News

’25-’26 MIXT New Menu

As the weather cools down, we’re serving new ingredients to taste the season. Each menu at MIXT reflects what’s growing now — fresh, local produce at its peak. By harvesting with the seasons, our chefs keep the menu evolving, bringing new colors, flavors, and textures to every plate.

The new Sonoma Salad combines toasted pecans, ripe pears, caramelized fennel, dried cranberries, and roasted shallot vinaigrette. It’s crisp, balanced, and full of seasonal flavor.

The Brussie Salad returns for another season. Made with shaved roasted Brussels sprouts, roasted butternut squash, toasted almonds, and crispy onions, it’s the perfect fall caesar.

For a plant-based choice, try the new Bangkok Bowl with marinated organic tofu, coconut curry grilled eggplant, toasted coconut and a sweet chili drizzle. It’s a hearty vegan warm bowl that’s packed with 24g of protein and flavor.

To go with your meal, MIXT now offers two new Agua Frescas: Celery Cucumber Green Apple and Carrot Ginger Turmeric Blood Orange. Both are made in-house with fresh, good for you, ingredients.

And now with every salad or bowl, you’ll get a complimentary piece of house-baked rosemary focaccia — fresh from the oven and perfect on the side.

This menu brings out the seasons through each ingredient. Whether you’re craving a healthy salad, a vegan option, or just something quick and satisfying for lunch, MIXT’s new menu has something for you.