Two grilled Portabello mushrooms topped with poached eggs over a blend of sautéed asparagus, broccolini, zucchini, kalamata olives and tomato basil pesto sauce. Served with grilled polenta and a topping of Gorgonzola cheese and chopped basil.

A melange of strawberries, oranges, mangos, jicama, cherry tomatoes, asparagus and green beans blended with chopped organic baby mixed greens. Tossed in a blood-orange dressing. Topped with creamy goat cheese and candied walnuts.

We consider all of our special plates or platos “comfort food”. This plate, which has special Ayurvedic seasonal spices to help bring balance to this cold, dry time of year, has our mung beans and rice made extra-green with the addition of organic baby spinach, blended roasted vegetables sauteed in tika masala sauce, an orange-jicama salad, our New American Veggie Patty, and seasoned Grilled Flat Bread. Topped with seasoned almonds with sides of mint cilantro chutney and tamarind pepper chutney.

A slow-cooked stew of butternut squash, zucchini, onions, carrots, green beans, tomato, garbanzo beans and golden raisins with chicken breast. Delicately seasoned with garlic , Saigon cinnamon, cumin, nutmeg, chili powder, curry powder and paprika. Served in a big bowl with a dollop of yogurt. Garnished with sliced lemon, chopped parsley and a side of organic brown rice.

Two chilled crepes topped with a sweet marsala wine berry sauce, whipped cream, crème caramel, chocolate shavings and toasted hazelnuts. Garnished with a strawberry rose and fresh mint.

Blend of raspberries, blackberries, strawberries, blueberries, orange zest and aromatic organic Torrentes white wine with a splash of soda water.