Au Lac Plant-based Cuisine - Fountain Valley

Tè Sencha

Robust green tea leaves.

Cocco Intero

Riso Al Curry

Wild rice, broccoli, cauliflower, peas and corn in spiced macadamia sauce. Served over avocado, olives, and cucumber. Topped by a marinated mushroom, crisp onion, carrots, and cilantro.

Capelli D'angelo Marinara

Italian squash pasta in marinara sauce with mushroom meatballs, pine nut crumble and basil.

Tomato Dill Soup

Canh cha ca thi la broth of fresh dill and garlic with tomato, tar stem, tofu and soy ham.