Lunch Menu
Served all day (breakfast menu here) View PDF
SALADS
Protein 5/9.5
mixed greens with tomato, cucumber, carrots, hard boiled
egg, sunflower seeds & buttermilk dressing
Kale 4.5/8.5
with sweet potatoes, feta, pepitas & paprika vinagrette
-served warm-
Fruit & Nut 4.5/8.5
with spinach, goat cheese, dried cranberries & walnuts tossed
in a balsamic fig dressing
Farro 6
tossed with spinach pesto, dried cherries, Olympia
Provisions salami, tomatoes & goat cheese
-add chicken or tempeh to any salad- 2.5/4.5
SANDWICHES
served with chips
– substitute any house salad 3.5-
Hummus 9
house garlic hummus with carrots, cucumber, avocado, pickled peppers & paprika oil
-add tempeh or chicken- 2.5
Grilled Cheese 7
house herb butter cheddar & Monterey jack cheese
-add tomato, spinach- .5
-add pesto, goat cheese- 1
-add bacon, chicken, tempeh- 2.5
Italian Sausage 10
choice of house meat or Tofurkey veggie sausage
with red sauce, caramelized pepper & onions topped with pickled peppers
-add provolone- 1
Pork Shoulder 10
slow roasted verde pork with corn salsa, avocado, pickled carrots & cotija on a bun
Chicken Caesar Wrap 9.5
roasted Mary’s chicken with romaine & house caesar dressing in a tomato chile wrap
-available grilled-
DINNER
Served Thursday – Sunday 5-8 pm
Mac & Cheese 11
creamy cheddar & Monterey jack baked mac topped with garlic breadcrumbs served with roasted broccolini and a salad
Portobello Mushroom Cap 12
roasted with tomato, goat cheese & garlic bread crumbs drizzled with spinach pesto, served with garlic bread and a salad
Quiche 10
rotating fillings served with a salad
Bites
Olive & Hummus -served with bread & feta- 5
Deviled Eggs 3.5
Dill Dip -served with chips, cucumbers & carrots- 6
Kinder
served with chips
PB&J 4/5
Grilled Cheese 5
Kinder Plate 5
fruit, veggies, cheese & bread
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness,
especially if you have certain medical conditions