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Homestyle TVP, lentil, and breadcrumb meatballs served over spaghetti with slow-simmered tomato sauce. Finished with vegan parmesan, fresh basil, and parsley. 1 Serving (Cals 710, P32, C101, F20)

Gluten-free spaghetti served with homestyle TVP and lentil meatballs made with gluten-free breadcrumbs and slow-simmered tomato sauce. Finished with vegan parmesan, fresh basil, and parsley. 1 Serving (Cals 720, P30, C108, F20)

House-made smoky black bean and quinoa burger topped with vegan cheddar, chipotle aioli, crisp lettuce, tomato, dill pickles, and pickled red onions on a toasted bun. Served with roasted sweet potato wedges. 1 Serving (Cals 690, P24g, C84g, F25g)

Crispy roasted tofu with broccoli, edamame, carrots and scallion brown rice. Served with sticky sesame-garlic sauce and finished with toasted sesame, fresh herbs and lime. 1 Serving (Cals 625, P38, C82, F20)

Pinto beans, roasted peppers and zucchini wrapped in corn tortillas and baked with salsa verde and vegan cheese. Served with crisp cilantro-lime cabbage slaw and lime crema. 1 Serving (Cals 625, P24, C92, F30)

Crispy herb-breaded seitan finished with lemon-caper sauce and served with roasted garlic mashed potatoes and green beans. 1 Serving (Cals 690, P38, C75, F27)

Red lentils and chickpeas simmered with butternut squash, cauliflower, peppers, carrots and kale in a fragrant Thai red curry. Served with brown jasmine rice and finished with Thai basil and lime. 1 Serving (Cals 600, P25, C77, F23)

Creamy butter beans and collard greens simmered with tomatoes, garlic, onions and smoked paprika. Served with stone-ground grits and finished with pepper vinegar and fresh scallions. 1 Serving (Cals 575, P22, C84, F19)

Roasted spiced chickpeas, creamy house-made hummus tehina, fresh cucumbers, carrots and sweet bell peppers, grilled pita, and pickled red onions. Finished with za’atar and olive oil.1 Serving (Cals 420, P20, C48, F16)

Crisp romaine and kale tossed with vegan parmesan, crunchy garlic croutons, and our house-made creamy Caesar dressing. Finished with cracked black pepper and fresh lemon. 1 Serving (390 Cals, P11g, C34g, F24g)

Crisp romaine and shredded cabbage tossed with roasted corn, black beans, cucumber, cherry tomatoes, and scallions. Finished with crunchy tortilla strips, fresh cilantro, and a creamy chipotle-lime dressing. 1 Serving (Cals 430, P16, C42, F22)

Roasted red and golden beets with quinoa, baby arugula, fresh orange, pickled red onion, toasted walnuts, and fresh herbs. Served with maple-Dijon vinaigrette. 1 Serving (Cals 520, P10, C53, F31)

Creamy chia pudding made with a blend of coconut milk and oat milk, lightly sweetened with maple and real vanilla, finished with a strawberry purée swirl and our house granola. 1 Serving (380 Cals, P8, C37, F24)

Creamy overnight oats made with oat milk, vanilla plant-based protein, chia seeds, and ground flaxseed, layered with house-made blueberry compote and topped with fresh blueberries, lemon zest, and house-made granola. 1 Serving (Cals 420, P18g, C62g, F12g)

A fluffy Just Egg patty topped with melted Violife cheddar and house-made TVP breakfast sausage, served on a potato bun. 1 Serving (470 Cals, P24, C50, F19)

Two flour tortillas filled with spiced breakfast potatoes and chickpea crumble with caramelized onions and melty Violife cheddar, wrapped in warm flour tortillas. Served with salsa rojo and cashew yogurt. 1 Serving (Cals 795, P25, C99, F30)

Savory chickpea scramble served with crispy roasted potatoes and sautéed seasonal greens, seasoned with nutritional yeast, turmeric, garlic, and black salt. 1 Serving (Cals 500, P20g, C65g, F19g)

Two crispy breakfast quesadillas filled with seasoned hash browns, savory tofu scramble, melty vegan cheddar, and scallions. Served with smoky breakfast sauce. 1 Serving (Cals 620, P24g, C68g, F29g)

A refreshing summer soup made with vine-ripened Roma tomatoes, crisp cucumber, and sweet red bell pepper, blended with shallot, red wine vinegar, and a touch of garlic. Finished with a drizzle of extra virgin olive oil for a bright, smooth finish. 1 Serving (Cals 148, P3, C12, F11)

Tender broccoli and sautéed vegetables blended into a rich, creamy soup with nutritional yeast and melted vegan cheddar. 1 Serving

Basmati rice and chickpeas simmered with carrots, onions, and greens in a savory broth seasoned with turmeric, dill, and oregano. Finished with plant-based milk, white miso, lemon, and nutritional yeast. 1 Serving

Char-grilled tofu rubbed in smoky blackened spices with a bright squeeze of lemon. 1 Serving

Rotini pasta tossed with crisp celery, carrots, red bell pepper, and scallions in a creamy Dijon herb dressing with fresh dill. 1 Serving (Cals 447, P13, C62, F23)

Cavatappi pasta tossed in a rich, creamy house-made vegan cheddar sauce with savory seasonings. 1 Serving (Cals 530, P15, C61, F26)

Freshly brewed green tea infused with fresh mint and lemon, then lightly sweetened for a crisp, refreshing finish. Served chilled. 16 oz.

Chewy baked mochi with coconut milk, black sesame, and chocolate, topped with flaky sea salt

A delightful coffee cake infused with local apples, cinnamon, creamy cashew yogurt, rich brown sugar, and a hint of vanilla is beautifully layered with a spiced cinnamon filling and crowned with a crunchy streusel topping. Information Per Cake (Cals 495, P6, C70, F21)

12 oz of our house made Caesar salad dressing

12 oz of our house made maple-Dijon Dressing.

12 oz of our house made southwest salad dressing