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deep green salad:
marinated kale with avocado, tomatoes, sprouts and sunflower seeds in a chili lime dressing
mix of sauteed spinach, onion, squash, sauerkraut and mixed greens atop a bed of steaming quinoa
cru ginger juice raw and cooked from cru in silverlake spinach cucumber apple ginger juice

chocolate truffle cake
bruschetta rustica
bruschetta rustica:
sunflower seed bread with a chopped tomato basil spread and herbed cashew cheese



shiitake mushroom ravioli:
stuffed with herbed cashew cheese; chickpea miso cream sauce and arugula salad

aspargaus portobello crepe:
sauteed mushrooms and asparagus in a gluten-free, vegan crepe; lemony raw vegan hollandaise; side salad
chocolate truffle cake sweetened with agave
outside

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