Breakfast
Breakfast Salad
Scrambled egg whites with organic turmeric rice, mixed mushrooms, spinach, ginger, garlic, and tamari. Served over a bed of organic mixed greens in balsamic vinaigrette. Can be vegan, vegetarian and is gluten free.
Mango Upside Down Pancake
A thick, fluffy buttermilk cake with caramelized mango slices. Garnished with powdered sugar, toasted almonds, and mint. Great as breakfast or dessert!
Starters
Salsa Trip & Chips
A vibrant trio of fresh house-made salsas: sweet and tangy mango, classic pico de gallo, and creamy avocado-jalapeño for a touch of heat. Served with crispy tortilla chips sprinkled with Hugo's seasoning for a perfect crunch. No substitutions. Vegan, vegetarian, and gluten-free.
Salads
Gorgonzola Chopped Salad
Grilled chicken breast or marinated organic tofu with chopped organic romaine, broccoli crowns, grape tomato, zucchini, and organic shredded carrots. Tossed in a Gorgonzola dressing and garnished with tortilla strips. Gluten-free. Can be vegan or vegetarian.
Sandwiches
Tri-Tip Sandwich
Tender slices of grilled Harris Ranch tri-tip, dry rubbed with turmeric, garlic, and onion, served on toasted ciabatta with fresh arugula, sliced tomatoes, grilled onions, and mayo. Can be gluten-free.
Vegan Reuben
Hugo's house-made rye bread brushed with olive oil and garlic, toasted over the flat griddle, then layered with house-made vegan salami, Russian dressing, sauerkraut and melted vegan mozzarella cheese. Served with a choice of side. Vegan, vegetarian and gluten-free.
Pastas
Pasta Fajita
Grilled chicken breast or mixed mushrooms with sautéed bell peppers, garlic, and red onion, tossed with our house-made spaghetti and chili flakes in parmesan cream sauce. Served with Parmesan cheese and garnished with fresh cilantro. Sub Steak $6. Can be vegan, vegetarian, or gluten-free.
Entrees
Chimichurri Steak
Flat iron steak marinated with citrus and garlic. Served with Mediterranean chimichurri sauce, grilled onions, organic mashed potatoes, and steamed broccoli.
Marsala Tri-Tip
Tender slices of grilled Harris Ranch tri-tip, dry rubbed with turmeric, garlic, and onion, and drizzled in creamy mushroom marsala wine sauce. Served with sautéed asparagus spears and organic mashed potatoes. Gluten-free.
Tropical Salmon Bowl
Pan roasted salmon, seasoned with salt and pepper, on a bed of sautéed organic leafy greens with garlic and garnished with fresh mango salsa. Gluten-free.
Market Sides
Mint Asparagus Spears
Asparagus spears sautéed in olive oil then finished with fresh mint.
Dessert
Baked Apple Crumble
Fresh baked with Saigon cinnamon, nutmeg, and organic brown sugar with a cookie batter top.
