Spitz Restaurant - Tempe At ASU

Marinated tofu poke with cucumber, avocado, sesame seeds, soy sauce, and steamed rice.

Fluffy quinoa base topped with roasted vegetables, chickpeas, greens, and lemon vinaigrette.

Hearty bowl of quinoa, chickpeas, fresh veggies, hummus, olives, and lemon tahini dressing.

Savory gyro‑filled quesadilla with melted cheese, crisp lettuce, tomato, and thin‑cut fries.

Gyro meat wrap with lettuce, tomato, tzatziki, served with seasoned fries and a drink.

Crispy baked pita chips tossed with olive oil, oregano, and sea salt.