Our Menu

Mixed greens, roasted pecans, apples, and a citrus vinaigrette.

Crispy zucchini pancakes served with a vegan yogurt dip.

Vine leaves filled with herbed rice and pine nuts.

Spiced cauliflower florets served with tahini sauce.

Toasted bread topped with marinated tomatoes and basil.

Creamy risotto with wild mushrooms and truffle oil.

Fresh vegetables tossed in a light tomato-basil sauce.

Breaded eggplant layered with marinara and vegan mozzarella.

Coconut-based curry with tofu, green beans, and bell peppers.

Bell peppers filled with quinoa, black beans, and herbs.

Rich cashew-based cheesecake with a berry compote.

Decadent and creamy, made with fair-trade cocoa.

Silky coconut milk dessert with a mango coulis.

Japanese-style tiramisu with matcha-soaked ladyfingers.

Warm baked apples with a crunchy oat topping.