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Sat-Sun Brunch Menu

Saturday and Sunday Brunch Menu

Served until 3pm. Brunch on the patio – the perfect compliment to a day at the museum or the park. Our Saturday and Sunday brunch menu features the same healthy, delicious whole foods fresh out of our garden as our weekday and evening menus, but adds tasty breakfast treats you won’t find anywhere else. Note that our menu changes regularly with the harvest. Below is a sample. For the latest chef specials of the day, stop by for a visit or give us a call.


Pumpkin amaranth porridge - v, gf – $6
A creamy blend of amaranth, coconut milk, pumpkin puree and spices topped with shredded coconut

French toast casserole – v, gf – $6
Outside the Breadbox vegan oat bread baked in our delicious cinnamon batter and stewed apples and drizzled with date puree and pecans

Cinnamon quinoa pancakes - v, gf – $5  for 4  or   $8  for 7
Ground quinoa flakes, cinnamon, flax seeds and almond milk. Served with your choice of maple sunflower butter or yam coconut butter and spiced berry syrup. Served with cinnamon stewed apples.

Spinach quiche* – gf, nf $7 – choose mushroom or smoked ham
A creamy blend of eggs, spinach, cheeses, spices and your choice of mushrooms or smoked ham.
* Note: Quiches are baked when ordered. Please allow 20 minutes.


Lentil sloppy joe – v, gf, nf $5
A bowl of slow-cooked lentils, tomatoes, onions and peppers topped with cole slaw and served over a home-made poppy seed roll.

Colorado green chile bowl – v, gf, nf $6
Green chile black bean sauce, cashew cheese, tomatoes and cilantro served over a bed of seasoned millet. Add roasted pastured chicken for $2. Add chips & salsa for $2.

Veggie wraps - r, v, gf, nf - $7
Sweet red pepper, daikon radish, zucchini, avocado and alfalfa sprouts wrapped in blanched collard greens. Served with home-made ginger-tahini sauce and balsamic vinaigrette.

Chile lime trout salad – gf $8
Colorado rainbow trout in chile lime oil, served atop mixed greens and mexican millet salad.

Chef specials of the day
Ask your server for details


Served with your choice of vegan, gluten-free farmhouse seed bread or rhubarb mini muffin

Chilled celery cucumber soup – r, v, gf, nf
Blended celery, cucumbers, avocado, miso, green onions and spices topped with cilantro.

Mixed green side salad – r, v, gf, nf
Spring greens, garden-fresh cucumbers and grape tomatoes with your choice of balsamic vinaigrette, cucumber yogurt dressing (contains dairy), oil-free mango peach or ginger tahini dressing

Garbanzo kale salad – v, gf, nf
Garbanzo beans, kale, cucumber, tomato, red onion, mint and garlic tossed in an herbal vinaigrette

Millet and bean salad – v, gf, nf
Millet, black beans, pintos, tomatoes, peppers, cilantro and red onions tossed in a lime vinaigrette


Chilled apple cobbler – r, v, gf $5
Cinnamon vanilla scented apples with a pecan raisin crumble topped with vanilla cashew cream

Chilled cheesecake with peach pie drizzle – r, v, gf - $5
Creamy cashews, coconut oil, vanilla and agave in an almond coconut crust topped with a smooth palisade peach pie drizzle

Summer fruit pizza – v, gf $5
A lightly sweetened pizza crust, topped with cashew cream and summer fruit drizzled with berry syrup


Green smoothie of the day
small – $2, large – $4, with gluten-free vodka – $6                                                                                              

Bloody mary, mimosa or frozen peach bellini - $6

Avery brewing company ales - $5
Joe’s Pilsner, Ellie’s Brown Ale, White Rascal or India Pale Ale

Cottonwood Creek house white or red - $5 GLASS/$16 BOTTLE
Made with organic grapes

Jack Rabbit Hill Colorado biodynamic Chardonnay or Barn Red - $10 GLASS=
Sustainably grown and naturally processed in the North Fork River Valley 

Orange juice, spicy tomato juice, ginger lemonade, coffee, decaf or tea – $2
Free refills on coffee and tea


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

Remember, our 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 by entering your e-mail address at the top of the page and we’ll be happy to send you menu updates.