Two buttery biscuits studded with melty smoked cheddar cheese and chives. Served with jalapeno butter.

served with apple butter

Vegan Possible. A flavorful cornbread made with the highest quality cornmeal and lightly sweetened with maple syrup. Served with Shared Cultures corn miso honey butter.

Vegan Possible, Gluten Free. Sautéed potatoes with dill, garlic, and lemon butter.

Vegan, Gluten Free. A curated selection of the season's best fruits.

Vegan Possible, Gluten Free. Scrambled eggs with scallions, potatoes, poblanos, chipotles, and cheddar cheese. Topped with our famous, black bean chili, pepita salsa, and creme fraiche and served with two corn tortillas.

Vegan Possible, Gluten Free Possible. An autumn menu staple, our vegetable hash features crispy potatoes from our farm, roasted carrots, cipollini onions, sweet potatoes, and rainbow chard. Topped with two poached eggs and hollandaise sauce, and served with a side of house made focaccia bread. Vegan version substitutes tofu for the eggs, and vegan remoulade sauce for the hollandaise. Gluten free version substitutes GF bread for the focaccia.

Our classic French toast offers three slices of Acme ciabatta, soaked in an orange-vanilla bean custard and griddled to perfection. Served with honey butter, Vermont maple syrup, and crispy shredded filo.

Our classic French toast, upgraded with house made apple butter, cinnamon sauteed apples, crispy filo, Vermont maple syrup and chantilly cream.

Vegan, Gluten Free. A refreshing mix of Hodo tofu, pickled vegetables, rice noodles, cucumber, mint, and Thai basil, wrapped in rice paper. Served with a rich coconut peanut sauce and grilled beech mushrooms. No nuts substitution is tamari soy sauce (GF)

Green Gulch baby lettuces, red onions, Point Reyes blue cheese, golden balsamic dressing, candies hazelnuts Gluten Free, Vegan Possible without the blue cheese Can be made nut free by omitting hazelnuts

Vegan Possible, Gluten Free Possible. Three falafels, marinated anello beets, marcona almonds, olives, house baked pita bread, crudites, and a trio of sauces: muhammara, lemon labneh, and our seasonal hummus.

Gluten Free, Vegan. Chef’s Daily Soup – A rotating selection of house-made soups, crafted with the freshest ingredients and rich, comforting flavors. Each batch is a delightful surprise—call us for today's soup flavor.

Vegan, Gluten Free. A fragrant and hearty blend of slow-simmered lentils, coconut, and warming curry spices.

Vegan Possible, Gluten Free. Our Signature Chili Bean Soup – A beloved house recipe since 1979, made with hearty beans, tomatoes, and warming spices. Served with cheddar, crema, and pepita salsa on the side.

Vegan, Gluten Free Possible roasted beets, garbanzos, tahini, garlic, cumin, topped with meyer lemon pistachios and arbequina olive oil Gluten Free with choice of crudite or our gluten free seeded bread

The "perfect" autumn grilled cheese, featuring pink lady apples, caramelized onions, whole grain mustard, and melty Toma Reyes cheese on perfectly crisp Acme pain de mie.

roasted poblano aioli, lettuce, tomato, red onion, pepper jack, cheddar, house made potato chips & a pickle

Cornmeal Crust Pizza Golden, crispy cornmeal crust layered with rich garlic tomato sauce, savory Asiago, bold Fiore Sardo Pecorino, and briny Kalamata olives, finished with a sprinkle of fresh parsley for a vibrant bite.

Vegan Possible, Gluten Free. Wild mushrooms are tossed with savory shawarma spice and roasted to perfection and served with roasted chickpeas, cilantro rice, little gems, cucumber, tomato, Brokaw avocado, lemon labneh, tahini sauce, avocado, shatta chili sauce. This is the perfect "little bit of everything" lunch! Vegan version substitutes lemon labneh for our seasonal hummus.

A hearty blend of sunflower, pumpkin, flax, poppy, sesame, and chia seeds, combined with psyllium husk powder and brown rice flour. Lightly seasoned with Maldon sea salt and sweetened with agave nectar, all baked with coconut oil for a satisfying, gluten-free bite. Served with corn miso honey butter.

Vegan Possible, Gluten Free Possible. A trio of freshly baked breads, including our popular house made cornbread. Served with Shared Cultures corn miso honey butter. Gluten Free version substitutes GF breads from Young Kobras

Fudgy, rich, crinkle-topped, and gluten free!

Gluten Free. Our classic Guittard chocolate torte is leveled up with farm fresh blackberries and blackberry preserves. Served with a blackberry anglaise sauce and vanilla cake crumbs.

This incredible "custard cake" is like a dutch baby combined with a creme caramel, topped with Blossom Bluff yellow peaches. Served with peach compote, brown butter cardamom sauce, and pistachios.

Gluten Free Possible. Two eggs scrambled with cheddar cheese. Served with avocado and warm pita.

Pain de mie bread with white cheddar cheese, griddled in butter. Served with a side of steamed broccoli.

10" pizza topped with marinara sauce and asiago cheese. Baked on our classic cornmeal crust.

Vegan Possible. Tossed with organic butter or house made tomato sauce and served with a side of steamed broccoli.

One thick slice of French toast, topped with powdered sugar and served with pure Vermont maple syrup.

IYKYK! House made soda with our own classic celery-seed syrup.

Sweet-tart tamarind syrup with club soda

House made ginger soda made with ginger syrup and club soda. Has a mild kick!

Refreshing spearmint tea made with fresh mint from our farm.

House made with fresh lemon juice, squeezed daily.

Our new cookbook by Chef Katie! Enjoy 120+ new recipes, from soups and salads to beloved entrees and desserts. All books are signed by chef and can be personalized, just write a name in the box below.

The Tassajara Bread Book by Edward Espe Brown, Ron Suresha (Editor) Good bread needs more than just flour and water, milk, or eggs. It requires nurturing and care. In this twenty-fifth anniversary edition of the international best-seller that started a generation of Americans baking, Ed Brown shows how to make—and enjoy—breads, pastries, muffins, and desserts for today's sophisticated palates.