Lion’s Mane Fritters

locally grown, organic lion’s mane mushroom cakes, seasoned, pan fried & served with chipotle aioli, topped with pico de gallo & microgreens

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Wild Fungi

mushroom cream sauce, roasted pebble creek mushrooms, white truffle oil, mozzarella, parmesan

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Buddha Bowl

shredded brussels sprouts, cabbage & kale with garbanzo beans, quinoa, cucumbers & avocado, topped with crushed peanuts & fresh lemon zest, served with a side of tahini vinaigrette

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