salads

gluten-free unless noted**  |  vegan options available for all menu mar 16 reuben salad : charred cabbage, caramelized carrot, curly kale, pickle, castelvetrano, swiss & tempeh crouton 1,000 island braised butter beans w/roasted cherry tomatoes charred brussels sprouts, oregeno & seared sourdough* lemony ricotta winter greens tabouli w/falafel crumble : lacinato, curly kale, parlsey, green olive, cucumber, dill, mint, lemon, peppercini whipped feta banh mi salad bowl : bok choy, cabbage, cucumber, radish, vermicelli noodles, pickled carrot, cilantro, peanut limey sriracha vinaigrette kale quinoa salad toasted almond, parmesan, lemony house dressing serving size = 1 generous serving : one main course OR two snacks