Caravan of Dreams menu

A savory dish of crumbled tofu sautéed with fresh vegetables and aromatic spices, served with a side of toast.

This brunch dish features a tofu omelet filled with pesto, tomatoes, scallions, and peppers, served inside a whole wheat tortilla.

A flour tortilla filled with smoked tofu, sautéed kale, a colorful blend of baby potatoes, crispy capers, guacamole, and mild chile.

This brunch dish features your choice of sweet potato or tofu served with Spanish rice, black beans, sautéed vegetables, grilled banana, tomato, and aioli.

A creamy cornmeal base topped with sautéed vegetables, black beans, tomato, and a garlic-infused mayonnaise.

A fluffy omelet filled with sautéed squash, zucchini, tomatoes, and spicy jalapeños, served with thin, grilled potato slices and scallions.

Two pancakes served with grilled banana, fresh fruit, and chopped nuts.

A refreshing bowl of seasonal fruit served with a creamy almond-coconut sauce, crunchy nuts, and a drizzle of raspberry sauce.

A toasted wrap filled with smoked tempeh, grilled onions, Russian dressing, fresh tomato, sauerkraut, and pickles.

A hearty brunch bowl featuring brown rice, sweet potato, and smoked tempeh, topped with fresh tomato and house-made aioli.

This wrap features grilled tempeh, sauerkraut, tomato, and Russian dressing, served with a homemade pickle on the side.

A hearty lunch special featuring a savory stew of smoked tempeh and sweet potatoes served over brown rice.

A fresh mix of greens, cucumbers, tomatoes, beets, and carrots served with our house dressing.

A fresh salad featuring kale, mixed greens, avocado, sprouts, cucumbers, and tomatoes, topped with spiced cashews, hemp seeds, and a citrus hemp dressing.

This fresh watercress salad features a vibrant mix of sauerkraut, cucumbers, sprouts, carrots, pears, walnuts, currants, tomatoes, and avocado, finished with a house-made lemon ginger dressing.

A hearty salad featuring mixed greens, smoked tempeh, blanched vegetables, sauerkraut, black beans, croutons, and tomatoes, served with a house-made mustard dressing.

A refreshing mix of greens, sea vegetables, and fresh garden vegetables, finished with a house-made lemon ginger dressing and sesame seeds.

A refreshing mix of avocado, tomato, olives, mango, pine nuts, cranberries, black currants, and onions, served with a balsamic dressing.

A refreshing mix of greens, apples, mangoes, avocados, tomatoes, and sea vegetables served with a house-made lemon ginger dressing.

This salad features marinated grilled seitan and black bean chili served over mixed greens with tomatoes, red onions, olives, sprouts, house-made croutons, and a nori-cashew Caesar dressing.

Our daily soup selection is served with your choice of sourdough wheat or Ezekiel toast.

• Cup$8
• Bowl$11

A chilled, creamy soup made from blended avocado and coconut, served with a side of house-made raw coconut bread.

• Cup$8
• Medium$11

This sampler features a variety of house-made dips and spreads, including smoked eggplant, several types of hummus, cultured cashew cheese, pesto, and guacamole, served with aioli and kefir.

• Toast Bread$23
• Raw Bread$25

A traditional dish consisting of thinly sliced, high-quality raw beef served with toasted bread.

This appetizer features fresh tomato, basil, and olives served on house-made raw coconut bread with a side of raw aioli.

Crispy tortilla chips topped with savory seitan, black beans, guacamole, salsa, and a creamy almond-based sauce.

These raw, plant-based nachos feature flax and mango chips served with guacamole, salsa, olives, and a creamy almond-based topping.

A selection of warm olives seasoned with garlic, oregano, smoked paprika, onions, and cumin.

This appetizer features raw almond hummus and pesto served with a hemp, mango, and flax tortilla, topped with cucumber, strawberries, wild za'atar herbs, and a drizzle of olive oil.

A creamy raw almond-based dip served with fresh raw vegetables and crispy flaxseed mango chips.

Toasted sourdough bread topped with house-made aioli, fresh tomatoes, basil, and olive oil.

A creamy pasta dish made with a blend of butternut squash, cashews, and shredded mozzarella cheese.

This plant-based burger features a savory patty made from nuts, seeds, and vegetables, served on house-made coconut bread with avocado, chipotle, and fresh toppings.

This grilled sourdough wheat sandwich features smoked eggplant, sautéed onions, spinach, and roasted red peppers, finished with a sun-dried tomato mayonnaise.

This sandwich features grilled tempeh, house-made sauerkraut, Russian dressing, tomato, and grilled onions served on rye bread with a side pickle.

This plant-based burger features a rosemary-infused shiitake mushroom patty topped with grilled onions, tomato, and tarragon aioli, served with a house-made pickle.

A slice of sourdough toast topped with avocado, sautéed cremini mushrooms, kale, and fresh vegetables.

This hearty burrito features black beans, Spanish rice, sautéed vegetables, guacamole, salsa, and a tangy cashew-based cheese, served with your choice of tofu, tempeh, seitan, or sweet potato.

This plant-based lasagna features layers of zucchini, tomato marinara, artichokes, spinach, cashew-based cheese, and smoked tofu, served with garlic-sautéed kale and almond cream.

This dish features sautéed maitake mushrooms and kale served with applewood-smoked tempeh, a blend of nutritious rice, and a savory pepper puree.

Crispy wild rice and cremini mushroom risotto balls served with sautéed maitake mushrooms, roasted red pepper puree, asparagus, and French lentils.

This pasta dish features asparagus, artichoke, sun-dried tomatoes, capers, shiitake mushrooms, and bacon tossed in a smoky cashew-based lemon cream sauce, topped with fresh avocado.

This balanced meal features your choice of tofu or avocado served with black beans, nutritious rice, sweet potato, sea vegetables, steamed vegetables, and kale, all topped with a savory miso tahini sauce.

This raw food sampler features a variety of plant-based bites, including vegetable-based pasta alternatives, nut-based meatballs, house-made ferments, and flavorful dips.

This sampler features three varieties of raw, plant-based ravioli: pear with almond cheese, butternut squash with herb cashew cheese, and beet with walnut and sun-dried tomato, served with marinara and hemp-herb sauces.

This raw, plant-based pizza features a pumpkin and flax seed crust topped with marinara, cultured cashew cheese, fresh vegetables, and olives.

This raw, plant-based dish features cucumber ribbons rolled with avocado, arugula, cultured cashew cheese, and a savory walnut-mushroom filling, served with sun-dried tomato marinara.

These raw nori rolls are filled with a savory walnut pâté, fresh julienned vegetables, avocado, apple, sprouts, radishes, red pepper, and house-made sauerkraut.

This plant-based tostada features a mango and flaxseed tortilla topped with cashew-based cheese, guacamole, salsa, a savory walnut and mushroom crumble, and almond cream.

A chilled, plant-based pie featuring a crust made from walnuts, almonds, and dates, topped with fresh coconut and mango.

A chilled, plant-based dessert featuring a zesty lime filling on a crust made from nuts and dates.

A dense, chocolate-flavored treat made with raw cacao and sweetened with blue agave nectar.

A warm brownie served with homemade vanilla ice cream, coconut whipped cream, and strawberry sauce.