Salads

Served with your choice of our house dressings, all prepared in our own kitchen: Sesame Tahini, Mustard Vinaigrette, Creamy Garlic, Gorgonzola Caesar, Honey Miso

Additions

Grilled Salmon  
Grilled Shrimp 
Deep Fried or Marinated Tofu 
Feta Cheese 
Polenta Croutons

Garden Salad 

Tossed mixed field greens, carrots, red and green cabbage, and chickpeas.

Double Garden Salad 

Paul & Elizabeth's Garden Salad, tossed with red peppers, cucumbers, and red onions.

Hummus Salad 

A meal-sized platter of salad, hummus, and a whole wheat roll.

Chop Chop Salad 

Romaine, mushrooms, cucumber, black olives, chickpeas, feta cheese, red onions, and tomatoes with a red wine vinaigrette.

Sea Vegetable & Tofu Salad 

Arame sea vegetable and marinated tofu tossed with field greens, kale, cucumbers, carrots, and sesame seeds with our honey miso vinaigrette.

The Kale Caesar

Kale, polenta croutons, smoked salmon, capers, roasted red peppers, and balsamic onions tossed with lemon parmesan dressing.

Vegetarian House Specialties

Broccoli Sauté 

With roasted garlic and ginger sauce served with rice.
With Tofu or Tempeh 

Grilled Tofu Kebabs 

Marinated and broiled tofu and vegetables on a skewer, served on a bed of brown rice with a garden salad.

Thai-Style Seitan and Udon Noodle Sauté 

Our homemade seitan with udon noodles and snow peas, onions, carrots, and cilantro with a crushed peanut garnish.

Vegetable Fried Rice

Pan-fried vegetables and brown rice with garlic ginger oil and tamari.

Vegetable Fried Rice with Organic Tofu 

Pan-fried tofu with sautéed vegetables and brown rice.

Noodle Dishes

We use organic wheat udon noodles.

Pan Fried Noodles and Vegetables 

Stir-fry vegetables sautéed together with noodles in garlic-ginger oil and tamari. Scallion garnish.
With Fried Tofu 
With Shrimp 

Noodles in Broth with Vegetables 

Served in a ginger-garlic tamari broth with mixed vegetables.
With Fried Tofu 
With Vegetable Tempura  
With Shrimp and Vegetable Tempura