Brunch Menu

BEVERAGES

  • Sodas
    8
    Grapefruit

    Grape

  • Limeades
    8

    Ginger Mint Limeade

    Hibiscus Pineapple Drink

    Aloe Vera Mint Cooler

  • Shakes
    9

    Date Cardamom Shake

  • Hot Caffeinated
    6

    Organic Coffee (5)

    Ayurvedic Chai – choose almond or oat milk

    Matcha Tea

    Matcha Latte + 1

    Green Tea

    English Breakfast

  • Cold Caffeinated
    6

    Cold Brew Coffee

    Chilled Chai Latte

    Chilled Black Tea

    Chilled Raspberry-Passion Fruit Energy Tea

  • Herbal Teas
    6

    Ginger (sweetened or unsweetened)

    Ayurvedic Chai with fresh oat or almond milk

    Digestive

    Mucuna “Coffee”

    Peppermint

    Immune Support

    Pitta

    Sugar Down

    Peace of Mind

    Heart-Opening Rose

    Moringa

    Garcinia

    Detox

  • Add
    0.5

    Almond Milk

    Oat Milk

    Whole Milk

STARTERS

  • Spiced Coconut Chips (V, GF)
    6

    Fresh curry leaves, garcinia pitta masala

  • Focaccia ( V)
    9

    House-milled spelt flour, carrots, celery, green beans, olives, herbs, basil-parsley pesto

  • 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.

  • Avocado Dip (V, GF option)
    8
    Watermelon radish, Spelt-Sesame or Gluten-Free Crackers.
  • Vegan Mozzarella Plate (V, GF)
    9
    Caprese-like, all vegan plate!

    Sunflower mozzarella cheese, infused olive oil, cherry tomato, micro basil. Add: Spelt Sesame or GF crackers +3

BREAKFAST

  • Avocado Toast
    14

    Housemade vegan & gluten free bread (no yeast), watermelon radish, cashew sour cream, micros

  • Vegetable “Pancakes” (V option, GF)*
    18
    Yellow split mung, chana dal, carrots, red cabbage, zucchini, spinach, asparagus, daikon radish, fresh herbs, cilantro-mint chutney
  • Savory Waffles (GF)**
    18

    House-milled basmati, amaranth, red lentil flours; sautéed leafy greens, baby beets, cashew sour cream, roasted carrot tahini sauce. Add: avocado +2

  • Sweet Waffles (GF)
    17

    House-milled basmati, amaranth, red lentil flours; berry compote, cashew-vanilla cream, maple syrup

  • Season’s Fruit Bowl (V, GF)
    8
    Seasonal organic fresh fruit, cashew vanilla cream

LUNCH

SALADS

  • Jicama-Avocado Salad (V, GF)
    14

    Arugula, upland cress, microgreens, sunflower seeds, walnut-avocado dressing. Add: quinoa +4, beluga lentils +4, vegan mozzarella +4

  • Steamed Fennel and Beet Salad (V, GF)
    14
    Arugula, black olives, sunflower seeds. Add: quinoa +4, beluga lentils +4, vegan mozzarella +4

SOUPS

  • Soothing Mung Soup (GF, *)
    14

    Add: poppy seed biscuit +4

  • Creamy Vegetable Soup (V, GF)
    14
    Taro root, broccoli, cauliflower, zucchini
    Add: poppy seed biscuit +4, beluga lentils +4

BOWLS

  • Curry Bowl (V, GF)
    18

    Vegetable curry in cashew sauce, basmati rice, curried red lentils & beets.  Add: sauteed leafy greens +6, beluga lentils +4, paneer protein +6, avocado +2

  • Stir Fry Bowl (V, GF)
    18
    Red Bhutanese rice, forbidden rice, carrots, celery, spinach, baby bok choy, cashews, tahini sauce.  Add: avocado +2, beluga lentils +4, vegan mozzarella +4, roasted sweet potatoes +4
  • Seasonal Khichari (V option, GF)*
    15
    Yellow mung, red lentils, quinoa, basmati rice, carrots, green beans, zucchini, kale, cultured ghee, cilantro-mint chutney.  Add: sautéed leafy greens +6, paneer protein +6, avocado +2
  • Roasted Vegetables Bowl (V, GF)
    15
    Quinoa-wild rice pilaf, beluga lentils, tahini sauce. Add: sautéed leafy greens +6, paneer protein +6
  • Custom Bowl
    18-28

    Choose Three $18 | Choose Four $24 | Choose Five $28

    Basmati Rice (V, GF), Red & Forbidden Rice (V, GF) , Quinoa & Wild Rice (V, GF), Buttermilk Biscuit, GF Toast (V, GF), Spelt-Sesame Crackers (V)

    Sunflower Beet Hummus (V, GF), Curried Red Lentils & Beets (V, GF), Paneer Protein (GF), Seared Paneer (GF), Vegan Mozarella (V, GF), Beluga Lentils (V, GF)

    Baby Arugula (V, GF), Sautéed Leafy Greens (V, GF), Sautéed Bok Choy (V, GF), Seasonal Roasted Vegetables (V, GF), Roasted Sweet Potatoes (V, GF), Avocado Dip (V, GF), Half Avocado (V, GF), Steamed Fennel & Beet (V, GF)

ADDITIONS

  • Sautéed Leafy Greens (V, GF)
    9

    kale, chard, spinach

  • Vegan GF Toast
    4
  • Half avocado, lime (V, GF)
    4
  • Hot Green Sauce (V, GF)
    0
  • Roasted Sweet Potatoes (V, GF)
    7
    Pecans, dried cranberries.
  • Poppy Seed Biscuit
    4
    House-milled einkorn and barley flour, buttermilk, ghee
  • Spinach Cheese Cutlets (GF)
    9
    Fresh cheese protein with a complex infusion of spices; Raisin Cranberry Sauce
  • Quinoa & Wild Rice (V, GF)
    6
  • Basmati Rice (V, GF)
    4
  • Cultured Ghee (a tablespoon)
    2

DESSERTS

  • Rose Scone (V, GF)**
    6
    House-milled sorghum and amaranth flours, coconut oil, sunflower milk, rose petals, rose water, raw cane sugar, maple syrup, rose petal jam.
  • Rose Chocolate Mousse (V, GF)
    9
    Raw cacao, Irish moss, coconut oil, sunflower milk, sweetened with dates.
  • Pistachio Fudge (V, GF)
    9
    Ground pistachios cooked down in fresh almond milk.

GF = Gluten Free      V = Vegan      * Cooked with cultured ghee, lactose-free      **Recipes by our culinary graduates (Waffles by Federica Norreri; Scone by Eva Schmidt)