Dinner Menu
V Vegetarian VV Vegan GF Gluten Free VO Vegan Option
Sharing Plates
Kokuho Rose Rice Tots: Spicy Mayo, Dragon Sauce, Scallions, Sesame Seeds VV/GF 15.75
Broccoli Soup: Mozzarella Cheese, Croutons VV 10.50
Grilled Tofu: Lila’s Dragon Sauce, Chinese Mustard, Cilantro Sauce VO/GF 15
Gluten Free/Sugar Free Bread: Sea Salt and Vegan Butter VV/GF 5.75
Kale Guacamole: Pico de Gallo, Tortilla Chips VV/GF 14.75
Maple Glazed Brussel Sprouts: Coconut Bacon, Walnut Parm VV/GF 14.25
Roasted Yam Wedges: Harissa Mayo, Harissa Spices VV/GF 15
Chickpea Hummus: Harissa Spices, Pita Bread VV 15
Vegan Sushi Rolls
Mushroom Spider Roll: Tempura Mushrooms, Daikon, Avocado, Rice, Unagi Sauce, Spicy Mayo VV/GF 16
Volcano Roll: Tomato “Tuna”, Rice, Spicy “Crab”, Spicy Mayo, Avocado, Unagi Sauce VV/GF 16
Crispy Crab: Tempura Fried, Hearts of Palm, Avocado, Green Onion, Unagi Sauce, Kewpie Mayo VV/GF 16
Dragon Roll: Avocado, Rice, Dragon Sauce, Kale, Smokey Mushrooms, Cucumber, Togarashi VV/GF 16
Garden Roll: Tempura Asparagus, Cucumber, Avocado, Carrots, Rice, Cilantro, Scallions VV/GF 16
Caterpillar Roll: Yuca Cakes, Tofu Cream Cheese, Mushrooms, Avocado, Sesame Seeds, Unagi Sauce VV 16
Crunchy Roll: Avocado, Cucumber, Carrots, Crunchies, Spicy Mayo, Togarashi VV/GF 16
Large Plates
Cool
Kale and Romaine Salad: Caesar Dressing, Avocado, Almond Feta, Pumpkin Seed Parm VV/GF 17.50
Big Salad: Mixed Greens, Carrot, Cucumber, Avocado, Almond Feta Cheese, Seed Cracker, Hemp Seed
Dressing VV/GF 17.50
Beet Salad: Mixed Greens, Avocado, Oranges, Pistachio, Goat Cheese, Sunflower Dressing GF/VO 17.50
Warm
Macro Bowl: Chickpeas, Brown Rice, Sauerkraut, Avocado, Carrot, Cucumber, Almonds, Kale VV/GF 19.50
Potato Gnocchi: Spinach, Sundried Tomatoes, Cashew Cream Sauce, Vegan Parm, Chili Flakes VV 20.50
Mushroom Burger: Thousand Island Dressing, ‘Provolone Cheese’, Lettuce, Tomato, Green Salad VV 22
Fried Seitan Sandwich: Pickles, Lettuce, Tomato, Mayo, Green Salad VV 19 Make it Nashville Hot add $1.00
Med Bowl: Almond Falafel, Quinoa, Cabbage Fermented, Zucchini, Tomato Confit, Chickpeas, Za’atar, Tahini,
Pita Bread VV 20.50
Gluten Free Penne alla Vodka: Cashew Mozzarella, Sunflower Parm, Basil VV/GF 20
Burmese Noodle Bowl: Rice Noodles, Coconut-Chile Broth, Spinach, Red Cabbage Ferment, VV/GF 21
Grass Fed Filet Mignon: Potato Leek Puree, Crispy Shallots, Asparagus, Red Chimichurri GF 55
Verlasso Salmon: Gulf Shrimp, Grilled Artichoke, Spinach, Confit Tomatoes, Lemon, Olive Oil GF 39
Green Circle Airline Chicken Breast: Risotto of Porcini Mushrooms, Black Truffle, Chicken Jus GF 29
Grass Fed Bison Burger: Caramelized Onions, Lettuce, Tomato, Pickles, Mayo, Green Salad 23
Add to Any Plate or on the Side
Add Colemans Organic Chicken Breast (4 oz.) GF 6.00
Add Verlasso Salmon (3 oz) GF 12
Add Grass Fed Beef Tenderloin (3.5 oz. sliced) GF 20.25
Add Gulf Shrimp (3 each) GF 8.25
Add Farm Egg Sunnyside up GF 3.25
Add Falafel with Tahini Sauce VV/GF (2 each) 4.00
Add Tofu V V /GF 3.50
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