LuncH
Tuesday - Friday 11:30am to 2:30pm
tumeric yuzu butter, Argental-berbere cheese dip or tomatillo salsa (all three, 14)
Potato chapati bread 12
with choice of:
tumeric yuzu butter, Argental-berbere cheese dip or tomatillo salsa (all three, 14)
“Chef’s Salad” with Coleman farm lettuces, daily vegetable selection with walnut bahza 14
Crudités with raw and cooked fruit and vegetables and roasted tomatillo crème fraîche 18
Charred cauliflower with lemon, quince, and a walnut cilantro sauce 14
Romanesco with peas, Beldi olives, Marcona salmonds and an oregano vinaigrette 14
Soft egg scramble, grilled country white bread and soft herbs 11
Grilled cheese sandwich with Briana and Holey Cow Emmenthaler 11
Avocado toast with arugula, pepitas and sheep’s milk brie 12
add egg 3
Green piri-piri rice with over-easy egg, crispy rice, lime zest and soft herbs 15
Griddled 6oz cheeseburger with house-blend beef, cheddar, Emmenthal, garlic aioli, lettuce, onion, green peppercorn mustard on a brioche bun 10
Thick-cut BLT with tomato jam, Nueske’s bacon, herb mayo, arugula and country white bread 14
French fries 5
Smoked trout 6
Grilled chicken 6
Nueske’s bacon 6
Rice pudding with gianduja mousse, hazelnut-coconut dukkah and shaved chocolate 12
Coconut tapioca brûlée with blood orange, shaved walnut and mint 12