True Food Kitchen menu

These grilled chicken skewers are served with a house-made spicy peri peri sauce, roasted corn, baby zucchini, patty pan squash, and a side of herb chutney.

This dish features house-made puffed sourdough served with a creamy tahini eggplant dip, topped with a savory nut and spice blend, pomegranate molasses, and edible flowers.

A selection of fresh, crisp vegetables served with a creamy green goddess mousse and a savory almond garlic crumble, accompanied by optional clay-pot baked flatbread.

This refreshing summer salad features seared halloumi cheese, fresh vegetables, and avocado mousse, finished with a tropical passion fruit and mango vinaigrette.

This warm peach and raspberry dessert is topped with a crunchy oat and pecan streusel and served with a scoop of organic vanilla ice cream.

This refreshing seasonal cocktail features a blend of Don Q rum, fresh watermelon, pineapple, lime, and mint.

This refreshing seasonal cocktail features gin infused with saffron and rose, balanced with fresh lemon, lime, and aromatic bitters.

This refreshing vodka cocktail features a blend of golden kiwi, chamomile, honey, and lime with a touch of dairy.

This organic and sustainably produced Sauvignon Blanc from the Val de Loire region of France is a featured selection on our summer seasonal menu.

This creamy chickpea dip is topped with a spicy herb sauce, red pepper pistachio spread, and za'atar spice, served with warm baked flatbread.

These steamed dumplings are filled with edamame and served in a savory dashi broth, finished with white truffle oil, fresh Thai basil, and sesame seeds.

A rotating selection of freshly prepared soups made with seasonal ingredients, with calorie counts varying by location.

Roasted cauliflower served with sweet Medjool dates, spicy harissa tahini, fresh herbs, and crunchy pistachios.

This salad features a blend of organic greens and romaine tossed with farro, aged white cheddar, fresh apples, jicama, dates, raisins, and almonds in a champagne vinaigrette.

This salad features organic kale tossed with parmesan cheese, crunchy breadcrumbs, and a bright lemon-garlic dressing.

This salad features grilled chicken, fresh vegetables, avocado, and crunchy toppings served with a zesty carrot ginger dressing.

This nutrient-dense bowl features a blend of organic grains topped with miso-glazed sweet potatoes, roasted vegetables, avocado, pistachio pesto, and hemp seeds.

This bowl features glass noodles served with pickled shiitake mushrooms, organic spinach, carrots, and bean sprouts.

This bowl features a blend of quinoa and brown rice topped with broccoli, rainbow carrots, bok choy, snap peas, and pickled shiitake mushrooms, finished with a sprinkle of sesame seeds.

This bowl features a blend of black rice, sweet potato, bok choy, rainbow carrots, snap peas, and charred onion served in a savory Thai-style shellfish curry broth.

This crispy chicken sandwich is topped with house-made hot sauce, pickles, and apple-cabbage slaw, served on a ciabatta bun.

This crispy chicken sandwich features house-made pickles, lettuce, and a signature special sauce served on a ciabatta bun.

This plate features four crispy chicken tenders served with a side salad and your choice of dipping sauce.

A crispy, air-fried chicken breast topped with fresh mozzarella and tomato sauce, served alongside a portion of penne pasta.

This sourdough pizza is topped with roasted wild mushrooms, organic spinach, garlic purée, and a lemon-infused almond ricotta.

This sourdough pizza is topped with uncured pepperoni, tomato sauce, fresh mozzarella, and basil.

This sourdough pizza is topped with fresh mozzarella, DiNapoli tomato sauce, and basil.

This burger features an organic, grass-fed beef patty topped with aged white cheddar, tomato, butter lettuce, and a signature house sauce.

This burger features a 100% organic grass-fed beef patty topped with roasted wild mushrooms, caramelized onions, fresh arugula, parmesan cheese, and a savory umami sauce.

This turkey burger features a Diestel Farms patty topped with smoked gouda, avocado, tomato, butter lettuce, and a jalapeño remoulade.

This plant-based double cheeseburger features two house-made patties crafted from portobello mushrooms, beets, and walnuts, topped with vegan cheese, fresh vegetables, and a spicy jalapeño remoulade.

This dish features steak served with a peppercorn sauce, air-fried french fries, and a simple side salad.

This dish features air-fried chicken breast topped with melted mozzarella and tomato sauce, served alongside a portion of penne pasta.

This dish features shrimp served over a blend of black rice, roasted mushrooms, edamame, and snap peas, finished with pickled peppers, fresh herbs, and a ginger soy vinaigrette.

Layers of pasta baked with turkey sausage bolognese, pistachio pesto, organic spinach, ricotta, fresh mozzarella, and basil.

This dish features penne pasta tossed with chicken, pork andouille sausage, and sustainably-raised shrimp in a traditional blend of onions, celery, and green bell peppers.

This grilled, sustainably sourced salmon is served with crisp snap peas and organic wild rice pilaf, finished with a Thai basil vinaigrette.

This baked dish features spaghetti squash topped with caramelized onions, fresh mozzarella, and DiNapoli tomato sauce.

This bowl features fresh Tahitian Tombo tuna served over regenerative black rice with avocado, roasted wild mushrooms, cucumber, jalapeño, edamame, and pickled ginger, finished with a citrus ponzu sauce.

These air-fried French fries are served with a side of house-made peri-peri ketchup.

A rotating selection of freshly prepared soup made with seasonal ingredients.

Thinly sliced sweet potatoes fried until crisp and lightly salted.

A selection of fresh, seasonal vegetables roasted until tender.

This side dish features fresh organic Tuscan kale served in a light, nutritious preparation.

A light, refreshing side salad featuring a selection of fresh seasonal greens.

A freshly baked, house-made cookie filled with semi-sweet chocolate chips.

A rich, dense chocolate cake served with vegan vanilla ice cream, house-made caramel, toasted almonds, and crunchy cacao nibs.

A warm chocolate chip cookie served with a scoop of vegan vanilla ice cream.

A creamy, plant-based frozen dessert flavored with real vanilla.

A warm chocolate chip cookie served with a scoop of vegan vanilla ice cream.

This dish features smashed avocado on sourdough toast topped with a soft-boiled egg, pickled chili peppers, parmesan cheese, and chili garlic crunch, served with a side of mixed greens.

These fluffy pancakes are topped with organic blueberry compote and Greek yogurt, served with a side of maple syrup.

This hearty brunch dish features pasture-raised sunny-side-up eggs served over a savory mix of grass-fed beef, roasted sweet potatoes, peppers, and onions, topped with aged white cheddar, avocado, and fresh salsa, accompanied by sourdough toast.

This dish features pasture-raised scrambled eggs mixed with roasted sweet potatoes, charred onions, roasted red peppers, and aged white cheddar.

These blueberry pancakes are topped with organic blueberry compote, Greek yogurt, and maple syrup.

A personal-sized pizza made with a sourdough crust, topped with melted cheese and tomato sauce.

Two hand-breaded, air-fried chicken tenders served with a side of hummus and rainbow carrots.

This grass-fed beef cheeseburger is served with a side of hummus and rainbow carrots.

Penne pasta served with your choice of tomato sauce or melted butter and topped with a sprinkle of parmesan cheese.

A warm chocolate chip cookie served with a scoop of vegan vanilla ice cream.

This bowl features grilled chicken glazed in teriyaki sauce served over a blend of quinoa and brown rice with a mix of carrots, bok choy, broccoli, and snap peas.