Menu Highlights
French Lentils du Puy
Earth-grown green lentils prepared with aromatic mirepoix and vegetable stock, served at a controlled temperature to preserve the natural legume texture.
Israeli Sabich Salad - No Egg
Roasted eggplant pieces combined with freshly diced cucumbers, tomatoes, and parsley, dressed with a tahini-based sauce for an informational flavor profile.
Ginger & Scallion Bok Choy
Steam-softened bok choy heads seasoned with finely grated ginger root and sliced green scallions, highlighting traditional vegetable preparation methods.
Mexican Huarache with Cactus
An oval corn masa base topped with sautéed nopal cactus strips, refried black beans, and crumbled white cheese for a plant-focused regional experience.
Fried Cheese Curds
Lightly battered dairy curds prepared in vegetable oil until the exterior reaches a crisp state, serving as a representation of regional American snack culture.
Hiyashi Chuka
Chilled wheat noodles served with slivered cucumber, strips of tofu, and pickled ginger, presented with a soy and rice vinegar dressing for balance.