True Food Kitchen

Gluten free, vegan, & vegetarian options indicated on menu. Menu changes seasonally. GF pita, buns, and pizza available upon request.

Starters

• roasted heirloom carrots with za’atar, sesame, pistachio, Greek yogurt, dill
• roasted brussels sprouts with Asian mushroom, miso sesame vinaigrette, chili thread
• charred cauliflower with harissa tahini, medjool date, dill, mint, pistachio
• chilled shrimp lettuce cups with coconut, grapefruit, avocado, cucumber, jalapeno, cilantro
• wild caught albacore tataki with avocado, jalapeno, toasted sesame, yuzu ponzu
• kale guacamole with pink grapefruit, cilantro, roasted poblano, sunflower seeds (request GF pita)

Salads

• seasonal ingredient salad with Brussels sprouts, butternut squash, cauliflower, white bean, pomegranate, toasted mulberry, horseradish vinaigrette
• Mediterranean quinoa salad with Persian cucumber, olive, peppadew, cherry tomato, pole bean, feta, almond, oregano vinaigrette
• can add chicken, shrimp, albacore tuna, or salmon to any salad

Pizza

• GF pizza available upon request
• butternut squash pizza with caramelized onion, roasted garlic, organic kale, vegan almond ricotta, dried cranberry, sage (request GF pizza)
• fennel chicken sausage pizza with crushed organic DiNapoli tomato, roasted fennel, scamorza (request GF pizza)
• tomato & arugula pizza with crushed organic DiNapoli tomato, olive oil, lemon (request GF pizza)
• margherita pizza with crushed organic DiNapoli tomato, fresh mozzarella, basil (request GF pizza)

Bowls

• dashi ramen with sweet potato glass noodle, bok choy, grilled portobello, charred onion, radish, dried sweet corn, black bean, sesame chili oil
• cashew pad Thai bowl with kombu, rice noodles, zucchini, mushroom, eggplant, gai lan, bean sprout, Thai basil, tamarind
• spicy panang curry with potato, pole bean, bok choy, carrot, Thai basil, coconut shrimp broth

Entrees

• Moroccan chicken with mission fig, heirloom carrot, chickpea, olive, spinach, chermoula, Greek yogurt
• spaghetti squash casserole with organic tomato, caramelized onion, zucchini, fresh mozzarella
• grilled fish tacos with redfish, tomatillo avocado salsa, pickled jicama, dried sweet corn, coconut lime yogurt, anasazi bacon
• grass-fed steak tacos withtomatillo avocado salsa, pickled jicama, dried sweet corn, coconut lime yogurt, anasazi bacon
• lasagna bolognese with fennel chicken sausage, mushroom, spinach, lemon ricotta, herbs

Sandwiches

• GF bun or pita available upon request
• inside out quinoa burger with hummus, tzatziki, tomato, butter lettuce, cucumber, red onion, avocado, feta (request GF bun)

Brunch

• GF Blueberry Muffin
• huevos rancheros with organic corn tortillas, roasted chile, organic sunny side up eggs, pickled jicama, dried sweet corn
• garden scramble with broccolini, onion, bell pepper, smoked gouda, grana padano, sweet potato (add sausage)
• banana pancakes with quinoa, greek yogurt, maple syrup

Desserts

• flourless chocolate cake with caramel, vanilla ice cream, cocoa nib
• squash pie with graham crust & coconut whipped cream
• chia seed pudding with banana & toasted coconut
• vegan vanilla ice cream