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LUNCH MENU


a bowl of salad on a plate

photo-Johnna Todesco

ORDER TO GO


Wednesday to Friday
11:30am to 2:30pm


ROMAN PIZZA


 egg fritatta: tomato, caramelized onions, grana padano, argula 10  

  mozzarella: tomato sauce & basil 10
 squash & kale: red onion, goat cheese & fonduta 12

prosciutto &  arugula: fonduta & parmigiano 13 


add salad with pecorino & balsamic vinaigrette +4  


SALADS


chopped
 lettuce, tomato, pepperoncini  salami, garbanzo beans, provolone
grana padano
 red wine vinaigrette 15

  tuscan kale caesar
grana padano, caesar dressing, olive oil croutons 14

beet & avocado
local lettuce, radish, persimmon sesame & sunflower seeds
miso-sesame dressing 15

"garden of" little gem
shaved radish & carrots, manchego pumpkin seeds
lime vinaigrette 14

 add to any salad
  wester ross salmon +9   grilled chicken +6  
grilled shrimp +6   hodo soy beanery tofu +3

SNACKS AND SIDES


  daily soup cup 5   bowl 8

    short rib barbacoa taquitos (2)
short rib jus, guacamole, cotija cheese 12

 tandoori chicken wings
mint relish, tamarind chutney 16

avocado toast + salad
sourdough, radish, sprouts, za'atar sesame $ sunflower seeds
 14

turkey meatballs
nonna sauce, pecorino, basil
 focaccia & garlic butter 16

akasha's onion rings
rice flour dusted, paprika aioli  9

french fries
salt & ketchup 8
   
sweet potato fries
smoked paprika aioli 8


SANDWICHES & BOWLS


sandwiches served with slaw, salad soup or french fries (our fryer is gluten-free) substitute sweet potato fries or onion rings +2   gluten-free bun +2 

fried chicken
rice flour crusted chicken, bread &
butter pickles, slaw, sriracha aioli 16 

wild albacore tuna melt
open-faced sourdough toast, tomato bread & butter pickles, arugula
cheddar 15
 
‘beyond meat’ patty melt
rye, russian dressing, vegan gouda
caramelized onions 17

grass fed beef burger
burger, sauce, lettuce, tomato, grilled red onion, dill pickle chips
cheddar or gruyere, vegan brioche bun 18  add bacon +2

spiked turkey burger
mixed with green olives, jalapeño, red peppers & onion
 paprika aioli, lettuce, tomato, cheddar or gruyere 17

italian sub
  mortadella, salami
 provolone, lettuce, tomato, pepperoncini, giardinara spread
 red wine vinaigrette, toasted baguette  16

turkey & cranberry
marble rye, arugula, herb aioli, gruyere, akasha's cranberry chutney 17

fried fish 
wild rock fish, spicy aioli, coleslaw bread & butter pickles 15 

black rice & vegetable bowl
forbidden black rice & vegetables, citrus soy, togarashi 13
add salmon +9  add grilled chicken +6 add hodo soy beanery tofu +3
add grilled chicken +4


FROM THE BAKERY


 cookies 2.50    
 banana walnut bread (gluten-free) 4
 chocolate pound cake  (gluten-free)  4  
 

DRINKS


 ice tea 3  
lemonade 4  
750ml bottle of flat water 5  
750 ml bottle sparkling water 5  

The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness. An optional 3% kitchen appreciation charge enables us to continue to pay competitive living wages to our back of house staff. Please let your server know if you would like it removed.