True Food Kitchen’s Spring 2019 Menu

523

With April comes a Spring Menu

This April, True Food Kitchen will launch their Spring Menu at all 27 locations nationwide which celebrate the season’s most delicious and nutrient-dense produce at the peak of its freshness and flavor. Highlights from the new menu include a seasonal showcase of organic produce and fresh ingredients:

Green Asparagus: lemon almond ricotta, pickled organic strawberry, arugula, radish (vegan, gluten-friendly)
Seared Chicken Satay: achiote, pumpkin seed salsa, cucumber, cilantro (gluten-friendly)
Cucumber Salad: sumac, red onion, a new side option
Spinach & Mushroom Pizza: garlic, organic spinach, roasted mushroom, caramelized onion, lemon almond ricotta, aleppo chili (vegan)
Cauliflower Polenta: asparagus, snow pea, edamame, snap pea, yellow squash, watermelon radish, chili thread (vegan, gluten-friendly)
Korean Noodle Bowl: sweet potato glass noodle, pickled shiitake, organic spinach, heirloom carrot, bean sprout, toasted sesame (vegan, gluten-friendly)
Grilled Chicken Wrap: achiote, pumpkin seed salsa, smoked gouda, red onion, arugula
Key Lime Mousse: organic strawberry, avocado, coconut, almond crumble (vegan, gluten-friendly)
Basil Cucumber Collins: lemon-infused vodka, cucumber, muddled basil
Cherry Bourbon Sour: bourbon, apricot brandy, cherry bitters, lemon
Strawberry Rhubarb Margarita: organic reposado tequila, organic strawberry, rhubarb, lime, mint
Farmers Market Sangria: organic white wine, spiced brandy, pineapple, lime
Honeydew Mimosa: honeydew, cava
Honeydew Cooler: honeydew, lime, bubbly water
Cascara Cold Brew: cascara, coconut milk

As always, True Food Kitchen’s health-driven, seasonal lineup of signature dishes and freshly-pressed natural beverages is guided by the principles of Weil’s anti-inflammatory food pyramid, which was created as a guide for those seeking to achieve and maintain optimum health.

For more information, visit their website here.

Print Friendly, PDF & Email