8/16/2019 ReLaunch Menu June 2016

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THE SPRINGS

KITCHEN RE-LAUNCH MENU

JUNE 2016

Breakfast Cups

Moon Berry Oats: Goji/Mulberries/Cashews

Coco Yogo Crunch: Coconut Yogurt/Chia Jam/7 Spice Granola

Chocolate Chia Pudding: Almond Milk/Dates/CacaoBlue Potato Pie: Sweet Potato/Blueberries/Maple Syrup

Toasts

Smashed Avocado: Lemon/Jalapeño/Cilantro/Springs Nut-Seed Bread

Heirloom Tomato: Cashew Ricotta/Mint/Basil/Olive Oil/Springs Nut-Seed Bread  

Banana: Honey Butter/Hemp Seeds/Springs Apricot-Hazelnut Bread

Plates

Campfire Waffle: Springs Nutella/Smoked Maple Syrup

Mateo Rancheros: House-made Tortilla/Carrot Habanero Salsa

Rainbow Mezze: Pumpkin Seed Falafel/Pickles/Green Tahini

Sandwiches

Ruby Rueben: Pastrami Beet/Young Coconut Salad/Kraut

Sensei: Tempeh-Kabocha/Seaweed Pesto/Miso Spread

FreeLA Yuba Cheese Steak: Caramel Onions/Mushrooms/Springs Cheese Whiz

Salads

Lil Gems: Oat Parmesan/Dulse-Vinaigrette/Olive Crumb

Horsey Kale: Black Rice/Avocado/Hijiki -Horseradish

La Suprema: Red Butter Lettuce/Walnut Chili/Coconut Crema

Warm Bowls

Sweet Life: Quinoa/Braised Greens/Beans/Harissa-Cashew

Bam Bam Noodles: Spicy Kelp Noodles/Cucumber/Pickled Mushroom/Crispy Garlic

Forbidden Spring: Marinated Seaweed/Rice/Pickled Apricots/Sprouts

Desserts

Ice Cream Sandwich: Double Chocolate Cookie/Mint Chip Ice Cream

Strawberry Cheesecake: Goji-Cashew Mousse/Salted Pecan Crust

Cardamom Pound Cake: Fresh Berries/Cardamom Hemp Sauce