The Menu
Forward Thinking. Modern Eating.
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Chef’s Daily Soup $
Cup or Bowl. Made fresh daily using whole ingredients.
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Pickles $
A Briny Selection of our Favorite Vegetables
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Patatas Bravas $
Tomato Sauce, “Aioli”
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Garden Rolls $
Glass Noodles, Lettuce, Carrot, Cucumber, Apple, Mint, Thai Basil, Sesame Dip
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Chilled Smokey Tofu $
Dashi, Ginger, Daikon, Yuzu, Wakame, Kimchi
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Our Hummus Bowl $
Tomato, Cucumber, Garlic, Garbanzo, Super Seed Crisp, Herb Salad, Pita
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BBQ Mushrooms $
Creamy Grits, Hemp Seed, Chives, Maple Muffin Crumble
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Panang Carrots $
Sweet Pepper, Puffed Amaranth, Garbanzo, Thai Basil, Sprouts, Cashew
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Coconut Ceviche $
Yellow Yam, Mango, Corn, Cucumber, Fresno, Shaved Onion, Tostada
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Cowboy Caviar $
Heirloom Beans, Hominy, Tomato, Avocado, Radish, Chermoula, Lemon, Sourdough
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Chop $
Kale, Romaine, Squash, Barley, Jicama, Date, Almond Ricotta, Apple Cider Dressing
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Mediterranean $
Cress,Yellow Lentil, Garbanzo, Carrot, Cucumber, Tomato, Onion, “Feta” Creamy Lemon
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Immunity $
Greens, Mandarin, Apple, Fennel, Butternut, Heirloom Beans, Super Seed, Tamarind Dressing
Add: Smoked or Spicy tofu to any salad.
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Red Pie $
Bianco Tomatoes, Olives, Oregano, Garlic, Chili Flake
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Autumn Harvest $
Pumpkin, Shaved Brussel, Pomegranate, Sage, Almond Ricotta
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K.C. Mushrooms $
Roasted Garlic Crema, Smokey Mushroom, Carmelized Shallot, Date, Herbs
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BBQ Jackfruit $
Cashew Cheese, Green Chili, Charred Corn, Cabbage Slaw, Pepitas
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All the Greens $
Pesto, Chili Glazed Tofu, Local Greens, Charred Lemon
- Crust options: 48-hour Local Grain Sourdough or GF Chickpea Crust
- Available dips: Ranch, Aioli, Chipotle, Marinara, Ziki
All mains are served with Roasted Yam & Protein Salad
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Vegetable Dumplings $
Radish, Scallion, Malted Vinegar Sauce, Sweet Chili
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KC BBQ Plate $
Pulled Jackfruit, BBQ Mushroom, Smokey Tofu, Creamy Grits, Campfire Beans
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The Burger $
White Bean-Beet Patty, Chickpea Spread, Sprouts, Pickles, Sourdough Bun
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Pulled BBQ Jackfruit Tacos $
Charred Corn, Avocado, Cabbage Slaw, Radish, Fresno
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Pita Sandwich $
Cauliflower + Tofu Shawarma, Spinach, Tomato, Cucumber, Pickle, Chickpea, Tahini- Zesty Sauce
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Spinach & Mushroom Lasagna $
Tofu, Marinara, Squash, Oregano
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Chilled Soba Noodles $
Shiitake, Kimchi, Carrot, Greens, Cucumber, Date-Tamari
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Shirataki Noodle Laksa $
Blackened Tofu, Turnip, Almond, Choi, Chili, Coconut Broth
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Tuscan Pasta $
Kale, White Bean, Tomato, Walnut, Hemp “Parm” Sprinkle
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Baked Southwest Mac & Cheese $
Heirloom Bean, Green Chili, Sourdough Bread Crumbs
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Dark Chocolate Truffles $
Medjool Date, Dark Cocoa, Sea Salt
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Harvest Bites $
Ginger Bread & Blueberry- Lemon
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Parsnip Cake $
Vanilla, Date, Cinnamon, Cashew Frosting
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Maple Silken Yogurt $
Berries, Fennel Pollen, Chamomile Crunch
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Chocolate Fudge Cake $
Almond, Maple Nice Cream
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Nice Cream $
Banana, Dark Chocolate, Lime Crunch, Vanilla Bean
Served with Edamame, Crudite, Ranch & Scoop of Nice Cream
- Hummus Pita & Fruit
- Kids Pasta with Marinara
- Kids Pizza
- Soba with Tamari
- Mac & Cheese
- Vegetable Dumplings
-
Chef’s Daily Soup $
Cup or Bowl. Made fresh daily using whole ingredients.
-
Pickles $
A Briny Selection of our Favorite Vegetables
-
Patatas Bravas $
Tomato Sauce, “Aioli”
-
Garden Rolls $
Glass Noodles, Lettuce, Carrot, Cucumber, Apple, Mint, Thai Basil, Sesame Dip
-
Chilled Smokey Tofu $
Dashi, Ginger, Daikon, Yuzu, Wakame, Kimchi
-
Our Hummus Bowl $
Tomato, Cucumber, Garlic, Garbanzo, Super Seed Crisp, Herb Salad, Pita
-
BBQ Mushrooms $
Creamy Grits, Hemp Seed, Chives, Maple Muffin Crumble
-
Panang Carrots $
Sweet Pepper, Puffed Amaranth, Garbanzo, Thai Basil, Sprouts, Cashew
-
Coconut Ceviche $
Yellow Yam, Mango, Corn, Cucumber, Fresno, Shaved Onion, Tostada
-
Cowboy Caviar $
Heirloom Beans, Hominy, Tomato, Avocado, Radish, Chermoula, Lemon, Sourdough
-
Chop $
Kale, Romaine, Squash, Barley, Jicama, Date, Almond Ricotta, Apple Cider Dressing
-
Mediterranean $
Cress,Yellow Lentil, Garbanzo, Carrot, Cucumber, Tomato, Onion, “Feta” Creamy Lemon
-
Immunity $
Greens, Mandarin, Apple, Fennel, Butternut, Heirloom Beans, Super Seed, Tamarind Dressing
Add: Smoked or Spicy tofu to any salad.
-
Red Pie $
Bianco Tomatoes, Olives, Oregano, Garlic, Chili Flake
-
Autumn Harvest $
Pumpkin, Shaved Brussel, Pomegranate, Sage, Almond Ricotta
-
K.C. Mushrooms $
Roasted Garlic Crema, Smokey Mushroom, Carmelized Shallot, Date, Herbs
-
BBQ Jackfruit $
Cashew Cheese, Green Chili, Charred Corn, Cabbage Slaw, Pepitas
-
All the Greens $
Pesto, Chili Glazed Tofu, Local Greens, Charred Lemon
- Crust options: 48-hour Local Grain Sourdough or GF Chickpea Crust
- Available dips: Ranch, Aioli, Chipotle, Marinara, Ziki
All mains are served with Roasted Yam & Protein Salad
-
Vegetable Dumplings $
Radish, Scallion, Malted Vinegar Sauce, Sweet Chili
-
KC BBQ Plate $
Pulled Jackfruit, BBQ Mushroom, Smokey Tofu, Creamy Grits, Campfire Beans
-
The Burger $
White Bean-Beet Patty, Chickpea Spread, Sprouts, Pickles, Sourdough Bun
-
Pulled BBQ Jackfruit Tacos $
Charred Corn, Avocado, Cabbage Slaw, Radish, Fresno
-
Pita Sandwich $
Cauliflower + Tofu Shawarma, Spinach, Tomato, Cucumber, Pickle, Chickpea, Tahini- Zesty Sauce
-
Spinach & Mushroom Lasagna $
Tofu, Marinara, Squash, Oregano
-
Chilled Soba Noodles $
Shiitake, Kimchi, Carrot, Greens, Cucumber, Date-Tamari
-
Shirataki Noodle Laksa $
Blackened Tofu, Turnip, Almond, Choi, Chili, Coconut Broth
-
Tuscan Pasta $
Kale, White Bean, Tomato, Walnut, Hemp “Parm” Sprinkle
-
Baked Southwest Mac & Cheese $
Heirloom Bean, Green Chili, Sourdough Bread Crumbs
-
Dark Chocolate Truffles $
Medjool Date, Dark Cocoa, Sea Salt
-
Harvest Bites $
Ginger Bread & Blueberry- Lemon
-
Parsnip Cake $
Vanilla, Date, Cinnamon, Cashew Frosting
-
Maple Silken Yogurt $
Berries, Fennel Pollen, Chamomile Crunch
-
Chocolate Fudge Cake $
Almond, Maple Nice Cream
-
Nice Cream $
Banana, Dark Chocolate, Lime Crunch, Vanilla Bean
Served with Edamame, Crudite, Ranch & Scoop of Nice Cream
- Hummus Pita & Fruit
- Kids Pasta with Marinara
- Kids Pizza
- Soba with Tamari
- Mac & Cheese
- Vegetable Dumplings
We refuse to compromise the quality of our food or service because together, we welcome skeptics and believers alike to enjoy whole food plant-based meals and live happier, healthier lives.
Executive Chef, Will Harris
Will began his career and attraction for food at the age of 15 in his home town of Coronado, California. A surfing buddy of his owned a busy fish restaurant in the coastal town.
The friend's Dad gave him a shot at cooking along with a taste of a professional kitchen life. Will was hooked and after high school he was off to the Hudson Valley of New York to acquire a degree from the renowned Culinary Institute of America. While attending school William occupied his rare and elusive free time by dipping into a few famed spots in the valley and big city, feeding his craving for cooking while sharpening his knowledge with each shift...
