Au Lac Plant-Based Cuisine

A crispy vegan, fried veggie roll with eggless wrap with mushroom, carrot, jicama, clear rice noodles, taro and almond filling. served with lettuce, mint and vegan fish sauce. Four eggrolls per order.

Lightly battered vegan shrimp. Sautéed with jalapeño and cilantro.

Lightly battered soft tofu. sautéed with jalapeño and cilantro.

lightly battered mushrooms. sautéed with jalapeño and cilantro.

Vermicelli, vegan shrimp, chive, lettuce and mint wrapped in brown rice paper. served with peanut sauce. 3 rolls per order.

Soy pork, cucumber, chive, pickled daikon, carrot, lettuce and mint wrapped in brown rice paper. served with peanut sauce. 3 rolls per order.

Jicama, carrot, basil, bean curd, lettuce, mint and cilantro wrapped in brown rice paper. Served with peanut sauce. 3 rolls per order.

Seasoned tofu and kelp noodles with cucumber, lettuce, mint and cilantro wrapped in brown rice paper. Served with fish sauce. 3 rolls per order.

White seaweed, wakame, daikon, carrot, vegan shrimp, onion, celery and mint tossed in fish sauce and topped with peanuts. Served with vegan shrimp crackers.

Shredded green papaya tossed in vegan fish sauce. topped with soy beef jerky, basil, Vietnamese coriander and crushed peanuts

Tamarind broth with rice paddy herb, pineapple, tomato, taro stem, celery, tofu and bean sprouts.

Broth of fresh dill and garlic, with tomato, taro stem and soft tofu.

Light mushroom broth with cilantro, napa cabbage and ham and mushrooms wontons.

Lemongrass-spiced broth with round rice noodles and soy protein. served with bean sprouts, mixed herbs and cabbage.

Anise broth, saw-leaf herb, rice noodles, and onion. Choice of chicken, beef or veggies. Served with bean sprouts and Thai basil.

Black mushroom stems, carrot, fried tofu, ceiba wax and rice noodles. Served with bean sprouts and Thai basil.

Vermicelli rice noodles with softened eggplant, fish and tofu. Served with mint, cabbage and crispy sprouts. Topped with Chinese chives.

Shiitake broth, yellow noodles, soy meats, bean curd and mushroom. served with bean sprouts and romaine.

Anise broth with friend onion bits, rice noodles, vegan chicken, shrimp and bean curd. Served with bean sprouts and chrysanthemum.

Broken rice, bbq pork, shredded tofu and vegan loaf served with house salad and vegan fish sauce.

Soy beef steak in a garlic marinade served with asparagus and black rice.

Pan-seared lemongrass, chili and garlic sauce over chicken or tofu. Served with house salad and black rice.

Claypot of soy fish, fried tofu and eggplant in savory shiitake sauce with black pepper. Served with black rice.

Shaken beef with garlic over crisp watercress, onion and tomato in light vinegar dressing. Served with black rice.

Battered vegan chicken with pineapple, bell pepper, and onion in light sweet and sour sauce. Served with black rice.

Pan-seared chili, peanuts, bell pepper, carrots, and onion. Choice of soy chicken or beef and served with black rice.

Coconut yellow curry with soy chicken, Japanese sweet potato, onion, bell pepper, carrot and broccoli. with black rice or option for vermicelli.

Light stir-fry of fried tofu, Napa cabbage, bok choy, carrots, onion, snap peas, broccoli and mushrooms. Served with black rice.

Black rice, shrimp, chicken, peas and carrots. Garnished with tomato.

a classic Vietnamese-French 'chicken and rice' dish. Soy chicken marinated in savory dark sauce sweetened with coconut juice, served with a tomato rice stir-fry and house salad

Flat rice noodles in a dark shiitake sauce, with squash, bell pepper, onion, tofu and carrots.

Stir-fry of light garlic shiitake sauce with vegetables, tofu and vegan shrimp over soft yellow noodles.

Stir-fry of light garlic shiitake sauce with vegetables, tofu and vegan shrimp over crispy yellow noodles.

Glass noodles stir-fried with garlic, tofu, celery and carrots.

Yellow noodles with vegan shrimp, chicken, beancurd, mushroom, bean sprouts, romaine and savory sauce. Served with a cilantro-mushroom broth on the side.

Medley of vermicelli, soy sautéed beef, shredded tofu, one egg roll, cucumber, bean sprouts, and pickled daikon and carrots. Served with vegan fish sauce.

Hot pot of faux fish stew, softened eggplant, soy fish and tofu. served with vermicelli and mixed sprouts, cabbage, mint and Chinese chive.

Soy Nori fish topped with peanuts and fried onion. served with romaine, mint leaves, pickled daikon, carrot, cucumber, vermicelli, brown rice paper and pineapple dipping sauce.

Nori wrapped vegan grilled fish topped with stir-fried onion, dill, turmeric, and galangal. Served beside lettuce, mint leaves, pickled daikon and carrot, cucumber, vermicelli, brown rice paper and pineapple dipping sauce.

Flax seed chips topped with macadamia cheese and cilantro. 2 pieces.

Flax-based raw bread served with herbed olive oil dip. 2 slices.

Flax seed chips topped with avocado, pesto, basil, bell pepper, marinated mushrooms and crisp dehydrated onion. 3 pieces

Miso-saffron broth over bean sprouts, celery, tomato, avocado, macadamia nuts and nori seaweed. topped with dill and lime leaf sauce.

Curry broth over sea veggies, coconut and bell pepper. topped with olives and macadamia cream.

Light savory cilantro-flax, garlic & onion broth over diced coconut and avocado. topped with flax crisps. Option to blend.

Blended spirulina, coconut oil, bok choy, broccoli, carrot and onion.

Spring mix, romaine, cabbage, tomato, avocado, carrot and cucumber with macadamia-teriyaki dressing. Topped with purple onion and candied mixed nuts.

Bed of cabbage, bean sprouts, carrot, jicama and mint over a sheet of nori. Topped with bell pepper, avocado, cilantro and lime leaf sauce.

Romaine and shredded cucumber tossed in sweet mustard dressing. Topped with onion, tomato, avocado, olives, flax chip and mixed dehydrated nuts.

Crisp watercress, jicama and carrot tossed in teriyaki dressing. Topped with tomatoes and dehydrated onions.

Spring mix tossed in balsamic vinaigrette. Topped with purple cabbage sauerkraut, mushrooms, olives, pickles and candied mixed nuts.

Spring mix, sea veggies and kimchi tossed in creamy macadamia ranch.

Romaine mixed in macadamia ranch dressing and topped with marinated mushrooms, olives and dill.

Light umeboshi plum dressing over romaine, shredded cucumber, mixed herbs, onion and tomatoes. Topped with macadamia nuts and fresh dill.

Wild rice, broccoli, cauliflower, peas, and corn in spiced macadamia sauce. Served over avocado, olives, and cucumber. Topped by marinated mushroom, crisp onion, carrots, and cilantro.

Wild rice, coconut, corn, and zucchini mixed with fresh basil and pesto sauce. Paired with dulse and crisp flax chips.

Wild rice, cabbage, peas, and tomato in a blend of spices and citrus surrounded by avocado. Topped by marinated mushroom, bell pepper, onion, and cilantro.

Wild rice, zucchini and coconut in marinara sauce. Topped by avocado, marinated mushroom. carrots and rice paddy herb.

Wild rice, bean sprouts, peas, corn, and carrots tossed in ginger-tamari, garlic, and spices. Topped bu dulse, mushroom, crisp onion, cucumber, tomato, and cilantro. Served with macadamia ranch.

Iceberg lettuce wrap with tomato macadamia sauce, teriyaki, flax, mushroom, bell pepper, coconut, pickles, avocado, cilantro, and candied mixed nuts.

Crisp cornmeal shell, shredded cabbage, macadamia cheese, mushroom, salsa, dill-ranch sauce, and cilantro. Served with spring mix greens in balsamic vinaigrette and topped with hemp seeds.

Macadamia nuts, wakame seaweed, bell pepper, cucumber, avocado, and coconut wrapped in nori. Served with pickled ginger and tamari sauce.

Jicama, basil, mint, and macadamia cheese wrapped in nori. Served with jalapeño-spiced tamari sauce.

Itaian squash pasta in marinara sauce with mushrooms, macadamia nut crumble, and basil.

Kelp noodles in tamari and chiil, with ginger-sesame greens, mushroom and carrots. Topped with hemp seeds and Chinese chive.

chilled pie with layers of blueberry, raspberry, coconut and spirulina over a moist crust of pecan and dates

chilled pie with layers of raw cacao, coconut and almond over a crust of cacao, coconut flakes and pecan

chilled pie with butterscotch-macadamia filling and a rocky walnut crust, dotted with raspberry sauce

rich, melt-in-your-mouth chocolates made of raw cacao and coconut oil

rich, melt-in-your-mouth chocolates made of raw cacao and coconut oil

inspired by the Italian dessert. Fluffed macadamia cheese, cinammon, espresso, raw cacao and maple syrup

12 oz freshly squeezed orange juice

coconut juice, spirulina, hemp seed, maple syrup

coconut juice, raw cacao, hemp seed, maple syrup

coconut juice, hemp seed, macadamia nuts, cinnamon

durian, coconut juice, maple