Salads
Grilled Vegetables Salad
Grilled red pepper, yellow pepper, zucchini, eggplant, mushroom, carrot and pumpkin marinated in oregano, skewered in bread stick served with balsamic reduction and pesto sauce. 112 cal
Banana Heart Ceviche
Blanch sliced banana heart marinated with coconut vinegar, ginger, onion and garlic tossed with fern and green chili. 182.2 cal
Okra and Tofu Salad
Steamed okra and our own homemade baked tofu combined with radish and cherry tomato served with coconut soy vinaigrette. 217 cal
Pomelo Salad in Crispy Spring Roll Basket
Fresh pomelo and spicy cashew nuts tossed in coconut soy and coconut nectar served on a crispy spring roll basket garnished with coriander and red chili. 168.6 cal
Fresh Salad Roll with Almond Butter Sauce
Jicama, carrots and cabbage wrapped in Vietnamese paper rolls served on a bed of almond butter sauce garnished with sundried tomatoes, alfalfa sprouts and a dash of pesto sauce. A: 110.9 cal, F: 221.8 cal
Arugula and Watermelon Salad in a Jar
Arugula, mint leaf, watermelon, feta cheese and almond flakes with lemon sesame mustard sauce. 290.9 cal
Mexican Vegan Burrito Bowl Salad in a Jar
Steam brown rice, black beans, green bell pepper, corn, lettuce and zucchini squeezed with lemon and top with tomato salsa. 439.9 cal
Quinoa Salad with Green Thai-Style Dressing in a Jar
Kale, roasted sweet potato, dry quinoa and carrots with Thai dressing 406.3 cal
Fern Salad
Freshly picked fern leaves tossed in calamansi juice, tomato and onion. 54.6 cal
Bitter Gourd Salad
Slices of fresh bitter gourd combined with tomato and onion tossed in apple cider vinegar. 55.6 cal
Sayote Slaw Salad
Julliened sayote, jicama and red cabbage marinated in apple cider vinegar and coconut nectar sprinkled with coriander and spring onion. 91.3 cal
Soups
Mung Bean Soup
Braised mung beans with bitter gourd, malabar spinach and moringa leaves served with garlic bread. 87.4 cal
Apple Cinnamon Pumpkin Soup
Creamed of apple cinnamon pumpkin soup served on a bread bowl. 84 cal
Mediterranean
Aglio e Olio ala Chef
Sautéed garlic, mushroom, fern salad and chili deglazed with white wine and tossed in olive oil and topped with grated pili nuts and walnuts. 379.6 cal
Cooked Mains
The Farm’s Vegetable Curry and Chapati
The Farm’s traditional vegetable curry served with tamarind chutney and homemade chapati with organic brown rice. 442.8 cal