Big Caesar Little Planet Salad
Pulled sourdough, baby gem lettuce, Royal Corona beans tossed in pistachio gremolata, hummus-based Caesar dressing

Royal Corona Bean & Grilled Shishito Pepper Salad
With fermented tomato dressing, spicy Beyond Meat Italian "sausage”

Black Garbanzo Salad
Smoked maitake mushrooms, black puffed rice, lemon herb dressing

Shio Koji Roasted Vegetables
Turnips, kohlrabi, winter squash, celeriac with a miso dressing, arugula garnish

Sprouted Marsala Chaat Lentil Salad
Grilled with eggplant, cilantro cashew cream dressing

Blue Food
Roasted cauliflower, caper, Ogo and dulse seaweed on a yuzu white bean puree; side of parsley chili flake, Banyuls vinegar marinated Washington clams

Bowl of Lacto Kimchi Cucumber Pickles

Local Sourdough Bread

Our unapologetically delicious plant-based lunch has been crafted by Chef Andrew Mayne, Senior Associate Director of Culinary Event Strategy and Plant Forward Experience at Stanford.