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Savor the flavors of the world, sustainably
Creamy hummus made with locally sourced chickpeas, roasted heirloom carrots, and a drizzle of herb-infused olive oil. Served with freshly baked pita.
Golden chickpea fritters seasoned with garlic, cumin, and fresh herbs.
Rice paper rolls packed with seasonal vegetables, herbs, and glass noodles. Served with tamarind-peanut dipping sauce with toasted sesame seeds.
Steamed dumplings filled with tofu, shiitake mushrooms, and napa cabbage, served with ginger-soy dipping sauce.
Sweet corn tossed with creamy lime mayo, cotija cheese, and a hint of chili
Crisp toasted bread topped with juicy tomatoes, fresh basil, cheese, and a drizzle of balsamic glaze
A vibrant mix of shredded carrots, bell peppers, cabbage tossed in a peanut-lime dressing and topped with chickpeas
Vine-ripened tomatoes, cucumbers, red onion, olives, and vegan Feta, tossed in lemon-oregano dressing.
Slow-caramelized onions in a rich vegetable broth, topped with melted vegan Gruyère and a slice of sourdough.
Aromatic broth with rice noodles, mushrooms, fresh cilantro, and seasonal vegetables
A vibrant grain bowl featuring quinoa, roasted sweet potatoes, marinated tempeh, pickled red cabbage, spinach, crispy chickpeas, red peppers, sliced carrots, and a creamy avocado-lime dressing.
Slow-cooked cauliflower in a Moroccan-inspired sauce with apricots, green olives, and warming spices. Served with fluffy herbed couscous.
Tacos (4) inspired by global flavors: roasted jackfruit carnitas, coconut curry chickpeas, and smoky mushroom asada. Topped with house-made slaw and fresh salsa.
Baked eggplant layered with lentil-walnut filling, creamy cashew béchamel, and fresh herbs. Served with a side of citrus-dressed greens.
Spiced red lentil stew served with injera and collard greens.
Slow-simmered chickpea curry with aromatic spices, served with basmati rice and garlic naan.
Arborio rice cooked with porcini and cremini mushrooms, finished with cashew cream and truffle oil.
A mini veggie patty made with quinoa, sweet potatoes, and peas, served on a soft whole-grain bun with avocado and lettuce.
Soft corn tortillas filled with seasoned black beans, avocado, and mild salsa, served with a side of vegan sour cream.
Whole wheat spaghetti with a mild tomato sauce, sautéed veggies, and a sprinkle of vegan cheese.
Crispy, oven-baked sweet potato and zucchini fries served with ketchup or vegan ranch for dipping.
Crispy, lightly salted potato fries.
Crunchy carrot sticks served with a sweet and tangy maple-mustard dipping sauce.
Rich and velvety dark chocolate mousse made with ripe avocados, sweetened with maple syrup. Topped with cacao nibs and seasonal berries.
Layers of spiced carrot cake crumbles, vegan cream cheese frosting, and candied walnuts served in a mason jar.
A twist on the classic, featuring coconut-infused sticky rice topped with caramelized mango and a crackly brûlée topping.
Light and creamy cashew-based matcha tea cheesecake slice with a graham cracker crust topped with strawberries.
Four house-made sorbets highlighting the freshest local fruit, such as blackberry-lavender, blood orange, and peach-basil.
Soft, chewy chocolate chip cookies made with oat flour and coconut sugar.
Light, baked donut holes dusted with cinnamon sugar or dipped in a chocolate or strawberry glaze.
A zesty mix of blood orange, ginger, and sparkling water, garnished with a cinnamon stick.
A creamy coconut milk-based smoothie with pineapple, banana, and a sprinkle of toasted sesame.
Fresh grape juice, cucumber, and a splash of lime, topped with sparkling water for a refreshing, lightly fizzy drink.
Fresh lemon juice, basil leaves, and agave syrup, topped with sparkling water for a light herbaceous drink.
A soothing turmeric latte made with oat milk, cinnamon, ginger, and a hint of maple syrup.
Fresh mango puree with a hint of chili and lime, served over ice for a sweet and spicy kick.
Iced matcha latte with coconut milk, vanilla, and a touch of honey, served over ice.