DINNER

Beggar's Purse (1 of 1)-2
APPETIZERS

TOMATO PROVENCAL 10
baked heirloom tomato | pesto V

BEET TARTARE 10
sheep feta or cashew ricotta | crispy baguette | caper relish

CHOPPED KALE SALAD ◆ 10
Upper Pond Farm kale | fried shiitake
black berries | blueberries | balsamic vinaigrette V

AVOCADO FRIES ◆ 9
mustard aioli | pickled apple | carraway salt V

SOUP OF THE DAY ◆ cup 5 / bowl 9

KOREAN TACOS 9
portobello | kim chee | avocado | cashew crema V

CHARCUTERIE ◆ 16
daily vegan tasting platter
great for sharing V

CUCUMBER SPRING ROLL ◆ 10
cucumber wrapper | avocado | shiitake
wasabi mayo | ponzu V

NACHOS ◆ 10
guacamole | cashew crema | walnut chorizo V

GLUTEN FREE FOCCACIA with daily dip ◆ 3 V

VEGAN/VEGETARIAN ENTREES

MOLE ENCHILADA ◆ 21
millet, chard + sweet potato filling | mexican black beans
cheddar | guacamole (available vegan)

SIX MAIN PATTY MELT 16
beet, chickpea + lentil patty | challah bread | brie + cheddar oven fries | mustard aioli | caramelized onion
(available vegan)

CRISPY POLENTA ◆ 19
ratatouille | roasted garlic sauce | farm micro greens V

SIX MAIN RICE BOWL ◆ 18
kimchee | organic brown rice | seasonal vegetables
hot sauce | sea vegetables
sunny side up egg or crispy tofu (V)

GENERAL TSAO’S CAULIFLOWER ◆ 19
vegetable fried rice | cashew | broccolini | chili
sweet and sour sauce V

DRUNKEN NOODLES ◆ 18
wide rice noodles | tofu | mushrooms | bean sprouts
tomato | pineapple V
(add salmon 4)

RAW ZUCCHINI LINGUINI ◆ 17
pesto | cashew ricotta | fennel | radish V

SEAFOOD

FISH AND CHIPS ◆ 22
pan fried cod | roasted potatoes
house made tartar sauce | coleslaw

ORGANIC SALMON ◆ 28
coconut lemongrass sauce | brown rice | heirloom tomato
mushroom | farm greens

◆=Gluten free
V=vegan