Black bean, portobello mushroom, quinoa, brown rice, hoison, green onion, jalapeno, beets and shredded Shatto cheese curds on a Farm to Market wheat bun with sliced tomato, house made dill pickles, raw red onion, avocado, local sunflower shoots and a citrus borsht aioli served with house made potato chips.
(Remove wheat bun to make GF.)
Blanched asparagus, watermelon radish, quinow, crumbled feta, grape tomatoes, Italian flat leaf parsley, arugula and red cabbage tossed with a coriander vinaigrette and topped with a fresh fried edd and toasted breadcrumbs.
(Remove breadcrumbs for a GF salad.)
Add chicken ($3) or salmon ($5)
Soup #1: Chicken Tortilla (GF)
Soup #2: Lemon Artichoke (GF, VEG)
#1 Southwest Tortilla (Veg, G.F.)
#2 Chicken Pot Pie (G.F.)
#1) Chicken Tortilla (gf)
#2) Mushroom Bisque (gf)