Brunch Menu – May 19-20

Entrees – served with side salad & balsamic vinaigrette

  • Spinach mushroom or bacon quiche – gf, nf
  • Preserved lemon citrus chicken with couscous – nf
  • Green chile casserole – v, gf, nf

Small Plates

  • Cinnamon quinoa pancakes – v, gf
  • French toast – v, gf
  • Veggie wraps – r, v, nf
  • Honey smoked salmon salad – gf

Soups

  • White bean millet veggie stew – v, gf, nf
  • Smooth beet sunflower soup – v, gf, nf

Desserts

  • Chocomole – r, v, gf, nf
  • Key lime mousse – r, v, gf, nf
  • No-bake carrot cake – r, v, gf
  • Raw apple cobbler – r, v, gf


r = raw;  v = vegan; gf = gluten-free; nf = nut-free

Remember, our brunch menu changes based on the day’s harvest and feedback from our customers, but always features vegan, gluten-free and raw options. The weekend menu will be posted by Friday each week, but we reserve the right to make additions or substitutions. Join our e-mail list and we’ll be happy to send you menu updates. We also have a selection of beverages for your enjoyment including coffee, tea, orange juice, bloody mary’s with fresh tomato juice, spices and gluten-free vodka and mimosas.