Zen Palate

Two spring rolls.

Two rolls.

Six dumplings.

Six rolls.

Two pieces.

Whole-wheat bun with lettuce, tomato, alfalfa sprouts and garbanzo bean spread. Served with delicious yam fries.

Grilled marinated portobello mushroom cap topped with shredded carrots, alfalfa sprouts and tomato in a wheat bun. Served with classic yam fries.

Tender soy duck and crispy yuba with whole leaf lettuce, crisp vegetables and hoisin sauce. Wrapped in a spinach tortilla and served with a small salad.

On whole grain bread with lettuce, tomato, carrots and alfalfa sprouts.

With soy and vegetables.

with deluxe vegetables.

Served with taro spring rolls, brown and red rice. Chives, bean sprouts, bell peppers, jalapenos, two kinds of shredded soy and wheat gluten.

Served with taro spring rolls, brown and red rice. Battered soy protein in sweet and sour sauce on a bed of blanched broccoli.

Served with taro spring rolls, brown and red rice. Fresh mangoes, cherry tomatoes, ginkgo nuts, snow peas, and soy nuggets in a sweet kung pao sauce.

Served with basil moo shu rolls and blanched vegetables. A healthy mix of southeast Asian and southern American flavors, kidney beans and hearty soy croquettes served with a light and spicy Vietnamese style lemongrass sauce.

Served with taro spring rolls, brown and red rice. Shredded soy protein stir-fried with celery, carrots, zucchini and pine nuts in a light garlic sauce.

Served with basil peanut rolls, brown and red rice. Fresh shiitake and button mushrooms sauteed with basil, bamboo shoots and carrots.

Served with taro spring rolls, brown and red sauce. Tender soy protein with potatoes and carrots in a mild curry sauce.

Served with taro spring rolls and two moo shu crepes. Wok-sauteed shredded green cabbage, carrots, glass noodles, mushrooms and savory soy ham with two moo shu crepe wraps.

Served with taro spring rolls, brown and red rice. Home made soy crepes with wolf berry seeds, cabbage, mushrooms,snow peas and carrots in a sweet rice ginger sauce.

Served with taro spring rolls, brown and red rice. Artichokes, basil and tomatoes stir-fried to perfection in a zesty garlic sauce with seitan.

Served with taro spring rolls, brown and red rice. Eggplant and shanghai bok choy in a garlic sauce.

Served with taro spring rolls, brown and red rice. Soft tofu with zucchini and tomatoes in a black bean sauce.

Served with taro spring rolls, brown and red rice. Kidney beans, barley and soy protein wrapped in spinach crepes served with guacamole and carrot peanut coleslaw.

Served with taro spring rolls, brown and red rice. Sliced wheat gluten in an Asian BBQ sauce garnished with blanched broccoli.

Mini potato pie stuffed with a hardy combination of soy protein and veggies served with teriyaki sauce, two basil rolls, pickled cabbage and salad.

Spaghetti with veggie loaves (soy protein flake, chick pea, tofu, oatmeal, brown rice, jicama, carrot, cilantro, dry onion flake, and tapioca starch). Served with homemade marinara sauce with apple, tomato, and onion, and taro spring rolls and broccoli.

Delicately-battered soft bean curd with sun-dried tomatoes, tender seitan, broccoli-rabe and jalapeno in a light tomato-sage sauce.

Crispy wheat gluten filet a lorange with fresh asparagus, mushrooms, string beans and red onions on a sizzling platter.

A healthy melange of string beans, squash, carrot, broccoli, snow peas, mushrooms, red cabbage and jalapeno peppers. Topped with grilled tofu, crunchy kale and sesame seed.

Grilled marinated seitan filet and fresh shiitake mushroom in a sweet teriyaki sauce. Served with fresh zucchini and yellow squash with a banana-leaf cone of Asian sticky rice.

Tempura-battered shiitake mushrooms, mashed sweet potato and snow peas in a delicate onion-sage sauce.

Soy protein, pine nuts, water chestnuts and vermicelli noodles with oyster mushrooms, new potatoes, fresh basil and red onion in a light curry sauce. Garnished with a crispy yuba beggar's purse and tender asparagus spears.

Eggplant and tofu with tender wheat gluten, asparagus spears and ginkgo nuts in a delicate black bean and basil sauce. Served on a sizzling platter.

Squash, cauliflower, okra, water chestnuts, potatoes and delicate tofu puffs in a spicy Malaysian sauce.

Soy bean crepe wrapped in seaweed. Served with coconut spicy sauce, topped with red peppers, snow peas, shiitake mushrooms, enoki mushrooms and red onions. Garnished with broccoli, rice noodles and cucumbers.

With blueberry sauce.