RAW FOODS: living cole slaw, raw kale salad, broccoli-sunflower salad, carrot and fennel salad
SOUPS: watermelon gazpacho, curried carrot and coconut milk, cream of mushrooms with broccoli
VEGAN FOODS: shiitake lo mein, cous cous paella, “sausage” seitan with peppers and onions, tomato-coconut local tofu, black beans, brown basmati rice, bedelijan, gomen, ginger-garlic cabbage, fascia, mixed steamed veggies, dinich war, steamed broccoli
MEAT: coq au vin blanc, hunterstyle braised chicken, jambalaya, lemon-asparagus trout, braised chicken in tomato & coconut broth, pork and mushroom duxelle.
*Hotbar is subject to change throughout the day without notice.