Since 1988, our mission has been to create delicious and wholesome food that is as close to its natural state as possible.
We prepare everything on our own premises, using only ingredients of superb quality.
Our menus reflect a seasonal emphasis and local supply with as many organic products as we can source and grow.
We do not have a set menu. Every morning we assess the supply of fresh produce, and create the menu based on what ingredients are in season and plentiful.
Our repertoire includes well over 1000 dishes, and we vary the menu daily.
However, you can always find popular dishes such as the broccoli tofu stir-fry, quiche, lasagna, spanakopita, mashed potato-kale, avocado salad, many more!
Our food labeling conventions are designed to specifically mention when an item is organic, vegan, gluten-free, or contains dairy, egg, gluten, wheat, nuts, soy, sesame.
No sweetener is used in soups, breads, hot dishes or salads.
Please note, if you are very sensitive to these or any other ingredients, we do use these items in our restaurant. In spite of our careful efforts, cross contamination can occur.
We make our food fresh daily from scratch.
The work day starts at 6:00 a.m.: baking, blanching, blending, boiling, brewing, chopping, cutting, dicing, dishing, frying, grating, heating, juicing, kneading, reducing, roasting, sprouting, stewing, steeping, steaming, simmering, scrubbing, serving, washing, wiping and zesting.
The Green Door team of more than forty people participate in this creative process six days a week.