Online Ordering

Crumbled tofu simmered with smoky chipotle peppers, roasted tomatoes, garlic, and spices. Served over cilantro-lime rice with seasoned black beans, roasted corn, fajita peppers & onions, fresh pico de gallo, and creamy cilantro-lime sauce. 1 Serving (Cals 650, P28g, C82g, F24g)

Jasmine rice wok-fried with savory mushrooms, edamame, carrots, peas, scallions, garlic, and ginger in a light sesame-soy glaze. Finished with toasted sesame oil, fresh scallions, and sesame seeds. 1 Serving (Cals 540, P20, C72, F18)

Orzo tossed with cannellini beans, wilted spinach, roasted garlic, lemon zest, and olive oil. Finished with herbs. 1 Serving (Cals 610, P19, C88, F20)

Gluten free pasta tossed with cannellini beans, wilted spinach, roasted garlic, lemon zest, and olive oil. Finished with herbs. 1 Serving (Cals 610, P19, C88, F20)

Crispy breaded tofu brushed with Nashville-style hot sauce and layered with creamy cabbage slaw, dill pickles, and ranch aioli on a toasted brioche-style bun. Served with seasoned potato wedges. 1 Serving (Cals 740, P30, C86, F32)

Savory TVP-lentil meatballs served over creamy mashed potatoes with rich mushroom gravy and roasted green beans. Finished with a sweet-tart lingonberry-style cranberry sauce. 1 Serving (Cals 680, P29g, C82g, F27g)

Crispy roasted potatoes loaded with Philly-style seitan, caramelized onions, roasted peppers, and creamy vegan cheddar sauce. 1 Serving (Cals 740, P34g, C76g, F32g)

Moroccan-spiced soy curls served over herbed couscous with roasted carrots, chickpeas, and caramelized onions. Finished with fresh herbs and served with creamy lemon-harissa sauce on the side. 1 Serving (Cals 650, P35, C82, F20)

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)

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)

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)

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)

Roasted sweet potato and slow-simmered pinto beans wrapped with jammy peppers and onions, and vegan cheddar. Finished with lime crema and salsa verde. 1 Serving (Cals 680, P22, C92, F26)

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)

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.

Warm, chewy cookie made with extra virgin olive oil and loaded with dark chocolate chips. Finished with flaky sea salt. (Cals 430, P5, C55, F20)

Infused with the warmth of cinnamon, ginger, and nutmeg, topped with a tangy vegan cream cheese frosting. 1 Serving (Cals 322, P4, C77, F19)

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