Mashed avocado seasoned with salt, lime juice and olive oil spread over multigrain toast and topped with organic black beans, cherry tomatoes, and Pico de Gallo.

Three baked corn tortillas filled with mashed potato or black beans accompanied with side house green salad and choice of house salsa.

Lebanese-style Tabbouleh prepared with parsley, organic quinoa-millet-buckwheat mix, tomatoes, cucumbers, green onions, lemon juice, olive oil, and fresh spearmint over romaine lettuce leaves.

Organic whole-wheat Lavash bread topped with chickpeas, pine nuts, tahini-coconut yogurt paste, olive oil, Kalamata olives, and spices.

Organic corn tortilla stuffed with ground beans, mushrooms, zucchini and spinach accompanied by a green salad and house salsa.

Mashed avocado fruit seasoned with onions, tomato, cilantro, lime juice, and salt served with chips and choice of house salsa.

16-ounce bowl filled with freshly-cut fruit mix, seeds and nuts. Sweetened with choice of maple syrup or agave syrup.

16-ounce bowl filled with plain vegan yogurt, freshly-cut fruit mix, seeds, and nuts. Sweetened with choice of maple syrup or agave syrup.

16-ounce bowl filled organic brown rice almond milk pudding, prepared with raisins, green cardamon, cinnamon and vanilla topped with freshly-cut fruit mix, seeds and nuts.

16-ounce bowl of nopalitos, Mexican brown rice, black beans, and choice of house salsa.

16-ounce bowl of organic black beans, brown rice, baked plantain and freshly chopped onions.

16-ounce bowl of North Indian curried chickpeas, brown rice and kachumber.

16-ounce bowl of Persian green herbs and kidney beans stew and brown rice.

16-ounce bowl of organic black beans, Mexican brown rice, shiitake mushroom marinated al pastor and kachumber salad.

Hummus with freshly sorted vegetables accompanied with whole-wheat Pita bread.

16-ounce bowl filled with almond milk, an all organic quinoa, buckwheat, amaranth, chia, millet and teff porridge mix, freshly-cut fruit mix, and seeds and nuts. Sweetened with choice of maple syrup.

16-ounce bowl of Mexican brown rice, organic black beans, picadillo (lentils mix) and kachumber salad.

Cholay stew (chickpeas) and kachumber salad wrapped with organic whole wheat lavash bread. Side house salsa.

Al Pastor (Shiitake mushrooms), black beans, and Kachumber salad ("Pico de Gallo") wrapped with organic whole wheat lavash bread. Side house salsa.

Rosemary Potato, black beans, and guacamole wrapped with organic whole wheat lavash bread. Side house salsa.

Nopalitos, black beans, and Kachumber salad wrapped with organic whole wheat lavash bread. Side house salsa.

Picadillo (lentils and vegetables stew), organic black beans, and Kachumber salad wrapped with organic whole wheat lavash bread. Side house salsa

Falafel (chickpeas and herbs), hummus, romaine lettuce, tomatoes, cucumbers, onions, parsley, cilantro, and tahini sauce wrapped with organic whole wheat lavash bread. Side of extra tahini sauce.

Hearty salad made of ancient grains such as quinoa, buckwheat, millet, chia, amaranth, teff, garbanzo beans, and edamame tossed in a house salad dressing along with red and yellow peppers, cucumbers, red onions, and parsley.

Tomatoes, cucumbers, red onions, green peppers, greens, Kalamata olives and organic tofu tossed in house salad dressing including whole-wheat Pita bread.

Indian salad consisting of spring mix topped with freshly chopped tomatoes, cucumbers, onions, cilantro, mint, lemon juice, and spices. Add organic tofu, chickpeas, lentils, peas, or black beans.

Chopped pear cactus (nopalitos), tomatoes, onions and cilantro seasoned and tossed for a refreshing salad.

Organic spring mix, tomatoes, cucumbers, and red onions tossed in house salad dressing. Add organic tofu, chickpeas, lentils, peas, or black beans.

Abundant salad made of romaine lettuce and green leaf tossed with garbanzo beans, tomatoes, kalamata olives, cucumbers, red onions, carrots, and parsley. Side of homemade hummus and tahini salad dressing on the side.

Organic spring mix tossed with tomatoes, cucumbers, and red onions. Topped with falafel. Tahini sauce and lavash bread on the side.

Hominy soup prepared with dried peppers or green leafy vegetables salsa and spices, and mushrooms or organic tofu. Add choices of cabbage, onions, radishes, lime, oregano and tostadas.

Prepared with freshly-cut zucchini, potato, carrots, green beans, greens cabbage, onions, cilantro, and white mushrooms or organic tofu. Served with organic corn tortillas.

Chinese traditional soup prepared with freshly-cut baby bok choy, ginger, shallots and garlic including white mushrooms or organic tofu.

Onions, garlic, dried chile, tomatoes, black beans, sweet corn kernels, cilantro, cumin, avocado, and tortilla chips mixed into a flavorful soup.

Red or green salsa poured over chopped potatoes, garnished with onions and cilantro, and topped with guacamole, and three sides to choose from.

Nopalitos (pear cactus) served with organic tofu, house salsa, and three sides to choose from two groups.

Peruvian entree with Chinese influences (from the Chifas). Portobello mushroom or organic tofu tossed with tomato, red and yellow peppers, red onions, and potatoes. Served with brown rice and house citrus salsa.

Portobello mushroom or organic tofu stir fry with tomatoes, onions, and red and green peppers. Served with Mexican brown rice, organic black beans, organic corn tortillas and choice of house salsa.

North Indian curried chickpeas prepared with fresh tomatoes, onions, cilantro and various herbs including Portobello mushroom or organic tofu and side of kachumber salad and lavash bread.

Persian herb stew consisting of parsley, green onions, cilantro, spinach, and fenugreek greens, kidney beans and dried lemon. Served with brown rice and lavash bread.

Grilled Portobello mushroom or organic tofu seasoned with fresh lemon juice and spices and tossed with sautéed broccoli, zucchini and carrots. Side of brown rice and choice of house salsa.

Two rolled corn tortillas stuffed with Xóchitl’s mix (organic tofu, mushrooms, zucchini and spinach), Paula’s mix (black beans, corn kernels, green beans, peas, and pumpkin seeds), or al pastor (shiitake mushrooms) topped with green, red or both salsas. Served with Mexican organic brown rice, black beans, and side green salad.

Two organic corn tortillas (half moon or round) stuffed with choice of beans and mixed with loroco, spinach, nopalitos, or chipilin served with curtido and house salsa, and side of organic black beans and baked plantain.

One organic corn tortilla (half moon or round) stuffed with choice of beans and mixed with loroco, spinach, nopalitos, or chipilin served with curtido and house salsa, and side of organic black beans and baked plantain.

Three baked corn tortillas filled with mashed potato or black beans. Served with Mexican brown rice, black beans, side green salad, and house salsa.

Two baked corn tortillas filled with mashed potato or black beans. Served with Mexican brown rice, black beans, side green salad, and house salsa.

Two soft tacos made with corn tortillas and choice of nopalitos mix (pickly pear cactus, white mushrooms, and spinach), veggies mix (black beans, corn kernels, green beans, peas, and pumpkin seeds), al pastor (shiitake mushrooms), cholay (chickpeas), and picadillo (six types of organic lentils mix) accompanied with Mexican brown rice, organic black beans, kachumber, and choice of house salsa.

Red or green salsa poured over baked tortilla chips, garnished with onions and cilantro, and topped with guacamole, and three sides to choose from.

Two regular organic corn tortillas.

Two handmade organic corn tortillas.

Ground-stone, whole-wheat pita bread.

Chips made of organic, fertile corn kernels and are baked. Salsa of your choice (mild, medium, or hot).

Mild, medium, or hot house salsas.

Hummus accompanied with Pita bread.

4-ounce cup of young soybean.

Organic corn tortilla (half moon or round) stuffed with choice of beans or mixed with loroco, spinach, nopalitos, or chipilin served with curtido (pickled cabbage) and choice of house salsa.

Choice of nopalitos mix (pickly pear cactus, white mushrooms, and spinach), veggies mix (black beans, corn kernels, green beans, peas, and pumpkin seeds), al pastor (shiitake mushrooms), cholay (chickpeas), or picadillo (six types of organic lentils mix) made with organic corn tortillas and accompanied with kachumber and choice of house salsa.

One rolled corn tortillas stuffed with Xóchitl’s mix (organic tofu, mushrooms, zucchini and spinach), Paula’s mix (black beans, corn kernels, green beans, peas, and pumpkin seeds), or al pastor (shiitake mushrooms) topped with green, red or both salsas.

“Plátano Loco” filled with choice of dark-brown sugar, mango jam, or black beans.

topped with dark brown sugar

Indian brown basmati rice pudding made of almond milk, raisins, green cardamom, cinnamon and vanilla.

16-ounce fruit drinks: watermelon, guanabana, or mango.

8-ounce of freshly squeezed fruit.

Freshly brew 16-ounce drink of hibiscus flower.

16-ounce drink made of mango or strawberries, vegan yogurt, almond milk, and dates.

16-ounce almond milk shake..

Whole and fresh coconut.

16-ounce drink with choice of almond milk.

8-ounce cup with choice of almond milk.

8-ounce cup with choice of chamomile, spearmint, lemon grass, linden flower and green tea.

16-ounce drink with choice of chamomile, spearmint, lemon grass, linden flower and green tea.

An 8-ounce gluten-free chocolate drink prepared with organic cacao and house almond-milk. Sweetened with dates.

Gift Card