Chef Indi Element

BRUSCHETTA: slices of freshly toasted italian bread slices rubbed with fresh garlic, topped with diced tomatoes, red onion, lime juice, salt + pepper

CHICKPEA TENDERS: Savory chickpea tofu pieces, marinated and battered in a crispy spelt-corn crust. Garnished with fresh lime juice + rainbow microgreens. Served with two homemade sauces: sriracha barbeque + roasted garlic ranch

(NOT) CRAB ROLLS: Sticky mushroom umami quinoa, packed into roasted nori sheets, layered with fresh cucumber and avocado. Rolled, sliced and topped with plant-based spicy crab + garnished with a sriracha drizzle

CRISPY FALAFEL: Herb infused chickpea fritters, balled and fried until deep golden brown. Served with creamy roasted red pepper hummus and/or roasted garlic tahini sauce (Tahini contains sesame seeds)

HUMMUS & PITA: featuring scratch made roasted garlic or sundried tomato hummus, finished with rich olive oil and paprika. Served with handcrafted soft, pillowy pita bread (Hummus contains sesame seeds)

SEASONED FRIES: Hand cut potatoes, tossed in olive oil and various spices. Baked until crispy and served with homemade ketchup sauce

RAINBOW PROTEIN SALAD: Mixed greens (kale + arugula) massaged in olive oil and loaded with diced carrots, cucumbers, avocado + mushroom umami quinoa and roasted BBQ chickpeas. Served with a maple-garlic vinaigrette

BUDDHA BOWL: Mushroom umami quinoa, roasted veggies, pickled carrot salad, creamy red bell pepper hummus, sautéed garlic kale and slices of fresh avocado. Topped with hemp seeds

STEAK + MASH: Charred and grilled BBQ oyster mushroom steak served over a bed of fluffy cheesy-garlic mash + paired with grilled vegetables and fresh lemon garlic arugula greens

COCONUT CURRY: featuring sauteed vegetables including oyster mushrooms, carrots, seared cherry tomatoes, bell peppers, red + green onions, butternut squash, and kale in a coconut cream curry stew. Flavored with aromatics like roasted garlic pods, fresh ci

STIR FRY NOODLES: Fresh vegetable medley with finely julienned zucchini, carrots and onions, grilled portabella mushrooms and cauliflower added into tender rice noodles and tossed with a sweet-chili garlic sauce. Garnished with freshly minced cilantro and

CC COOKIES: Chocolate chips infused into a buttery cookie dough made with browned butter for added richness. Served with your choice of dark roast arabica coffee and/or herbal tea blend

CHAI SPICE CAKE: Caramel clusters infused into chai spiced cake. Iced with cinnamon buttercream and topped with salted caramel pecan brittle. Served with your choice of dark roast arabica coffee and/or herbal tea blend. (Can be made into cupcakes for indi

GAIA CAKE: Lavender-infused vanilla cake iced with rose buttercream. Garnished with petals of a freshly handpicked bouquet assortment and served with your choice of arabica coffee and/or herbal tea. (Can be made into cupcakes for individual servings)

ISLAND ELEMENT CAKE: Fluffy lemon cake with coconut buttercream, garnished with toasted coconut flakes and fresh pineapple slices + served with your choice of dark roast arabica coffee and/or herbal tea. (Can be made into cupcakes for individual servings)

LEMON SUGAR COOKIES: Citrusy lemon juice + zest infused into a butter sugar cookie dough. Served with your choice of dark roast coffee or herbal tea

PB OATMEAL COOKIES: Creamy peanut butter infused into a classic oatmeal cookie made with brown butter for added richness. Served with plant-based vanilla milk

TRIPLE CHOCOLATE CAKE: Chocolate chips infused into chocolate cake topped with chocolate buttercream. Garnished with cacao and served with your choice of dark roast arabica coffee and/or herbal tea blend. (Can be made into cupcakes)

CEVICHE: featuring sliced hearts of palm, bay scallops, diced tomatoes, red onion, bell peppers, serrano chilies, pimento olives, cilantro and nori marinated and tossed in a seaweed lime vinaigrette. Served with a freshly baked baguette

GUAC AND CHIPS: featuring freshly ripened avocados, mashed with diced red onion, fresh garlic, lime juice, salt and pepper. Served with crispy corn tortilla chips

TOSTONES: featuring pressed and fried green banana, topped with a spanish aioli, fajita peppers and finished with micro greens

CANOAS: featuring sweet plantain as canoe boats, filled with plant-based ground and veggies and topped with vegan mozzarella cheese. Garnished with fresh cilantro

PAPAS RELLENAS: featuring crispy friend potato balls stuffed with your choice of either plant-based ground // vegetables + vegan cheese filling

PASTELILLOS: featuring a crispy flavorful fried crust stuffed with your choice of either plant-based ground // vegetables + vegan cheese filling

DOMINICAN BREAKFAST: featuring 'MANGU' boiled and buttery mashed green banana, served with saucy plant-based salami, vegan fried cheese, vegan egg, caramelized onions + kale and a savory sauce

MOFONGO: Fried and mashed green banana pressed together with juicy marinated jackfruit pieces and fresh garlic. Molded into a tower and served with a spanish salsa. Served with yellow vegetable rice and stewed red kidney beans and pumpkin

MUSHROOM CHIMICHANGAS: featuring marinated oyster mushrooms, stewed black beans + vegan mozarella cheese rolled stuffed in a crispy fried flour tortilla. Topped with pico de gallo (diced tomatoes + red onions), vegan avocado crema and fresh avocado slices

SANCOCHO: featuring a low and slow braised stew including diced pumpkin, potatoes, carrots, green plantain, yucca and marinated plant-based beef chunks, low and slowly braised in a umami vegetable tomato stew broth. Topped with microgreens and served fluf

TACO BOWL: featuring stewed black beans, fluffy tri-color quinoa, marinated plant-based ground, olive oil massaged kale, pico de gallo (diced tomatoes + red onion), and fresh avocado slices topped with vegan cheddar cheese shreds + drizzled in hot serrano

ARROZ CON LECHE: featuring fluffy brown rice and chia pudding marinated and stewed in a sweet creamy coconut milk, stewed with herbs like cinnamon, bay leaf, anise and nutmeg. Topped with seared and sticky maple raisins and crushed toasted almonds

CHURROS Y CHOCOLATE: featuring crispy fried churro pinwheels piled high and tossed in a warm cinnamon brown sugar. Served with a vegan coconut cream chocolate sauce and your choice of dark roast arabica coffee and/or herbal tea blend

TRES LECHES: featuring fluffy vanilla sheet cake marinated in a creamy sweet coconut milk and topped with vegan coconut whip, garnished with cinnamon and maraschino cherries

MISO RAMEN: featuring an umami mushroom medley of maitake, shiitake and oyster mushrooms in a rich, aromatic broth flavored with such as carrots, celery, green onions, leeks, peppercorns, roasted garlic pods, fermented chickpea miso paste + szechuan chili

PICKLED QUINOA SALAD: featuring julienned carrots, red cabbage, cucumbers, radish and green onion marinated in a garlic ginger pickling brine, tossed with fluffy tri-color quinoa and topped with sesame seeds

SEA WONTON CUPS: featuring hearts of palm, carrots and cabbage marinated in a nori-lime umami marinade, served cold in a crispy baked wonton cup. Topped with avocado and sesame seeds

SHROOM STICKERS: featuring grilled oyster mushrooms soaked in a ginger chili marinade, wrapped and pan seared in a potsticker dough. Served with honey-szechuan sticky dipping sauce

SPRING ROLLS: featuring marinated and sautéed veggies wrapped in a crispy fried dough. Served with a honey-szechuan sticky dipping sauce

[not] CRAB ROLLS: Fluffy and sticky rice, packed into roasted nori sheets, layered with fresh cucumber and avocado. Rolled, sliced and topped with plant-based spicy crab + garnished with a sriracha drizzle

TERIYAKI MEATBALLS: featuring ginger-onion plant-based ground meatballs tossed in a sticky teriyaki sauce. Piled high and garnished with green onion chiffons and sesame seeds

BUDDHA'S DELIGHT: featuring sesame oil sautéed broccoli, carrots, red bell peppers, water chestnuts, napa cabbage, shiitake mushrooms, chickpeas and baby corn tossed in a savory umami brown sauce. Served overtop of your choice of fluffy tri-color quinoa o

GLASS NOODLES: featuring translucent noodles, sesame oil sautéed green onions, carrots, shiitake mushrooms and kale all tossed in a sweet szechuan sauce. Garnished with fresh cilantro and a fresh squeeze of lime juice

SHROOM FRIED RICE: featuring vegetable umami brown rice with red + green onion, sauteed carrots, peas, broccoli and crispy barbecued bits of shiitake mushrooms, all tossed in a ginger brown sauce and reduced until fluffy

PANANG CURRY: featuring a medley a vegetable like carrots, broccoli, sugar snap peas, bok choy, and baby corn submerged in a sweet and spicy coconut milk red curry sauce stew flavored with fresh basil leaves. Served over top of your choice of fluffy jasmi

MATCHA FUNNEL CAKE: featuring a fried crispy dough piled high and drizzled in a sweet matcha coconut syrup, garnished with fresh mango slices and petals. Paired with creamy vegan vanilla ice cream

SUGAR DONUTS: featuring japanese inspired crispy fried dough tossed in cinnamon sugar. Paired with creamy vegan vanilla ice cream

AVO TOAST: featuring a toasted slice of sourdough bread and melted vegan butter, topped with mashed avocado, fresh chopped cilantro and lime juice

PROTEIN OATS: featuring slow simmered maple oats in a creamy coconut milk. Topped with toasted chopped almonds, mixed berry compote and a drizzle of local + ethically sourced honey

PROTEIN SMOOTHIE: featuring a thick blend of your fruit of choice, peanut/almond butter, hemp protein powder, locally + ethically sourced honey and flax milk

SCRAMBLE: featuring sauteed bell peppers, onions and crumbled buttery tofu, seasoned with savory spices including black salt, for an eggy taste

BERRY FRENCH TOAST: featuring thick slices of toast marinated and caramalized in plant-based butter and cinnamon sugar. Piled high and topped with berry compote + chopped toasted almonds. Served with warm maple syrup

BREAKFAST BURRITO: featuring a wheat tortilla, rolled, grilled and stuffed stewed black beans, plant-based sausage, sauteed bell peppers and onions, vegan cheese + avocado. Served with scratch made red salsa and garnished with fresh chopped cilantro

CARAMEL PLANTAIN CAKES: featuring fluffy spelt pancakes, soaked in plant-based butter and piled high with caramelized sweet plantains and finished with a caramel sauce drizzle

HASH BOWL: featuring a bed of vegan butter herb potato hash, sautéed kale, bell peppers + onions, smoky portabella mushrooms, and fresh arugula greens. Topped with cubed avocado, hemp seeds and fresh lime juice

VEGGIE OMLETTE: featuring an assortment of sauteed veggies like kale, red + green onions, tomatoes, cooked in a plant-based protein egg and stuffed with vegan cheddar cheese. Served with slices of fresh avocado

TOSSED FRUIT: featuring an assortment of various locally grown, in season + ethically sourced fruit. Topped with locally + ethically sourced honey and coated in toasted coconut flakes. Served with your choice of dark roast arabica bean coffee or a tea ble

PREBIOTIC YOGURT: featuring plant-based coconut yogurt, flavored with a fruit compote of choice and topped with toasted coconut flakes

BRUSCHETTA: slices of freshly toasted italian bread slices rubbed with fresh garlic, topped with diced tomatoes, red onion, lime juice, salt + pepper. (Vegan, Organic, GF, SF, NF)

RICOTTA BITES: featuring artisanal crackers, topped with plant-based garlic ricotta cheese and cucumber slices/seared cherry tomato/pimento olives. Finished with rich olive oil and rainbow microgreens. (Vegan, Organic, GF, SF, NF)

STUFFED SHROOMS: featuring grilled mushroom caps filled with caramalized onion + cherry tomato. Sealed and broiled with a vegan garlic butter crumble. (Vegan, Organic, GF, SF, NF)

CAPRESE SALAD: featuring roasted and chilled eggplant, juicy tomato slices and vegan mozzarella slices, drizzled with olive oil and balsamic vinnaigrette. Garnished with fresh rosemary and thyme

FLUFFY FOCACCIA: featuring strips of vegan buttery garlic focaccia bread, infused with fresh herbs like rosemary + thyme. Served with your choice of scratch made basil-marinara sauce or pesto cream sauce. (Vegan, Organic, SF, NF)

ORZO SALAD: featuring fluffy orzo pasta, finely chopped green onions, tomatoes, cilantro and fresh garlic, tossed in a lemon-dill vinaigrette. (Vegan, Organic, SF, NF)

HAND CRAFTED PIZZA: featuring an authentic New York-style crust (my hometown), with your choice of various flavors + toppings. Choose from creamy spinach artichoke, margherita, neapolitan, pesto greens, or build your own!

MINESTRONE: featuring a slow simmered tomato-based italian soup with a vegetable medley including carrots, celery, onion, leeks, garlic, kale, broccoli, cannellini beans, green beans + peas and pumpkin. Served with herbal garlic toasted sourdough bread

SPAGHETTI ALLA CARBONARA: featuring perfectly al dente Gluten-free spaghetti pasta in a rich smoky cream sauce, topped with juicy plant-based pancetta. Served with a flame roasted in-season vegetable medley

TOMATO SOUP: featuring a coconut cream tomato puree, flavored and garnished with fresh basil, oregano + sage. Served with toasted garlic sourdough bread broiled with vegan mozzarella + kalamata olives

WALNUT RAVIOLI: featuring scratch made ravioli pasta with an beet umami walnut emulsion. Pan seared and laid on a pool of pesto cream. Topped with sauteed garlic-herb shiitake mushrooms and finished with fresh basil and rainbow microgreens

LASAGNA BOLOGNESE: featuring layers of perfectly al dente noodles, scratch made basil bolognese sauce with plant-based ground + hidden chopped vegetables and scratch made almond garlic ricotta. Topped with vegan mozzarella shreds and broiled until perfect

ANTIPASTI SALAD: featuring a bed of olive oil massaged kale and arugula greens, cured cherry tomatoes, red onion slices, crispy herb chickpeas, kalamata olives, capers + hemp seeds, all tossed in a vegan creamy garlic caesar dressing. Served with toasted

TIRAMISU: featuring layers of vanilla cake soaked in dark roast coffee between sweet coconut whip. Dusted with raw cacao powder and cinnamon. Served with your choice of dark roast arabica bean coffee or a tea blend

ZEPPOLES: featuring fluffy and chewy fried dough balls dusted in confectioners sugar. Served with vegan chocolate ganache, caramel coconut cream and/or mixed berry compote. Paired with your choice of dark roast coffee and/or herbal tea

RA CURRY BITES: featuring thick slices of fresh cucumber, topped with sundried tomatoes + creamy curry cabbage

SEITAN SATAY: featuring marinated and grilled seitan cubes, skewered and served with a chili peanut sauce

STUFFED SHROOMS: featuring grilled mushroom caps filled with caramalized onion + cherry tomato. Sealed and broiled with a vegan garlic butter crumble. (Vegan, Organic, GF, SF, NF)

WALNUT SAMOSAS: featuring marinated and sauteed ground walnuts in indian spices, wrapped in a crispy savory dough. Served with an herbal plant-based yogurt

CHICKPEA SALAD: featuring 7 spice chickpeas, diced roma tomatoes + red onions. Tossed in fresh lemon juice, salt + pepper, and served with artisanal crackers

KALE MUSHROOM PAKORAS: featuring savory flavored fritters, fried crispy with mushrooms, kale + green onions. Garnished with fresh cilantro and served with hot tahini

CHANA MASALA: featuring tender chickpeas and sauteed vegetables including roasted garlic pods, carrots and green + red onions, all in a slow simmered tomato-based spiced stew. Served with your choice of vegan garlic butter naan bread or cilantro quinoa

OYSTER BIRYANI: featuring roasted oyster mushroom pieces infused into spiced fluffy basmati rice, including vegetables like carrots, okra and red + green onions. Served with a creamy coconut curry sauce + vegan garlic butter naan bread

COCONUT CURRY: featuring sauteed vegetables including oyster mushrooms, carrots, seared cherry tomatoes, bell peppers, red + green onions, butternut squash, and kale in a coconut cream curry stew. Flavored with aromatics like roasted garlic pods, fresh ci

ALOO GOBI: featuring spiced potato + cauliflower with vegetables including okra, carrots, red + green onions, overtop of a bed of sauteed garlic spinach. Topped with pomegranate seeds + rainbow microgreens and finished with herbal olive oil. Served with y

TRI LENTIL DAAL: featuring tender green, red and brown lentils slow simmered until rich and creamy, flavored with various indian spices. Topped with fresh arugula, plant-based herbal yogurt and fresh avocado slices. Served with your choice of vegan garlic

GULAB JAMUN: featuring fluffy dough balls, fried until perfectly crispy golden, soaked in a saffron-infused sugar syrup. Piled high and served with a mango compote soft serve vegan ice cream

RASMALAI: featuring moist almond and cashew flour sheet cake squares immersed in a rich and sweet cashew pistachio milk scented with saffron and cardamom

BEET TAPENADE: featuring a roasted garlic, beet + kalamata olive emulsion. Served with artisanal crackers

CUCUMBER BITES: featuring slices of pickled cucumbers, topped with olive-dill tzaziki + garnished with rainbow microgreens

MELON CUBES: featuring juicy sweet watermelon cubes, dressed in olive oil and garnished with vegan crumbled feta and fresh basil

PICKLED SALAD: featuring a base of arugula greens, tossed with pickled red cabbage, carrots + green onion. Garnished with fresh cilantro and dressed in a lemon-herb vinaigrette

HUMMUS & PITA: featuring scratch made roasted garlic or sundried tomato hummus, finished with rich olive oil and paprika. Served with handcrafted soft, pillowy pita bread (Hummus contains sesame seeds)

SEITAN KABOBS: featuring marinated seitan cubes, skewered and grilled to perfection with bell peppers + onions. Served with scratch made savory peanut sauce

CAPRESE CAP: featuring a pan-seared portabella mushroom cap steak, filled with stretchy vegan mozzarella cheese and cherry tomato bombs. Served overtop of vegan garlic butter cauliflower mash, layered with grilled asparagus. Garnished with coconut tzaziki

GARLIC BUTTER SCALLOPS: featuring scored, marinated and grilled garlic butter king oyster mushroom scallops, overtop of garden angel hair pasta including a vegan garlic-feta sauce, grilled eggplant, zucchini, seared cherry tomatoes + kalamata olives

STUFFED PEPPERS: featuring roasted bell pepper cups, stuffed with a tomato, chickpea and portabella mushroom rice. Garnished with coconut dill tzaziki + served with grilled vegetables including artichokes, eggplant + green onions

TABBOULEH: featuring a bed of olive oil massaged kale and arugula greens, fresh chopped parsley + mint, fluffy quinoa, diced roma tomatoes + cucumbers, and fried sage. Dressed classically with lemon juice, rich quality olive oil, salt + pepper

MEDI BOWL: featuring a bed of fluffy herbal quinoa, sauteed garlic kale, stewed tomato chickpeas, grilled eggplant, pickled salad, and roasted sweet potato. Garnished with fresh cilantro and your choice of either roasted garlic tahini sauce or herbal tzaz

LOUKOUMADES: featuring bite-sized fluffy sweet dough balls, fried to golden perfection. Soaked in locally + ethically sourced hot honey syrup, sprinkled with cinnamon + garnished with chopped walnuts. Piled high and served with your choice of dark roast c

MAPLE WALNUT BAKLAVA: featuring warm layers of super thin, crispy buttery phyllo dough filled and layered with sticky maple cinnamon walnuts. Served with a coconut cream caramel sauce, a scoop of creamy cashew vanilla ice cream + your choice of dark roast

ORANGE SEMOLINA CAKE: featuring layers of rich, decadent olive oil + orange flavored semolina cake, layered with sweet coconut whip and topped with plant-based vanilla greek yogurt. Finished with crushed pistachios and drizzled in locally + ethically sour