BRUNCH
APPETIZERS
POACHED PEAR SALAD-baby greens, candied pecans, mustard vinaigrette 10
NEW ENGLAND CHOPPED SALAD- kale, pecans, apples, creamy peppercorn dressing 9
GRILLED CAESAR SALAD-grilled romaine hearts, house made breadsticks, grated parmesan, roasted red pepper (contains dairy) 10
BRUNCH
WAFFLES – cashew mascarpone, maple syrup and fresh fruit 9
PORTOBELLO BENEDICT- tofu hollandaise, roasted purple fingerlings, fresh vegan biscuit and sauteed kale 12
TOFU RANCHEROS-tofu scramble, crispy fingerling potatoes, Mexican brown rice 12
ENTREES
VEGAN NACHOS-guacamole, salsa, cashew crema, pepita chorizo, red onion, sprouted garbanzos, salsa 12
LASAGNA-organic ricotta, butternut squash, gluten free house made pasta, pumpkin seed pesto, field greens 18
RAW TOSTADA-sunflower frijoles, guacamole, apple slaw, fresh greens, salsa 17
GRILLED PIZZA-roasted red pepper sauce,fresh mozzarella, kale (contains dairy, but can be made vegan) 13
MEDITERRANEAN PASTA-capellini, mushroom, tomato and white bean ragout 16