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APPETIZERS & SALADS
house salad with werp farm lettuces, cucumber, onion, and radish, 8
caesar salad with sourdough croutons and pickled onion, 8
organic spinach salad with dried cherries, walnuts, red onion, and goat cheese, 9
lula maki with cucumber, avocado, scallion, spicy red pepper, and spinach, 6
daily soup, 4/5
baked french feta with basil oil, olives, marinated pepper, red onion, and cucumber, 9
shiitake mushroom and onion quesadilla with sauteed spinach and chevre, 8
marinated beet bruschetta with arugula, whipped goat cheese, shaved red onion, and balsamic vinaigrette, 8
SIDES
grilled organic chicken breast, 4 sautéed organic spinach, 3.5
marinated beets with dill, 3 spicy sesame cole slaw, 2
SANDWICHES AND ENTREES
grilled chicken torta with pickled onion, cucumber, tomato, red onion, and tamarind mustard, 9
spicy peanut butter ‘tineka’ with tomato, cucumber, red onion, and indonesian sweet soy sauce
on toasted multigrain sourdough bread, 8
roast turkey sandwich with avocado, chile aioli, lettuce, tomato, and onion, 8
with bacon and cheddar cheese, add 2
(thickcut, local, organic) bacon, lettuce, and tomato, 8
chilled peanut satay noodles with gomae and marinated tofu, 10
pasta ‘yiayia’ -- bucatini with moroccan cinnamon, feta, garlic, and brown butter, 11
spaghetti with sweet and spicy chile ‘salsa rossa,’ bacon lardons, olive oil, and queso fresco, 13
chickpea and sweet potato tagine with arugula, cinnamon, harissa, and cous cous, 9
roasted organic half chicken with olive oil poached fingerling potatoes, garlic spinach,
thyme, and pan jus, 19
BEVERAGES
coffee, 2.5 / espresso, 2/2.5 / cappuccino/latte, 3.25/4 / arnold palmer, 5 / fountain soda, 2
goose island root beer, 4 / limonata, 3 / acqua panna, 3/5 / san pellegrino, 3/5 / ice tea, 2
freshly squeezed juice, 3 / 3.75 / hot chocolate, 5 / chai, 3.5 / teas from rare tea cellars, please ask
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