Au Lac Dtla

coconut juice, spirulina, hemp seeds, green mix

coconut juice, hemp, macadamia, saffron, cinnamon

organic orange juice, pineapple, mango, ginger, maple

coconut juice, dark cacao, vanilla bean, hemp, maple

spiced flax chips with macadamia cheese, bruschetta and microgreens

stuffed mushrooms with Thai basil, pine nuts, bell peppers, sprouts

Eggless wrap, mushroom, carrot, jicama, taro, almond. Served with lettuce, mint and dipping sauce

lightly battered and sautéed with jalapeño and cilantro

Anise and clove broth, rice noodles, soy meats, sawleaf herb, bean sprouts and Thai basil. Option to sub soy with veggies

lightly spiced cilantro-flax broth, coconut, avocado, tamari, flax crisps

creamy spirulina broth, tomato, macadamia cream, onion, ginger and chlorella

bed of nori, romaine, sprouts, cabbage, mint, carrot, jicama, avocado and bell pepper with lime leaf dressing

Watercress, jicama, carrot tossed in Au Lac's classic teriyaki dressing. Topped with tomato and dehydrated onion

romaine, cucumber, tomato, sweet and spiced mustard dressing, nuts, flax chips, olives, avocado and onion

soy chicken, napa and red cabbage, orange, carrot, wonton crisps, sliced brazil nuts, cilantro, scallions, gomasio sesame vinaigrette

lettuce wrap, macadamia cream, teriyaki dressing, spiced pistachio, mustard, tomato, avocado, pickles, onion, cilantro, flax chips

cultured beans, macadamia cheese, guacamole, heirloom tomato, lettuce, onion, sprouts with jalapeño puree

Nnori sushi with fresh coconut, dulse, pine nuts, cucumber, bell pepper. Served with pickled ginger, tamari sauce

crisp corn meal, cabbage, macadamia cheese, mushroom, dill-ranch, salsa, avocado and side of spring mix salad with balsamic vinaigrette and hemp seeds

wild rice, spiced macadamia sauce, broccoli, cauliflower, peas, corn, avocado, cucumber, olives, onion, marinated mushroom, carrots, cilantro

wild rice, Thai basil pesto, coconut, zucchini, corn, bell pepper, with dulse and flax crackers

kelp noodles, mushroom, pickled daikon and carrot, cucumber, mint, lemongrass plum sauce, dehydrated onion and avocado tempura

Rice noodles, apple sage soy sausage, baked garlic cloves, pine nuts, nutritional yeast, spiced olive oil. Option to sub soy with veggies

root veggies, potato, and tempeh in sweet chili sauce over crisp melinjo crackers

kelp noodles, macadamia cream sauce

wheat noodles with shiitake mushroom broth, jicama and mushroom wontons, baby bok choy, soy chicken, bean curd, chinese chive and cilantro

Nori-wrapped soy fish with lemongrass and pan-seared chili. Served with jalapeño, lime, cucumber, tomato, pickled daikon and carrot, black rice and veggie soup

macadamia ricotta with housemade tomato sauce, mushrooms, 'meat sauce', onions, and zucchini

mix of sea veggies, lacinato kale, housemade kimchi, cucumber, teriyaki dressing, spiced almonds, and crisp 'cheesy' kale

housemade yucca fries

sesame-brazil nut broth, ramen noodles, mushrooms, seaweed, tofu, soy bacon, and tapioca crackers

Tenderized shiitake mushrooms battered with tapioca flour with a sweet and savory tamari-sesame glaze. Served over black rice and cucumber

vegan egg made of soy and mung bean, pinto beans, soy bacon, avocado, chopped tomato and jalapeño puree

popped in coconut oil, topped with nutritional yeast and fresh lime zest

rice crisps, lentils, almonds, fennel, curry leaf and mustard seed

chilled layers of cacao, coconut pulp, nectar, walnut, macadamia

chilled layers of blueberry, raspberry, mango, coconut, spirulina, pecan, dates

cacao, espresso, cinnamon, fluffed macadamia cheese, maple

pastry-like layers, pistachio, pecan filling, maple

coconut juice, spirulina, hemp seeds, green mix

coconut juice, hemp, macadamia, saffron, cinnamon

organic orange juice, pineapple, mango, ginger, maple

coconut juice, dark cacao, vanilla bean, hemp, maple

spiced flax chips with macadamia cheese, bruschetta and microgreens

stuffed mushrooms with Thai basil, pine nuts, bell peppers, sprouts

Eggless wrap, mushroom, carrot, jicama, taro, almond. Served with lettuce, mint and dipping sauce

lightly battered and sautéed with jalapeño and cilantro

Anise and clove broth, rice noodles, soy meats, sawleaf herb, bean sprouts and Thai basil. Option to sub soy with veggies

lightly spiced cilantro-flax broth, coconut, avocado, tamari, flax crisps

creamy spirulina broth, tomato, macadamia cream, onion, ginger and chlorella

bed of nori, romaine, sprouts, cabbage, mint, carrot, jicama, avocado and bell pepper with lime leaf dressing

Watercress, jicama, carrot tossed in Au Lac's classic teriyaki dressing. Topped with tomato and dehydrated onion

romaine, cucumber, tomato, sweet and spiced mustard dressing, nuts, flax chips, olives, avocado and onion

soy chicken, napa and red cabbage, orange, carrot, wonton crisps, sliced brazil nuts, cilantro, scallions, gomasio sesame vinaigrette

lettuce wrap, macadamia cream, teriyaki dressing, spiced pistachio, mustard, tomato, avocado, pickles, onion, cilantro, flax chips

cultured beans, macadamia cheese, guacamole, heirloom tomato, lettuce, onion, sprouts with jalapeño puree

Nnori sushi with fresh coconut, dulse, pine nuts, cucumber, bell pepper. Served with pickled ginger, tamari sauce

crisp corn meal, cabbage, macadamia cheese, mushroom, dill-ranch, salsa, avocado and side of spring mix salad with balsamic vinaigrette and hemp seeds

wild rice, spiced macadamia sauce, broccoli, cauliflower, peas, corn, avocado, cucumber, olives, onion, marinated mushroom, carrots, cilantro

wild rice, Thai basil pesto, coconut, zucchini, corn, bell pepper, with dulse and flax crackers

kelp noodles, mushroom, pickled daikon and carrot, cucumber, mint, lemongrass plum sauce, dehydrated onion and avocado tempura

Rice noodles, apple sage soy sausage, baked garlic cloves, pine nuts, nutritional yeast, spiced olive oil. Option to sub soy with veggies

root veggies, potato, and tempeh in sweet chili sauce over crisp melinjo crackers

kelp noodles, macadamia cream sauce

wheat noodles with shiitake mushroom broth, jicama and mushroom wontons, baby bok choy, soy chicken, bean curd, chinese chive and cilantro

Nori-wrapped soy fish with lemongrass and pan-seared chili. Served with jalapeño, lime, cucumber, tomato, pickled daikon and carrot, black rice and veggie soup

macadamia ricotta with housemade tomato sauce, mushrooms, 'meat sauce', onions, and zucchini

mix of sea veggies, lacinato kale, housemade kimchi, cucumber, teriyaki dressing, spiced almonds, and crisp 'cheesy' kale

housemade yucca fries

sesame-brazil nut broth, ramen noodles, mushrooms, seaweed, tofu, soy bacon, and tapioca crackers

Tenderized shiitake mushrooms battered with tapioca flour with a sweet and savory tamari-sesame glaze. Served over black rice and cucumber

vegan egg made of soy and mung bean, pinto beans, soy bacon, avocado, chopped tomato and jalapeño puree

popped in coconut oil, topped with nutritional yeast and fresh lime zest

rice crisps, lentils, almonds, fennel, curry leaf and mustard seed

chilled layers of cacao, coconut pulp, nectar, walnut, macadamia

chilled layers of blueberry, raspberry, mango, coconut, spirulina, pecan, dates

cacao, espresso, cinnamon, fluffed macadamia cheese, maple

pastry-like layers, pistachio, pecan filling, maple

coconut juice, spirulina, hemp seeds, green mix

coconut juice, hemp, macadamia, saffron, cinnamon

organic orange juice, pineapple, mango, ginger, maple

coconut juice, dark cacao, vanilla bean, hemp, maple