gluten-free unless noted** | vegan options available for all
menu mar 16
reuben salad : charred cabbage, caramelized carrot, curly kale, pickle, castelvetrano, swiss & tempeh crouton 1,000 island
braised butter beans w/roasted cherry tomatoes charred brussels sprouts, oregeno & seared sourdough* lemony ricotta
winter greens tabouli w/falafel crumble : lacinato, curly kale, parlsey, green olive, cucumber, dill, mint, lemon, peppercini whipped feta
banh mi salad bowl : bok choy, cabbage, cucumber, radish, vermicelli noodles, pickled carrot, cilantro, peanut limey sriracha vinaigrette
kale quinoa salad toasted almond, parmesan, lemony house dressing
serving size = 1 generous serving : one main course OR two snacks
