red pepper & caper remoulade, garlic oil, sage salt

sage & butternut squash bisque, saffron garlic rouille

green garlic cashew butter, aleppo chile, lemon & green garlic tapenade

shaved purple ninja radish, jicama, wakame sea vegetables, purslane, avocado puree, miso-habanero leche de tigre, blue corn tortilla chip, toasted pepitas, cilantro

green garlic, basil & pepita green goddess dressing, toasted croutons, crisp capers, smoked tofu

climax foods blue cheese & cashew buttermilk dressing, smoked dates, candied pepitas

caramelized smoked onions, fresno chile vinegar

sesame gochugaru sweet soy sauce, lemon, cabbage slaw, togarashi

almond ricotta, English peas & baby carrots with mint, dill & cashew butter, almond romesco

black lentil-pecan-sunflower seed burger, smoky grilled balsamic portabello mushroom & carmelized onion relish, carrot-cashew cheddar cheese, beer battered onion ring, garlic dijon aioli, toasted pretzel bun, kennebec potatoes with smoked seasonal ketchup, cauliflower-carrot-sweet pepper chow chow

black lentil-pecan-sunflower seed burger, smoky grilled balsamic portabello mushroom & carmelized onion relish, carrot-cashew cheddar cheese, beer battered onion ring, garlic dijon aioli, toasted pretzel bun, kennebec potatoes with smoked seasonal ketchup, cauliflower-carrot-sweet pepper chow chow

cumin & achiote scented masa, grilled oyster mushroom & walnut chorizo, cashew cheese, roasted sweet potato, poblano & spring onion, pinquito beans de la olla, chipotle & peanut salsa macha, sweet potatoes, grilled spring onion, pickled red onion, cilantro

fried black rice with snap peas, roasted corn, cashew, caramelized shallots & lemongrass, coconut-lemongrass-corn curry, nectarine-Thai chile sambal, cilantro, watercress

truffle & sage pecan butter, green garlic polenta cake, pumpkin seed, French lentil & cremini mushroom bolognese, arugula, basil, shaved fennel, red onion & sea bean salad with almond gremolata, violife parmesan

risotto style Sonora wheatberries with fava greens & fava cream, seared asparagus, king trumpet mushroom scallops, gigantes beans with noori cashew butter, nettle & marjoram pesto, sun dried tomato marinated feta, mint, dill

crispy smashed potatoes with garlic confit & rosemary, caramelized leek cashew bechamel, green peppercorn persillade, seared spigarello kale with shallot vinaigrette

white corn grits, cashew butter, Violife parmersan

(no caramelized onion, onion ring, aioli or chow chow) black lentil-pecan-sunflower seed burger, beechwood smoked carrot-cashew cheddar cheese, toasted pretzel bun, fingerling potatoes, smoked apple ketchup

caramelized spring alliums, mint-tarragon pesto, lemon herb breadcrumbs, chive almond cheese 25% of pasta sales on Wednesdays in May go to One Living Sanctuary—an animal sanctuary in the San Francisco Bay Area integrating environmentalism, animal advocacy, and humanitarianism to create compassion for all beings.

mascarpone mousse, pineapple creme anglaise, toasted coconut *contains cashew

whipped coconut cream, cinnamon, sweet milk, toasted almonds, mezcal macerated blackberries

meyer lemon blueberry preserves, balsamic honey, citrus spice whipped cream

tcho chocolate mousse, chipotle chile strawberries, vanilla whipped cream, cocoa nib shortbread, smoked Maldon salt