* Vegetarian (No meat, poultry or fish) ** Vegan (No animal products at all - no meats, dairy or eggs) *** Raw (Vegan and prepared below 107º F) |
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GF = Gluten Free / SF = Soy Free / EF = Egg Free / DF = Dairy Free | |||||||
Our seafood choices are sustainanble and recommended by the Monterey Bay Aquarium: http://www.montereybayaquarium.org/cr/seafoodwatch.asp |
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SOUPS |
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Caribbean Curried Sweet Potato Soup ** (GF, SF, EF, DF) | (Wine – Marc Tempe Riesling) | Cup $5 / Bowl $8 | |||||
Puréed sweet potato, red onion, garlic & curried coconut milk | |||||||
Soup of the Day | Cup $5 / Bowl $8 | ||||||
APPETIZERS |
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Arabic Artichoke Purée ** (GF, DF, EF) | (Wine – Tolosa Chardonnay) | $9 | |||||
A purée of artichokes, garlic, basil, & spinach served with rice crackers or flat bread* (EF) | |||||||
Extra flat bread or rice crackers $1 | |||||||
Oriental Vegetable Pot Stickers * (DF) | (Wine – Domaine Meyer Gewurztraminer) | $9 | |||||
Crispy wontons filled with five spice seasoned vegetables served with a orange chili sauce | |||||||
Caribbean Sweet Potato Balls ** (SF, EF, DF) | (Wine – Marc Tempe Riesling) | $9 | |||||
Made with sweet potatoes, onion, and ginger, served with a chili coconut sauce | |||||||
Venetian Polenta Cakes * (SF, EF) | (Wine – Hallauer Sangiovese) | $9 | |||||
Savory herbed polenta cakes topped with melted Gorgonzola* and sautéed Swiss chard, finished with a balsamic reduction | |||||||
*Gorgonzola may contain traces of gluten | |||||||
Substitute goat cheese (GF, SF, EF) | |||||||
French Lentil Walnut & Wild Mushroom Pate ** (GF, EF, DF) | (Wine – Hice Cab Sauv) | $10 | |||||
Mushrooms sautéed in herbs and white wine, puréed with lentils and walnuts. Drizzled with balsamic reduction, and served with rice crackers | |||||||
Hawaiian Macadamia Nut Crusted Shrimp (GF, SF, DF) | (Wine – Beckman Rosé) | $11 | |||||
Macadamia and coconut crusted wild shrimp served with a chili mango cilantro sauce | |||||||
MAIN COURSES |
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Tuscan Fusilli Rice Pasta * (GF, EF) | (Wine – Hallauer Sangiovese) | $15 | |||||
Zucchini, squash, leeks, mushrooms, and cherry tomatoes sautéed with Fusilli brown rice pasta. Served with baked tofu and Parmesan cheese and your choice of marinara or a creamy mushroom sauce | |||||||
Substitute Organic Chicken (GF, SF, EF) Add $4 | |||||||
**Substitute Vegan Mozzarella (GF, EF, DF) | |||||||
Indian Vegetable Curry ** (GF, SF, EF, DF) | (Wine – Dogwood Zinfandel) | $16 | |||||
A spicy curry with cauliflower, carrots, potatoes, tomatoes, peas & spinach served with brown basmati rice | |||||||
Oriental Almond Stir-Fry ** (GF, EF, DF) | (Wine – Marc Tempe Riesling) | $16 | |||||
Baby bok choy, bean sprouts, zucchini, carrots, mushrooms, snow peas, red bell peppers & almonds served over jasmine rice with baked tofu, in a citrus-tamari sauce | |||||||
Thai Coconut Yellow Curry ** (GF, EF, DF) | (Wine – Beckman Sauv Blanc) | $16 | |||||
Sautéed bean sprouts, red bell peppers, mushrooms, and snow peas in a yellow curry sauce served over jasmine rice with baked tofu | |||||||
Raw Spinach Mushroom Lasagna *** (GF, EF, DF) | (Wine – Casa Barranca Pinot Noir) | $17 | |||||
Chilled zucchini noodles layered with savory marinated mushrooms, red bell peppers, spinach, and a raw nut ricotta. Served with raw marinara | |||||||
Greek Moussaka ** (EF, DF) | (Wine – Westerly Merlot) | $18 | |||||
Layered eggplant, potatoes, ground soy and tomatoes, served with savory marinara. Drizzled with balsamic reduction and finished with a creamy mushroom sauce | |||||||
Asian Crusted Chicken (GF, EF, DF) | (Wine – Jaffurs Verna’s Syrah) | $21 | |||||
Chicken breast crusted with Asian five-spice and sesame seeds, served with wasabi mashed potatoes and green beans in a citrus-tamari sauce | |||||||
Mediterranean Stuffed Chicken Breast (GF, SF, EF) | (Wine – Demetria Pinot Noir) | $22 | |||||
Chicken breast stuffed with spinach, goat cheese & sun-dried tomatoes served over butternut squash mashed potatoes and sautéed vegetables | |||||||
Hawaiian Nut Crusted Sea Bass (GF, EF, SF, DF) | (Wine – Demetria Chardonnay) | $25 | |||||
Macadamia nut crusted wild sea bass served over jasmine rice with grilled asparagus and a creamy citrus sauce | |||||||
Japanese Crusted Halibut (GF, EF, DF) | (Wine – Alma Rosa Pinot Gris) | $25 | |||||
Wild pacific halibut crusted with toasted Nori and gomasio. Served on wasabi mashed potatoes with baby bok choy and citrus-tamari sauce | |||||||
Pacific Stuffed Salmon (GF, SF, EF) | (Wine – Tantara Pinot Noir) | $25 | |||||
Wild pacific salmon stuffed with mushrooms and herbed goat cheese, served with jasmine rice and broccoli, in a saffron shrimp cream sauce | |||||||
Add: Organic Tofu $3 / Tempeh $4 / Seitan $4 / Organic Chicken $5 / Wild Shrimp $6 / | |||||||
Wild Salmon $8 / Wild Halibut $9 / Wild Sea Bass $10 | |||||||
Substitute: Seitan $1 / Tempeh $1 / Organic Chicken $4 / Wild Shrimp $5 / |
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SALADS |
Small/Large | ||||||
Santa Barbara Caesar Salad * (SF, EF) |
(Wine – Alma Rosa Chardonnay) | $9 / $13 | |||||
Farmer’s market mixed greens, avocado, cherry tomatoes, croutons, Parmesan cheese and caesar dressing | |||||||
** Substitute Vegan Mozzarella (EF, DF) | |||||||
Spiritland Salad *** (GF, SF, EF, DF) | (Wine – Domaine J Laurens Cremant) | $10 / $14 | |||||
Farmer’s market mixed greens, asparagus, tomatoes, apples, cucumber, sunflower seeds and your choice of dressing: Mango Vinaigrette, Tahini, Herbed Balsamic-Cider Vinaigrette | |||||||
Greek Village Salad * (GF, SF, EF) | (Wine – Alma Rosa Pinot Gris) | $11 / $15 | |||||
Farmer’s market mixed greens, cucumber, Kalamata olives, bell peppers, tomatoes, red onion, goat feta cheese and balsamic dressing | |||||||
** Substitute Vegan Mozzarella (GF, EF, DF) | |||||||
Italian Grilled Avocado & Tomato Salad ** (GF, SF, EF, DF) | (Wine – Ceago Sauv Blanc) | $11 / $15 | |||||
Grilled avocado and tomatoes served with farmer’s market mixed greens in a balsamic vinaigrette. Topped with red onions and pine nuts | |||||||
Roasted Beet and Butternut Squash Salad * (SF, EF) | (Wine – Tolosa Pinot Noir) | $11 / $15 | |||||
Roasted beets and butternut squash served with farmer’s market mixed greens in a balsamic vinaigrette. Topped with candied walnuts, Gorgonzola*, and a drizzle of beet reduction | |||||||
* Gorgonzola may contain traces of gluten | |||||||
Substitute goat cheese (GF, SF, EF) | |||||||
** Substitute Vegan Mozzarella (GF, EF, DF) | |||||||
Add: Avocado $2 / Raw or Candied Walnuts $1 / Brown Rice $3 / Tofu $3 | |||||||
Organic Chicken $5 / Wild Salmon $8 / Wild Halibut $9 / Wild Sea Bass $10 | |||||||
DESSERTS |
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Lavender & Wild Flower Honey Crème Brulée * (GF, SF) | (Wine – Brander Moscato) | $9 | |||||
A local twist on a classic; sweetened with Santa Barbara Wild Flower Honey. | |||||||
Chocolate Mousse Cake * (EF, SF) | (Wine – Presidio Port) | $9 | |||||
Milk chocolate mousse layered with whipped cream on a honey-granola crust topped with crushed macadamia nuts | |||||||
Chocolate Macadamia Nut Bananas * (GF, SF) | (Wine – Vinfuzion Telos) | $9 | |||||
Sautéed bananas served with vanilla bean ice cream, drizzled with chocolate & coconut caramel sauce and topped with crushed macadamia nuts | |||||||
** Substitute Soy Ice Cream | |||||||
Flourless Chocolate Beet Cake * (GF, SF) | (Wine – Jordoes Port) | $9 | |||||
A rich, dark chocolate cake made with shredded sweet beets served warm, topped with a scoop of mixed berry sorbet and sweet beet reduction | |||||||
Vegan Chocolate Cake ** (EF, DF) | (Wine – Jordoes Port) | $9 | |||||
Espresso flavored chocolate cake layered with chocolate cream. A la mode choice of ice cream - add $3 | |||||||
Apple-Berry Crisp ** (EF, DF) | (Wine – SB Late Harvest Sauv Blanc) | $9 | |||||
Thinly sliced Fuji apples and mixed berries layered on a spiced granola crust. A la mode choice of ice cream - add $3 | |||||||
Raw Lime Mousse *** (GF, SF, EF, DF) | $8 | ||||||
Finished with shredded coconut | |||||||
Root Beer Float ** (GF, SF) | $8 | ||||||
** Vegan Option - Soy Ice Cream | |||||||
Strauss Vanilla Bean Ice Cream * (GF, SF) | $6 | ||||||
Served with chocolate syrup | |||||||
Soy Vanilla Ice Cream ** (GF, EF, DF) | $6 | ||||||
Served with chocolate syrup | |||||||
Forest Berry Sorbet ** (GF, SF, EF, DF) | $6 |