Starters

Chilled Cucumber Avocado Soup 7
toasted cumin oil, mint, and smoked pumpkin seeds

English Pea and Leek Soup 8
peas: puréed, whole, shoots, and tendrils

Salt Roasted Golden Beets 9
smoked tofu, avocado, capers, pumpernickel, cucumber dill sauce

Smoked Eggplant Stuffed Pasta 10
half-cooked tomato purée, creamed basil, dried olive crumble

Portobello Carpaccio 9
salsa rustica, panelle crouton, olive oil & arugula crema

Crispy Lemongrass Tempeh 10
pickled daikon, asian herb slaw, spicy sriracha mayo

Jamaican BBQ Seitan 10
smoked potato salad, celery branch, ras el hanout

A Greener Salad 8
baby farm leaves & herbs, black truffle vinaigrette & pecan picada

Heriloom Tomato "BLT" Salad 10
wood grilled maitake, red romaine, herb mayo, cucumber

Entrees

Pan Seared Tofu 19
green olive, basil & pistachio pistou, saffron emulsion, local baby squashes, garbanzo hash

Grilled Seitan 21
yukon mash, spinach, horseradish cream, roasted red pepper tapenade

Fresh Hearts of Palm "Melt" 19
green chile creamed corn, red chile remoulad, summer bean salad

Peruvian Mushroom Crêpe 19
squash trio, giant lima beans, roasted olives, aji amarillo sauce, spicy peanuts, and avocado cream

Pacific Rim Grilled Tofu 19
spicy gochujang glaze, edamame purée, royal trumpets, yu choy, smoked miso sauce

'Head to Tail' Roasted Organic Carrot 18
seitan feijoada, cauliflower 'rice,' tomato cumin broth, charred tomatillo chimmichurri

Sides

Truffled Cauliflower Risotto 6

Today's Organic Farm Vegetable
7

Exotic Mushrooms a la Plancha 8
with chive and lemon

Fingerling 'Fries' 6
with white bbq sauce

Grilled Spinach 6
with salsa rustica

Royal Trumpet Mushrooms, Shishito Peppers 8
soba, pho