True Food Kitchen

Crispy roasted Brussels sprouts tossed with umami-rich roasted mushrooms, pickled fresno chilies for a hint of heat, and a savory ginger soy glaze, finished with fresh lime.

Velvety soup made from sweet organic butternut squash, gently infused with aromatic fresh sage leaves.

Artisanal pizza topped with roasted organic butternut squash, creamy lemon almond ricotta, caramelized onions, crisp organic kale, and sweet dried cranberries.

Vibrant organic mixed greens paired with honey-roasted carrots, tender cauliflower, crunchy pistachios, creamy feta cheese, and Medjool dates, dressed in a velvety apple cider vinaigrette.

Seasonal dessert featuring spiced butternut squash filling in a tender graham cracker crust, finished with light whipped coconut cream.

Refreshing handcrafted lemonade blended with sweet ripe peach puree and freshly squeezed lemons.

Exotic lemonade infused with vibrant pink dragonfruit and freshly squeezed lemon juice.

Cold-pressed nutrient juice made with organic kale, zingy ginger, crisp organic apples, celery, cucumber, and fresh lemon.

Effervescent herbal tisane featuring sweet prickly pear, fragrant hibiscus flowers, and a burst of lime juice.

Hydrating blend of sweet pineapple, fresh orange, pure coconut water, soothing aloe vera, and nutrient-dense organic sea moss.

Revitalizing juice crafted with pineapple, carrot, organic apple, spicy ginger, earthy turmeric, beet, and fresh lemon.

Zesty signature elixir prepared with fresh ginger juice, raw honey, and crisp lime.

Premium green tea served chilled over ice for a crisp, clean taste.

Classic black tea freshly brewed and served chilled over ice.

Crisp sparkling water enhanced with natural lemon and lime juices.

Refreshing sparkling beverage infused with tart grapefruit juice.

Effervescent sparkling water infused with sweet tropical pineapple essence.

Sparkling water paired with antioxidant-rich pomegranate juice.

Smooth Japanese matcha whisked with oat milk and fragrant butterfly lavender syrup over ice.

Organic espresso shaken over ice with creamy oat milk and raw dark sugar.

Soothing herbal tea made from holy basil, spicy ginger, and sweet honey.

Rich organic espresso layered with velvety steamed oat milk foam.

Smooth organic espresso blended with silky steamed oat milk.

Bold, smooth organic Wandering Bear cold brew coffee served cold over ice.

Freshly brewed organic house coffee.

Freshly brewed organic decaffeinated coffee.

Wandering Bear cold brew topped with velvety oat milk foam infused with aromatic cardamom.

Traditional ceremonial grade Japanese matcha whisked with warm oat milk.

Chilled matcha layered with sweet oat milk and warm vanilla horchata spices.

Espresso combined with creamy oat milk and real seasonal squash pie spices.

Charred cauliflower florets served over harissa tahini, complemented by sweet Medjool dates, fresh mint, dill, and crunchy pistachios.

Delicate dumplings filled with edamame puree, served in a rich dashi broth with white truffle oil, fresh Thai basil, and chef's savory seasoning.

House-made fresh guacamole blended with edamame and pistachio pesto, served alongside crispy grain-free Siete tortilla chips.

Creamy chickpea hummus topped with spicy herb sauce, red pepper pistachio spread, and aromatic za'atar spice, served with ancient grain pita bread.

Crisp Bibb lettuce leaves filled with wild-caught tuna, fried rice, sweet pineapple relish, and savory chili garlic crunch sauce.

Sustainably raised turkey patty topped with smoked gouda, sliced avocado, organic tomato, butter lettuce, and spicy jalapeño remoulade on a toasted bun.

100% grass-fed organic beef patty featuring sautéed mushrooms, caramelized onions, crisp arugula, shaved parmesan, and rich umami sauce.

House-crafted portobello, beet, and walnut vegan patties layered with vegan cheese, lettuce, pickled red onions, organic tomato, and jalapeño remoulade.

Grilled chicken tenderloin wrapped with creamy avocado, organic roasted red peppers, fresh spring greens, and zesty Hatch chili ranch.

Nourishing wrap filled with house hummus, spicy herb sauce, red pepper pistachio spread, crisp cucumber, kalamata olives, artichokes, and spring mix in lemon oregano vinaigrette.

Slow-braised organic grass-fed beef on a crusty roll with caramelized onions, pungent horseradish aioli, parmesan, and rich savory au jus for dipping.

Spicy Korean BBQ glazed chicken breast served on a soft bun with house pickles and crunchy kale slaw.

Sustainable pan-seared salmon finished with an orange glaze, served over organic mixed greens with crumbled feta, fresh grapefruit segments, spiced nuts, and citrus vinaigrette.

Grilled chicken paired with crisp bok choy, cabbage, avocado, watermelon radish, snap peas, cilantro, toasted quinoa, roasted almonds, and ginger cashew dressing.

Hearty salad combining aged white cheddar, ancient farro, sweet Medjool dates, crunchy jicama, apple slices, dried cranberries, and Marcona almonds in champagne vinaigrette.

Light blend of organic greens, cucumber slices, sweet cherry tomatoes, and creamy avocado tossed in lemon oregano dressing.

Organic kale tossed with aged parmesan cheese, golden sourdough breadcrumbs, fresh lemon juice, and roasted garlic dressing.

Zesty buffalo chicken over organic mixed greens, creamy Point Reyes blue cheese, sliced avocado, cherry tomatoes, cucumbers, and sunflower seeds.

Warm bowl of organic ancient grains, miso sesame glazed sweet potato, charred onions, snap peas, portobello mushrooms, avocado, pistachio pesto, and hemp seeds.

Spicy Thai shellfish curry broth poured over sweet potatoes, bok choy, rainbow carrots, snap peas, charred onions, and organic black rice.

Quinoa and brown rice topped with sweet broccoli, rainbow carrots, crisp bok choy, snap peas, pickled shiitake mushrooms, and toasted sesame seeds.

Gluten-free glass noodles tossed with pickled shiitake mushrooms, tender organic spinach, carrots, and crisp bean sprouts in light sesame oil.

Gluten-free glass noodles coated in spicy peanut sauce, topped with a pasture-raised egg, roasted mushrooms, cabbage, and pickled fresno chilies.

Wild-caught raw tuna poke served over forbidden black rice with avocado, roasted mushrooms, cucumber, jalapeño slices, edamame, and citrus ponzu.

Artisanal white sourdough pizza topped with rich parmesan cream, earthy black truffle, fresh organic arugula, and house-made hot honey.

Classic sourdough crust topped with uncured Niman Ranch pepperoni, organic DiNapoli tomato sauce, melted mozzarella, and fresh basil leaves.

Traditional sourdough pizza featuring organic DiNapoli tomato sauce, fresh creamy mozzarella rounds, and aromatic fresh basil leaves.

Regenerative bison sausage pizza with charred scallion salsa, mozzarella, cotija cheese, pickled fresnos, tomato sauce, and a sunny-side-up fried egg.

Tender grilled grass-fed beef tenderloin served with cheesy mashed potatoes, king trumpet mushrooms, seasonal vegetables, charred onions, and savory peppercorn sauce.

Grilled Arctic salmon served over organic wild rice pilaf with crisp snap peas and light Thai basil vinaigrette.

Hearty gluten-free lasagna layered with turkey sausage bolognese, organic spinach, rich ricotta cheese, and fresh basil.

Savory grass-fed beef meatloaf paired with herb-roasted fingerling potatoes, honey-roasted carrots, rich mushroom jus, and microgreens.

Sesame-crusted wild tuna tataki served with seared mushrooms, carrots, quinoa brown rice blend, baru nuts, fresh pineapple, and tataki sauce.

Baked organic spaghetti squash casserole with sweet caramelized onions, fresh mozzarella cheese, and rich organic DiNapoli tomato sauce.

Decadent flourless cake made with 68% TCHO dark chocolate, served with vegan vanilla ice cream, caramel drizzle, toasted almonds, and cacao nibs.

Chewy gluten-free cookie baked with 68% dark TCHO chocolate chunks.

Rich tart featuring an almond and coconut crust filled with creamy peanut butter and topped with dark TCHO chocolate ganache.

Kid-friendly pizza topped with melted mozzarella cheese and organic DiNapoli tomato sauce.

Tender grilled chicken pieces served with rainbow carrots, bok choy, snap peas, and teriyaki quinoa brown rice blend.

Grass-fed beef slider with melted cheese, served with smooth herb hummus and fresh rainbow carrot sticks.

Tender campanelle pasta tossed in organic butter and grated parmesan cheese.

Campanelle pasta coated in smooth organic DiNapoli tomato sauce, finished with parmesan cheese.