Lunch Menu

SMALL BITES

  • Spiced Coconut Chips (V, GF)
    6

    Toasted curry leaves and spices

  • Focaccia (V)
    9

    Basil-parsley pesto

  • Avocado Dip (V, GF)
    8

    Spelt-sesame crackers, watermelon radish

  • Sunflower Beet Hummus (V, GF option)
    9
    Nourishing but light, with a refreshing crunch.

    Sunflower seeds, tahini, orange, celery, microgreens, roasted carrot tahini, Spelt-Sesame or GF crackers.

  • Vegan Mozzarella Plate (V, GF)
    9
    Caprese-style plate, all vegan!

    Sunflower mozzarella cheese, infused olive oil, cherry tomato, micro basil

STARTER BEVERAGES

  • Coffee & Chai
    6
    Organic Coffee |  Add: fresh almond milk +1

    Almond Milk Chai +1

  • Caffeinated Organic Teas
    6
    English Breakfast Tea

    Green Tea

    Matcha Tea

    Matcha Latte +1

  • Herbal Teas
    6
    Mucuna “Coffee” (caffeine free)

    Ginger

    Digestive

    Garcinia

    Acid Down (cooling)

    Pitta (cooling)

    Sugar Down

    Heart Opening Rose

    Peace of Mind

    Peppermint

  • COLD
    8

    Ginger Mint Limeade

    Hibiscus Pineapple Drink

  • SODAS
    8
    Grapefruit

    Grape

STARTERS

  • Creamy Vegetable Soup (V, GF)
    10

    Taro root, broccoli, cauliflower, zucchini
    Add: poppy seed biscuit (GF option) +4, beluga lentils +4, vegan protein powder +3

  • Soothing Mung Soup (GF, *)
    10

    Add: poppy seed biscuit (GF option) +4

  • Steamed Fennel and Beet Salad (V, GF)
    14

    Arugula, black olives, sunflower seeds. Add: quinoa & wild rice +4, beluga lentils +4, vegan mozzarella +4

  • Jicama-Avocado Salad (V, GF)
    14

    Arugula, watercress, walnut-avocado dressing. Add: quinoa +4, beluga lentils +4, vegan mozzarella +4

  • Quinoa Tabbouleh Salad (V, GF)
    14
    Sautéed kale, red radishes, gold beets, celery, olives, walnuts, fresh herbs; Basil Parsley Pesto.  Add: half avocado +4, beluga lentils +4, roasted sweet potatoes +4, vegan mozzarella +4
  • Spinach-Cheese Cutlets (GF)
    10

    Raisin Cranberry Sauce

MAINS

  • Avocado Toast
    14
    Housemade einkorn-barley bread (no yeast), watermelon radish, cashew sour cream and micro greens.
  • Vegetable Curry in Cashew Sauce (V, GF)
    18

    Taro root, carrots, green beans, cauliflower, zucchini, curried red lentils & beets, basmati rice, cilantro-mint chutney. Add: sautéed leafy greens +6, paneer protein +6, beluga lentils +4

  • Seasonal Khichari (Rice and Lentil Stew) (GF, *)
    15

    Green beans, carrots, zucchini, kale + cilantro-mint chutney
    Add: sautéed leafy greens +6, paneer protein +6

  • Roasted Vegetables Bowl (V, GF)
    18

    Seasonal roasted vegetables, quinoa & wild rice, beluga lentils, tahini sauce. Add: avocado +2, sautéed leafy greens +6, paneer protein +6, vegan mozzarella +4

  • Asian Stir Fry (V, GF)
    18

    Red Bhutanese rice, forbidden rice, carrots, celery, spinach, baby bok choy, cashews, green tahini sauce.  Add:  avocado +2, beluga lentils +4, vegan mozzarella +4, roasted sweet potatoes +4

SIDES

  • Paneer Protein (GF)
    9

    House-made paneer cheese, raisin-cranberry sauce.

  • Sautéed Leafy Greens (V, GF)
    9

    Kale, chard, spinach.

  • Poppy Seed Biscuit
    6

    House-milled einkorn and barley flour, buttermilk, ghee

  • Gluten Free Biscuit (V, GF)
    6
    House-milled amaranth and sorghum flour, olive oil
  • Quinoa & Wild Rice (V, GF)
    6
  • Basmati Rice (V, GF)
    5
  • Half Avocado (V, GF)
    4
  • Beluga Lentils (V, GF)
    5
  • Cultured Ghee (a tablespoon) (GF)
    2
    Housemade, from organic, grass-fed, freshly churned cultured butter
  • Roasted Sweet Potatoes (V, GF)
    7
    Pecans, dried cranberries.

DESSERTS

  • Pistachio Fudge (V, GF)
    9
    Ground pistachios cooked down in fresh almond milk.
  • Pineapple Upside-Down Cake (GF)
    9

    Gluten-free flours, fresh buttermilk, coconut sugar, pecans.

  • Carob Coconut Cake (V)
    9
    Freshly milled einkorn flour, coconut sugar, coconut oil.
  • Rose Chocolate Mousse (V, GF)
    9

    Raw cacao, Irish moss, coconut oil, sunflower milk, sweetened with dates.

  • Rose Scone (V, GF)
    6
    house-milled amaranth and sorghum flour, sunflower milk, maple syrup, raw cane sugar, rose water, rose petal jam