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Mixed quinoa salad. Roasted yellow squash, zucchini, garlic, grape tomatoes, red onion quinoa, and fresh herbs.
Larb jackfruit laotianand thai salad. Cabbage, mixed greens, garlic, smoky, Thai chili Jackfruit, mint, soy sauce, and lime juice.
Vegetable plate. Sauteed red and yellow peppers, mushrooms, broccoli, zucchini, and yellow squash.
Spinach and peppered pear salad. Spinach, peppered pears, red onion, toasted pecans, topped with a Parmesan wafer, and drizzled with raspberry walnut oil dressing, parmesan cheese or cashew sunflower.
Brown butter herb chicken. Savory sauteed chicken breast topped with a white wine herb butter sauce, served with a side of spinach and maple cinnamon butternut squash.
Ginger steamed salmon. Salmon over a bed of Bok Choi, topped with a lemon Agave ginger sauce.
Hot yam and kale salad. Oven roasted yams, sauteed kale, caramelized onions tossed in an orange balsamic dressing, with parmesan cheese or cashew sunflowers.
Green everything. A vibrant sauteed medley of spinach, bok choi, kale, and collard greens.
Red curry chicken. Chunks of juicy chicken breast in a red curry sauce with mixed vegetables served over pearl couscous.
Pan seared cod. Pan seared cod topped with sauteed tomatoes, orange zest, onions, and served with couscous.