Vegetarian Bowl

Nutritious base of Andean grains with avocado, fresh vegetables, nuts, and house vinaigrette.

Mushroom Ceviche

Fresh mushrooms marinated in "leche de tigre" with limo chili, served with sweet potato and corn.

Quinoa Risotto with Sautéed Vegetables

Creamy quinoa with seasonal vegetables sautéed in a wok and a touch of parmesan.

Chef’s Organic Salad

Mix of lettuce, cherry tomatoes, avocado, goat cheese, and a goldenberry and eucalyptus dressing.