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in a tangy sesame soy carrot dressing and topped with sprouted quinoa.
made with jicima, celery root, apple and herbs and topped with toasted seeds and lime dressing.
topped toasted seeds, lime juice and love.
with marinated tomatoes and lettuce on a home made bun with potato salad and greens.
w/ toast, roasted potatoes, salsa, guacamole and tempeh
filled with corn, zucchini, and sweet potato mixed with spinach and fresh herbs.
served with a crispy black bean tortilla.
under a freshly cooked spelt, barley and berry infused waffle.
on stewed mixed seasonal fruit.
tossed in a tangy sesame soy carrot dressing and topped with lotus chips and sprouted quinoa.
topped with grilled endive in a creamy tahini dressing.
marinated in lime, chilies, herbs and hemp oil served on a bed of crispy watercress.
dressed in a cranberry vinaigrette with pears, pumpkin seeds and seared tempeh in a poppadum canoe
slathered with pesto, sundried tomato paste, and hemp butter.
(w, g) suits on herbed tomato sauce and sautéed lemony garlic spinach.
(w) with basil and creamed sesame butter, sautéed with leeks and basil in a tomato and olive oil sauce.
ribbons with broccoli, roasted peppers, olives and herbs in a light garlic and olive oil sauce.
stuffed with minced pineapple on a sweet orange glaze.
mixed with shredded spinach in cashew cream wrapped in a filo pastry puff.
(w, g) and a tangy tahini cucumber tartar sauce on dandelion greens
(w, g) with pesto, sundried tomato paste, olives and pineapple, grilled and served on mixed greens.
(w, g) served in a rice paper bowl with glazed pineapple and mango salsa.
on a warm bed of tahini creamed quinoa (w, g) with miso hemp butter.
(w, g) on cold sesame spinach with a lemon garlic sauce.
(w, g) on top of sautéed watercress with a miso and hemp butter whip.
home made gluten-roast on candied orange yams with a red wine and shiitake glaze.
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