Served with vegan tomatillo crema.

Selection of fresh and seasonal fruit.

Served with choice of whipped butter or olive oil.

Petite carrots, maple Dijon glaze and toasted pecans.

Fried castelvetrano olives, fresh seasonal vegetables and hummus drizzled with chili oil, mint and marcona almonds.

Organic greens and vegetables in herbed balsamic vinaigrette.

Roasted local roots turnips, sesame seeds, miso, sriracha.

Butter lettuce, roasted beets, French breakfast radish, marcona almonds and creamy tarragon-goat cheese dressing.

Coconut breaded tofu, lettuce, herbs and sweet chili dipping sauce.

Bok choy filled wontons, fermented black bean sauce, goat cheese crema and roasted rhubarb.

Romaine, harbed croutons, Parmesan and fried capers.

Savoy spinach, strawberry, roasted rhubarb, smoky Bleu cheese, toasted hazelnut, mint and balsamic vinaigrette.

Grilled black bean burger, basil pesto aioli, sun-dried tomato jelly, balsamic tossed arugula and soft potato roll with seasonal greens.

Grilled crimini mushroom, roasted peas, spinach pesto, chili oil, goat cheese and Parmesan cheese on wheat crust.

Chickpea croquettes on a warm pita, with romaine, cucumber, tomato, fresh herbs, sumac vinaigrette and tahini.

Spinach, garlic, smoked Mozzarella and Parmesan on wheat crust.

Portobello mushrooms, caramelized onions and Swiss cheese on a seeded baguette with mushroom garlic au jus and seasonal mixed greens.

Eggs or seasoned tofu, roasted portobello mushrooms, leeks, chives, nettle-pine nut pestoand feta cheese.

Eggs or seasoned tofu, asparagus, spinach, romesco sauceand manchego cheese.

Eggs or seasoned tofu, slow cooked rancho bean with tomatillos, fresh chilis, sweet corn, queso frescoand blue corn tortilla chips.

Artichoke croquettes, lemongrass-kaffir lime sauce, okinawan purple potatoes, sweet chili sauce and crunchy fresh slaw.

Grilled Portobello mushrooms, mushroom pecan pate and leeks in puff pastry. Served with mashed potatoes, madeira wine sauce and market vegetables.

Seared halloumi, lemon-mint quinoa, yam and eggplant tagine, coriander-tomato confit, turmeric-parsley sauce and harissa-spiced almonds.

Corn tortillas filled with cheesy mashed potatoes, served with black bean stew, braised greens, roasted tomato salsa and lime creme fraiche.

Flavor changes regularly.

1 Dozen. Baked fresh every morning with caramelized sugar, maple toasted pecans, and vanilla icing.