Jharoka menu

Sweet Corn And Black Bean

with roasted cippolini onion

Chickpea Salad

with zucchini, squash, bell pepper and herb vinaigrette

Purple Kale

with apricot and sundried tomato (raw)

Roasted Golden Beet

with blood orange and red onion

Shaved Fennel And Apple

with whole grain mustard vinaigrette (raw)

Aspiration

with lemon and extra virgin olive oil

Spinach And Frisee

with strawberry and fig (raw)

Soba Noodle

with shiitake mushroom, broccoli, and bean sprout

Golden Quinoa

with arugula, sundried tomato, and greek olive

Stuffed Avocado

with sundried tomato, chickpea, tahini, cilantro, and lime

Red Lentil Dahl

with grilled sweet potato flatbread

Tropical

with pineapple, banana, mango, and coconut

Berry Blast

with strawberry, blackberry, raspberry, and tofu

Green

with kale, banana, apple, and avocado

Chocolate Peanut Butter And Banana

Vegan Caesar

add vegan chicken

Vegan Caesar

with tofu, quinoa, kale, avocado, and vegan caesar dressing

Fall

(vg). with chicory, frisee, walnut, apple, dried cranberry, fennel, red onion, and persimmon vinaigrette

Super Food

(vg). with spinach, wild rice, maple roasted sweet potato, goji berry, and sunflower seed with flax and pumpkin seed oil vinaigrette

Thai Pumpkin And Coconut

(v).

Thai Pumpkin And Coconut

with half a sandwich

Vegetable Pita

with white bean and flax seed hummus, roasted red peppers, cucumber, spinach, and tomatoes

Barbecue "Chicken" Wrap

with shaved jicama and green cabbage salad, and arugula

Raw Pad Thai

(vg). with kelp noodle, carrot, zucchini, squash, snow pea, red onion, and cashew

Roasted Vegetable Chili

(v). with spinach and pepper jack polenta topped with vegan sour cream

Buddha Bowl

(vg). with crispy tofu, edamame, broccoli, soy gastrique, and nori garnish with brown rice

Roasted Butternut Squash Risotto

(vg). with chantrel mushroom and chestnut