Marinated Beet and Chickpea Salad
Tender chickpeas are mixed with marinated Chioggia beets and pickled carrots. Dressed with apple cider vinaigrette and served over a bed of baby kale, each bite promises the perfect creamy & bright balance!
Ingredients: Chioggia beets, pickled carrots, chickpeas, baby kale, apple cider dressing (apple cider vinegar, dijon mustard, olive oil, salt), white vinegar, salt, sugar
Roasted Veggie Platter
A seasonal trio of roasted vegetables is served with one of our house-made dips.
Grilled Hodo Soy tofu is marinated with citrus, fresh cilantro, garlic, and jalapeno. Ingredients: tofu, lemon, lime, cilantro, garlic, ginger, jalapeno, canola oil, salt
Baby Kale Salad with Roasted Acorn Squash and Walnuts
Baby lacinato kale with roasted acorn squash, toasted walnuts, pickled fennel and a side of red wine vinaigrette! Ingredients: baby kale, acorn squash, walnuts, pickled fennel (fennel, distilled white vinegar, salt,...