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

Baby spinach, baked beet, goat cheese, served with lemon vinegar. 

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