Hugo's Studio City

Vegan brioche bread baked with brown sugar, vanilla, and dried cranberries. Served with vegan caramel sauce, powdered sugar, and a mint leaf.

Organic fried chicken topped with melted mozzarella and Parmesan, finished with basil pesto and blistered grape tomatoes. Garnished with fresh basil. Served with zucchini–squash noodles sauteed in butter. Gluten-free.

Zucchini & yellow squash noodles with grape tomatoes, organic spinach, broccoli, organic carrots, and cilantro, tossed in sesame dressing.

Traditional French onion soup slow cooked with marsala wine, thyme, garlic, olive oil, and spices. Served with croutons and melted Swiss cheese. Vegetarian, can be vegan or gluten-free.

Pan roasted salmon over sautéed zucchini and squash noodles with grape tomatoes, mushrooms, and fresh garlic. Finished with housemade basil pesto and a touch of lemon.

Organic romaine and cabbage lightly tossed in ranch, piled high with cucumber, grape tomatoes, red cabbage, organic carrot chips, house veggie bacon, and garnished with avocado. Extra ranch on the side.

Sautéed sweet corn, roasted potatoes, and green onions topped with our savory salmon cake and two eggs cooked any style. Drizzled in honey chipotle and garnished with fresh cilantro.

Flaky salmon patty with sautéed bell peppers, red onion, garlic, and seasoning. On a brioche bun with lettuce, Pico de Gallo, pickles, spicy aioli, and microgreens. Served with a choice of side.

Turkey meatballs served over spaghetti with organic marinara, Parmesan cheese, and fresh basil.

Cranberries and Fuji apples baked under a buttery cookie crumble with brown sugar, cinnamon, and vanilla.

Savory tofu scramble with roasted yams and sweet potatoes, organic spinach, tomato, green onions, and jalapeño, finished with Hugo's seasoning and vegan mozzarella. Served with choice of side. Vegan, vegetarian, and gluten-free.