118 Degrees

House mylk blended with banana, almond butter, cinnamon, and coconut nectar.

Mixed berries, banana and coconut blended with apple juice.

Mango, banana, maca root and berry puree blended with orange juice.

Banana, kale and super greens blended with coconut water.

Raw cacao, cinnamon, banana, hemp seeds, maca root and coconut nectar blended with house mylk.

Orange juice, berry juice, maca root and a splash of lemon juice.

Coconut water, lemon juice and coconut nectar.

Apple juice, fresh ginger and a splash of lemon juice.

Apple, spinach, kale, celery and cucumber.

Banana split with almond butter, cinnamon and buckwheat crispies.

House made wraps filled with fresh fruit and vanilla creme sauce.

House made tortilla filled with spicy cheese, mango, avocado, and mushroom topped with sweet cheese dressing.

Sprouted buckwheat cereal with apples, pecans, and pistachios drizzled with agave and cinnamon. Served with fresh walnut mylk.

Cremini mushrooms stuffed with pistachio pesto.

Kelp noodles with red bell pepper, maitake mushrooms, savory red pepper sauce and pesto.

Organic carrot crisps topped with cilantro salsa, guacamole, chipotle cheese, sweet cheese and fresh cilantro.

Fresh coconut and roma tomato with fresh ceviche spices. Served with carrot crisps and cucumber.

Delicately rolled house-made coconut wrap with pesto and Italian vegetables topped with marinated portobello and basil cheese.

House-made coconut curry wraps filled with curried vegetables and avocado; served with spicy coconut curry dipping sauce.

House bread topped with pesto, sun-dried tomato marinara, marinated Italian vegetables, olives, and basil cheese.

Tahini cheese and avocado served with sprouted grain house bread and cucumber.

1 verde taco and 1 portobello taco served with cilantro corn slaw.

3 house-made cheeses: pesto pistachio cheese, chipotle cheese and tahini cheese. Served with carrot crisps and cucumber.

Lasagna or pizza with a Caesar salad and pesto stuffed mushrooms.

Chef's daily salad and tomato basil bisque.

Daily selection of a small bite, a salad, an entree and a dessert. Please call restaurant for daily selection.

Creamy miso broth served over Thai vegetables, coconut and Napa cabbage.

Tomato soup with chilies, corn, red bell pepper, and chili squash. Served with corn chips and avocado.

Yellow curry broth served over kelp noodles, enoki and maitake mushrooms, celery, spinach, carrots, green onions and red bell peppers.

Cucumber, root vegetables and tahini cheese with lemon vinaigrette.

Chopped kale marinated in a creamy garlic dulse dressing with olives, avocado, walnuts and an avocado lime drizzle.

Crisp baby spinach with citrus pesto dressing and apples.

Mixed greens, avocado, capers, and Caesar dressing with house cheese crumbles.

Chopped chard, kale, and baby greens topped with marinated vegetables and savory chips.

Mixed greens, chipotle cilantro vegetables, avocado and savory crisps.

Mixed greens, olives, baby heirloom tomato, and tahini cheese with lemon vinaigrette.

Napa cabbage with spicy pepita cheese, cucumbers, carrots, spinach, cilantro salsa and spicy pepitas.

Flax wrap filled with spinach, green onions, Spanish vegetables, pumpkin seed cheese and chipotle ranch dressing.

Flax wrap tortilla filled with tahini cheese and fried avocado, cucumber, baby greens and cilantro salsa.

Thin strips of zucchini pasta with lemon pesto sauce, mushrooms, tomatoes, fresh basil and house cheese crumble.

Marinated squash and mushroom taco with spicy macadamia cheese, red bell pepper, cilantro salsa and sour cream on a soft flax taco shell.

Pesto aioli, olive carmelata, avocado, peppered portobello mushrooms and chopped kale on house bread.

2 enchiladas in house wraps with mole chipotle cheese, marinated Spanish squash, carrots, and avocado. Topped with spicy enchilada sauce and sweet creme. Served with a side of fresh cilantro.

Smashed avocado, kale, marinated daily vegetables served on house bread with sweet cheese.

House bread crust topped with pistachio pesto, tomatoes, Italian squash, olives, sweet basil marinara sauce and basil. Topped with house cheese crumbles.

Zucchini layered with creamy macadamia ricotta and sweet basil marinara sauce topped with seasonal mushrooms, marinara sauce and house cheese crumbles.

Slices of roma tomato with olive basil vegetable chutney, capers and fresh basil with a sweet cheese drizzle.

Crispy buckwheat shell layered with tahini cheese, cilantro vegetable slaw, guacamole, ranchero sauce and cilantro salsa.

Thin strips of zucchini pasta with pesto, mushrooms, tomatoes, fresh basil and house cheese crumble.

Sweet yellow curry with coconut and vegetables. Topped with savory red sauce and sweet creme.

Zucchini layered with creamy macadamia ricotta and sweet basil marinara topped with seasonal mushrooms, marinara sauce and house cheese crumble.

Coconut pasta shell filled with butternut squash or mushroom and red bell pepper, depending on the season. Served over a bed of spinach or zoodles and topped with sweet cheese and marinara sauce.

3 enchiladas with individual distinct flavors served with fresh cilantro salsa and chef salad.

Spanish mushroom soft taco and verde crispy taco served on Napa cabbage with cilantro salsa.

3 meals. Breakfast meal is a Super Green Smoothie. Lunch meal is Fried Avocado Rolled Tacos. Served with choice of dinner.

Breakfast, lunch, and dinner for 3 days. Breakfasts are a Super Green Smoothie, Chocolate Chia Pudding and Superfood Yogurt. Lunches are Marinated Kale Salad, Pesto Mushroom Plate and Fried Rolled Avocado Tacos. Dinners are Living Lasagna, Curry Ramen with Konaberry Kelp Noodles and Verde Tacos.

Avocado cacao frosting over a pecan walnut crust and topped with hemp seeds.

Serves at least 10. Delicately rolled house-made wrap with pesto and Italian vegetables topped with balsamic marinated portobello and basil cheese. Serves 10.

Serves at least 10. Sprouted grain crust topped with pesto, sun-dried tomato herb marinara, marinated Italian vegetables and olives. Serves 10.

Serves at least 10. Cremini mushrooms stuffed with pistachio pesto. Serves 10.

Serves at least 10. Spinach, carrots, bell pepper, tahini and bell pepper sauce. Serves 10.

Serves at least 10. Spinach marinated veggies, chipotle macadamia cheese in a zucchini flax wrap. Serves 10.

Serves at least 10. Napa cabbage leaf with spicy pepita cheese, cucumber, corn, carrots, chopped Spinach and tomatillo. Serves 10.

Serves at least 10. Crispy buckwheat shell, spicy pepita cheese, chopped spinach, cilantro, corn and fried avocado. Serves 10.

Choice of entree, salad and dessert. Priced per person.

Serves at least 10. Pecan crust, apple, cinnamon, agave and walnut topping. Serves 10.

Serves at least 10. Pecan, cacao, agave and coconut. Serves 10.