Ancho-mustard baked 38 north chicken served with adobo coleslaw, cucumber-leek salsa verde and jasmine rice

Paprika marinated hodo tofu served with seared shishito peppers, cucumber-leek salsa verde and jasmine rice

Sliced chicken breast over quinoa with chickpeas, red onions, apricots, peppers, and parsley

Pork shoulder braised with oranges served with mustard potatoes, sweet braised collard greens and jasmine rice

Shredded chicken breast in our house BBQ sauce, served on a brioche bun with sonoma brinery pickles, adobo coleslaw and sweet potato croquettes on the side

Grilled tofu over quinoa with chickpeas, red onions, apricots, peppers, and parsley

Vegan black bean cakes with corn, peppers and carrots. Served over a kale salad with red onions, radish and garlic cauliflower and a side of preserved lemon vinaigrette