| { s t a r t e r s } | TODAY'S SOUP |
4.5 |
| Our organic soups are made from scratch with two choices daily. | ||
| BLACK BEAN AND ROASTED CORN QUESADILLA |
10 |
|
| Black beans, sweet corn, green chilies, roasted poblanos, scallions and cilantro | ||
| with melted 'pepper jack' in a grilled flour tortilla. Served with homemade salsa | ||
| and 'sour cream' on the side. | ||
| (Gluten-free option; tortilla contains soy oil) | ||
| CASHEW 'BRIE CHEESE' |
10 |
|
| Assorted nuts, dried fruit, sliced apples and crackers pair with a wedge of silky, | ||
| creamy cashew 'brie cheese'. | ||
| Wine recommendation: Willamette Valley Pinot Noir | ||
| ARTICHOKE SPINACH DIP |
10 |
|
| A warm crock of creamy artichoke spinach dip with 'Parmesan' and toasted crostini. | ||
| (Gluten-free option) | ||
| VIETNAMESE SPRING ROLLS |
8 |
|
| Raw carrot, cabbage, scallion, sesame, peppers, cashews, cilantro and herbs | ||
| wrapped in rice paper. Served with a sweet and spicy chili sauce and | ||
| a rich peanut sauce. (Gluten-free option) | ||
| RAW BEET RAVIOLI |
8 |
|
| Marinated beet slices filled with sunflower-cashew 'cheese', topped with | ||
| basil pesto and a micro green salad. (RAW, Gluten free, Soy free) | ||
| MEDITERRANEAN HUMMUS PLATE |
12 |
|
| Our roasted garlic hummus accompanied by dolmas, artichokes, | ||
| Kalamata olive tapenade, roasted onion, crudités and toasted naan bread. | ||
| (Gluten-free option; naan contains soy) | ||
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| { s a l a d s } | THAI 'CHICKEN' |
13 |
| Tossed with soba buckwheat noodles, toasted almonds, scallion, sesame seeds, | ||
| golden raisins, crisp romaine, peanut sauce and a light Thai chili vinaigrette. | ||
| CHOPPED |
side 8 |
|
| Young mixed lettuce, roasted corn, black beans, tomato, roasted 'chicken', |
large 12 |
|
| avocado and red onion tossed in a sweet chipotle balsamic vinaigrette. | ||
| (Gluten-free option, Soy-free option) | ||
| CAESAR |
side 6 |
|
| Crisp romaine lettuce, garlic croutons and zesty Caesar dressing. |
large 9 |
|
| (Gluten-free option) | ||
| SPINACH, GRILLED ZUCCHINI AND QUINOA |
side 8 |
|
| Baby spinach, tomato, toasted peanuts and carrot-herbed quinoa tossed |
large 12 |
|
| together in a whole grain mustard vinaigrette. Topped with grilled zucchini. | ||
| (Gluten free, Soy free) | ||
| Add to any salad: Roasted Garlic Hummus |
3 |
|
| Roasted Crimini Mushrooms |
4 |
|
| Grilled or Blackened 'Chicken' |
4 |
|
| Avocado Half |
3 |
|
| Marinated Tofu |
4 |
|
| { o r g a n i c | ROASTED TOMATO AND CREAMED SPINACH CRISP |
19 |
| e n t r e è s } | Fresh tomato, caramelized onion and creamed spinach rolled in crisp | |
| phyllo dough. Served with grilled asparagus and roasted sweet potatoes. | ||
| Wine recommendation: Yealands Sauvignon Blanc | ||
| GREEN LENTIL AND GREEN CHILI BURGER |
17 |
|
| Corn meal crusted vegetable burger made with green lentils, green chilies, | ||
| red onion, cilantro, quinoa and roasted corn. Topped with chipotle aioli, | ||
| avocado, shredded romaine, and crisp tortilla strips. Served on a toasted Kaiser roll | ||
| with a poblano and onion potato hash. (Gluten-free option, Soy-free option) | ||
| Beer recommendation: Samuel Smith Oatmeal Stout | ||
| ROASTED CRIMINI AND ARTICHOKE AL PESTO |
19 |
|
| Pan roasted crimini mushrooms and artichokes tossed with grilled red peppers, | ||
| sliced olives, house made pasta and cashew 'Parmesan'. (Soy Free) | ||
| ADULT MAC & 'CHEESE' |
17 |
|
| Baked casserole 'au gratin' with rigatoni, sun-dried tomato, pepperoncini, | ||
| cannellini beans, cauliflower, spinach, basil and white truffle in our creamy | ||
| vegan Mornay sauce. (Gluten-free option, Soy-free option) | ||
| CHIMICHURRI SLOW ROASTED SEITAN |
18 |
|
| Cilantro, lime and mint marinated seitan with grilled plantains, warm | ||
| fava bean and roasted corn salsa, topped with a mango coulis. | ||
| Wine recommendation: Emilio More Finco Resalso | ||
| THAI RED CURRY TEMPEH |
18 |
|
| Spring squash, eggplant, cauliflower, tomatoes and carrots roasted and tossed | ||
| with rice noodles and coconut cream, topped with red curry tempeh. | ||
| (Gluten free, Soy-free option) | ||
| Wine recommendation: Buenas Ondas Malbec | ||
| LOUSIANA RED BEAN STEW |
16 |
|
| Stewed peppers, onions and celery in a spicy tomato broth with red beans, | ||
| wild rice, Cajun spices and spicy sherry marinated Beyond Meat 'chicken'. | ||
| (Gluten free, Soy-free option) | ||
| GRILLED VEGETABLE PROVENCAL |
17 |
|
| Grilled variety of spring squash, eggplant, red peppers, hearts of palm | ||
| and asparagus over toasted herb quinoa with grilled tomato coulis and basil pesto. | ||
| (Gluten free, Soy free ) | ||
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| { o r g a n i c | ||
| s i d e s } | Toasted Herb Quinoa |
4 |
| Cornbread (Gluten-free option) |
2 or 4 |
|
| Roasted Crimini Mushrooms |
4 |
|
| Seasonal Vegetable |
4 |
|
| Grilled Plantains |
4 |
|
| Please inform your server of all allergies and we will gladly accommodate you. | ||
| Gratuity of 18% will be added to parties of six or more. |