| ***Our menu changes seasonally. These are sample menus.*** | |
| • small bites • from the market • bruschetta • small plates • sandwiches • cheese • sweets • |
[ beverages ] |
 •Small bites • |
|
| Stuffed prune w/Redwood Hill Farms goat cheese or Macadamia Nut Pate (v) walnut "honey" – 4 pieces |
4 |
| Salty Sweet nuts with herbs (v) | 4 |
| Herb and Orange Marinated Olives (v) | 4 |
| Devilled Eggs – 2 pieces | 3 |
| Marinated Seasonal Vegetables served with Feel Good Baguette (v) | 5 |
| House made pickles (v) | 3 |
| Side of Feel Good Baguette with Arbequina EVOO (v) | 3 |
| • From the Market • |
|
| Pear and Frisee Salad Smoked almonds, chevre or "mac" (v) cheese and pomegranate molasses vinaigrette |
9 |
| Dark Green Salad Kale, roasted beets, cumin roasted carrots, olives, arugula and sprouts w/garlic nettle gomasio tossed in a lemon tahini dressing with feta or herbed cashew cheese (v) add avocado 2.00 |
11 |
| Farro Salad with smoked goat cheddar, apples, smokey tempeh and creamy lemon date dressing |
9 |
| Soup of the Moment (v) | 4/6 |
| Side Salad – a variety of salad greens tossed in basalmic vinaigrette (v) Add tempeh croutons 2.00, add avocado 2.00 |
4 |
| • Bruschetta • 2 pieces per order |
|
| Roasted tomato and Buratta with basil oil or "mac" cheese (v) | 5 |
| Figs and chevre or "mac" cheese (v) and golden basalmic drizzle | 5 |
| Avocado, olive oil and cilantro with chili jam and black salt (v) | 5 |
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| • Small Plates • |
|
| Marinated mushrooms with smoked pecan pate, cornishon, housemade fig chutney, mustard and crisp crostini (v) extra crostini – 5 pieces 1.50 |
11 |
| Housemade ricotta en cassuela with seasonal vegetables and olive oil with baguette |
10 |
| Herb roasted potatoes with aioli (v) | 6 |
| Samositas stuffed with sweet potatoes and topped with pear ginger chutney and tamarind sauce (v) |
10 |
| Shepard's Pie with chick peas, porcini mushroom ragu and topped with horseradish and garlic mashed potatoes (v) |
10 |
| Socca of the day – a chickpea flatbread (gluten free) w/seasonal topping | 10 |
| • Sandwiches • |
|
| Peppered Portobello mushrooms w/caramelized Fennel/onions and Smoked goat cheddar or smoked pecan cheese (v) with caper aioli |
9 |
| BBQ tempeh with creamy jicama cabbage slaw and sweet and smoky bbq sauce | 9 |
| • Cheese • |
|
| One cheese | 7 |
| Selection of three – ask server about today's cheeses with fig chutney, grain mustard, walnut "honey" (v), seasonal fruit extra crostini – 5 pieces 1.50 Vegan Cheese Smoked Pecan/Macadamia Nut/Herbed Cashew |
15 |
| • Sweets • |
|
| Dessert selection – ask server about today's desserts! | |
| PLEASE NOTE – checks may only be split 2 ways…thanks for understanding | |
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