Breakfast
Breakfast Salad
Scrambled egg whites with organic turmeric rice, mixed mushrooms, spinach, ginger, garlic, and tamari. Served over a bed of organic mixed greens in balsamic vinaigrette. Gluten free. Can be vegan and vegetarian.
Mango Upside Down Pancake
A thick, fluffy buttermilk cake with caramelized mango slices. Garnished with powdered sugar, toasted almonds, and mint. Great as breakfast or dessert!
Starters
Salsa Trio & Chips
A vibrant trio of fresh house-made salsas: sweet and tangy mango, classic pico de gallo, and creamy avocado-jalapeño for a touch of heat. Served with crispy tortilla chips sprinkled with Hugo's seasoning for a perfect crunch. No substitutions. Vegan, vegetarian, and gluten-free.
Salads
Gorgonzola Chopped Salad
Grilled chicken breast or marinated organic tofu with chopped organic romaine, broccoli crowns, grape tomato, zucchini, and organic shredded carrots. Tossed in a Gorgonzola dressing and garnished with tortilla strips. Gluten-free. Can be vegan or vegetarian.
Sandwiches
Mushroom Carnitas Quesadilla
A plant-based take on a Mexican classic. Shredded oyster mushrooms slow-simmered in a smoky chipotle-citrus marinade. Grilled with vegan mozzarella inside a spinach tortilla and paired with mango salsa for dipping. Served with choice of side. Vegan and vegetarian. Can be gluten-free.
Tri-Tip Sandwich
Tender slices of grilled Harris Ranch tri-tip, dry rubbed with turmeric, garlic, and onion, served on toasted ciabatta with fresh arugula, sliced tomatoes, grilled onions, and mayo. Can be gluten-free.
Pastas
Pasta Fajita
Grilled chicken breast or mixed mushrooms with sautéed bell peppers, garlic, and red onion, tossed with our house-made fusilli and chili flakes in parmesan cream sauce. Served with Parmesan cheese and garnished with fresh cilantro. Sub Steak $6. Can be vegan, vegetarian, or gluten-free.
Entrees
Chimichurri Steak
Flat iron steak marinated with citrus and garlic. Served with Mediterranean chimichurri sauce, grilled onions, organic mashed potatoes, and steamed broccoli.
Tropical Salmon Bowl
Pan roasted salmon, seasoned with salt and pepper, on a bed of sautéed organic leafy greens with garlic and garnished with fresh mango salsa. Gluten-free.
Marsala Tri-Tip Plate
Tender slices of grilled Harris Ranch tri-tip, dry rubbed with turmeric, garlic, and onion, and drizzled in creamy mushroom marsala wine sauce. Served with sautéed asparagus spears and organic mashed potatoes. Gluten-free.
Market Sides
Mint Asparagus Spears
Asparagus spears sautéed in olive oil then finished with fresh mint.
Dessert
Baked Apple Crumble
Fresh baked with Saigon cinnamon, nutmeg, and organic brown sugar with a cookie batter top.
