The Brain Booster

Sustainable salmon and tofu topped with a homemade miso sesame shoyu dressing,with avocado, chopped kale, bean sprouts, sundried tomatoes and macadamia nuts and served over a kelp noodle slaw

The Immunity Bowl

Sustainably raised shrimp is topped with a homemade yuzu kosho sauce, sauteed rapini, pickled fresno chilis, chili marinated oranges, fresh ginger, cucumbers, and crispy garlic and served over bamboo rice.