Ginseng ginger broth with chicken, onions, garlic, spinach, shitake mushrooms and cilantro.
Cup 4.75 / Bowl 6.25

Vietnamese style spring rolls filled with sunflower sprouts, carrots, cucumbers, avocado, kelp noodles and fresh herbs with a mild sesame-chili dipping sauce.

Simmered in our house marinara with diced zucchini, slivered red onions, garlic, olives, chili flakes and basil.

Small 5.10 / Large 8.60

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Romaine lettuce with garlic bread croutons and Parmesan cheese.
Small 5.60 / Large 9.10

Mixed organic greens with Gorgonzola cheese, walnuts and tomato with a balsamic vinaigrette.
Small 6.85 / Large 10.60

Sliced chicken breast served on mixed greens with almonds, orange slices, snow peas and jicama with a sesame-ginger dressing.

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Grilled chicken breast or organic tofu, romaine lettuce, black beans, avocado, olives, Pico de Gallo and Parmesan cheese and tossed in a Caesar dressing.

Chopped spinach, green chard, broccoli, green beans, asparagus, organic dried cherries and avocado. Topped with toasted sunflower seeds and served with a sherry vinaigrette dressing.

Kelp noodles are mild flavored, fat-free, gluten-free, and very low in carbohydrates and calories. Served with julienne vegetables, sprouts, snow peas, cilantro and scallions. Tossed with a mango-sesame dressing. Garnished with mixed sea vegetables, pickled ginger and toasted sesame seeds.