Wednesday, October 18th

Inspired by re-inventing the classics

Chefs’ Compositions

  • Buffalo Chicken Salad. Roasted Squash with Toasted Almond Salsa. Romaine with Marinated Beets, Sunflower Seeds & Roasted Garlic Vinaigrette.

    $14

    Has Nuts

    Has Eggs

  • Braised Beef with Rosemary. Broccoli with Poppyseed Vinaigrette. Mustardy Potato Salad. 

    $14

  • Broccoli with Poppyseed Vinaigrette. Romaine with Marinated Beets, Sunflower Seeds & Roasted Garlic Vinaigrette. Roasted Squash with Toasted Almond Salsa. Mustardy Potato Salad.

     

     

    $13

    Vegan

    Has Nuts

À la carte

  • Buffalo Chicken Salad

    $7

    Has Eggs

  • Braised Beef with Rosemary

    $7

  • Broccoli with Poppy seed Vinaigrette

    $3.5

    Vegan

  • Romaine with Marinated Beets, Sunflower Seeds & Roasted Garlic Vinaigrette

    $3.5

    Vegan

  • Roasted Squash with Toasted Almond Salsa

    $3.5

    Vegan

    Has Nuts

  • Mustardy Potato Salad

     

     

    $3.5

    Vegan


Menu changes daily.
Breakfast from 7am to 10am.
Lunch from 11am to 2:30pm.
Coffee & espresso drinks available all day.
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