What’s on the Menu?

grilled lemon thyme chicken breast, chopped romaine, cucumbers, cherry tomatoes, red beets, soft boiled egg, and sunflower seeds with a creamy green goddess tahini dressing.

ground turkey cooked with taco spices, black beans, roasted sweet potatoes, shredded cabbage cilantro salad, and sautéed zucchini over quinoa. Topped with fresh pico and a cilantro-lime crema.

smoky nitrate-free bacon, black beans, and brown rice topped with a sweet-savory mango relish made from mango, red onion, red pepper, and fresh cilantro. A crowd favorite!

miso-ginger glazed salmon, brown rice, sautéed kale, carrot sesame salad, edamame, and roasted broccoli. Finished with a sesame-soy drizzle and scallions.

chickpeas marinated in olive oil, lemon, garlic, and herbs. Served with quinoa, arugula, cherry tomatoes, and cucumber for a crisp, hydrating crunch.

roasted portobello mushrooms served over cilantro-lime brown rice with black beans, corn, radish, shredded romaine, and a spicy vegan crema

seasoned 3-bean blend with roasted sweet potatoes, shredded cabbage cilantro salad, sautéed zucchini, and cherry tomatoes over quinoa.

roasted turmeric-spiced chickpeas, quinoa, arugula, cucumbers, roasted red peppers, and shredded carrots. Served with lemon-herb vinaigrette and a sprinkle of pumpkin seeds.