Arugula, spinach, apples, roasted grapes, red onions, candied pecans, blue cheese, and apple cider vinaigrette.
With citrus & herb vinaigrette.
Kale, roasted Butternut squash, dried cranberries, roasted apples, quinoa, sunflower and flaxseeds, and crispy goat cheese with poppy seed vinaigrette.
Creme fraiche and roasted pumpkin seeds.
Served on brioche bun with house coleslaw.
Linguine pasta with classic bolognese sauce, and parmesan.
Kale, autumn vegetable ragout, and pimento cheese sauce.
On brioche bun with Boursin cheese, pickles, lettuce, and tomato. Served with mixed greens.
On brioche bun with Tillamook cheddar. Ask for Duke’s mayo. Served with mixed greens.
Haxan honey mustard, pretzel bread, peppers, and onions.
On naan bread with artichoke hearts, caramelized onions, piquillo peppers, and pimento cheese. Served with mixed greens.
On brioche bun with house-made coleslaw.
On sourdough bread with mustard and gruyere cheese spread, red wine dipping sauce.
House-made coleslaw, hand-cut fries, and onion rings.
Mashed potatoes and gravy, green beans, caramelized onions, and bacon.
Roasted sweet potatoes, green beans, charred lemon, and pomegranate vinaigrette.