Afterglo Restaurant Menu

with a salad of julienne apple, arugula, crushed juniper berries and spiced pumpkin seeds drizzled with raw honey, pumpkinseed oil and apple cider vinegar

sauteed leeks and wild mushrooms, watercress and parsley oil

shaved burdock root and fresh hearts of palm salad, preserved lemon, chili paste, extra virgin olive oil

carrots, peppers, peas shoots, jicama, mango and papaya served with a soy pineapple reduction, papaya ginger sauce and drizzled with guajilio soy glaze

parsnip and pinenut 'rice', avocado, daikon, carrot, pea shoots, real wasabi, nama shoyu and pickled ginger

salsa verde, elephant garlic chips, watercress, roasted tomato

with a salad of avocado, pickled red onion and watercress, hemp seeds and hemp oil

crisp whole wheat flatbread topped with pumpkin seed, sesame seed, black cumin, flax sunflower seed and caraway seed served with sunshine dahi and chili oil

avocado, mango, shallot, quail egg, basil, citrus sesame vinaigrette and peruvian purple potato chips

bibb lettuce, home grown sprouts, red onion, bell peppers, lime, wild jungle peanuts and crispy shallots

raw artichoke with shaved aged goat cheese, lemon extra virgin olive oil, homegrown milk thistle sprouts, celtic sea salt, raw ' grilled asparagus with 'bbq' oil, celtic sea salt and sundried tomato

a daily selection of raw and artisan cheese each served with appropriate garnishes, fresh fruit and homemade honey vanilla flatbread

paradise farms lettuces, watercress, homegrown crunchy sprouts blend, carrot, cucumber, radish, fresh burdock root, scallions and sliced red onion tossed in a soy- marjoram vinaigrette sprinkled with

fresh sea beans tossed in a ponzu dressing, wakame, silky palm and hijiki seaweed marinated in nama shoyu and rice vinegar, green and red tosaka and ogonori tossed with a miso-citrus dressing, all sp

baby Romaine lettuce tossed with blueberries, walnuts, brazil nuts, organic sun dried goji berries and Thai coconut meat garnished with a pomegranate - chia seed jelly and ground raw cacao in a rosem

ruby red grapefruit and red radish salad with baby bok choy, fresh mint and homegrown red clover sprouts drizzled with eucalyptus honey, extra virgin olive oil and crushed pink peppercorns

with julienne burdock root, shiitake and wilted dandelion

with napa cabbage, walnuts and orange zest

with arugala and watercress and ponzu vinaigrette

hato mugi 'wild barley' cooked with miso, roasted corn and edamame

with mint and tomato

with homegrown sprout salad

beet and goat cheese napoleon, pickled red onion, arugula pesto and balsamic glaze

green papaya slaw, flery wild jungle peanut chutney and tamarind sauce

marinated wild mushrooms, arugula pistachio 'bread' raw chocolate mold sauce and chipotle oil

whipped parsnip, local kumquat marmalade, homegrown sprout salad, soy marjoram vinaigrette and crispy leeks

vegetable and pignoli 'ricotta' tartlette made with house dried onion and tomato, marinated zuchhini, kalamata olives and a sage pesto sauce

served with a salad of baby bok choy, ruby red grapefruit and sliced radish, mint, eucalyptus honey, crusted pink peppercorn and extra virgin olive oil

whipped sunchokes, grilled baby eggplant and a provencal vinaigrette

pesto, sliced artichoke, marinated portobello, sundried tomato, toasted almonds and shaved aged goat cheese

yucca croquettas, pickled purple pearl onions, cilantro aioli, paradise farms micro greens

fresh dandelion greens, salad of fresh young Thai coconut, green papaya, peppers, carrots and homegrown sprouts tossed in a tarmind dressing, drizzled with an almond chili sauce and spiced cashews

choose any 4 salad of young coconut and green papaya with chili almond sauce and spiced cashews, tosaka roll with nama shoyu and real wasabi, cucumber summer rolls with papaya ginger sauce, wild mush

a walnut tartlette filled with banana cinnamon creme, topped with sliced bananas and orange segments with a organic raw chocolate sauce drizzled with honey and sprinkled with hemp seeds a completely

assorted fruits and berries with champagne jelly, melon sorbet and watermelon pop rocks

grenadine glazed peaches and apple strudel with caramelized walnuts and yogurt sauce

milk chocolate cremoso sprinkled with celtic sea salt and drizzled with organic extra virgin olive oil served with sourdough toast and a coffee parfait

cream cheese short dough with blackberry compote, balsamic syrup and black pepper goat cheese ice cream

a white chocolate and yogurt semifreddo with organic chocolate brownie and pomegranate reduction, warm Mexican chocolate soup, chocolate ice cream with a chocolate cookie and chocolate candy, milk ch

a warm molten chocolate cake filled with an aromatic blue cheese ganache with a roasted pear compote, blackberry sorbet, honey drizzled and black pepper

curried dark chocolate mousse served over passion fruit jelly with crisp filo

this raw dessert pairs an almond vanilla tart filled with coconut cream with a papaya lemon and almond milk smoothie

a daily selection of homemade raw sorbets and interesting ice creams

a daily selection of raw and artisan cheeses each served with appropriate garnishes, seasonal fruit and honey vanilla flatbread

the 'super citrus' kumquat infused in ketel one vodka, shaken with agave syrup and dash of sweet vermouth

van gogh chocolate vodka shaken with godiva chocolate liqueur, agave syrup, and pinch of chili powder

organic sake shaken with organic pressed pear juice, agave syrup, pinch of cinnamon, and a drop of fresh ginger juice

ciroc vodka shaken with organic pineapple juice, organic lime juice, and fresh squeezed ginger juice

belvedere vodka shaken with fresh organic apple juice, sour apple liqueur, and a touch of cointreau liqueur

absolut currant vodka, shaken with organic carrot juice, organic cucumber juice, organic sake, and a touch of hemp seed oil

tanqueray 10 shaken with organic puree blend of juniper and goji berries, agave syrup, and splash of organic grapefruit juice

pink guava, pineapple, apple, pear, papaya, mango, coconut

shot of organic espresso, kahlua liqueur, dark rum, agave syrup, and shaken with fresh cream

frangelico, gran marnier, fresh squeezed blood orange juice and a pinch of nutmeg

frozen 'raw' blend of fresh pineapple, organic fresh pear, fresh ginger and Italian lemon liqueur, lower alcohol with organic sake $13.00, alcohol free $11.00

'pom' pomegranate juice, pressed organic papaya juice, galliano and ketel one citron vodka, lower alcohol with organic sake $14.00, alcohol free $12.00

made with the 'queen of fruits' the mangosteen, fresh orange juice, organic pressed apple juice, absolut raspberry vodka, and a dash of chambord liqueur, lower alcohol with organic sake $13.00, alcoh

coconut water frappe, with fresh coconut puree, banana, fresh yogurt agave syrup, and malibu coconut rum

fresh yogurt blended with godiva white chocolate liqueur, wheatgrass, green and white creme de menthe

organic pressed mango juice, coconut milk, bee pollen, goji berries, and charbay blood orange vodka, lower alcohol with organic sake $13.00, alcohol free $12.00

organic mint leaves muddled with organic limes, agave syrup, shaken with mount gay rum, topped with soda water

organic lemons, agave syrup, fresh organic aloe vera, dash of organic grapefruit juice, shaken with stolichnaya vodka, lower alcohol with organic sake $10.00, alcohol free $9.00

Brazilian super fruit 'acai', blended with blackcurrant, frozen Thai coconut water, pink guava juice, apple juice, blackberry brandy and cachaca brazilian run, lower alcohol with organic sake $13.00,