A bright and nourishing blend of peppery arugula and tender spinach, layered with sweet golden beets, crisp cucumber, and fresh apple for a refreshing crunch. Creamy feta adds a savory tang, while grilled shrimp bring a smoky, ocean-kissed finish. Tossed in a zesty honey-lemon vinaigrette and topped with toasted sunflower seeds for the perfect balance of texture and flavor.

Crisp mixed greens set the stage for hearty quinoa and tender roasted chicken breast. Cooling cucumber, shredded carrots, and juicy cherry tomatoes balance the heat, all tossed in a zesty buffalo ranch dressing. Finished with crumbled bleu cheese and a sprinkle of fresh scallions for a punch of flavor in every bite. Perfectly fiery, perfectly fresh.

A wave of bold Thai-inspired flavor in every bite. This vibrant bowl features crispy Thai tofu atop a bed of fresh spinach, scallions, crunchy bean sprouts, roasted enokis, shredded carrots, and sweet red bell peppers. Tossed in a silky coconut milk and ginger-lemongrass vinaigrette, then finished with a splash of fresh lime for a zesty, aromatic lift. It’s a savory, herbaceous escape that’s equal parts grounding and uplifting.

A vibrant, flavor-packed salad inspired by sun, surf, and spice. Tender marinated chicken breast is layered over crisp romaine with sweet roasted corn, crunchy tortilla chips, cotija cheese, and toasted pepitas. Finished with a drizzle of cilantro-lime dressing and a sprinkle of chili-lime seasoning, it’s bold, bright, and full of texture. Add jalapeños for a breezy heat that lingers.

A radiant, flavor-forward salad that glides between savory and bright. Tamari-maple torched salmon brings a rich, smoky sweetness atop a bed of peppery arugula, creamy avocado, crisp cucumber, and juicy pink grapefruit wedges. Finished with a sprinkle of sesame seeds and a refreshing grapefruit-shallot vinaigrette, it’s a silky, citrusy escape that tastes like golden hour.

Where coastal fire meets East Asian flair. Marinated skirt steak tops a crisp medley of romaine, baby bok choy, and charred cabbage for a smoky, savory base. Shaved Parmesan blends with garlic-toasted edamame and sunflower seeds. Drizzled with a bold Caesar dressing, it’s a seaside salad reimagined with a punch of umami.

romaine, spinach, arugula, mixed greens, baby bok choy

roasted enokis, scallions, red onion, white onion, cherry tomato, hearts of palm, shredded carrots, cucumber, olives, roasted peppers, golden beets, avocado, corn, apples, pomegranate seeds, dried cranberry, pink grapefruit wedges, strawberries

chickpeas, edamame, lentils, quinoa, sweet potato

pepitas, sunflower seeds, hemp hearts, shredded nori, toasted coconut , crispy onions, tortilla strips, croutons, pine nuts, crispy chickpeas, sesame seeds, everything-but-the-bagel seasoning

feta, goat cheese, blue cheese, cojita, shaved parmesan, vegan mozzarella shreds, vegan feta

marinated chicken breast, skirt steak, lemon shrimp, tamari torched salmon, crispy Thai tofu, house-made veggie & bean patty, BBQ tempeh

garlic lemon tahini, grapefruit shallot vinaigrette, coconut milk & lemongrass vinaigrette, honey lemon vinaigrette, carrot ginger, maple soy vinaigrette, Italian Balsamic

caesar. creamy cilantro Lime, buffalo ranch, creamy italian, green goddess