Au Lac Plant-based Cuisine - Fountain Valley

Risotto

Wild rice, zucchini, and coconut in marinara sauce. Topped by avocado, marinated mushroom, carrot and rice paddy herb.

Insalata Di Alghe

Goi rong bien. White seaweed, wakame, daikon, carrot, tofu, onion, celery, and mint tossed in soy fish sauce. Served with sesame rice crackers.

Rotolo Del Drago

Jicama, basil, mint, kimchi and macadamia cheese wrapped in nori. Served with pickled ginger and jalapeno-spiced tamari sauce.

Crema Di Formaggio

Flaxseed chips topped with avocado, pesto, basil, bell pepper, marinated mushrooms, and crisp onion.

Chimichurri

Flax-based garlic bread. Served with herbed olive oil dip.