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.
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 Protein Power Bowl
sustainable albacore and sweet potato are topped with a homemade sriracha ponzu, avocado, edamame, chopped kale, napa cabbage, pumpkin seeds and served over forbidden rice