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THE SPRINGS
KITCHEN RE-LAUNCH MENU

JUNE 2016
Breakfast Cups
Moon Berry Oats: Goji/Mulberries/Cashews
Coco Yogo Crunch: Coconut Yogurt/Chia Jam/7 Spice Granola
Chocolate Chia Pudding: Almond Milk/Dates/Cacao
Blue Potato Pie: Sweet Potato/Blueberries/Maple Syrup
Toasts
Smashed Avocado: Lemon/Jalapeo/Cilantro/Springs Nut-Seed Bread
Heirloom Tomato: Cashew Ricotta/Mint/Basil/Olive Oil/Springs Nut-Seed Bread
Banana: Honey Butter/Hemp Seeds/Springs Apricot-Hazelnut Bread
Plates
Campfire Waffle: Springs Nutella/Smoked Maple Syrup
Mateo Rancheros: House-made Tortilla/Carrot Habanero Salsa
Rainbow Mezze: Pumpkin Seed Falafel/Pickles/Green Tahini
Sandwiches
Ruby Rueben: Pastrami Beet/Young Coconut Salad/Kraut
Sensei: Tempeh-Kabocha/Seaweed Pesto/Miso Spread
FreeLA Yuba Cheese Steak: Caramel Onions/Mushrooms/Springs Cheese Whiz
Salads
Lil Gems: Oat Parmesan/Dulse-Vinaigrette/Olive Crumb
Horsey Kale: Black Rice/Avocado/Hijiki -Horseradish
La Suprema: Red Butter Lettuce/Walnut Chili/Coconut Crema
Warm Bowls
Sweet Life: Quinoa/Braised Greens/Beans/Harissa-Cashew
Bam Bam Noodles: Spicy Kelp Noodles/Cucumber/Pickled Mushroom/Crispy Garlic
Forbidden Spring: Marinated Seaweed/Rice/Pickled Apricots/Sprouts
Desserts
Ice Cream Sandwich: Double Chocolate Cookie/Mint Chip Ice Cream
Strawberry Cheesecake: Goji-Cashew Mousse/Salted Pecan Crust
Cardamom Pound Cake: Fresh Berries/Cardamom Hemp Sauce