Hot Pots

Question 1

Organic Tofu & Mushroom Pho

Answer 1

Shiritake noodles, 2 oz. tofu, 2 oz. mushroom trio, yellow onion, jalapeno, vegan pho broth, served with a side of Thai basil, bean sprouts, sambal, hoisin, and lime.

Pho broth: cinnamon sticks, star anise, coriander seeds, cloves, fennel seed, dashi broth, ginger, cane sugar, cardamom. **Our pho broth is VEGAN!

Question 2

Sesame Beef Bowl

Answer 2

3 oz. grass-fed beef tossed with sautéed broccoli, cauliflower, roasted mushrooms, bok choy, carrots, yellow onion, scallions, brown rice and then tossed in sesame vinaigrette.

Sesame Vinaigrette: rice wine vinegar, sriracha, tamari, cane sugar, xanthan gum, salt, sesame oil, grape seed oil.

Question 3

Madras Curry Chicken

Answer 3

Organic potato, heirloom carrots, 5 oz. all natural chicken breast, raisin, madras curry sauce, cilantro sprigs

Madras curry sauce: grapeseed oil, yellow onion, garlic, ginger, madras curry powder, cinnamon, cayenne pepper, garam masala, coconut milk, cane sugar, salt, tomato paste, Greek yogurt, lemon juice.

Question 4

Spicy Salmon Nabemono

Answer 4

4oz. Salmon with sweet potatoes, spinach, and roasted mushroom, and miso in nabemono broth topped daikon sprout and sesame seeds.

Nabemono broth: dashi, white miso, sriracha, rice wine vinegar.

**Dashi is made from Water, kombu, dried Shitake mushrooms, ginger