Sweet young coconut with tang of ginger, garlic, lemon, jalapenos, and curry.
Sweet yellow corn bisque, infused with coconut water, hemp seeds, avocado, lime, and ginger.
Zucchini noodles served in a warm broth of tamari, bok choy, and crispy vegetables.
Delicately blended with cilantro, olive oil, and a spicy kick of pepper.
Organic greens tossed with roma tomato, cucumber, red onion rings, basil, cilantro, avocado, sprouts, and sprinkled with hemp seeds tossed in a ginger miso dressing.
Deep green kale leaves marinated in olive oil and lemon juice with tomatoes, olives, avocado, hemp seeds, and sun dried tomatoes.
Organic romaine lettuce with tomato, cucumber, red onions, guacamole, capers, olives, taco meat, and topped with pico de gallo and spicy salsa.
Zucchini noodles tossed in almond butter and chili sauce garnished with crispy vegetables.
Zucchini noodles tossed in tamari ponzu sauce garnished with bok choy, red bell pepper, bean sprouts, olive oil, and black sesame seeds.
Zucchini noodles tossed in almond sauce garnished with bean sprouts, basil, cilantro, jalapeno, and lime.
Zucchini noodles tossed in basil pesto garnished with sun dried tomatoes, mushrooms, fresh garlic, red bell peppers, and olives.
Crisp romaine with tahini hummus, guacamole, olives, julienne carrots, and pepperoncini sprouts.
Crisp romaine, chili spiced beans, taco pate, guacamole, sprouts, red onion, pico de gallo, salsa verde, and cumin.
Nori rolls filled with asparagus, shiitake mushroom, avocado, cucumber, red and yellow bell pepper, and side of ponzu dipping sauce.
The classic Italian pizza made with roma tomatoes and pignoli ricotta cheese topped with basil, garlic, and Italian herbs.
Pignoli cream cheese, basil pesto, sweet onions topped with roma tomatoes, avocado, pico de gallo, and pineapple.
Creamy tahini hummus topped with salad of cucumber, avocado, red onion, capers, fresh tomato, olives, and romaine.
Two slices each of the Margherita, California, and Greek Pizza.
Sunflower seed patty with crisp lettuce, beefsteak tomato, red onion rings, avocado, and pickles.
Crisp corn tortillas topped with our mexi beans, guacamole, nacho cheese, pico de gallo, and salsa verde.
Marinated kale with nacho cheese, pico de gallo, salsa verde, and cashew sour cream wrapped in coconut tortillas.
Sun dried tomato marinara, black olives, diced tomato, sprouts, pistachio basil pesto, Italian seasoning, dash of pink salt and lemon, and served over a bed of spiralized zucchini noodles with "meatballs".
Zucchini noodles, carrots, bok choy leaves, and cilantro tossed in sesame tahini sprinkled with black sesame seeds.
Slices of zucchini and heriloom tomato layered with basil pistachio pesto, sun dried tomato sauce, and pignoli ricotta cheese.