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