Greens To Go Menu

cranberry sauce, pistachio frangipane, Meyer lemon mousse, pistachio crumbs

challah bread pudding with dark chocolate, pomegranate tart cherries, vanilla bean ice cream, pomegranate molasses caramel, cocoa nibs

Super fudgy and rich, with a perfect crinkle top! With Guittard chocolate chunks. Gluten Free.

Coconut sauce, lychee salad, coconut almond crumble

A smooth blend of garbanzo beans, garlic, tahini, lemon juice, and a hint of cayenne pepper. Topped with a savory mix of pine nuts, olive oil, parsley, cumin, and salt. Served with our housemade pita bread

Yuba noodles tossed in a creamy sunflower miso dressing with lemon, olive oil, and rice vinegar. Mixed with celery, sunflower sprouts, watermelon radish, wood ear mushrooms, and Thai basil. Finished with crunchy toasted sunflower seeds.

Golden, crispy fritters filled with leeks and cauliflower, brightened with seasonal herbs. Paired with a crunchy fennel salad and topped with a velvety avocadosunflower seed crema.

Tender roasted beets coated in a rich miso glaze, complemented by a black lime and fennel pollen yogurt. Finished with a sprinkle of chives

A refreshing mix of Hodo tofu, pickled vegetables, rice noodles, cucumber, mint, and Thai basil, wrapped in rice paper. Served with a rich coconut peanut sauce and grilled beech mushrooms

toasted pine nut herb oil, aleppo pepper, and pita bread

Yuba noodles tossed in a creamy sunflower miso dressing with lemon, olive oil, and rice vinegar. Mixed with celery, sunflower sprouts, watermelon radish, wood ear mushrooms, and Thai basil. Finished with crunchy toasted sunflower seeds.

Roasted green gulch fingerling potatoes with meyer lemon butter, dill, and garlic. gluten free, vegan possible sub olive oil for butter.

tofu, pickled vegetables, cucumber, rice noddles, beech mushroom salad, peanut sauce

chilled lentil dumplings, three pieces spiced yogurt, tamarind chutney, cilantro chutney, red onion, kashmiri chili powder

A refreshing mix of Hodo tofu, pickled vegetables, rice noodles, cucumber, mint, and Thai basil, wrapped in rice paper. Served with a rich coconut peanut sauce and grilled beech mushrooms.

grilled maitake mushrooms with a radicchio onion jam

Grilled spiced tofu skewers with warm spices and garlic, served with Israeli couscous and chickpea salad with pickled turnips and herbs. Finished with a vibrant green harissa.

A crisp crust topped with asparagus, tangy goat cheese, asiago, fresh dill, and a touch of lemon.

A light, savory broth made with ginger, cabbage, leeks, soy milk, and shoyu. Served with ramen noodles, baby carrots, snap peas, wild mushrooms, spinach, and leek oil. Finished with red shiso. Vegan option available with soba noodles.

over easy eggs, pepitas, cheddar, salsa verde, salsa rosa, pickled cabbage, avocado

served on a ciabatta roll with dill, lemon, feta cheese, grilled onion, arugula, and garlic aioli with a side of pickled vegetables.

meyer lemon curd whipped mascarpone, huckleberry compote, lemon sugar crispy filo

A crispy crust topped with a rich morel miso bechamel, wild mushrooms, and asiago cheese. Finished with a sprinkle of chili flakes, grana Padano, and a drizzle of truffle oil.

poached eggs, potatoes, roasted tomatoes, zucchini, carrots, broccoli di ciccio, cipollini onions, basil pesto

Scrambled eggs, scallions, potatoes, poblanos, cheddar cheese, black bean chili, pumpkin seed salsa, creme fraiche. Served with corn tortillas. Gluten Free, Vegan possible sub tofu for eggs, omit cheese, omit creme fraiche

potato fritter sandwich with garlic, mustard seeds, curry leaves, serrano chili, cilantro tamarind chutneys on a sesame bun

A light, savory broth made with ginger, cabbage, leeks, soy milk, and shoyu. Served with ramen noodles, baby carrots, snap peas, wild mushrooms, spinach, and leek oil. Finished with red shiso. Vegan option available with soba noodles.

Grilled spiced tofu skewers with warm spices and garlic, served with Israeli couscous and chickpea salad with pickled turnips and herbs. Finished with a vibrant green harissa.

A spiced potato patty with serrano, garlic, brown mustard seeds, and curry leaves, encased in a crispy chickpea flour batter. Served with a zesty cilantro chutney, sweet tamarind chutney, and topped with fresh red onions and baby lettuce, all nestled in a soft bun

A warm, spiced bread pudding made with buttery challah, dark chocolate, cherries, and a touch of pear juice. Drizzled with pomegranate molasses and finished with crunchy cocoa nibs.

Chamomile Jaconde, Vanilla Bean French Butter Cream, Strawberry Filling, Chantilly Cream

black sesame blondie, black sesame praline, black sesame cookie crumble

A delicate almond flour tart shell filled with a rich pistachio frangipane made from pistachio paste, almond paste, and butter. Topped with a vibrant cranberry sauce and a light, creamy Meyer lemon mousse.

A glutenfree cake with a vibrant swirl of matcha and tangy yuzu, complemented by a rich coconut sauce. Topped with a crunchy coconut almond crumble and a hint of lychee and lime.

super fudgy with a crinkle top. Just the best brownie ever.