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Blue Sage Vegan

Plant - Based. Soy-Free. Scratchmade. Vegan (Meat-free, Dairy Free). Dang Good. 


Asian Salad

Napa Cabbage with spinach and edamame topped with marinated shitake mushrooms, mandarin oranges and sliced almonds. Served with Sesame-Ginger Vinaigrette

Chopped Greens

Kale, Spinach, garbanzos, carrots, red onion, sunflower and hemp seeds and avocado. Served with nutritional yeast vinaigrette


Chopped Salad

Mixed greens, micro-arugula, cabbage, carrots, garbanzos. cherry tomatoes, avocado and garlic-olives lightly seasoned in a fresh herb blend and served with fresh squeezed lemon juice and olive oil


Kale Salad

Organic kale, dried cranberries and walnut “parmesan” made with nutritional yeast. Served with lemon garlic vinaigrette


Raw Rainbow Salad

Julienne zucchini, carrots, red bell pepper strips and red cabbage tossed in a peanut-tamari dressing


Raw Veggie Salad Stack

Shaved Zucchini, summer squash, rainbow carrots, red onion and cucumber in a lemon-olive oil vinaigrette


Raw Taco Salad

Walnut "meat" crumble, fresh pico, avocado smash and cashew sour cream


Strawberry Spinach Salad

Organic baby spinach leaves, house made coconut “bacon”, sliced almonds and organic strawberries. Served with balsamic vinaigrette


Summer Salad

Organic baby spinach, wild rocket, mandarin oranges, strawberries, blueberries and raw pecans. Served with pomegranate vinaigrette

Main Dishes

Pan-seared “Scallops”

King Oyster Mushroom stems served over quinoa pilaf with leeks, asparagus and portabellas. Topped with a coconut broth


Butternut Squash Penne

Penne with creamy Butternut squash sauce with sautéed organic kale


Cauliflower and Chickpea Curry

Cauliflower and Chickpeas in curry broth. Served over coconut rice and peas with curried tomatoes. Quick sautéed broccoli, red bell peppers and snow peas


Chickpea Piccata  

Chickpea and cashew medallions in lemon-caper sauce served over gluten free spaghetti with poached asparagus


Coconut Cream Penne

Savory coconut cream with herbs and mixed with sautéed zucchini and mushrooms and served over gf penne. Contains Nutritional Yeast


Corn Cob  Curry

Organic corn cobs, sliced and cooked in rich coconut cream, coriander and curry spices. Served with steamed Jasmine Rice


Crab Cakes (Palm Cakes)

Hearts of palm, onions and cubanelles sautéed into “cakes” with garlicky dill aioli. Served with lemon scented steamed brocolli


Curried ”Chick” Salad

Curried dressing over steamed tempeh with apples, grapes and sliced almonds. Served over a bed of spinach.


Curried Sweet Potato Fritters 

Curried Sweet Potato cakes with fresh ginger and spices with a side of sauteed eggplant, summer squash and red onion. Served with cashew sour cream and peach compote


Eggplant Marinara

Eggplant breaded with corn meal and nutritional yeast sit atop fresh plum tomato marinara and brown rice spaghetti


“Fish” Fingers and Slaw

Heart of palm seasoned and breaded into “Fish” fingers. Served with apple – wasabi coleslaw, cocktail and tartar sauce for dipping


Garlic veggie stir fry

Organic bell peppers, broccoli, zucchini and onions in a coconut amino sauce. Tossed with rice noodles


Jackfruit Reuben

“Corned” jackfruit mixed with raw, fermented sauerkraut, thousand island dressing grilled on gf flatbread


Jamaican Jerk Tacos

Hearts of palm in a housemade jerk sauce sit in fresh corn tortillas. Topped with coconut slaw and papaya-mango salsa


Kickin’ Veggie Burger with Roasted Yuca Fries

Beets, fennel, brown rice, and veggie patty served over spinach and arugula salad with oven roasted yucca fries


Kickin’ Tempeh Tacos

Creamy and Sweet Thai chili sauce tossed over tempeh chunks. Served in a corn tortilla topped with cabbage and chipotle lime crema. Packs a little kick


Lentil Loaf w/ Cauliflower-Parsnip Mash

Lentil loaf topped with maple-balsamic glaze over cauliflower and parsnip mash with sauteed carrots and celery


Lettuce wrapped Kidney Bean-quinoa burger

Quinoa, kidney beans and assorted veggies in lettuce wraps with tomato, red onion and Cajun aioli


Massaman Curry

Zucchini, red bell pepper, onions, mushrooms and water chestnuts simmered in a rich broth of coconut milk, tamarind and curry spices. Served over organic basmati rice


Miso Rice Noodles

Miso Rice Noodles with Chinese eggplant, spinach, ginger, oyster mushrooms, cherry tomatoes and peanuts


Mixed Veggie Sushi with Jicama Rice

Cucumber, house pickled bamboo, fresh carrots, bell peppers and jicama “rice” wrapped in toasted nori. Served with pickled ginger and tamari


Mexican Mushroom and Spinach Torta

Roasted poblano peppers, garlic wilted spinach, sauteed crimini mushrooms, pickled jalapeno and chipotle smashed black beans grilled together on torta buns


Pineapple Basil Fried Rice

Tea Haus grown pineapple basil, fresh pineapple, red bell pepper fried brown rice


Power Bowl

Organic Mixed Greens topped with sundried tomato hummus, almond “tuna” salad, sprouts, avocado, lemon scented beets and cherry tomatoes


Raw Zucchini Pesto

Zucchini “noodles” with raw arugula-basil, pecan pesto and cherry tomatoes


Sweet and Sour Cauliflower 

Sweet and Sour Cauliflower made with coconut palm sugar, pineapple, sundried tomato and red bell pepper served over brown rice and toasted quinoa. Topped with super grain blend of millet, amaranth, hemp seed, flax and quinoa

Sweet Potato and Kale Wrap

Organic kale, sweet potato, sautéed peppers and onions and black beans with nutritional yeast aioli in a gluten free wrap



Our Signature Black Bean Sliders w/sauteed peppers and avocado

Pulled bbq jackfruit topped with Cajun Kale Slaw and a pickled cucumber

"Krab" Cake with Remoulade 


Taco Cabbage Wraps

Quinoa, marinated tomato, walnut taco meat, cashew cream and avocado wrapped in a crisp cabbage leaf. Topped with a thin slice of fresh jalapeno


“Tuna” Salad

Chickpea tuna salad with fresh lemon, dill, celery and onions served atop romaine lettuce with sliced tomatoes and cucumbers


Avocado White Bean Hummus  

Avocado, Arugula and white Bean Hummus served with sliced cucumbers

Bahn Mi Spring Rolls

Lemongrass and ginger marinated King Oyster mushrooms with house pickled daikon, carrot and red onion rolled in rice paper. Served with Thai Sweet Chili Aioli

Lemon Dressed Beets

Roasted organic beets topped with lemon, raw pumpkin seeds and parsley

Lentil Salad

Green lentils, red bell peppers, tomatoes, spinach and scallions in a dijon balsamic dressing 

Sauerkraut Potatoes

Fresh raw sauerkraut pan seared with golden and purple potatoes, caraway and onions

Spring Roll W/ Peanut Sauce

Red bell peppers, romaine hearts, thai basil, carrots and cucumbers wrapped in rice paper and served with peanut dipping sauce

Quinoa – Kale Tabouli

Quinoa and kale tabouli salad served with roasted sweet potato slices

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