Lunch MenuAvailable Now
|Sunday||11:00AM – 02:30PM|
|Monday||11:00AM – 02:30PM|
|Tuesday||11:00AM – 02:30PM|
|Wednesday||11:00AM – 02:30PM|
|Thursday||11:00AM – 02:30PM|
|Friday||11:00AM – 02:30PM|
|Saturday||11:00AM – 02:30PM|
Dinner MenuAvailable Later
|Sunday||05:00PM – 08:30PM|
|Monday||05:00PM – 09:30PM|
|Tuesday||03:00PM – 09:30PM|
|Wednesday||03:00PM – 09:30PM|
|Thursday||03:00PM – 09:30PM|
|Friday||03:00PM – 10:30PM|
|Saturday||03:00PM – 10:30PM|
Weekend Brunch MenuAvailable Now
|Sunday||09:00AM – 02:30PM|
|Saturday||09:00AM – 02:30PM|
within ·Open Now (View Available Hours)
Sour cream, scallions, and cheddar cheese.
Roast sweet potatoes, apples, beluga lentils, toasted hazelnuts, organic mixed greens, and maple sage vinaigrette.
Baby kale, shredded brussels sprouts, chopped broccoli, chopped romaine, avocado, vegan Caesar dressing, and ciabatta croutons.
Tomato bisque or vegetarian chili with your choice of a superfood caesar or greens and grains salad.
Ancho chili marinated catch of the day, red cabbage slaw, avocado crema, cilantro, and corn tortilla.
Romaine, smoked bacon, bleu cheese, cucumbers, mighty vine cherry tomatoes, avocado, scallions, and smoked tomato ranch.
Ancho chili marinated seafood, red cabbage slaw, sour cream, cilantro, lime, and flour tortillas.
Local gouda, heirloom baby lettuce, mighty vine tomato, shaved red onion, special sauce, and brioche bun.
Swiss cheese, avocado, red onion, sprouts, and honey-mustard on ciabatta.
Ancho chili marinated atlantic cod, red cabbage slaw, avocado crema, cilantro, lime, and corn tortillas.
Smoked gouda, cheddar, swiss, and crispy herb potato crumble.
Yukon gold potato and celery root puree, honey-spiced glazed carrots, and chicken tarragon pan sauce.
Caramelized onions, wild mushroom broth, rosemary, garlic, and thyme infused e.v.o.o.
Creole spiced crusted salmon, root vegetable hash, and remoulade.
White cheddar polenta, roasted brussels sprouts, and apple-cranberry chutney.
Sauteed mushrooms, crispy onions, vegan truffle mayo and Swiss cheese, pickle, and sourdough bun.
Fresh vegetables and toasted pita.
Goat cheese fondue.
Served with toasted ciabatta crostini.
Served with goat cheese fondue.
Sweet and spicy glaze, and black and white sesame seeds.
Black garlic butter, parmesan-herb frites, and lemon-pepper aioli.
Roast shallot and sage butter, gorgonzola, toasted hazelnuts, and crispy sage.
Yukon gold mashed potatoes, bordelaise, beer battered crispy onions, and arugula salad.