Entrees
Moonlady Roll (Vegan)
Avocado, asparagus, carrot and cucumber sushi rolls served with pickled ginger, wasabi and soy sauce.
Spring Equinox Rolls (Vegan)
Tofu, cellophane noodles, carrot, and fresh basil in rice paper rolls served with spicy peanut and sweet dipping sauces.
Cranberry Spinach Salad (Vegan)
Tender organic fresh baby spinach leaves tossed with dried cranberries, slivered almonds and crunchy sesame seeds. Served with our delicious homemade poppy seed dressing.
Spring Green and Blue Salad (Lacto)
Organic mixed field greens, dried blueberries, feta and candied pecans in a sweet and tangy raspberry vinaigrette.
Grilled Vegetable Couscous (Vegan)
Portobello mushrooms, red onion, carrots, zucchini, summer squash, asparagus and corn are marinated in a light balsamic vinaigrette, grilled over an open flame and tossed with tri-color couscous.
Middle Eastern Platter (Vegan)
Roasted red pepper hummus, dolmades, taboulli, whole wheat pita triangles, with pickles and olive garnish.