Red Salad Red Cabbage, Beets, Radicchio, Red Onions, Parsley-Mint Herb Oil, Ginger, Balsamic Dressing and Creme Fraiche (GF, ☭) 14
Spicy Cucumber Salad Crushed Red Pepper, Garlic, Fish Sauce, Peanuts, Hot Oil, Cilantro (GF) 12
Equinox Farm Leafy Green Salad Lemon Vinaigrette (GF, V) 12
Seared Scallops with Bacon Lardons Sriracha Mayo 13
Brown Rice Futomaki (Thick Nori Rolls) Choice of Ginger-Soy Tofu or Orange-Glazed Tempeh Nishimé Carrots, Steamed Delicata Squash, Blanched Kale, Wasabi, Homemade Pickled Ginger (V) 14
ENTREES
The Macrobiotic Plate Brown Rice, Pinto Bean Stew, Maine Kelp, Shiitake & Carrots with Tops, Steamed Kale with Scallion-Sesame Seed Dressing, House made Sauerkraut (V) 23