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Tokyo Toss buckwheat noodles, organic greens, marinated tempeh, red peppers and maple shiitake mushrooms in a chakra-rockin sesame-ginger dressing. |
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Wild ‘n Spiraled yam spaghetti tossed in a daily green or red pesto with sundried & cherry tomatoes, marinated mushrooms, ribboned chard, crunchy broccoli & black olives, sprinkled with walnut “parmesan.”
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Bangkok Doc our super-healthy twist on Pad Thai, with kelp and zucchini noodles, grated carrots & cabbage, house-grown sunflower sprouts and garlic chives, garden coriander, basil and peas, all tossed in a creamy spicy zesty almond lime sauce. |
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Spaghetti & Nut Balls local butternut squash noodles tossed in a raw marinara sauce with marinated mushrooms, red peppers, broccoli, cherry tomatoes & parsley, served with our housemade herbed “nut balls” & sprinkled with vegan “parmesan.” |
