Spring Menu
Sunday 6.16 ∙ Monday 6.17 ∙ Wednesday 6.19
Allergens Info | *GF. Gluten Free ∙ *DF. Dairy Free ∙ *V. Vegetarian ∙ *VG. Vegan ∙ *VGA. Vegan Adaptable
All ingredients are organic & seed oil free unless otherwise noted.
SOUP & SALAD
Braised and chopped smoked turkey, kale, mirepoix, garlic and lentils in a house made chicken bone broth.
Gluten free miso in a house made, umami rich vegetable stock with savoy cabbage, onion, garlic, ginger, and shiitake mushrooms and adzuki red beans.
Fifth Crow Farms Little gem lettuce salad. Shaved parmesan, persimmon, pickled pear, sunflower seeds, and a Meyer lemon thyme vinaigrette. Available with roast chicken or wild salmon.
Made with whole, fresh meyer lemon, extra virgin olive oil, avocado oil, Dijon mustard, chia seed, sea salt, honey.
Entree’s
A delicious organic mixture of quinoa, chickpeas, kalamata olive, herbs, feta cheese, and fine diced vegetables stuffed in par roasted red bell pepper awaiting your oven. Accompanied by a cucumber yogurt sauce and a side of roast summer squashes.
House crafted blackened local caught black cod with a seasonally inspired fresh made cilantro and peach salsa. This arrives with a Santa fe inspired quinoa with bell peppers and corn and a side of roast cauliflower. Low carb version available with steamed broccoli in place of the quinoa.
Skillet roast chicken in a walnut creme based lemon caper sauce accompanied roast garlic mashed potatoes and Kerry gold buttered green peas. Low Carb version available with roast zucchini in place of the potatoes.
Breakfast & Lunch
Enjoy a savory house-crafted grass-fed ground beef chorizo, egg, potato, and Tillamook cheddar cheese, breakfast burrito grilled accompanied by a chili garlic avocado oil based mayonnaise. Note: Tortilla contains seed oils, Tillamook cheddar is not certified organic, and avocado oil mayonnaise is not certified organic.
Enjoy an all organic cup of house made chia and flax seed steel cut oats crafted with fresh Meyer lemon, maple syrup, blueberries, and poppy seeds.
Sweet and tangy BBQ shredded chicken, caramelized onions, sharp cheddar cheese, and crisp cabbage slaw, all wrapped in a warm flour tortilla and grilled to golden perfection.
A refreshing and filling, entree worthy salad bowl with fresh cut peach, blueberries, cherry tomatoes, walnuts, and seasoned quinoa and chickpeas, with a house made Meyer lemon vinaigrette. Available with sliced, grass-fed steak, wild salmon, or roast chicken breast.
Brined and spiced pork shoulder chops with a scratch made caramelized onion mango barbeque sauce paired with roast yukon potatoes and zucchini. Available as a low carb option with roast carrots in place of the potatoes.
Sides
A 4oz ramekin of organic, house made hummus with an assortment of fresh cut vegetables.
Roasted carrots, lightly tossed in olive oil, sea salt, and rosemary for a sweet and savory side.
A classic quinoa pilaf with aromatics, fresh thyme, and finished with smoked paprika and a light lemon juice.
7oz Portion of salmon, seasoned and seared left for you to finish off to perfection.
Organic chicken breast skillet seared and roasted.