True Food Kitchen, known for preparing simple and delicious foods to help people achieve and maintain optimum health, has introduced new changes to its menu.

The updated signature menu features seasonal ingredients, new food categories, a dynamic lineup of freshly cooked and nutritious dishes, as well as re-invented favorites and more. As always, the restaurant’s menu remains true to the principles of Dr. Andrew Weil’s anti-inflammatory food pyramid.

New menu highlights and re-invented favorites include the Roasted Toybox Squash, Heirloom Tomato Bruschetta and Grilled Avocado, as well as “bowls” such as the Ancient Grains bowl featuring miso glazed sweet potato, turmeric, charred onion, snow pea, grilled Portobello, avocado and hemp seed, and the Spicy Panang Curry with organic potato, long bean, bok choy, carrot, Thai basil and coconut broth.

Diners also can choose from handcrafted, authentic, artisanal pizzas featuring homemade tomato sauce and a rustic spelt and flax crust, also made in house. The new Summer Squash Pizza featuring broccolini, sweet onion and lemon ricotta replaces the Braised Artichoke Pizza, a seasonal spring favorite.

True Food’s popular salad category, made famous by Dr. Weil’s famous Organic Tuscan Kale Salad, now includes a Summer Ingredient Salad—a fresh medley of roasted asparagus, garbanzo bean, cauliflower, broccolini, wax bean, mint, Manchego cheese and pistachio tossed in a Sicilian Vinaigrette.

There are several other menu changes reflecting the late summer season. For more information, visit www.truefoodkitchen.



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