I ordered the posole verde special, described as a "zippy soup" of tomatillos and hominy flavored with lime, cilantro, and chilis and topped with roasted pumpkin seeds. I liked the slightly doughy hominy, which resembled mini-gnocchi or matzo balls floating in the broth, but the lime juice overpowered the other ingredients. (On a later visit I tried the Greek-style lentil soup and was pleased to see the citrus side of the broth toned down to a perfect proportion.) Seva servers can often provide the ingredient list when you ask about a menu item. I like that in a restaurant--and I'm also impressed that their website has up-to-date lists of weekly specials.
Weekends with teenagers mean that noon is breakfast time for some, lunch for others, but we all went for made-to-order juice drinks. Mine was a gingery citrus "Solar Blast" from the staff favorites list, which at $2.95 was a good deal--and every bit as zippy as the soup. I liked it better than the $4.95 "From the Tropics" smoothie that my older son ordered, which was heavier on mango nectar than on banana or strawberries (the latter mainly evidenced only by a couple frozen hulls in the bottom of the glass). Still, it went well with his Caribbean quesadilla, a grilled whole wheat tortilla filled with black beans, brown rice, veggies, and cheese, and topped with pineapple salsa and guacamole. The accompanying house-made tortilla chips had a welcome dusting of red pepper and salt. He said the complementary sweet and spicy flavors made him realize how lacking in creativity his college's dining hall vegetarian entrees were--there they "just leave the meat out and call it vegetarian."