Muffins:Blueberry Streusel, Blackberry Orange Almond
Scones:Peachy Bourbon Pecan, Blueberry Lemon Ricotta
Italian Chicken and Vegetable, Sunny Summer Squash (V)
Local Bison Burger
Ground NC local bison and chorizo patties grilled and served on sprouted grain buns with clover sprouts, red onion-chili relish, melted manchego and red pepper aioli. Served with side of chips.
Blackened Salmon Tacos
Wild Alaskan chum salmon coated in blackening spice and seared in cast iron. Served on warm corn tortillas with charred corn salsa, avocado, radish, scallions, lime and cilantro aioli. Served with brown rice, salsa and sour cream.
Filled with tvp, Caribbean black beans and roasted corn with chipotle cream sauce, rice, salsa and guacamole.
Muffins:Blackberry Lemon Oat, Blueberry Lemon Ginger
Scones:Raspberry Lemon Pistachio, Strawberry Kiwi Lime
Pork Posole, Mushroom Barley Shitake (V)
Baked tofu, Jamaican red beans, massaged kale, brown rice and roasted yams with miso-ginger sauce.
Muffins:Strawberry Banana Almond, Raspberry Blueberry Lime
Scones:Chocolate Orange Pistachio, Plum Orange Walnut
Jamaican Beef Stew, Kidney and Vegetable Provencal (V)
Wild caught grouper fillets coated in cornmeal and spice and fried. Served on fresh baked ciabatta bread with lettuce, tomato, red onion and remoulade. Served with side of chips.
GF Tempeh Panzanella
Tempeh tossed in crushed fennel, red pepper and tamari and seared. Served over Panzanella salad composed of cucumber, tomato, toasted flax-chia bread, peppers, onions, capers and fresh basil with a light vinaigrette.
Baked in a spelt crust with locally farmed eggs, chef’s choice of vegetables and locally creamed cheese. Served with side salad or fruit.
Muffins:Banana Peanut Butter Chip, Blueberry Coconut Lime
Scones:Peachy Almond, Strawberry Orange Rhubarb
Creamy Mushroom and Swiss, Curried Cauliflower and Pea (V)
Scones:Chefs Choice of Scone