Âu Lạc

Potato, pea protein, carrot, chives, celery. with nam chim kai sauce

Lightly battered vegan “shrimp” sautéed with red cabbage, jalapeño, cilantro

Vegan wrap, jicama-taro veggie filling with greens and vegan fish sauce

Yucca root, pink himalayan salt, bay leaf, with chirmol sauce

Caramel, almond, vanilla, kabocha squash and french roast coffee

Chilled layers of cacao, coconut pulp, coconut nectar, pecan and macadamia

Corn “cream”, coconut “condensed milk”, coconut cream and coconut sugar

Soy “pork”, greens, pickled daikon and carrot, brown rice paper wrap, almond-hoisin dip

Baguette with grilled soy proteins, fried tofu, char siu sauce, pickled daikon and carrot, cucumber, jalapeño, basil leaves and side salad

Dehydrated green pea tortilla, cultured beans, macadamia “cheese”, guacamole, heirloom tomato, lettuce, onion. topped with microgreens and served with spicy jalapeño purée

Maki roll with chef's soy protein filling, avocado, cucumber, chives, pickled ginger, tamari, spicy “mayo” gomasio & chili threads

Vidalia onion and cannellini bean ravioli in sun-dried tomato macadamia “cream” sauce. with vegan parm, thai basil & garlic bread

Soaked wild rice, broccoli, cauliflower, peas and corn in spiced macadamia sauce. served over avocado, olives and cucumber. topped by marinated mushroom, dehydrated onion, fresh carrots, cilantro

Tenderized shiitake mushrooms battered in tapioca flour with sweet & savory tamari-sesame glaze. topped by jalapeño, bell pepper & chinese chives. served over black rice and cucumber

Battered organic eryngii mushroom sautéed with ginger, garlic, chives, thai basil and thai chili peppers. served with chef's dipping sauce and black rice

Claypot of soy “fish”, fried tofu and eggplant in caramelized sauce with black pepper and scallions. served with black rice and a side salad

Nori-wrapped soy “fish” seasoned with lemongrass and pan-seared chili. served with black rice, cucumber, tomato, pickled daikon and carrot, jalapeño, lime and a mixed veggies soup

Dehydrated phyllo dough made of coconut and corn with pistachio and pecan filling, maple syrup and rose water

Rich cheesecake filling, vanilla crust, fruit compote, oat “whipped cream” & sprinkles

Shiitake broth, wheat noodles, soy “chicken”, vegan “shrimp”, baby bok choy, soy-mushroom wontons, chinese chives, cilantro, bean sprouts, jalapeño

Creamy spirulina broth, tomato, macadamia “cream”, nori, onion, ginger and dr. schulze's superfood. topped by scallions, sawleaf herb and cilantro

Pesto and ginger bean broth over kelp noodles, soaked wild rice, mushroom, shallots and jalapeño. topped by dehydrated corn crisps, hemp seeds and fresh rice paddy herb

Medley of cabbage, bean sprouts, carrots, jicama, nori and bell pepper. topped by avocado, cilantro and lime leaf sauce

Sea veggies, kale, onion and spiced almonds tossed in teriyaki dressing. topped by kimchi, cucumber & dehydrated cheesy kale crisps

Shredded green papaya in vegan fish sauce, topped by crushed almonds, vegan “beef jerky”, fresh basil & mint. paired with lightly battered and sautéed oyster mushrooms

Soy and pea protein filling with mushrooms, broccoli and jicama. topped by crushed almonds and scallions

Baguette with shredded tofu and kelp noodles, soy “pork” roll, pickled daikon, carrot, vegan “mayo”, housemade nut pâté, jalapeño, cucumber, cilantro, with a side salad

Rice noodles, apple sage vegan “sausage”, baked garlic cloves, kale, pine nuts, nutritional yeast, spiced olive oil, thai basil & natural sriracha

Jackfruit and lacinato kale in classic makhani sauce with green cardamom, kashmiri chili and side of jasmine rice

Skewered & grilled soy “chicken” topped with almond sweet sauce and fried onion. with steamed rice, shallot, cucumber and thai chili pickles

Anise and clove broth, rice noodles, soy “chicken”, saw-leaf herb, onion, bean sprouts, thai basil, jalapeño. protein choice of vegan “chicken”, “beef” ball or veggies

Soy “chicken”, chopped cabbage, oranges, wonton crisps, brazil nuts, cilantro and scallions with yuzu and gomasio vinaigrette

Spicy sichuan black bean sauce over soft tofu and shiitake mushrooms. served with jasmine rice, bean sprouts and scallions