Fresh innovative food from around the world
C O C O N U T C R U S T E D T O F U 10.5
Sweet. Spicy. Crispy. Soft. The qualities of a perfect starter. Extra firm tofu crusted with coconut panko and flour. Fried and served with a Thai sweet chili sauce.
S T E A M E D M U S S E L S 15 (Gluten Free Upon Request)
Plump mussels are sauteed in rosemary-garlic butter then steamed in their own broth . Served with warm french baguette to soak up the extra broth.
C H I C K E N W I N G S 14
Fresh, organic wings we source directly from a Nor Cal farm. Coated in our chef's own fermented Buffalo sauce with creamy gogonzola dipping sauce. Also available in Thai Chili or garlic herb.
H U M M U S 9.5 (Vegan)
Chick peas whipped into a stiff dip or spread. We make this Mediterranean favorite tangy and savory in-house. Served with warm pita chips.
F R I E D P I C K L E S 10
Really. Our friends from Texas turned us onto this scrumptious starter. Dill pickle chips beer-battered and, of course, fried. Served wiht our zesty sriracha dipping sauce to give them a kick.
L A M B T O S T A D A S 15
Like our chef, our lamb comes from New Zealand. Tender chunks of lamb braised with coriander. Served with mint coleslaw & tomatillo salsa.
P O M M E S F R I T E (Vegan)
How the French say "Fries"
Regular 5.5 / Chili dusted Sweet Potatoes 8
Add garlic & parmesan cheese 2.5
Made fresh daily. Cup 5 Bowl 6.5
Add chicken 5, steak 6, tofu 5, shrimp 6, salmon 7
H O U S E (Vegan)
Tossed in a dijon dressing that could float in the clouds. Mixed greens, rocket shredded vegetables & toasted almonds 7/11
C A E S A R
Foccacia croutons, shredded parmesan, romaine, classic caesar dressing 7/11
S E S A M E K A L E (Vegan & Gluten Free)
Famous because we hand-massage our Kale, breaking up the cell structure and releasing glorious nutrients. Tossed with shredded carrots, toasted almonds,
cauliflower & cranberries, ginger & toasted-sesame dressing 8/12
C U R R I E D C H I C K E N (Gluten Free)
Soft flavors of India coat the palate and linger for enjoyable moments. Curry seasoned chicken, mayo, cranberries, and toasted cocounut salad over mixed greens 9/13
Q U I N O A & B E E T (Gluten Free)
Marinated tomatoe wedges, slices of soft mozzarella, and house-roasted beets, laid over a mound of quinoa pilaf. Topped with fresh chopped basil 9/13
S M O K E D S A L M O N (Gluten Free)
Cold-smoked Atlantic salmon tossed in an Asian vinaigrette with rocket, wasabi goat cheese crumbles 10/14
Gluten Free Dough for an extra $5
V E G G I E
Mushrooms, peppers & gorgonzola 15
C H E E S E or P E P P E R O N I
Mozzarella, marinara, parmesan 14
R O C K E T P R O S C I U T T O
Marinara, mascarpone cheese, mozzarella, prosciutto, and arugula 16
T H A I C H I L I C H I C K E N
Chicken, sweet chili, goat cheese, bell peppers, cilantro 16
C A P R E S E
Mozzarella, marinara, fresh tomatoes & basil 15
Ask your server for our selections 8.5
B E E F B O U R G U I G N O N 19
Wafting from the kitchen of a French farmhouse is the smell of meat slowly braising in red wine. We add a bouget garni, onions, and mushrooms and stew it for hours. Topped with mashed potato.
C I O P P I N O 21 (Gluten Free Upon Request)
Savory seafood stew with an aroma that will turn heads throughout the dining room. Mussels, cod, crab & salmon in a savory herb & tomato broth. Made famous on the wharves of San Francisco.
C H I C K E N P O T P I E 18
Pastry topped chicken stew with fresh herbs & veggies
D U E A M I C I P A S T A 14
Two great friends come together. Cream sauce and marinara sauce are blended with sautéed garlic, chili flakes, & sherry
Add chicken 5/ shrimp 6
T A C O P L A T E 15
Thee tacos filled with your choice of: Blackened cod, carne asada, chipotle shrimp or blackened tofu. On melted-parmesan corn tortillas topped with kale coleslaw and cumin remoulade. A side salad with salsa vinaigrette is included
F I S H & C H I P S 17
Wild-caught Atlantic cod, beer battered and deep fried to crispy perfection. House tartar sauce & lemons
T H A I C U R R Y 14 (Vegan & Gluten Free)
Green cocounut vegetable curry served with quinoa
Add tofu 5/ chicken 5/ shrimp 6
S A L M O N 19 (Gluten Free)
Miso-ginger glazed Atlantic salmon filet with quinoa & veggies
V E G E T A B L E N A P O L E O N 17 (Gluten Free)
A tower of roasted vegetables with mozzarella cheese melting between the layers. Served over polenta with fresh marinara & pesto drizzle
Served with fries. Sub quinoa 1, cup of soup 2,
house salad 3 or sweet potato fries 3.
Add cheese, bacon or avocado 1 each
B E E F B U R G E R 13
Made from a notable grind of Angus beef. Lettuce, tomato, onion on a brioche bun. Best if you add our smoked mozzarella.
C H I P O T L E B L A C K B E A N B U R G E R 113
Lettuce, tomato, red onion on a brioche bun
B A R N Y A R D B U R G E R 16
We source pork, lamb, and beef from our favorite producers and grind the meats together for a burger you will never forget. Dripping with gorgonzola cheese. Served with a side of our chef's own tomato jam, lettuce & onion
P U L L E D P O R K 15
This sandwich serves fast, but the pork shoulder is roasted for hours and hours. Our blonde BBQ sauce is in the Carolina style with more mustard sweetness and less tomato tang than the usual. Served on a brioche bun & topped with a spicy kale coleslaw
T U R K E Y, A P P L E & B R I E W R A P 15
Sugared walnuts, mango chutney, mixed greens on a sundried tomato wrap
F R E S H M O Z Z A R E L L A 13
Buffalo mozzarella, avocado, lettuce & sundried tomato pesto