Menu 2/10

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Main Entrees

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1. savory lentil pancakes with sour cream & applesauce

red and black lentils, brown rice flour, potato flour, flaxseed, onion, garlic, carrot, celery, dill, thyme, sea salt, black pepper, olive oil, baking soda, apple cider vinegar, cashew, lemon, apples, pie spice.

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2. spicy almond butter tempeh

local organic tempeh, almond butter, coconut aminos, ginger, garlic, sesame seeds, lemon grass, kaffir lime, red chili, turmeric, maple syrup, lime juice

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3. beet "pepperoni" raw living foods flatbread

flaxseeds, sunflower seeds, zucchini, onion, apple, dates, beets, green and red bell pepper, nutritional yeast, chickpea miso, psyllium husk, coconut aminos, smoked paprika, fennel, basil, oregano, sun-dried tomato, black pepper

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Sides

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4. cleansing beetroot soup in herbal broth

rainbow beets, celery, carrot, shallot, ginger, turmeric, burdock root, dandelion root, chickpea miso, unrefined sesame oil, lemon juice, parsley, dill, garlic, sea salt and black pepper

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5. Thai-style crunchy pomelo salad (yam som o)

pomelo fruit, green cabbage, house-made crispy coconut and kafir lime shallots, sprouted buckwheat, peanuts, mint, Thai basil, lime, coconut aminos, Ocean's Halo "fish free" sauce, red chili, pear juice

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6. rosemary balsamic roast winter squash

variety of local winter squash, shallot, chicories, raisin, balsamic vinegar, olive oil, maple syrup, rosemary, thyme, dill, sea salt, black pepper

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7. golden milk pumpkin cheesecake bars

cashew, young Thai coconut, dates, shredded coconut, pumpkin seeds, pie pumpkin, sprouted buckwheat, sea moss, pumpkin pie spice, cinnamon, ginger, vanilla, sea salt

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