Tahini avocado salad, with lettuce, walnut and avocado mixed with the chef’s special tahini sauce

Pink tomatoes. chives and white onion, soya sauce 

Arugula, with pieces of peach, feta cheese and balsamic glaze sauce 

Served with Mediterranean greens, baby artichoke, baby carrot radish and orange vinegar sauce. 

I’m Vegan, Mediterranean greens, with our boiled triple grains, chickpeas, Mexican beans, and wheat.