sourdough baguette topped with lightly marinated and baked tempeh, napped with savory gravy. Served on a bed of raw spinach, garnished with ruby kraut.
Rice, beans, tofu, sea vegetables & steamed vegetables; served with your choice of dressing.
A dragon bowl served with cup of soup and bread with spread.
A Dragon Bowl in half portion.
A half Dragon served with cup of soup and bread with spread.
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Millet, amaranth and teff.
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Parsley, scallions, tahini & umeboshi puree.
Served with wasabi, garlic & toasted sesame oil.
Balsamic vinegar, olive oil & mustard
Served with ginger & dill
Brown rice flour roux with a savory blend of herbs, spices & tamari.
Rich, velvety sesame sauce.
Rustic, whole grain slice.
Authentic tangy whole wheat slice.
Generous square, light & fluffy,wheat.
Rich & smooth.
Light & bright.
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Vibrant
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Cool mix of green tea, apple cider, cider vinegar and lemon wedge.
Hot $2.50
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Black tea, chai spices & soymily. Sweetened with agave nectar chai tea $1.75.
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