Sample Menus

Breakfast

Blueberry Pie N’oatmeal – hemp hearts, almond flour, unsweetened shredded coconut, flax meal, chia seeds, vanilla, cinnamon, hemp milk

Veggie Breakfast Burrito – turmeric crumbled tempeh, cheddar cheeze sauce, sweet potato, onion, red bell pepper, kale, sprouted grain tortilla.

Chocolate Granola Cereal Bowl – banana, cacao, cacao nibs, sprouted oat groats, date syrup, vanilla, hemp milk, hemp hearts, berries

Alkalizing Green Smoothie – banana, mango, avocado, spinach, almond milk

Chia Pudding – chia seeds, sprouted soy milk, vanilla, sprouted walnuts, coconut shreds

LUNCH

Penne Rosa – Rosa sauce, teff penne noodles, onion, garlic, cremini mushrooms, spinach. Served with organic mixed green salad – balsamic vinaigrette

Thai Red Curry – Red coconut curry sauce, bok choy, onion, bell pepper, crispy sprouted tofu, long grain brown rice.

Fall Harvest Bowl – Massaged kale, sweet potato, grape tomato, pickled onion, rainbow radish, marinated tempeh, hemp seeds, microgreens, sprouted pistachio almond dressing, grain of choice (optional) – forbidden rice, quinoa, or wheat berries.

Thai Almond Ginger Pasta – Kelp noodles, Thai almond ginger sauce, snap peas, red onion, broccoli bits, carrot ribbons, chopped almonds, watercress.

Citrus Avocado Salad – Orange segments, grilled tofu, watercress, avocado, spinach, pistachios, citrus basil vinaigrette.

Dinner

Zoodle Caulifredo – Zucchini noodles, creamy cauliflower alfredo sauce, peas, sundried tomatoes.

Roasted Butternut Squash Soup with Miso Glazed Veggies – Mushrooms, brussels sprouts, carrots, zucchini, bell peppers, onion.

Chili Garlic Tofu – Grilled baby bok choy, red bell pepper, green onion, chili garlic marinated sprouted tofu.

Lentils Sous Vide – Warm lentils, wild mushrooms, carrots, arugula, fennel, onion, sprouted almond ricotta dressing.

Butternut Squash Picadillo – Roasted butternut squash, sprouted walnut chorizo, raisins, corn, pimento olives, red peppers, chilies, vegan mozzarella, stuffed in a poblano pepper and served with southwest quinoa, mixed greens and red pepper salsa.

Dessert

Raw Carrot Cake – carrot, pecans, sweet spices, coconut, dates, cashew cream cheeze frosting, date syrup drizzle.

Manga Banana Nice Cream – mango, banana, coconut cream, agave nectar.

Cinnamon Date balls – dates, activated nuts, coconut mana, cinnamon.

Sprouted Almond Butter Bars – sprouted oats, almond butter, agave nectar, dark chocolate ganache.

Chocolate Mousse Cake – dates, pecans, coconut cream, cacao, coconut shreds, maple syrup.

Sides

Sauteed Greens – Swiss chard, onion, garlic, tomato, thyme, Scotch Bonnet pepper.

Rice and Peas – Kidney beans, coconut milk, fresh thyme, long grain brown rice

Caramelized Plantain – Fried plantains, coconut sugar, salt and pepper.

Mango Salad – Fresh mango, chili, coriander, lime.

Mains

Grilled Jerk Tofu – Sprouted grilled tofu, jerk marinade.

Jerk Jackfruit – Jerk marinated jackfruit, Bonnet Chili, ginger, yellow pepper, sweet and spicy pineapple glaze.

Dessert

Jamaican Cornmeal Pudding – Cornmeal pudding with a creamy coconut custard topping.

Raw Key Lime Tarts – Sprouted pecan crust, key lime cashew filling, lime zest.

Starters

Whipped Feta Board – Vegan whipped feta, olive oil, artichokes, olives, lemon zest, oregano, pomegranate seeds. Served with gluten free crackers.

Caprese Skewers – Vegan mozzarella, tomato, fresh basil, balsamic reduction

First Course

Marinated Tomato and Arugula Salad – Marinated tomatoes, shaved onion, goat cheeze, arugula.

Wedge Salad – baby gem lettuce, tomatoes, oven roasted red onion quarters, bleu cheese dressing.

Main Course

Butternut Squash Rigatoni – Gluten free rigatoni noodles, creamy butternut squash sauce, roasted mushrooms, wilted kale.

White Bean Fettuccini Alfredo – Creamy alfredo sauce, snap peas, sun-dried tomatoes, fresh basil.

Dessert

Apple Crumble Al A Mode – Baked apples, cinnamon caramel glaze, spiced oats, vanilla ice cream.

Tiramisu – Espresso soaked lady fingers, rich creamy marscapone filling, cacao dust.

The Main Event

Lentil Loaf – Like Mom’s meatloaf but with lentils. Served with a zingy tomato sauce.

Mushroom Loaf – Served with wild mushroom gravy

Cranberry Sage Loaf – Served with wild mushroom gravy

Sides

Cauliflower Mash with Wild Mushroom Gravy – Mashed cauliflower, Wild mushroom Gravy

Sweet Potato Mash with Maple Glazed Pecans and Toasted Sage – Mashed sweet potatoes, Sprouted Maple Glazed Pecans, Toasted Sage

Green Beans Almondine – Blanched green beans, roasted garlic, olive oil, slivered almonds.

Kabocha Squash Rice Pilaf – Wild rice, roasted kabocha squash, trumpet mushrooms, cranberries, sprouted pumpkin seeds.

Roasted Brussels and Cauliflower – Roasted brussels sprouts, cauliflower, pomegranate perils.

Dino Kale Salad – Lacinato kale, red onion, apples, quinoa, shaved plant-based parmesan, lemon tahini dressing.

Arugula Salad – Arugula, cherry tomato, shaved fennel, white balsamic vinaigrette.

Fermented Sourdough Croissants with Rosemary “Butter”

Dessert

Pumpkin Pie with Coconut Whipped Cream

Sprouted Pecan Pie

Apple Crumble Al A Mode – Baked apples, cinnamon caramel glaze, spiced oats, vanilla ice cream.

Shredded Jackfruit Birria Tacos – Shredded jackfruit, shredded cheeze, red onion, cilantro, shredded purple cabbage;
served with a side of consomme dipping sauce.
Wonton Taco Cups – Sprouted walnut taco meat, cherry tomato, scallions, sour cream, shredded cheeze;
served in wonton taco cups and salsa roja.
Black Bean and Corn Stuffed Jalapenos – Black beans, corn, cream cheeze, stuffed in jalapenos, topped with flax breading;
served with cilantro lime crema and micro cilantro.Sweet Potato Guacamole Bites – Baked sweet potato rounds, creamy guac, pico de gallo.
Peruvian Oyster Mushroom Ceviche Cups – Oyster mushrooms, red onion, fresno peppers, Leche de Tigre, corn; served with taro
and plantain chips.

Raw Mexican Zucchini Rollups – Veggie sunflower meat, bell peppers, avocado, rolled in zucchini ribbons, drizzled
with chili cashew crema.
Mango, Tomato, Onion Skewers – Mango, cherry tomato, red onion, white balsamic vinaigrette, micro cilantro.
Sriracha Stuffed Cucumbers – Spicy giardiniera mix, cilantro, sriracha; stuffed in cucumber segments.
Mexican Falafel Bites – Chickpea and veggie falafel bites; drizzled with red pepper hummus.

Starters

Baked Camembert – baked Brie, fresh pears, long fermented sourdough toasts.

Chilled Green Beans – Blanched green beans, chopped hazelnuts, garlic aioli.

First Course

Nicoise Salad – butter lettuce, blanched hericot verts, Nicoise olives, tomatoes, red beed, seasoned chickpeas, red and yellow potatoes, dijon dressing.

Creamy pumpkin soup – Roasted pumpkin, coconut cream. Served with chopped cilantro and sunflower seeds.

French onion soup – caramelized onion, garlic, creamy gouda, long-fermented sourdough bread.

Main Course

Seitan Steaks – Seitan Steaks with garlic butter sauce, roasted fingerling potatoes, and green beans.

Lentil Sous Vide – warm lentils, roasted butternut squash, fennel, wild mushrooms, arugula, sprouted almond ricotta dressing.

‘Lomo’ Saltado Risotto – creamy risotto, stir fry mushrooms and veggies, micro radish.

Dessert

Raw Salted Caramel Crème Brûlée – medjool date caramel, vanilla crème, caramel infused coconut sugar.

Brownie Al A Mode – Decadent moist chocolate brownie, dusted with powdered sugar and served with creamy vanilla ice cream, chocolate and caramel sauces.

Apple Crumble Al A Mode – Baked apples, cinnamon caramel glaze, spiced oats, vanilla ice cream.

Starters

Spring Rolls with Asian Dipping Sauce – Carrots, cucumber, sweet bell pepper, broccoli sprouts, basil, edible flowers, almond ginger dipping sauce.

Papaya Salad – tomato, carrots, cabbage, green papaya, peanuts, Thai chilies.

Korean Braised Tofu – Sprouted tofu segments, Korean BBQ marinade.

First Course

Shiitake Miso Soup – Creamy miso broth, shiitake mushrooms, green onion, chili flakes.

Krunchy Kelp Noodle Salad – Kelp noodles, watermelon radish, red cabbage, collard greens, bean sprouts, chili cashew dressing.

Tempeh Lettuce Cups – Teriyaki Tempeh, carrots, cashews, scallions, micro greens.

Thai Red Curry – Red coconut curry sauce, bok choy, onion, bell pepper, crispy tofu, brown rice.

Broccolini “Beef” – Broccolini florets, seitan “beef”, scallions, jasmine rice or stir fry noodles.

Thai Basil Eggplant – Thai Basil, eggplant, red bell pepper, onion, shiitake mushrooms, garlic, ginger, bamboo rice.

Dessert

Dragon Fruit Sorbet – Served in a Dragon Fruit skin.

Matcha Pudding Cups – Matcha pudding, dark chocolate hazelnut ganache, hazelnut, cacao nibs.

Pistachio Rose Cheesecake Squares – Pistachio rosewater cheesecake filling, almond pistachio crust.