Dinner Menu


* Vegetarian (No meat, poultry or fish) Vegan (No animal products at all - no meats, dairy or eggs) * Raw (Vegan and prepared below 107º F)
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
SOUPS

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

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

*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 / Wild Salmon $7 / Wild Halibut $8 / Wild Sea Bass $9

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

*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

Dinner Menu

SOUPS

APPETIZERS

MAIN COURSES

SALADS

DESSERTS