Au Lac (Fountain Valley)

Eggless wrap with mushroom, carrot, jicama, clear rice noodles, taro, and almond filling. Served with lettuce, mint, and dipping sauce.

Lightly battered yam shrimp sautéed with purple cabbage, jalapeño, and cilantro.

Handcut yucca root, pink Himalayan salt, and bay leaf with a side of chirmol sauce.

Light savory cilantro-flax, garlic and onion broth over diced coconut, and avocado. Topped with flax crisps.

Anise and clove broth, rice noodles, soy chicken, saw-leaf herb, onion, bean sprouts, and Thai basil.

anise and clove broth, rice noodles, mixed veggies, saw-leaf herb, onion, bean sprouts, thai basil.

anise and clove broth, rice noodles, pea protein beef, broccoli, saw-leaf herb, onion, bean sprouts, thai basil.

Soy chicken, Napa and red cabbage, orange, carrot, wonton crisps, sliced Brazil nuts, cilantro, scallions, and gomashio sesame vinaigrette.

Mixed sea veggies, lacinato kale, housemade kimchi, and onion tossed with spiced and dehydrated almonds in Au Lac's classic teriyaki dressing. Topped with cucumber ribbons and a dehydrated cheesy kale crisp.

diced jicama, mango, pear and chopped red cabbage tossed in chef's creamy, spicy brazil nut dressing, with sliced cucumber, romaine and crisp dehydrated onion. topped with sweet sesame nori sheets.

Dehydrated green pea tortilla, cultured beans, macadamia cheese, guacamole, heirloom tomato, lettuce, and onion. Topped with micro greens and served with jalapeño puree.

Wild rice, yellow curry, macadamia sauce, broccoli, cauliflower, peas, corn, avocado, cucumber, olives, onion, marinated mushroom, carrots, and cilantro.

Tenderized shiitake mushrooms battered with tapioca flour with a sweet and savory tamari-sesame glaze. Topped with jalapeño, bell pepper, and Chinese chives. Served over black rice and cucumber.

Vietnamese-French baguette with shredded tofu and kelp noodles, soy pork roll, pickled daikon and carrot, vegan mayonnaise, housemade nut pate, jalapeño, cucumber, and cilantro with a side salad.

Tamarind broth soup with rice paddy herb, pineapple, tomato, okra, taro stem, tofu, celery, and bean sprouts. Served with black rice.

Claypot of fish, eggplant, and green onion in caramel sauce with black pepper. Served with black rice.

Rice noodles, apple sage soy sausage, baked garlic cloves, lacinato kale, pine nuts, nutritional yeast, and spiced olive oil. Garnished with fresh Thai basil and non-gmo sriracha.

Soy pork glazed with smoked hickory on a bed of veggies of the day, caramelized onions, cilantro, and seasoned Yukon gold potatoes.

Soy chicken breast with melted provolone cheese. Served with wheat noodles and zucchini tossed in sun-dried tomato marinara.

battered organic mushroom sautéed with basil, garlic, ginger, and thai chili. served with chef's dipping sauce and black rice.

Chilled layers of cacao, coconut pulp, coconut nectar, pecan, and macadamia.

chilled layers of blueberry, raspberry, mango, kale, coconut and palm sugar.

baked puff pastry filled with chef's daily pick of vegan cheese, blueberry, jam, cacao, or peanut butter. 2pcs

Watermelon, mint, beets, and pineapple.

Longevity tea for immune health.

Chamomile citrus with sweet hibiscus.