Au Lac

for an immune boost, mental clarity, calming, relaxing, feel-good hot elixir steeped with longevity tea (gynostemma).

caffeine-free, refreshing, lightly sweet and herbal. adaptogenic, boosts cardiovascular health. supports a balanced immune system.

tart and floral. caffeine-free.

spinach, bell pepper, croutons, basil, pili nuts, red onion, cherry tomato, black garlic, vegan parm, classic italian dressing.

(Gluten-Free, Living Food) mixed sea veggies, lacinato kale, housemade kimchi and onion tossed with spiced almonds in Au Lac's classic teriyaki dressing. topped with cucumber ribbons and a cheesy kale crisp. Full Description: This entree salad offers full flavor and health benefits; spiced, savory, cheesy, and has the brightness of raw kimchi. This salad has lacinato kale chopped and massaged in raw teriyaki sauce tossed with almonds that have been marinated and dehydrated until they are coated and dried with a spiced crunch. The kale is topped with cooling cucumber and spiced raw kimchi fermented with apple cider vinegar. Raw kale is high in iron and magnesium and fermented kimchi is rich in probiotics and boosts immunity.  This salad is recommended as an entree for 1 person or to share among other entrees for 2-4 people.

green and red cabbage, carrots, creamy dressing, fresh dill.

(Gluten-Free) (Nut-Free) romaine, tomato, cucumber, onion, carrots, balsamic vin.

(Gluten-Free, Living Food) Chilled layers of cacao, coconut pulp, coconut nectar, pecan and macadamia. Full Description: This chilled dessert has layers of decadent raw cacao and raw coconut pulp with a walnut, macadamia and pecan crust. Topped with coconut flakes and extra raw cacao drizzle. The ultimate chocolate and coconut dessert that is a delicious nutrient-dense sweet treat. Fun fact: Raw cacao is a superfood that offers antioxidants, vitamins such as magnesium essential for metabolism, bones and teeth, potassium for muscular and neurological function, and natural compounds that can stimulate the central nervous system and promote relaxation. This rich dessert is easily shared between 2 guests. It offers a nice variation when ordered with the light fruit flavors of the flan.

(Gluten-Free, Living Food) Chilled layers of blueberry, raspberry, mango, kale, coconut and palm sugar. Full Description: Chef Ito’s comforting flan is layered with mango, coconut, kale, blueberry and raspberry purée for a vibrant and flavorful twist on a classic dessert. Sweetened by Indonesian palm sugar.

(Gluten-Free) with mango

(Gluten-Free, Living Food) dehydrated phyllo dough made of coconut and corn with pistachio and pecan filling, maple syrup and rose water.

(Gluten-Free, Living Food) crisp corn meal, cabbage, macadamia cheese, mushroom, dill-ranch, avocado, salsa, cilantro. side of spring mix with balsamic vinaigrette & hemp seeds. Full Description: A classic comfort food that is revisited with refined ingredients and preparation. The corn shell is made by blending organic corn and pink salt, dehydrated until crisp and spread with macadamia cheese that is made by soaking macadamia nuts and culturing with probiotics. Topped with freshly chopped cabbage, cilantro and housemade salsa, dill-ranch sauce made by blending macadamia nuts cream with fresh dill. The zesty flavors of the fresh salsa and richness of the nut sauce pairs with the naturally sweet corn in the crunchy shell. The side of baby greens is served with a tart and lightly sweet dressing made by blending organic balsamic vinegar with raw coconut nectar.

Rice noodles, apple sage vegan sausage, baked garlic cloves, lacinato kale, pine nuts, nutritional yeast, spiced olive oil, garnished with fresh thai basil and non-gmo sriracha. Full Description: A popular dish inspired by Italian flavors with sauteed noodles and spiced olive oil. This is great for transitioning vegans looking for a filling dish and flavors and textures of traditional sausage. The dish features round rice noodles sauteed in place of traditional pasta and is paired with apple sage wheat and soy sausage, baked garlic cloves, toasted pine nuts, and freshly chopped lacinato kale and Thai basil. The dish is garnished with natural sriracha made of red jalapeno peppers for added heat. Portioned for 1 main entree but can serve 2 guests, up to 4 if ordered with several entrees to be shared family-style.

(Gluten-Free, Living) Dehydrated green pea tortilla, cultured beans, macadamia served with jalapeño purée. Full Description: Our raw version of a handheld comfort food. All parts of the burrito are made in-house. The dehydrated green pea tortilla is made by blending raw olive oil, coconut oil and green peas then dehydrating the spread to form tortillas. The pinto beans have probiotics that aid in digestion and are seasoned with raw chipotle spice. The cultured cheese is made by soaking macadamia nuts until softened and ready for adding probiotics until there is a cheesy texture and taste. The fresh guacamole with cumin adds creaminess, and the side of jalapeño purée adds a spicy kick. This is recommended for 1 person’s entree or 2 people to share with another entree.

vidalia onion and cannellini bean ravioli prepared in sun-dried tomato and macadamia cream sauce. topped with vegan parmesan and fresh basil. served with toasted garlic bread.

root veggies and tempeh in a tangy palm-sweetened chili sauce. served w/ crisp melinjo crackers and topped with hemp seeds. Full Description: A hearty dish with Indonesian plant-based protein and a savory dark sauce. The sauce is brightened with lemon, chili and sweetened with palm sugar. The proteins are paired with root veggies which are brussel sprouts, yukon gold potato, carrots, and are sauteed with fragrant shallots. The sauteed array of protein and veggies are topped with hemp seeds and served with crisp melinjo, or bitternut crackers. This dish highlights part of Chef Ito’s background and love for Indonesian cuisine in this easily shareable dish. This is also enjoyed when paired with a salad, like the Norrito salad with its lime leaf dressing, to add more Indonesian flavor and fresh veggies and sprouts.

(Nut-Free) nori sushi roll with fresh nokill tuna, avocado, pepino, housemade pickled ginger, wasabi, scallions, chives, spicy mayo gomasio

Vietnamese-french baguette with shredded tofu and kelp noodles, soy pork roll, pickled daikon, carrot, vegan mayonnaise, housemade nut pâté, jalapeño, cucumber, cilantro, with a side salad. Full Description: A classic Vietnamese handheld and comfort food, with plant-based ingredients that are specially prepared to offer the well known parts of a conventional Banh Mi, with savory and traditionally seasoned protein, an herbaceous and nutty pate made in-house, tart pickles of daikon and carrot, fresh cilantro, cucumber and sliced jalapenos for extra heat. This comes with a fresh side of chopped romaine, onion and tomato with a light french dressing and black pepper. This is recommended for 1 person’s entree or split between 2 people along with another entree.

(Nut-Free) vegan pork, shrimp and veggie filling in wonton skin. served with tamari sauce and chinese broccoli.

oat milk, organic matcha, pure maple, pink salt, cinnamon, nutmeg

probiotic tea by Fine Feathers

coconut, banana, dates, almond, mint.

Watermelon, mint, beets, pineapple. Full Description: Refreshing, enzyme-rich juice of a rich red color. The cold-pressed process maintains the cool temperature of the juice that optimizes the vitamin and enzyme content of the fruits and veggies being pressed. Chef Ito’s favorites are combined in this juice to create a sweet, refreshing caribbean flavor. This juice has watermelon, mint, beets and pineapple. Named “Ruby” as it is a gem and valuable to our health and of course, enjoyment.

organic probiotic tea crafted by Fine Feathers Kombucha located in Long Beach.

Vietnamese cold brew with sweetened coconut condensed milk

kale, spinach, apple, cucumber, celery, lime, pink salt, coconut. Full Description: Refreshing, enzyme-rich juice of a rich red color. The cold-pressed process maintains the cool temperature of the juice that optimizes the vitamin and enzyme content of the fruits and veggies being pressed. Chef Ito’s favorites are combined in this juice to create a sweet, refreshing caribbean flavor. This juice has watermelon, mint, beets and pineapple. Named “Ruby” as it is a gem and valuable to our health and of course, enjoyment.

carrot, orange, turmeric, grapefruit, ginger. Full Description: Refreshing, enzyme-rich juice of a rich red color. The cold-pressed process maintains the cool temperature of the juice that optimizes the vitamin and enzyme content of the fruits and veggies being pressed. Chef Ito’s favorites are combined in this juice to create a sweet, refreshing caribbean flavor. This juice has watermelon, mint, beets and pineapple. Named “Ruby” as it is a gem and valuable to our health and of course, enjoyment.

claypot of soy fish, fried tofu and eggplant in caramelized sauce with black pepper and scallions. served with black rice.

(Gluten-Free) (Nut-Free) wild rice, cabbage, peas, tomato, citrus-saffron spice, avocado, marinated mushroom, bell pep, onion, cilantro.

(Gluten-Free) (Nut-Free) battered organic eryngii mushroom sautéed with ginger, garlic, chives, thai basil and thai chili peppers. served with chef's dipping sauce and black rice.

skewered and grilled soy chicken topped with almond sweet sauce and fried onion. with steamed rice, shallot, cucumber, thai chili pickles.

(Gluten-Free) (Nut-Free) tenderized shiitake mushrooms battered with tapioca flour with a sweet and savory tamari-sesame glaze. topped with jalapeño, bell pepper and chinese chives. served over black rice and cucumber.

(Gluten-Free) wild rice, broccoli, cauliflower, peas and corn in spiced macadamia sauce. served over avocado, olives and cucumber. topped by marinated mushroom, dehydrated onion, fresh carrots, cilantro.

caffeine-free, refreshing, lightly sweet and herbal. adaptogenic, boosts cardiovascular health. supports a balanced immune system.

for an immune boost, mental clarity, calming, relaxing, feel-good hot elixir steeped with longevity tea (gynostemma).

tart and floral. caffeine-free.

(Nut-Free) pea-protein meatballs over wheat pasta with tomato sauce, vegan parm.

(Nut-Free) breaded soy chicken with side of steamed kale or potato fries.

shiitake, tofu, cabbage, cucumber, mint, onion, almond, sweet and sour chili sauce.

(Gluten-Free, Living Food) mixed sea veggies, lacinato kale, housemade kimchi and onion tossed with spiced almonds in Au Lac's classic teriyaki dressing. topped with cucumber ribbons and a cheesy kale crisp. Full Description: This entree salad offers full flavor and health benefits; spiced, savory, cheesy, and has the brightness of raw kimchi. This salad has lacinato kale chopped and massaged in raw teriyaki sauce tossed with almonds that have been marinated and dehydrated until they are coated and dried with a spiced crunch. The kale is topped with cooling cucumber and spiced raw kimchi fermented with apple cider vinegar. Raw kale is high in iron and magnesium and fermented kimchi is rich in probiotics and boosts immunity.  This salad is recommended as an entree for 1 person or to share among other entrees for 2-4 people.

(Gluten-Free) (Nut-Free) cabbage, bean sprouts, carrots, jicama, nori, bell pepper, avo, cilantro, lime leaf sauce.

green and red cabbage, carrots, creamy dressing, fresh dill.

soy chicken, cabbage, oranges, wonton crisps, brazil nuts, yuzu, gomasio vinaigrette.

(Gluten-Free) (Nut-Free) romaine, tomato, cucumber, onion, carrots, balsamic vin.

(Gluten-Free, Living Food) wild rice, kelp noodles, pesto-ginger bean broth, mushrooms, corn crisps, jalapeño, shallots, hemp seeds and rice paddy herb Full Description: Rich flavors and high in protein, this bowl of noodles and warm broth is intended to preserve living enzymes and offers nutrient packed ingredients, with a blend of kelp noodles and soaked wild rice in a blended creamy pesto broth topped with sliced mushrooms, cultured pinto beans. Garnished with hemp seeds, dehydrated corn crisps and rice paddy herb that has a fragrant flavor of lemon and cumin. Recommended for 1 person’s entree or to share with 2-4 people among other raw dishes.

(Gluten-Free, Nut-Free, Living Food) light cilantro, flax, garlic & onion broth over diced coconut and avocado. topped with flax crisps. Full Description: A great soup as a starter that introduces the diner to the flavors of raw food, served warm to room temperature. Those on a strictly raw diet or simply curious to raw soups would like to taste this. The savory light broth is made by blending tamari, onion, flax and cilantro poured over diced coconut meat and avocado. Topped with dehydrated flax crumble. This is portioned as one person’s entree or can be shared between 3-4 people as a small palate opener.

(Gluten-Free, Living Food) creamy spirulina broth, tomato, macadamia cream, dulse, onion, ginger, Dr. Schulze’s Superfood, scallions, saw-leaf herb and cilantro. Full Description: A great soup as a starter that introduces the diner to the flavors of raw food, served warm to room temperature. Those on a strictly raw diet or simply curious to raw soups would like to taste this. The creamy, rich broth is made by blending macadamia, sundried tomato, olive oil, onion and spices and is topped with housemade pickled ginger slices, dulse seaweed, and sprinkled with a green vitamin-rich powder that includes immune boosting spirulina. This is portioned as one person’s entree or can be shared between 2-4 people for a taste of a rich and wholesome soup.

(Nut-Free) shiitake mushroom broth, wheat noodles, soy chicken, vegan shrimp, baby bok choy, soy and mushroom wontons, brown onion, chinese chives, cilantro. Full Description: A classic and comforting Vietnamese noodle soup that has a light shiitake mushroom broth, poured over springy wheat noodles, a touch of sesame oil, yam shrimp, soy chicken, bok choy, wontons chinese chives and cilantro. This is portioned as one person’s entree or can be shared between 2-4 people as an appetizer.

(Nut-Free) Anise and clove broth, rice noodles, soy chicken, saw-leaf herb, onion, bean sprouts, thai basil. Full Description: A classic comfort food. This traditional Vietnamese noodle soup has a light, fragrant and flavorful broth made by broiled onions, cloves and star anise. It’s poured over rice noodles and bean sprouts, topped with soy chicken, cilantro, onions, saw-leaf herb and Thai basil.

(Gluten-Free) (Nut-Free) anise and clove broth, rice noodles, pea protein beef, broccoli, saw-leaf herb, onion, bean sprouts, thai basil.

(Gluten-Free) (Nut-Free) anise and clove broth, rice noodles, mixed veggies, saw-leaf herb, onion, bean sprouts, thai basil.

soy pork sausage, mint, chives, cucumber, green leaf lettuce, pickled daikon and carrot in brown rice paper wrap. with almond-hoisin dip. Full Description: A popular Vietnamese fresh roll revisited with vegan, housemade soy protein grilled to resemble a traditional style of pork. Wrapped with brown rice paper, romaine, cucumber, mint, pickled daikon and carrots. The soft bite of rice paper paired with the cut of protein, fresh veggies and pickled crunch are balanced with the savory and rich dipping sauce of almonds and hoisin. Great appetizer to start a meal and is easily shared.

(Gluten-Free, Nut-Free) Hand cut yucca root, pink himalayan salt, bay leaf, with side of chirmol sauce. Full Description: Crispy yucca root fried until the outside is crisp and inside has a soft layered texture that goes great with the tomato, onion and spices in the side of chirmol sauce.

with almond butter, vegan cheese, maple

(Nut-Free) with vegan whipped cream, maple

(Nut-Free) pandan leaf, coconut nectar

(Nut-Free) soy breaded drumsticks with spicy maple glaze and fresh fruit

(Gluten-Free) (Nut-Free) sauteed with cilantro, bird's eye chili and side of lime-tamari sauce

soy pork sausage, mint, chives, cucumber, green leaf lettuce, pickled daikon and carrot in brown rice paper wrap. with almond-hoisin dip. Full Description: A popular Vietnamese fresh roll revisited with vegan, housemade soy protein grilled to resemble a traditional style of pork. Wrapped with brown rice paper, romaine, cucumber, mint, pickled daikon and carrots. The soft bite of rice paper paired with the cut of protein, fresh veggies and pickled crunch are balanced with the savory and rich dipping sauce of almonds and hoisin. Great appetizer to start a meal and is easily shared.

(Nut-Free) potato, pea protein, carrot, chives, celery, nam chim kai sauce. Full Description: Fusion small bites of potato, pea protein, carrots, chives, celery and spices blended together and shaped into spheres or pyramids, and fried to a crisp. These small bites are served with Chef’s Nam Chim Kai Sauce which translates to Thai Sweet Chili Sauce. This makes a great starter to pair with the fresh salads on our menu with Asian flavors like our Norrito with Lime Leaf Dressing and Kale Sea Salad with Teriyaki Dressing. Other pairings would be with our traditional Vietnamese dishes like Mai Banh Mi, Pho Veggie, or Yellow Noodle Soup.

(Gluten-Free) stuffed mushrooms, thai basil pesto, macadamia nuts, bell pepper and microgreens. option to be a living food. Full Description: Crimini mushroom caps are stuffed with pesto made inhouse using raw ingredients including raw olive oil, coconut oil, pink himalayan salt, shallots and fresh Thai basil. Crushed macadamia nuts are added then heated until mushrooms are tender, and topped with fresh bell pepper and microgreens. This dish can be easy to share with two to three people. Recommended as an appetizer alongside Mad Flax, Friend Fries or Salt & Peppered Yam Shrimp. Also great with the Chicken Provolone entree. This dish can also be served raw where the mushroom caps are not heated. This method is recommended for raw food enthusiasts or those on a strictly raw diet.

(Nut-Free) vegan wrap, jicama-taro veggie filling with greens and vegan fish sauce.

(Gluten-Free, Living Food) macadamia cheese, bruschetta, olives, microgreens, spiced flax crackers. Full Description: This living food starter is a delicious balance between fresh, marinated, dehydrated and cultured. Our spiced flax seed mix is dehydrated into crackers to pair with raw green olives and our cultured cheese made with macadamia nuts and probiotics. This dish is topped with bruschetta made with fresh roma tomatoes, garlic, basil, extra virgin olive oil, coconut nectar and himalayan pink salt. Topped with microgreens, this dish serves as a great palate opener for the rich flavors and freshness in each bite.

(Gluten-Free, Nut-Free) Hand cut yucca root, pink himalayan salt, bay leaf, with side of chirmol sauce. Full Description: Crispy yucca root fried until the outside is crisp and inside has a soft layered texture that goes great with the tomato, onion and spices in the side of chirmol sauce.

(Gluten-Free) (Nut-Free) lightly battered vegan shrimp sautéed with red cabbage, jalapeño, cilantro.

with almond butter, vegan cheese, maple

(Nut-Free) pandan leaf, coconut nectar

(Nut-Free) with vegan whipped cream, maple

(Nut-Free) soy breaded drumsticks with spicy maple glaze and fresh fruit

Watermelon, mint, beets, pineapple. Full Description: Refreshing, enzyme-rich juice of a rich red color. The cold-pressed process maintains the cool temperature of the juice that optimizes the vitamin and enzyme content of the fruits and veggies being pressed. Chef Ito’s favorites are combined in this juice to create a sweet, refreshing caribbean flavor. This juice has watermelon, mint, beets and pineapple. Named “Ruby” as it is a gem and valuable to our health and of course, enjoyment.

coconut, banana, dates, almond, mint.

kale, spinach, apple, cucumber, celery, lime, pink salt, coconut. Full Description: Refreshing, enzyme-rich juice of a rich red color. The cold-pressed process maintains the cool temperature of the juice that optimizes the vitamin and enzyme content of the fruits and veggies being pressed. Chef Ito’s favorites are combined in this juice to create a sweet, refreshing caribbean flavor. This juice has watermelon, mint, beets and pineapple. Named “Ruby” as it is a gem and valuable to our health and of course, enjoyment.

Vietnamese cold brew with sweetened coconut condensed milk

oat milk, organic matcha, pure maple, pink salt, cinnamon, nutmeg

carrot, orange, turmeric, grapefruit, ginger. Full Description: Refreshing, enzyme-rich juice of a rich red color. The cold-pressed process maintains the cool temperature of the juice that optimizes the vitamin and enzyme content of the fruits and veggies being pressed. Chef Ito’s favorites are combined in this juice to create a sweet, refreshing caribbean flavor. This juice has watermelon, mint, beets and pineapple. Named “Ruby” as it is a gem and valuable to our health and of course, enjoyment.

probiotic tea by Fine Feathers

(Gluten-Free) stuffed mushrooms, thai basil pesto, macadamia nuts, bell pepper and microgreens. option to be a living food. Full Description: Crimini mushroom caps are stuffed with pesto made inhouse using raw ingredients including raw olive oil, coconut oil, pink himalayan salt, shallots and fresh Thai basil. Crushed macadamia nuts are added then heated until mushrooms are tender, and topped with fresh bell pepper and microgreens. This dish can be easy to share with two to three people. Recommended as an appetizer alongside Mad Flax, Friend Fries or Salt & Peppered Yam Shrimp. Also great with the Chicken Provolone entree. This dish can also be served raw where the mushroom caps are not heated. This method is recommended for raw food enthusiasts or those on a strictly raw diet.

(Nut-Free) potato, pea protein, carrot, chives, celery, nam chim kai sauce. Full Description: Fusion small bites of potato, pea protein, carrots, chives, celery and spices blended together and shaped into spheres or pyramids, and fried to a crisp. These small bites are served with Chef’s Nam Chim Kai Sauce which translates to Thai Sweet Chili Sauce. This makes a great starter to pair with the fresh salads on our menu with Asian flavors like our Norrito with Lime Leaf Dressing and Kale Sea Salad with Teriyaki Dressing. Other pairings would be with our traditional Vietnamese dishes like Mai Banh Mi, Pho Veggie, or Yellow Noodle Soup.

(Gluten-Free, Nut-Free) Hand cut yucca root, pink himalayan salt, bay leaf, with side of chirmol sauce. Full Description: Crispy yucca root fried until the outside is crisp and inside has a soft layered texture that goes great with the tomato, onion and spices in the side of chirmol sauce.

(Gluten-Free) (Nut-Free) sauteed with cilantro, bird's eye chili and side of lime-tamari sauce

(Gluten-Free) (Nut-Free) lightly battered vegan shrimp sautéed with red cabbage, jalapeño, cilantro.

(Gluten-Free, Living Food) macadamia cheese, bruschetta, olives, microgreens, spiced flax crackers. Full Description: This living food starter is a delicious balance between fresh, marinated, dehydrated and cultured. Our spiced flax seed mix is dehydrated into crackers to pair with raw green olives and our cultured cheese made with macadamia nuts and probiotics. This dish is topped with bruschetta made with fresh roma tomatoes, garlic, basil, extra virgin olive oil, coconut nectar and himalayan pink salt. Topped with microgreens, this dish serves as a great palate opener for the rich flavors and freshness in each bite.

soy pork sausage, mint, chives, cucumber, green leaf lettuce, pickled daikon and carrot in brown rice paper wrap. with almond-hoisin dip. Full Description: A popular Vietnamese fresh roll revisited with vegan, housemade soy protein grilled to resemble a traditional style of pork. Wrapped with brown rice paper, romaine, cucumber, mint, pickled daikon and carrots. The soft bite of rice paper paired with the cut of protein, fresh veggies and pickled crunch are balanced with the savory and rich dipping sauce of almonds and hoisin. Great appetizer to start a meal and is easily shared.

(Nut-Free) vegan wrap, jicama-taro veggie filling with greens and vegan fish sauce.

root veggies and tempeh in a tangy palm-sweetened chili sauce. served w/ crisp melinjo crackers and topped with hemp seeds. Full Description: A hearty dish with Indonesian plant-based protein and a savory dark sauce. The sauce is brightened with lemon, chili and sweetened with palm sugar. The proteins are paired with root veggies which are brussel sprouts, yukon gold potato, carrots, and are sauteed with fragrant shallots. The sauteed array of protein and veggies are topped with hemp seeds and served with crisp melinjo, or bitternut crackers. This dish highlights part of Chef Ito’s background and love for Indonesian cuisine in this easily shareable dish. This is also enjoyed when paired with a salad, like the Norrito salad with its lime leaf dressing, to add more Indonesian flavor and fresh veggies and sprouts.

(Nut-Free) nori sushi roll with fresh nokill tuna, avocado, pepino, housemade pickled ginger, wasabi, scallions, chives, spicy mayo gomasio

vidalia onion and cannellini bean ravioli prepared in sun-dried tomato and macadamia cream sauce. topped with vegan parmesan and fresh basil. served with toasted garlic bread.

(Gluten-Free, Living) Dehydrated green pea tortilla, cultured beans, macadamia served with jalapeño purée. Full Description: Our raw version of a handheld comfort food. All parts of the burrito are made in-house. The dehydrated green pea tortilla is made by blending raw olive oil, coconut oil and green peas then dehydrating the spread to form tortillas. The pinto beans have probiotics that aid in digestion and are seasoned with raw chipotle spice. The cultured cheese is made by soaking macadamia nuts until softened and ready for adding probiotics until there is a cheesy texture and taste. The fresh guacamole with cumin adds creaminess, and the side of jalapeño purée adds a spicy kick. This is recommended for 1 person’s entree or 2 people to share with another entree.

(Gluten-Free, Living Food) crisp corn meal, cabbage, macadamia cheese, mushroom, dill-ranch, avocado, salsa, cilantro. side of spring mix with balsamic vinaigrette & hemp seeds. Full Description: A classic comfort food that is revisited with refined ingredients and preparation. The corn shell is made by blending organic corn and pink salt, dehydrated until crisp and spread with macadamia cheese that is made by soaking macadamia nuts and culturing with probiotics. Topped with freshly chopped cabbage, cilantro and housemade salsa, dill-ranch sauce made by blending macadamia nuts cream with fresh dill. The zesty flavors of the fresh salsa and richness of the nut sauce pairs with the naturally sweet corn in the crunchy shell. The side of baby greens is served with a tart and lightly sweet dressing made by blending organic balsamic vinegar with raw coconut nectar.

Rice noodles, apple sage vegan sausage, baked garlic cloves, lacinato kale, pine nuts, nutritional yeast, spiced olive oil, garnished with fresh thai basil and non-gmo sriracha. Full Description: A popular dish inspired by Italian flavors with sauteed noodles and spiced olive oil. This is great for transitioning vegans looking for a filling dish and flavors and textures of traditional sausage. The dish features round rice noodles sauteed in place of traditional pasta and is paired with apple sage wheat and soy sausage, baked garlic cloves, toasted pine nuts, and freshly chopped lacinato kale and Thai basil. The dish is garnished with natural sriracha made of red jalapeno peppers for added heat. Portioned for 1 main entree but can serve 2 guests, up to 4 if ordered with several entrees to be shared family-style.

Vietnamese-french baguette with shredded tofu and kelp noodles, soy pork roll, pickled daikon, carrot, vegan mayonnaise, housemade nut pâté, jalapeño, cucumber, cilantro, with a side salad. Full Description: A classic Vietnamese handheld and comfort food, with plant-based ingredients that are specially prepared to offer the well known parts of a conventional Banh Mi, with savory and traditionally seasoned protein, an herbaceous and nutty pate made in-house, tart pickles of daikon and carrot, fresh cilantro, cucumber and sliced jalapenos for extra heat. This comes with a fresh side of chopped romaine, onion and tomato with a light french dressing and black pepper. This is recommended for 1 person’s entree or split between 2 people along with another entree.

(Nut-Free) vegan pork, shrimp and veggie filling in wonton skin. served with tamari sauce and chinese broccoli.

(Gluten-Free, Living Food) wild rice, kelp noodles, pesto-ginger bean broth, mushrooms, corn crisps, jalapeño, shallots, hemp seeds and rice paddy herb Full Description: Rich flavors and high in protein, this bowl of noodles and warm broth is intended to preserve living enzymes and offers nutrient packed ingredients, with a blend of kelp noodles and soaked wild rice in a blended creamy pesto broth topped with sliced mushrooms, cultured pinto beans. Garnished with hemp seeds, dehydrated corn crisps and rice paddy herb that has a fragrant flavor of lemon and cumin. Recommended for 1 person’s entree or to share with 2-4 people among other raw dishes.

(Gluten-Free) (Nut-Free) anise and clove broth, rice noodles, pea protein beef, broccoli, saw-leaf herb, onion, bean sprouts, thai basil.

(Gluten-Free) (Nut-Free) anise and clove broth, rice noodles, mixed veggies, saw-leaf herb, onion, bean sprouts, thai basil.

(Nut-Free) Anise and clove broth, rice noodles, soy chicken, saw-leaf herb, onion, bean sprouts, thai basil. Full Description: A classic comfort food. This traditional Vietnamese noodle soup has a light, fragrant and flavorful broth made by broiled onions, cloves and star anise. It’s poured over rice noodles and bean sprouts, topped with soy chicken, cilantro, onions, saw-leaf herb and Thai basil.

(Nut-Free) shiitake mushroom broth, wheat noodles, soy chicken, vegan shrimp, baby bok choy, soy and mushroom wontons, brown onion, chinese chives, cilantro. Full Description: A classic and comforting Vietnamese noodle soup that has a light shiitake mushroom broth, poured over springy wheat noodles, a touch of sesame oil, yam shrimp, soy chicken, bok choy, wontons chinese chives and cilantro. This is portioned as one person’s entree or can be shared between 2-4 people as an appetizer.

(Gluten-Free, Living Food) creamy spirulina broth, tomato, macadamia cream, dulse, onion, ginger, Dr. Schulze’s Superfood, scallions, saw-leaf herb and cilantro. Full Description: A great soup as a starter that introduces the diner to the flavors of raw food, served warm to room temperature. Those on a strictly raw diet or simply curious to raw soups would like to taste this. The creamy, rich broth is made by blending macadamia, sundried tomato, olive oil, onion and spices and is topped with housemade pickled ginger slices, dulse seaweed, and sprinkled with a green vitamin-rich powder that includes immune boosting spirulina. This is portioned as one person’s entree or can be shared between 2-4 people for a taste of a rich and wholesome soup.

(Gluten-Free, Nut-Free, Living Food) light cilantro, flax, garlic & onion broth over diced coconut and avocado. topped with flax crisps. Full Description: A great soup as a starter that introduces the diner to the flavors of raw food, served warm to room temperature. Those on a strictly raw diet or simply curious to raw soups would like to taste this. The savory light broth is made by blending tamari, onion, flax and cilantro poured over diced coconut meat and avocado. Topped with dehydrated flax crumble. This is portioned as one person’s entree or can be shared between 3-4 people as a small palate opener.

(Gluten-Free, Living Food) dehydrated phyllo dough made of coconut and corn with pistachio and pecan filling, maple syrup and rose water.

(Gluten-Free, Living Food) Chilled layers of cacao, coconut pulp, coconut nectar, pecan and macadamia. Full Description: This chilled dessert has layers of decadent raw cacao and raw coconut pulp with a walnut, macadamia and pecan crust. Topped with coconut flakes and extra raw cacao drizzle. The ultimate chocolate and coconut dessert that is a delicious nutrient-dense sweet treat. Fun fact: Raw cacao is a superfood that offers antioxidants, vitamins such as magnesium essential for metabolism, bones and teeth, potassium for muscular and neurological function, and natural compounds that can stimulate the central nervous system and promote relaxation. This rich dessert is easily shared between 2 guests. It offers a nice variation when ordered with the light fruit flavors of the flan.

(Gluten-Free, Living Food) Chilled layers of blueberry, raspberry, mango, kale, coconut and palm sugar. Full Description: Chef Ito’s comforting flan is layered with mango, coconut, kale, blueberry and raspberry purée for a vibrant and flavorful twist on a classic dessert. Sweetened by Indonesian palm sugar.

(Gluten-Free) with mango

skewered and grilled soy chicken topped with almond sweet sauce and fried onion. with steamed rice, shallot, cucumber, thai chili pickles.

(Gluten-Free) (Nut-Free) tenderized shiitake mushrooms battered with tapioca flour with a sweet and savory tamari-sesame glaze. topped with jalapeño, bell pepper and chinese chives. served over black rice and cucumber.

(Gluten-Free) wild rice, broccoli, cauliflower, peas and corn in spiced macadamia sauce. served over avocado, olives and cucumber. topped by marinated mushroom, dehydrated onion, fresh carrots, cilantro.

(Gluten-Free) (Nut-Free) battered organic eryngii mushroom sautéed with ginger, garlic, chives, thai basil and thai chili peppers. served with chef's dipping sauce and black rice.

(Gluten-Free) (Nut-Free) wild rice, cabbage, peas, tomato, citrus-saffron spice, avocado, marinated mushroom, bell pep, onion, cilantro.

claypot of soy fish, fried tofu and eggplant in caramelized sauce with black pepper and scallions. served with black rice.

(Nut-Free) pea-protein meatballs over wheat pasta with tomato sauce, vegan parm.