Au Lac Menu

(Nut-Free) with vegan whipped cream, maple

vegan bacon, eggs and sausage, broccoli, A-style sauce and herbed potatoes

(Nut-Free) soy breaded drumsticks with spicy maple glaze and fresh fruit

with almond butter, vegan cheese, maple

(Nut-Free) pandan leaf, coconut nectar

(Gluten-Free, Living Food) dehydrated phyllo dough made of coconut and corn with pistachio and pecan filling, maple syrup and rose water.

(Gluten-Free, Living Food) Chilled layers of cacao, coconut pulp, coconut nectar, pecan and macadamia. Full Description: This chilled dessert has layers of decadent raw cacao and raw coconut pulp with a walnut, macadamia and pecan crust. Topped with coconut flakes and extra raw cacao drizzle. The ultimate chocolate and coconut dessert that is a delicious nutrient-dense sweet treat. Fun fact: Raw cacao is a superfood that offers antioxidants, vitamins such as magnesium essential for metabolism, bones and teeth, potassium for muscular and neurological function, and natural compounds that can stimulate the central nervous system and promote relaxation. This rich dessert is easily shared between guests. It offers a nice variation when ordered with the light fruit flavors of the flan.

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

(Gluten-Free) with mango

soy pork sausage, mint, chives, cucumber, green leaf lettuce, pickled daikon and carrot in brown rice paper wrap. with almond-hoisin dip. Full Description: A popular Vietnamese fresh roll revisited with vegan, housemade soy protein grilled to resemble a traditional style of pork. Wrapped with brown rice paper, romaine, cucumber, mint, pickled daikon and carrots. The soft bite of rice paper paired with the cut of protein, fresh veggies and pickled crunch are balanced with the savory and rich dipping sauce of almonds and hoisin. Great appetizer to start a meal and is easily shared.

(Gluten-Free, Nut-Free) Hand cut yucca root, pink himalayan salt, bay leaf, with side of chirmol sauce. Full Description: Crispy yucca root fried until the outside is crisp and inside has a soft layered texture that goes great with the tomato, onion and spices in the side of chirmol sauce.

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

(Gluten-Free) 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.

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.

(Gluten-Free) (Nut-Free) tenderized shiitake mushrooms battered with tapioca flour with a sweet and savory tamari-sesame glaze. topped with jalapeño, bell pepper and chinese chives. served over black rice and cucumber.

(Gluten-Free) (Nut-Free) wild rice, cabbage, peas, tomato, citrus-saffron spice, avocado, marinated mushroom, bell pep, onion, cilantro.

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

(Nut-Free) nori sushi roll with fresh nokill tuna, avocado, pepino, housemade pickled ginger, wasabi, scallions, chives, spicy mayo gomasio

Rice noodles, apple sage vegan sausage, baked garlic cloves, lacinato kale, pine nuts, nutritional yeast, spiced olive oil, garnished with fresh thai basil and non-gmo sriracha. Full Description: A popular dish inspired by Italian flavors with sauteed noodles and spiced olive oil. This is great for transitioning vegans looking for a filling dish and flavors and textures of traditional sausage. The dish features round rice noodles sauteed in place of traditional pasta and is paired with apple sage wheat and soy sausage, baked garlic cloves, toasted pine nuts, and freshly chopped lacinato kale and Thai basil. The dish is garnished with natural sriracha made of red jalapeno peppers for added heat. Portioned for main entree but can serve guests, up to if ordered with several entrees to be shared family-style.

(Gluten-Free, Living) Dehydrated green pea tortilla, cultured beans, macadamia served with jalapeño purée. Full Description: Our raw version of a handheld comfort food. All parts of the burrito are made in-house. The dehydrated green pea tortilla is made by blending raw olive oil, coconut oil and green peas then dehydrating the spread to form tortillas. The pinto beans have probiotics that aid in digestion and are seasoned with raw chipotle spice. The cultured cheese is made by soaking macadamia nuts until softened and ready for adding probiotics until there is a cheesy texture and taste. The fresh guacamole with cumin adds creaminess, and the side of jalapeño purée adds a spicy kick. This is recommended for person’s entree or people to share with another entree.

Vietnamese-french baguette with shredded tofu and kelp noodles, soy pork roll, pickled daikon, carrot, vegan mayonnaise, housemade nut pâté, jalapeño, cucumber, cilantro, with a side salad. Full Description: A classic Vietnamese handheld and comfort food, with plant-based ingredients that are specially prepared to offer the well known parts of a conventional Banh Mi, with savory and traditionally seasoned protein, an herbaceous and nutty pate made in-house, tart pickles of daikon and carrot, fresh cilantro, cucumber and sliced jalapenos for extra heat. This comes with a fresh side of chopped romaine, onion and tomato with a light french dressing and black pepper. This is recommended for person’s entree or split between people along with another entree.

vidalia onion and cannellini bean ravioli prepared in sun-dried tomato and macadamia cream sauce. topped with vegan parmesan and fresh basil. served with toasted garlic bread.

root veggies and tempeh in a tangy palm-sweetened chili sauce. served w/ crisp melinjo crackers and topped with hemp seeds. Full Description: A hearty dish with Indonesian plant-based protein and a savory dark sauce. The sauce is brightened with lemon, chili and sweetened with palm sugar. The proteins are paired with root veggies which are brussel sprouts, yukon gold potato, carrots, and are sauteed with fragrant shallots. The sauteed array of protein and veggies are topped with hemp seeds and served with crisp melinjo, or bitternut crackers. This dish highlights part of Chef Ito’s background and love for Indonesian cuisine in this easily shareable dish. This is also enjoyed when paired with a salad, like the Norrito salad with its lime leaf dressing, to add more Indonesian flavor and fresh veggies and sprouts.

(Gluten-Free, Living Food) crisp corn meal, cabbage, macadamia cheese, mushroom, dill-ranch, avocado, salsa, cilantro. side of spring mix with balsamic vinaigrette & hemp seeds. Full Description: A classic comfort food that is revisited with refined ingredients and preparation. The corn shell is made by blending organic corn and pink salt, dehydrated until crisp and spread with macadamia cheese that is made by soaking macadamia nuts and culturing with probiotics. Topped with freshly chopped cabbage, cilantro and housemade salsa, dill-ranch sauce made by blending macadamia nuts cream with fresh dill. The zesty flavors of the fresh salsa and richness of the nut sauce pairs with the naturally sweet corn in the crunchy shell. The side of baby greens is served with a tart and lightly sweet dressing made by blending organic balsamic vinegar with raw coconut nectar.

soy pork sausage, mint, chives, cucumber, green leaf lettuce, pickled daikon and carrot in brown rice paper wrap. with almond-hoisin dip. Full Description: A popular Vietnamese fresh roll revisited with vegan, housemade soy protein grilled to resemble a traditional style of pork. Wrapped with brown rice paper, romaine, cucumber, mint, pickled daikon and carrots. The soft bite of rice paper paired with the cut of protein, fresh veggies and pickled crunch are balanced with the savory and rich dipping sauce of almonds and hoisin. Great appetizer to start a meal and is easily shared.

(Gluten-Free) (Nut-Free) sauteed with cilantro, bird's eye chili and side of lime-tamari sauce

(Gluten-Free) stuffed mushrooms, thai basil pesto, macadamia nuts, bell pepper and microgreens. option to be a living food. Full Description: Crimini mushroom caps are stuffed with pesto made inhouse using raw ingredients including raw olive oil, coconut oil, pink himalayan salt, shallots and fresh Thai basil. Crushed macadamia nuts are added then heated until mushrooms are tender, and topped with fresh bell pepper and microgreens. This dish can be easy to share with two to three people. Recommended as an appetizer alongside Mad Flax, Friend Fries or Salt & Peppered Yam Shrimp. Also great with the Chicken Provolone entree. This dish can also be served raw where the mushroom caps are not heated. This method is recommended for raw food enthusiasts or those on a strictly raw diet.

(Nut-Free) vegan wrap, jicama-taro veggie filling with greens and vegan fish sauce.

(Gluten-Free, Nut-Free) Hand cut yucca root, pink himalayan salt, bay leaf, with side of chirmol sauce. Full Description: Crispy yucca root fried until the outside is crisp and inside has a soft layered texture that goes great with the tomato, onion and spices in the side of chirmol sauce.

(Gluten-Free, Living Food) macadamia cheese, bruschetta, olives, microgreens, spiced flax crackers. Full Description: This living food starter is a delicious balance between fresh, marinated, dehydrated and cultured. Our spiced flax seed mix is dehydrated into crackers to pair with raw green olives and our cultured cheese made with macadamia nuts and probiotics. This dish is topped with bruschetta made with fresh roma tomatoes, garlic, basil, extra virgin olive oil, coconut nectar and himalayan pink salt. Topped with microgreens, this dish serves as a great palate opener for the rich flavors and freshness in each bite.

(Gluten-Free) (Nut-Free) lightly battered vegan shrimp sautéed with red cabbage, jalapeño, cilantro.