Âu Lạc

dehydrated phyllo dough made of coconut and corn with pistachio and pecan filling, maple syrup and rose water.

chilled layers of cacao, coconut pulp, coconut nectar, pecan and macadamia.

caramel, almond, vanilla, kabocha squash and french roast coffee.

corn cream, coconut condensed milk, coconut cream and coconut sugar.

rich cheesecake filling, vanilla crust, fruit compote, oat whipped cream & sprinkles.

with mango

roasted brown rice, green tea.

hints of pineapple and guava.

lightly sweet adaptogenic, boosts cardiovascular health.

tart and floral.

agaricus blazei, chaga, reishi, maitake, coconut nectar, gynostemma tea. for immunity, cognition, endurance

with coconut nectar.

blended coconut juice, raw dark cacao, macadamia, maple, vanilla.

carrot, orange, turmeric, grapefruit, ginger.

kale, spinach, apple, cucumber, celery, lime, pink salt, coconut

watermelon, mint, beets, pineapple

blended durian and thai coconut juice.

unsweetened over ice.

coconut milk, thai tea, cane sugar.

oat milk, matcha, cinnamon, nutmeg, maple.

cold brew, sweet condensed coconut milk.

breaded soy chicken with side of steamed kale or potato fries.

with vegan parm, steamed peas and carrots.

miso soup with soft tofu and seaweed.

pesto and ginger bean broth over kelp noodles, soaked wild rice, mushroom, shallots and jalapeño. topped by dehydrated corn crisps, hemp seeds and fresh rice paddy herb.

light cilantro, flax, garlic & onion broth over diced coconut and avocado. topped with flax crisps.

creamy spirulina broth, tomato, macadamia cream, nori, onion, ginger and dr. schulze's superfood. topped by scallions, sawleaf herb and cilantro.

agadeshi tofu and shiitake in light mushroom sauce served with jasmine rice and ginger.

baguette with grilled soy proteins, fried tofu, char siu sauce, pickled daikon and carrot, cucumber, jalapeño & basil leaves.

jackfruit and lacinato kale in classic makhani sauce with green cardamom, kashmiri chili and side of jasmine rice

spicy sichuan black bean sauce over soft tofu and shiitake mushrooms. served with jasmine rice, bean sprouts and scallions.

soy and pea protein filling with mushrooms, broccoli and jicama. topped by crushed almonds and scallions.

pea protein meatballs over wheat pasta with tomato sauce, vegan parm.

soft tofu stew with enoki mushrooms, vegan shrimp and soy proteins. served with chinese broccoli banchan and plum powdered jasmine rice.

breaded soy chicken cutlets topped by rich tonkatsu sauce & plant-based mayonnaise, with chopped cabbage and jasmine rice.

coconut, potato, fried tofu, carrots, onion, bell pepper and broccoli w/ vermicelli, fresh herbs and chopped cabbage.

anise and clove broth, rice noodles, pea protein beef, broccoli, saw-leaf herb, onion, bean sprouts, thai basil, jalapeño.

anise and clove broth, rice noodles, soy chicken, saw-leaf herb, onion, bean sprouts, thai basil, jalapeño.

anise and clove broth, rice noodles, mixed veggies, saw-leaf herb, onion, bean sprouts, thai basil, jalapeño.

wheat noodles with char siu, soft tofu, mushrooms and veggies. and BBQ tofu.

shiitake broth, wheat noodles, soy chicken, vegan shrimp, baby bok choy, soy-mushroom wontons, chinese chives, cilantro, bean sprouts, jalapeño.

skewered & grilled soy chicken topped with almond sweet sauce and fried onion. with steamed rice, shallot, cucumber and thai chili pickles.

claypot of soy fish, fried tofu and eggplant in caramelized sauce with black pepper and scallions. served with black rice and a side salad.

soaked wild rice, broccoli, cauliflower, peas and corn in spiced macadamia sauce. served over avocado, olives and cucumber. topped by marinated mushroom, dehydrated onion, fresh carrots, cilantro.

stir-fried jasmine rice, soy fish, eggplant, broccoli, mushroom, basil & green curry spices. w/ fresh cucumber & rice crisps.

nori-wrapped soy fish seasoned with lemongrass and pan-seared chili. served with black rice, cucumber, tomato, pickled daikon and carrot, jalapeño, lime and a mixed veggies soup.

tenderized shiitake mushrooms battered in tapioca flour with sweet & savory tamari-sesame glaze. topped by jalapeño, bell pepper & chinese chives. served over black rice and cucumber.

soaked wild rice, cabbage, peas and tomato in a blend of spices and citrus. topped by avocado, marinated mushroom, bell pepper, onion and cilantro.

battered organic eryngii mushroom sautéed with ginger, garlic, chives, thai basil and thai chili peppers. served with chef's dipping sauce and black rice.

soy chicken, chopped cabbage, oranges, wonton crisps, brazil nuts, cilantro and scallions with yuzu and gomasio vinaigrette.

green and red cabbage, carrots, creamy dressing, lemon and fresh dill.

chopped romaine, tomato, cucumber, onion, carrots, balsamic vin & croutons.

sea veggies, kale, onion and spiced almonds tossed in teriyaki dressing. topped by kimchi, cucumber & dehydrated cheesy kale crisps.

shiitake and fried tofu tossed with shredded cabbage, cucumber, mint, onion and crushed almonds in sweet and sour chili sauce.

medley of cabbage, bean sprouts, carrots, jicama, nori and bell pepper. topped by avocado, cilantro and lime leaf sauce.

shredded green papaya in vegan fish sauce, topped by crushed almonds, vegan beef jerky, fresh basil & mint. paired with lightly battered and sauteed oyster mushrooms.

maki roll with chef's soy protein filling, avocado, cucumber, chives, pickled ginger, tamari, spicy mayo gomasio & chili threads.

rice noodles, apple sage vegan sausage, baked garlic cloves, kale, pine nuts, nutritional yeast, spiced olive oil, thai basil & natural sriracha.

dehydrated green pea tortilla, cultured beans, macadamia cheese, guacamole, heirloom tomato, lettuce, onion. topped with microgreens and served with spicy jalapeño purée.

baguette with shredded tofu and kelp noodles, soy pork roll, pickled daikon, carrot, vegan mayo, housemade nut pâté, jalapeño, cucumber, cilantro, with a side salad.

vidalia onion and cannellini bean ravioli in sun-dried tomato macadamia cream sauce. with vegan parm, thai basil & garlic bread.

housemade dumplings with vegan pork, shrimp and veggie filling in vegan wonton skin, with chinese broccoli, tamari.

root veggies and tempeh in a tangy palm-sweetened chili sauce. served with crisp melinjo crackers and topped with hemp seeds.

crisp corn meal, cabbage, macadamia cheese, mushroom, dill-ranch, avocado, salsa, cilantro, spring mix, balsamic vinaigrette, hemp seeds.

soy protein sautéed in Au Lac's signature savory sauce sweetened by palm sugar. served with steamed broccoli.

soy pork, greens, pickled daikon and carrot, brown rice paper wrap, almond-hoisin dip.

sautéed with cilantro, bird's eye chili and side of lime-tamari sauce.

potato, pea protein, carrot, chives, celery. with nam chim kai sauce.

vegan wrap, jicama-taro veggie filling with greens and vegan fish sauce.

yucca root, pink himalayan salt, bay leaf, with chirmol sauce.

macadamia cheese, bruschetta, olives, microgreens, dehydrated spiced flax crackers.

lightly battered vegan shrimp sautéed with red cabbage, jalapeño, cilantro.