Hours may fluctuate. For detailed hours of operation, please contact the store directly.
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gluten free
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Tofu, Field Roast 'sausage,' Daiya cheddar 'cheese' & maple aioli
Follow Your Heart 'egg' loaded with crimini mushrooms, spinach and Daiya 'mozzarella'. Served with two slices of baguette
Served with plain 'cream cheese.' (Gluten free option $4)
Two pieces of whole wheat toast spread with 'cream cheese' and topped with avocado and everything bagel seasoning (Gluten free option available)
Regular or Decaf
A straight shot, the complex and flavorful "heart of the coffee"
Espresso shot topped with a dollop of foamed milk
Espresso with 1/2 the amount of steamed milk than a latte
Espresso with frothed and steamed milk
Espresso and steamed milk, topped with a dash of foamed milk
Espresso with hot water added for a richly flavored cup of coffee
Espresso blended with milk and ice topped w/whipped cream
Coffee with a shot of espresso
Espresso with steamed milk, chocolate, topped w/whipped cream
Dancing Leaves or Green Earl Greyer
Ceylon Breakfast, Earl Grey or Vanilla Almond
Chamomile Lemon, Hibiscus or Mint Fields
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Yerba Mate with steamed soy, rice, almond or coconut milk
Black or Decaf
Chocolate with choice of milk and soy whipped cream
Pomegranate Green or Iced Black Tea
Maple, banana and walnuts
Strawberries, mangos and white grape juice
Pineapple, kale, ginger and turmeric
Peaches, mango juice, banana and spirulina
Tart cherries, chocolate chip and coconut ice cream topped with coconut whip
Raw cacao, almond milk, banana and agave
Apple, White Grape, Orange or Cranberry
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Organic rosé champagne and st. Germain elderflower liqueur
One giant, mouthwatering cinnamon bun with a 'cream cheese' glaze
Follow Your Heart VeganEgg loaded with crimini mushrooms, spinach and Daiya 'cheddar.' Served with a side of potato-'sausage' hash
Hot off the griddle blueberry pancakes topped with a sweet lemon glaze and coconut 'whip'
Tofu 'egg,' Field Roast 'sausage,' 'cheddar,' baby spinach and maple aioli on toasted wheat bread. Served with a side of roasted potatoes
A toasted tortilla filled with roasted Gardein 'chicken', black beans, onions, corn, sautéed peppers and our house-made 'queso' sauce; served with chipotle aioli
A toasted English muffin topped with garlic spinach, tomato, Follow Your Heart Vegan Egg, 'cheese' sauce and avocado. Served with sausage-potato hash
Baked hearts of palm and artichoke 'tuna' salad served open-faced on toasted wheat bread with sliced tomato and melted Daiya cheese. Served with a petite side salad
A griddled chili tortilla stuffed with Follow Your Heart VeganEgg, basmati rice, black beans, corn, broccoli and 'queso fundido' topped with a smoky enchilada sauce and cilantro
Shredded buffalo Gardein 'chicken' topped with fresh tomato, lettuce and shaved red onion rolled in toasted chili wrap with Follow Your Heart bleu 'cheese.' Served with Dijon coleslaw
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Housemade organic soups
A warm crock of creamy artichoke spinach dip with melted 'Parmesan' served with toasted crostini
Roasted corn, black beans, tomato, roasted 'chicken', avocado and red onion atop fresh mixed greens in a sweet chipotle-balsamic vinaigrette
Fresh Bibb lettuce with watermelon radish, warmed beets and avocado. Topped with sweet and salty sunflower seeds and a creamy lemon-pink peppercorn dressing
Crisp romaine lettuce and garlic croutons tossed with zesty Caesar dressing
Chilled Soba noodles over a bed of mixed greens topped with sliced cucumber, red cabbage, carrot, red peppers, crispy shiitake mushrooms and marinated tofu. Dressed with ginger-tamari sauce and sprin
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House-made organic soups
Served with brown sugar mustard aioli, spicy BBQ sauce and house pickles
Our house-made grilled flatbread topped with tomato-fennel confit, macadamia ricotta, garlic spread, fresh basil, smoked olive oil and flake salt
Battered and baked cauliflower tossed in a spicy buffalo sauce and served with celery and dill ranch dressing
A warm crock of creamy artichoke-spinach dip with melted 'Parmesan' served with toasted crostini
Toasted baguette topped with Miyoko's VeganMozz, garlic confit, marinated tomatoes and red onion marmalade. Topped with fresh basil and flake salt. (Contains cashews)
A toasted tortilla filled with roasted Gardein 'chicken', black beans, onions, corn, sautéed peppers and our house-made 'queso' sauce. Served with chipotle aioli
House-made organic soups
Served with brown sugar mustard aioli, spicy BBQ sauce and house pickles
Our house-made grilled flatbread topped with tomato-fennel confit, macadamia ricotta, garlic spread, fresh basil, smoked olive oil and flake salt
Battered and baked cauliflower tossed in a spicy buffalo sauce and served with celery and dill ranch dressing
A warm crock of creamy artichoke-spinach dip with melted 'Parmesan' served with toasted crostini
Toasted baguette topped with Miyoko's (Vegan) Mozz, garlic confit, marinated tomatoes and red onion marmalade. Topped with fresh basil and flake salt. (Contains cashews)
A toasted tortilla filled with roasted Gardein 'chicken', black beans, onions, corn, sautéed peppers and our house-made 'queso' sauce. Served with chipotle aioli
House-made organic soups
Served with brown sugar mustard aioli, spicy BBQ sauce and house pickles
Our house-made grilled flatbread topped with tomato-fennel confit, macadamia ricotta, garlic spread, fresh basil, smoked olive oil and flake salt
Battered and baked cauliflower tossed in a spicy buffalo sauce and served with celery and dill ranch dressing
A warm crock of creamy artichoke-spinach dip with melted 'Parmesan' served with toasted crostini
Toasted baguette topped with Miyoko's (Vegan) Mozz, garlic confit, marinated tomatoes and red onion marmalade. Topped with fresh basil and flake salt. (Contains cashews)
A toasted tortilla filled with roasted Gardein 'chicken', black beans, onions, corn, sautéed peppers and our house-made 'queso' sauce. Served with chipotle aioli
House-made organic soups
Served with brown sugar mustard aioli, spicy BBQ sauce and house pickles
Our house-made grilled flatbread topped with tomato-fennel confit, macadamia ricotta, garlic spread, fresh basil, smoked olive oil and flake salt
Battered and baked cauliflower tossed in a spicy buffalo sauce and served with celery and dill ranch dressing
A warm crock of creamy artichoke-spinach dip with melted 'Parmesan' served with toasted crostini
Toasted baguette topped with Miyoko's VeganMozz, garlic confit, marinated tomatoes and red onion marmalade. Topped with fresh basil and flake salt. (Contains cashews)
A toasted tortilla filled with roasted Gardein 'chicken', black beans, onions, corn, sautéed peppers and our house-made 'queso' sauce. Served with chipotle aioli
Roasted corn, black beans, tomato, roasted 'chicken', avocado and red onion atop fresh mixed greens in a sweet chipotle-balsamic vinaigrette
Fresh Bibb lettuce with watermelon radish, warmed beets and avocado. Topped with sweet and salty sunflower seeds and a creamy lemon-pink peppercorn dressing
Crisp romaine lettuce and garlic croutons tossed with zesty Caesar dressing
Chilled soba noodles over a bed of mixed greens topped with sliced cucumber, red cabbage, carrot, red peppers, crispy shiitake mushrooms and marinated tofu. Dressed with ginger-tamari sauce and sprin
Roasted corn, black beans, tomato, roasted 'chicken', avocado and red onion atop fresh mixed greens in a sweet chipotle-balsamic vinaigrette
Fresh Bibb lettuce with watermelon radish, warmed beets and avocado. Topped with sweet and salty sunflower seeds and a creamy lemon-pink peppercorn dressing
Crisp romaine lettuce and garlic croutons tossed with zesty Caesar dressing
Chilled soba noodles over a bed of mixed greens topped with sliced cucumber, red cabbage, carrot, red peppers, crispy shiitake mushrooms and marinated tofu. Dressed with ginger-tamari sauce and sprin
Roasted corn, black beans, tomato, roasted 'chicken', avocado and red onion atop fresh mixed greens in a sweet chipotle-balsamic vinaigrette
Fresh Bibb lettuce with watermelon radish, warmed beets and avocado. Topped with sweet and salty sunflower seeds and a creamy lemon-pink peppercorn dressing
Crisp romaine lettuce and garlic croutons tossed with zesty Caesar dressing
Chilled soba noodles over a bed of mixed greens topped with sliced cucumber, red cabbage, carrot, red peppers, crispy shiitake mushrooms and marinated tofu. Dressed with ginger-tamari sauce and sprin
Roasted corn, black beans, tomato, roasted 'chicken', avocado and red onion atop fresh mixed greens in a sweet chipotle-balsamic vinaigrette
Fresh Bibb lettuce with watermelon radish, warmed beets and avocado. Topped with sweet and salty sunflower seeds and a creamy lemon-pink peppercorn dressing
Crisp romaine lettuce and garlic croutons tossed with zesty Caesar dressing.
Chilled soba noodles over a bed of mixed greens topped with sliced cucumber, red cabbage, carrot, red peppers, crispy shiitake mushrooms and marinated tofu. Dressed with ginger-tamari sauce and sprin
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marinated
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marinated
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marinated
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marinated
Our roasted hearts of palm 'crabcake' over a fresh arugula salad with shaved radish, grape tomatoes and pickled red onions tossed in basil vinaigrette. Topped with a cajun remoulade and local micro g
Toasted quinoa topped with marinated chickpeas, roasted grape tomatoes, pickled red cabbage, watercress, avocado, fresh basil, toasted sunflower seeds and basil-sunflower seed pesto. (Can be prepared
A toasted English muffin topped with garlic spinach, tomato, Follow Your Heart Vegan Egg, 'cheese' sauce and avocado. Served with sausage-potato hash
A traditional Korean brown rice bowl topped with seasonal vegetables, bulgogi portabellas, house-made kimchi and seaweed salad. Served with sweet and spicy miso sauce
Baked hearts of palm and artichoke 'tuna' salad served open-faced on wheat bread with sliced tomato and melted Daiya cheese. Served with a side salad
Shredded buffalo Gardein 'chicken' topped with fresh tomato, lettuce, and shaved red onion rolled in toasted chili wrap. Served with Dijon coleslaw
Marinated portabella mushrooms, roasted red pepper, spinach and roasted garlic aioli pressed and grilled between two pieces of Ciabatta. Served with a side of potato salad
Cornmeal encrusted vegetable burger made with green lentils, green chilies, red onion, cilantro, quinoa and roasted corn. Topped with avocado, chipotle aioli, shredded romaine, sliced tomato, Chao 'c
Marinated portabella mushrooms, roasted red pepper, spinach and roasted garlic aioli pressed and grilled between two pieces of ciabatta. Served with a side of potato salad
Marinated and baked spiced tempeh, Russian dressing, sauerkraut and 'Parmesan' on toasted rye. Served with creamy Dijon coleslaw, stone-ground mustard and a dill pickle
A Vietnamese inspired seitan sandwich topped with pickled radish and carrots, sliced jalapeño, cucumber and fresh basil aioli. Served with Sriracha coleslaw
Baked hearts of palm and artichoke 'tuna' salad served open-faced on toasted wheat bread with sliced tomato and melted Daiya cheese. Served with a petite side salad
Shredded buffalo Gardein 'chicken' topped with fresh tomato, lettuce and shaved red onion rolled in a toasted chili wrap with Follow Your Heart bleu 'cheese' dressing. Served with Dijon coleslaw
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Dressed with sweet chipotle-balsamic vinaigrette
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Zucchini, chickpeas, peppers and onions cooked in vindaloo spices and folded in curried mashed potatoes. Served in crisp phyllo dough over basmati rice with spiced cashew-creamed spinach and topped w
Toasted quinoa topped with marinated chickpeas, roasted grape tomatoes, pickled red cabbage, watercress, avocado, fresh basil, toasted sunflower seeds and basil-sunflower seed pesto. (Can be prepared
Roasted potatoes, sun dried tomatoes, cannellini beans and sliced olives tossed with spaghetti and pistachio-basil pesto. Topped with macadamia ricotta and bread crumbs. Contains macadamia and pistac
Molé marinated Upton's Naturals 'chorizo' roasted with peppers, onion, potatoes and Chao cheese in soft taco shells topped with red cabbage, avocado-chipotle 'crema' and pico de gallo. Served with ri
Corn meal encrusted vegetable burger made with green lentils, green chilies, red onion, cilantro, quinoa and roasted corn. Topped with avocado, chipotle aioli, shredded romaine, and sliced tomato, Ch
Our roasted hearts of palm 'crabcake' over a fresh arugula salad with shaved radish, grape tomatoes and pickled red onions tossed in basil vinaigrette. Topped with a Cajun remoulade and local micro g
Baked casserole 'au gratin' with rigatoni, sun-dried tomato, pepperoncini, cannellini beans, cauliflower, spinach and white truffle in a creamy Mornay sauce. Beer recommendation: Pinkus Pilsner
Organic & direct trade, Regular or Decaf
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With steamed soy, almond or coconut milk
Mocha, vanilla, hazelnut, lavender or caramel
Cinnamon bun, chocolate hazelnut or mud pie mocha
A shot of yerbe mate over ice with mango juice
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Peaches, mango juice, banana and spirulina
Tart cherries, chocolate chips and coconut ice cream topped with coconut whip
Maple, banana and walnuts
Pineapple, kale, ginger and turmeric
Strawberries, mangos and white grape juice
Blackberries and strawberries with blueberry and white grape juice and coconut yogurt
Raw cacao, almond milk, banana and agave
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Kale, apple, carrot, lemon, ginger and cucumber
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Fresh brewed
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DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.