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Order this restaurant’s top-selling items.
A chopped, tossed salad with massaged kale, quinoa, carrots, cucumbers, spicy cabbage, tomatoes, onion, avocado, apple, Kalamata olives, jalapeño agave sauce, raw dill cheese, and cashew alfredo.
Buffalo cauliflower, celery, and carrots on a bed of mixed baby greens with ranch and hot wing sauce.
Organic corn tortilla, brown rice, black beans, chopped romane lettuce, cabbage, avocado, and pico de gallo with spicy avocado dressing, jalapeño, and jackfruit carnitas.
Marinated tofu almond butter ginger dressing, tamari, edamame, and kale topped with almonds, sesame seeds, crispy onions, and cabbage.
Tempeh bacon, lettuce, tomato, and avocado with mustard and garlic aioli. Served on a croissant.
Breaded organic eggplant or veggie “meatballs” on grilled baguette with cashew alfredo and marinara sauce.
Marinated tofu, cilantro, basil, sliced carrot, and jalapeño on organic white baguette.
Jackfruit tuna salad, heirloom tomato, avocado, romaine lettuce, grilled red onion, and mustard with nacho cashew cheese and a side of spicy dill pickle slices.
Tempeh bacon, battered and fried pickled cabbage, mustard, avocado, and thousand island dressing on rye bread.
Housemade veggie and oat patty with lettuce, tomato, avocado, red onions, homemade spicy dill pickles, garlic aioli, and mustard.
Tempeh burger with avocado, lettuce, tomato, onion, arugula, garlic aioli, and pesto.
Falafel, hummus, grape tomato, cucumber, arugula, artichoke heart, and mushrooms wrapped in a whole wheat tortilla (contains sesame).
Buffalo cauliflower “wings”, lettuce, tomato, cucumber, carrot, celery, and ranch dressing in a whole wheat wrap.
Plantains, mushrooms, leeks, jalapeño, black beans, organic brown rice, and avocado, with spicy raw sauce and habanero cream cheese.
Hearts of palm ceviche, steamed rice, black beans, cilantro, habanero cream cheese, salsa verde, and avocado wrapped in a whole wheat tortilla and nori.
Chili seasoned organic jackfruit “carnitas”, onion, cilantro, cabbage, pico de gallo, lime, and garlic aioli and tomatillo sauce.
Nori marinated jackfruit with avocado and spicy cashew cheese.
Choice of baja fried avocado or grilled tofu topped with cabbage, tomato, and habanero cream sauce.
Black beans, pickled cabbage, avocado, romaine lettuce, verde sauce, and cashew dill cheese with nacho cheese. No side.
Tempura battered cauliflower tossed in spicy buffalo sauce or our signature sweet and sour sauce.
With marinara and ranch dipping sauce.
Hearts of palm with ranch and marinara dipping sauce.
Guacamole served with organic corn chips.
Avocado, pickled cabbage, and habanero cream cheese dressing on a bed of kale.
Cashew nacho cheese, black beans, jalapeños, guacamole, pickled cabbage, pico de gallo, and garlic aioli served on organic corn tortilla chips.
Basmati rice and quinoa bowl with falafel, cucumber, onions, roma tomato, avocado, oranges, and fresh cilantro topped with tzatziki, mango aioli, and hummus.
Roasted sweet potato, black beans, quinoa, grilled corn, sauteed kale, gluten-free biscuit, horseradish, and a gluten free mac and cheese ball tossed in spicy buffalo sauce with pickled jalapeño cabbage with side of gravy.
Garlic butter pasta with broccoli, avocado, side of habanero cream cheese, and pickled jalapeño cabbage.
Quinoa, brown rice, kale, avocado, pickled cabbage, black beans, and mixed vegetables sautéed in molé sauce topped with fried jalapeño, crispy tortilla strips, and garlic aioli.
Massaged kale, sliced apples, pickled cabbage, avocado, tomato, onion, cucumber, carrot, raw dill cheese, and cashew alfredo sauce with raw hot sauce on the side.
Kale, black beans, plantain, guacamole, jalapeño, pico de gallo, leeks, crimini mushrooms, and raw hot sauce.
Spicy cheesy gluten-free pasta with broccoli and avocado.
Soy ginger lime avocado dressing topped with lime, shredded carrots, cabbage and basil, sesame seed, and crispy onion.
House made marinara sauce and Follow Your Heart™ mozzarella cheese. Made with organic heirloom white flour crust.
Hemp seed pesto, sun dried tomatoes, and Follow Your Heart™ mozzarella cheese topped with fresh arugula with cashew alfredo. Made with organic heirloom white flour crust. (Gluten free crust shown in photo)
Hemp seed pesto and Follow Your Heart™ mozzarella cheese topped with breaded eggplant, artichoke hearts, and drizzled with alfredo. Made with organic heirloom white flour crust.
Hemp seed pesto and Follow Your Heart™ mozzarella cheese topped with heirloom tomato, chopped garlic, and drizzled with cashew alfredo and topped with fresh chopped basil. Made with organic heirloom white flour crust.
Spicy maple bbq sauce and Follow Your Heart™ mozzarella cheese topped with grilled pineapple and red onions. Made with organic heirloom white flour crust.
House made pesto sauce and Follow Your Heart™ mozzarella cheese piled with chopped romaine lettuce, heirloom tomatoes, avocado, and tempeh bacon then drizzled with housemade ranch. Made with organic heirloom white flour crust.
Housemade pesto, Follow Your Heart™ mozzarella cheese, and dill cashew cheese topped with broccoli and fresh garlic. Made with organic heirloom white flour crust.
Marinara sauce, hemp seed pesto, and Follow Your Heart™ mozzarella cheese drizzled with cashew alfredo, then topped with breaded organic eggplant. Made with organic heirloom white flour crust. (Gluten free crust shown in photo)
Marinara, pesto, and Follow Your Heart™ mozzarella cheese, topped with tempeh “sausage”, peppers, and onions. Made with organic heirloom white flour crust.
A decadent delight of your delicious mac and cheese spread over crust with daiya™ cheddar and topped with broccoli. Made with organic heirloom white flour crust.
3 scoops of ice kreme, bananas, almonds, and raw chocolate or caramel syrup.
Baked brownie, 3 scoops of ice kreme, and almonds, topped with raw chocolate or caramel syrup.
Made with house-made cookies.
Organic blueberry pancakes layered with cream cheese frosting and topped with strawberries. Nut free.
Organic banana chocolate chip pancakes topped with housemade chocolate sauce and powdered sugar.
Organic sweet potato pancakes topped with seasonal fruit along with side of maple syrup and soy butter.
Mix of organic chia seeds, maca, raw cacao nibs, goji berries, vitamin mineral green, and E3 live topped with strawberries and a superfood mix along with maple syrup and soy butter.
Organic sweet and spicy jalapeño pancakes with avocado, beans and rice, maple syrup, and soy butter.
3 slices of baguette dipped in coconut chia butter and granola then pan fried with maple syrup, topped with seasonal fruit. Nut free.
Tofu veggie scrambled with tempeh sausage, roasted potatoes, and olive toast.
Avocado, heirloom tomato, and chopped cilantro with salt and pepper, served with side salad. Nut free.
Three gluten-free biscuits topped with tempeh sausage, heirloom tomato, spinach, and hollandaise sauce with roasted potatoes.
Tempeh bacon, lettuce, tomato, and avocado on a croissant with garlic aoili, dijon mustard, and roasted potatoes.
Served with seasonal fruit and cinnamon.
Served with seasonal fruit and coconut milk. Nut free.
Two adobo hard shell potato tacos topped with lettuce, pico de gallo, guacamole, and crema with organic brown rice and black beans.
Organic yellow corn chips, tofu egg, black beans kale, and homemade salsa verde sautéed with daiya cheese, topped with guacamole, garlic aioli, and pico de gallo.
Sweet potato and butternut squash flautas topped with guacamole, pico de gallo, and crema with organic brown rice and black beans.
Romaine lettuce and cabbage tossed in lime habanero dressing topped with pico de gallo and tortilla strips.
Fried tempura battered cauliflower tossed in spicy buffalo sauce with side of celery, carrots, and ranch.
Fried polenta topped with tomato confit and sauteed spinach with house made pesto.
Served with tempeh sausage.
Served with tartar sauce and lemon wedges.
Tossed in lime and salt, served with habanero cream cheese.
Seasonal veggies and tempeh bacon sauteed in garlic sage butter.
With tamarind sauce and mango aioli.
With housemade tortilla strips.
Tempura battered cauliflower tossed in housemade sweet and sour reduction with broccoli, organic brown rice, and topped with sesame seeds.
Artichoke and herb filled ravioli with housemade parmesan marinara.
Grilled and served with pesto sauce over balsamic reduction and lemon kale drizzled with cashew alfredo.
Seared and served over balsamic reduction and sauteed kale topped with soy garlic gravy.
Sliced cauliflower “steak” topped with a sauteed mushroom. Served with a side of ginger kale and wasabi mashed potatoes.
Breaded and pan fried tofu with kale, avocado, basil, carrots, sesame seeds, and crispy onions served over gluten–free pasta or rice with side of garlic chili sauce and a lime.
Organic brown rice and organic seasonal farmers market vegetables sauteed in spicy curry with sliced avocado.
Eggplant served over linguini with spicy tomato sauce topped with cashew “cheese”.
Organic brown rice, carrots, broccoli, and onions, sauteed with tofu and topped with crispy onions and sesame.
Gluten free penne pasta and quinoa tossed in our housemade pesto with seasonal green vegetables and kale topped with spicy pickled cabbage.