Lunch Menu

SMALL BITES

  • Spelt-Sesame Crackers (V)
    4

    Raisin-Cranberry Sauce

  • Spiced Coconut Chips (V, GF)
    5

    Toasted curry leaves and spices

  • Focaccia (V)
    8

    Basil-parsley pesto

  • Avocado Dip (V, GF)
    8

    Spelt-sesame crackers, watermelon radish

  • Sunflower Beet Hummus (V, GF option)
    8
    Nourishing but light, with a refreshing crunch.

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

STARTER BEVERAGES

  • Coffee & Chai
    5
    Organic Coffee |  Add: fresh almond milk +1

    Organic Cold Brew |  Add: fresh almond milk +1

    Almond Milk Chai +1

  • Caffeinated Organic Teas
    5
    English Breakfast Tea

    Green Tea

    Matcha Tea

    Matcha Latte +1

  • Herbal Teas
    5
    Mucuna “Coffee” (caffeine free)

    Ginger

    Digestive

    Garcinia

    Acid Down (cooling)

    Pitta (cooling)

    Sugar Down

    Heart Opening Rose

    Peace of Mind

    Peppermint

  • COLD
    7

    Ginger Mint Limeade

    Mango Limeade

    Coconut Lavender Limeade

    Hibiscus Pineapple Drink

  • SODAS
    7
    Grapefruit

    Tamarind-Ginger

STARTERS

  • Creamy Vegetable Soup (V, GF)
    9

    Taro root, broccoli, cauliflower, zucchini
    Add: poppy seed biscuit (GF option) +3

  • Soothing Mung Soup (GF, *)
    9

    Add: poppy seed biscuit (GF option) +3

  • Steamed Fennel and Beet Salad (V, GF)
    13

    Arugula, olives, sunflower seeds. Add: quinoa & wild rice +3, beluga lentils +3

  • Cucumber-Avocado Salad (V, GF)
    12

    Arugula, watercress, walnut-avocado dressing. Add: quinoa +3, beluga lentils +3

  • Quinoa Tabbouleh Salad (V, GF)
    13
    Sautéed kale, red radishes, gold beets, celery, olives, walnuts, fresh herbs   Add: half avocado +3, beluga lentils +3
  • Spinach-Cheese Cutlets (GF)
    9

    Raisin-cranberry sauce

MAINS

  • Avocado Toast
    13
    Housemade einkorn-barley bread (no yeast), watermelon radish, cashew sour cream and micro greens.
  • Vegetable Curry in Cashew Sauce (V, GF)
    17

    Taro root, carrots, green beans, cauliflower, zucchini, curried red lentils & beets, basmati rice, cilantro-mint chutney. Add: sautéed leafy greens +5, paneer protein +6.

  • Seasonal Khichari (Rice and Lentil Stew) (GF, *)
    14

    Green beans, carrots, zucchini, kale + cilantro-mint chutney
    Add: sautéed leafy greens +5, paneer protein +6

  • Roasted Vegetables Bowl (V, GF)
    17

    Seasonal roasted vegetables, quinoa & wild rice, beluga lentils, tahini sauce. Add: avocado +3, sautéed leafy greens +5, paneer protein +6

  • Asian Stir Fry (V, GF)
    17

    Red Bhutanese rice, forbidden rice, carrots, celery, spinach, baby bok choy, cashews, green tahini sauce.  Add:  avocado +3, beluga lentils +3

SIDES

  • Paneer Protein (GF)
    8

    House-made paneer cheese, raisin-cranberry sauce.

  • Sautéed Leafy Greens (V, GF)
    8

    Kale, chard, spinach.

  • Poppy Seed Biscuit
    5

    Freshly milled einkorn and barley flour

  • Poppy Seed Biscuit - Gluten Free
    5
    Freshly milled amaranth and sorghum flour
  • Quinoa & Wild Rice (V, GF)
    5
  • Basmati Rice (V, GF)
    5
  • Half Avocado (V, GF)
    3
  • Beluga Lentils (V, GF)
    5
  • Cultured Ghee (a tablespoon) (GF)
    1
    Housemade, from organic, grass-fed, freshly churned cultured butter
  • Roasted Sweet Potatoes (V, GF)
    6
    Pecans, dried cranberries.

DESSERTS

  • Strawberry Cheesecake (V, GF)
    9

    Almond-date crust, cashew-strawberry “cheese”

  • Pistachio Fudge (V, GF)
    8
    Ground pistachios cooked down in fresh almond milk.
  • Pineapple Upside-Down Cake (GF)
    8

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

  • Carob Coconut Cake (V)
    8
    Freshly milled einkorn flour, coconut sugar, coconut oil.
  • Rose Chocolate Mousse
    8

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