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Swiss chard pockets (picture a large rolled grape leaf) filled with potatoes, spinach, onions, artichoke hearts, garlic, oregano and chili flakes. Covered in marinara sauce with mozzarella cheese melted on top.

Black bean chili with grilled corn cakes sautéed green chilies, onions, garlic, corn and cilantro Topped with two eggs any style, roasted tomato chipotle sauce, cheddar cheese, sour cream and Pico de Gallo.

Gluten-free pancakes get their beautiful natural color from sweet red beets. Served wih vegan vanilla cream cheese frosting and candied pistachio nuts.

Chopped leafy greens, tossed with Forbidden Rice® (the same black heirloom rice that was once grown exclusively for the Emperors of China and prized for its delicious nutty taste), diced carrots, sunflower seeds, pumpkin seeds, hemp seeds, dried cherries, chunks of fresh mango and celery. Topped with hemp seeds and served with a matcha hemp seed dressing.

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Grilled Sprouted grain Ezekiel tortilla made from six certified organic grains and legumes, sprouted in filtered water with a touch of organic malted barley and sea salt. Stuffed with diced artichokes, potatoes, onions, basil pesto and feta cheese. Served with a salad of chopped romaine lettuce, cucumbers, tomatoes, Kalamata olives, green and red peppers. Dressed with our aged sherry dressing.

Pink Malagasy rice blended with slow roasted vegetables, garlic, onions, white wine, tomato sauce, fresh basil, chopped leafy greens and creamy vegan cashew cheese. Topped with diced fresh tomatoes, roasted pine nuts, and basil pesto. This unique SRI Malagasy rice (“SRI” stands for “System of Rice Intensification”) is grown from a single seed. The rice amazed growers with its delicious tropical spice taste and abundant growth. By using less water, seed, and land, the system benefits small family farmers by producing higher yields of premium quality and more nutritious rice – better for you, better for the planet.

Half an organic Sonoma chicken marinated in lime juice, jalapenos, cilantro and oregano. Served over tomatillo sauce, sautéed plantains, turmeric rice and black beans. Topped with crispy tortilla strips and Pico de Gallo.

nPan roasted, served over sautéed kelp noodles with Napa cabbage and julienne vegetables in a sesame chili sauce, topped with a roasted-pineapple-soy-honey glaze. Garnished with pickled ginger and sea vegetables.

Gluten free chocolate sweet bread laced with Cordillera chocolate ganache. Topped with raspberry chocolate sauce and whipped cream.