Saturday Breakfast x Lunch served 9am-2pm.
we are a from scratch kitchen, making all sauces, bread, pasta, everything in-house and fresh. we are tiny and a lot of the farms we source from are tiny. some dishes and ingredients changes daily, we update the website as often we can.
SOUP roasted autumn vegetable puree, pickled cranberries + toasted pepitas 5
FLAPS 1 for 3 // 2 for 5 // 3 for 8 whipped butter, warm maple syrup ( vg )$2
2X2X2 2 eggs // 2 meat (bacon or sausage) // 2 pieces of house-made sourdough 9 upgrade to flaps +3
POTATO HASH yukon golds, russets, redskins, babaganoush, sunchokes, cauliflower, paprika spice ( v + gf ) 9
add cheese +1 // add tempeh +2// add meat +3 // add egg +3
BLT house made bacon, heirloom tomato, lettuce, dijon mayo, house made wonder bread 12
VEGAN BLT smoked tempeh, mixed greens, heirloom tomato, carrot top + pistachio pesto, house made wonder bread (v) 12
CHILAQUILES house spiced tortilla chips tossed in salsa verde, colby cheese, pickled peppers, ( vg + gf ) 10
add meat +3 // add tempeh +2 // add egg +3
LOX BOARD house cured chinook wild caught salmon, hard boiled eggs, fried capers, diced red onion, house made creme fraiche, sourdough country bread 12
STEAK + EGGS 8oz all natural grass fed beef coulout, black garlic sauce, white onion sauce, roasted garlic butter, two eggs 22 ( gf )
PEAR CRUMBLE clove spiced bosc + d’anjou pears , cinnamon + brown sugar crumble (vg + gf) 8 add vanilla custard +2
VANILLA CUSTARD cone or bowl 4 add sprinkles !
ADD ONS side bacon +3 // side hash +5 // side sausage +3 side homemade toast +2 // extra egg +3
*everything made from scratch and in-house with lots of love, products sourced locally and carefully, waste reused or recycled sustainably