Monday, March 25th

Inspired by Urban Foragers

Chefs’ Compositions

  • Braised Chicken with Fennel. Roasted Cauliflower with Confit Garlic Vinaigrette. Gigante Beans & Greens. 

    $14

  • Overnight Roasted Pork Shoulder. Gigante Beans & Greens. Cucumber Salad with Zingy Vinaigrette & Pickled Red Onions.

    $14

  • Roasted Cauliflower with Confit Garlic Vinaigrette. Cucumber Salad with Zingy Vinaigrette & Pickled Red Onions. Red Romaine Salad with Spinach, Grated Zucchini, Seeds & Lemon Vinaigrette. Gigante Beans & Greens.

    $13

    Vegan


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