Crisped idaho potatoes tossed in sour cream powder, drizzled with black garlic aioli, & topped with fresh chives.

Roasted carrots tossed in tangy, buffalo sauce & topped with dilly sunflower seed crunch; served with tarragon-almond ranch.

Thick sliced ciabatta bread; toasted in herbed butter, smeared with roasted garlic puree, & topped with miso parmesan & minced herbs.

Charred cabbage and green leaf lettuce tossed with black garlic caesar dressing; topped with chili-crisp breadcrumbs, miso Parmesan and sesame seeds

Tender farro grains tossed with chile-marinated heirloom beans, pickled chayote squash, jicama, & charred cabbage; finished with Serrano-tahini sauce, scallions, & sesame seeds.

Celery root in the style of pastrami, with chicory kraut, and horse radish creme fraiche on toasted marble rye. Served with fries & a pickle.

Our house made plant patty made from seeds, legumes, & grains, covered with carrot cheddar & sandwiched between a toasted bun with "special sauce", pickles, & white onion; served with fries & a pickle.

Savory, breaded & fried lion’s mane mushrooms, glazed with sweet chili paste & layered between a Bluepoint bun with mayo, pickled cucumbers & shallots, & crispy lettuce; served with hand cut fries & a pickle.

Crispy house-made flatbread topped with almond ricotta, pepperoni-spiced chickpeas, marinated olives, orange-pickled fennel, roasted peppers, & fresh herbs.

Creamy polenta stewed with red lentils & topped with summer succotash of celeriac, fennel, & onion; served alongside a savory, roasted tofu cutlet, braised red cabbage, & finished with lemon brodo & toasted pine nut reduction.

Orecchiette pasta tossed with cherry tomatoes, grilled sweet corn, & roasted peppers; finished with chile butter, cashew cream, onion crumb, miso-parmesan, & fresh basil.

Not your grandma’s tofu… unless your grandma was named Gladys, then it kind of is, in a round about way when you think about it.

These little protein power houses are known as an ancient Roman super food, modern kitchen research has also shown them to be a super good food.

The tried & true… ours is made locally by the folks at Elevation Ketchup; contains no naughty high fructose corn syrup or GMOs.

Zippy-ki-yay.

Fiery. Fierce. Ferocious. Fiendish. This house made hot sauce eats like a mix of fruity spiciness & revenge.

Of the five classic culinary “mother” sauces, mayo is the supreme leader & grandmother sauce of elevated modern cuisine.

A special sauce for good food, often eaten by nice people.

Tastes like a savory, secret love child between caramelized onions & mayonnaise after a heated night of forbidden romance.

Mustard zip. mayo richness. black pepper power. also, horseradish sledge hammer.

Sweet, smokey, spicy, & nice-y. Lucky you!

Caesar salad was invented on July 4, 1924, by Italian immigrant restaurateur Caesar Cardini at his restaurant, Caesar's, in Tijuana, Mexico. Created during a busy Prohibition-era holiday weekend, the salad was made from remaining ingredients (romaine, garlic oil, Parmesan, croutons, Worcestershire sauce, lemon) and served with dramatic tableside showmanship, later popularizing with Hollywood celebrities.

tarra- going, going, gone. Our herby house take on the infamous tyrant over all other dressings… it also contains almonds!

Oh, it’s real alright… it’s just made from plants, that’s all!

Magic cucumbers in salty turmeric water.

Single as a pringle.

Gooey dark chocolate super awesomeness with a whisper of sea salt- always a hit!!

A delicious, chewy cookie that also happens to be gluten free... what's not to love?! Contains nuts

Fragrant carrot cake with golden raisin & toasted hazelnut, frosted with cultured butter cream, & finished with carrot jam, miso caramel, & walnut crumble.

Tender rice grains finished with spiced sweet cream & vanilla; served with pear butter, anise chocolate ganache, & cinnamon “stick” tuile.