Muffins:GF Blueberry Lemon, Blackberry Maple Pecan
Scones:Blueberry Almond Buttermilk, Strawberry Kiwi Lime
Northwest Salmon Chowder, Cabbage Noodle (V)
Served on fresh baked ciabatta with ramp pesto marinated and grilled hen of the woods mushrooms, arugula, tomato, red onion, local feta cheese and lemon aioli.
Ahi Tuna Tacos
Wild caught Ahi grade tuna coated in sesame seeds and seared. Served rare in fried rice paper with Asian slaw and spicy wasabi-avocado sauce. Served with brown rice or side salad.
Vegan Lentil Wraps
All natural chili tortilla filled with spiced lentils, bulgur, shredded cabbage, red bell pepper paste, tahini, red onion and avocado. Served with choice of brown rice, salad or whole fruit.
Muffins:GF Cherry Peach, Carrot Zucchini Lemon Hemp
Scones:Chocolate Banana Rum, Blueberry Raspberry
Hungarian Mushroom, Red Lentil Coconut Curry with Kale (V)
All natural pork shoulder coated in sugar and spice and slow roasted. Served with local Mocha Stout barbecue sauce, stewed collard greens and oven roasted potatoes.
Muffins:GF Raspberry Mango, Strawberry Orange Almond
Scones: Raspberry Pistachio Mint, Mango Papaya Lime
Portuguese Sausage and Kale, West African Eggplant Peanut (V)
Wild caught gulf shrimp breaded and fried and served on fresh baked ciabatta bread with lettuce, tomato, red onion and mayonnaise. Served with side of chips.
Chicken Gorgonzola Salad
With marinated and grilled chicken, romaine, spinach, crumbled gorgonzola cheese, sliced strawberries, candied pecans and red onions tossed in a honey-cider dressing.
Made with chefs selection of locally farmed vegetables, local eggs and locally creamed cheese in spelt crust. Served with side salad, fruit or brown rice.
Muffins:GF Raspberry Orange Peach, Strawberry Lemon Lime
Scones:Mixed Berries, Blueberry Sour Cream
Asparagus-Ramp Avgolemono, Black Bean Chipotle (V)
Scones:Chefs Choice of Scone