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LUNCH MENU


a bowl of salad on a plate

photo-Johnna Todesco


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


ROMAN STYLE PIZZA


 tomato, mozzarella, parm (vegan mozz available) 9    
fennel sausage, spring onion & mozzarella  13  
 mushroom, goat cheese, pecorino & fonduta 12
add salad with pecorino cheese & balsamic vinaigrette +5  


SALADS


chopped salad
 baby gem, chickpeas, salami, provolone
pepperoncini tomato, grana padano
 red wine vinaigrette 14

  kale caesar
grana-padano, olive oil croutons 13

beet, avocado & cherry tomato
sunflower seeds, radish, sesame seeds
miso-sesame dressing 14

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

SNACKS AND SIDES


  soup of the day cup 5   bowl 8

    short rib barbacoa taquitos (2)
gucamole, short rib jus, cotija cheese 13

 tandoori chicken wings
mint relish, tamarind chutney 16

avocado toast +petite salad
roxana’s sourdough toast, radish, lemon
cherry tomato, sprouts 12

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

rice flour crusted onion rings
with paprika aioli & ketchup 9

french fries
with ketchup 8
   
sweet potato
fries with ketchup 8

spinach tart +petite salad
local lettuce, radish, cherry tomato, red wine vinaigrette

SANDWICHES & BOWLS


sandwiches served with salad, slaw, soup or fries substitute onion rings +2   gluten-free bun +2 

fried chicken
gluten-free crusted chicken breast, bread &
butter pickles, slaw, sriracha aioli 16 

open faced tuna melt
sourdough toast, tomato, arugula,
bread and butter pickles, cheddar 15
 
‘beyond meat’ patty melt
rye, russian dressing, vegan gouda
grilled onions 16

grass run farms beef burger
lettuce, tomato, grilled red onion
 dill pickle chips, burger sauce
cheddar or gruyere 18  add bacon +2

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

italiano sub
toasted baguette , prosciutto, mortadella, salami
 provolone lettuce, tomato, pepperoncini, giardinara
 red wine vinaigrette 16

turkey blt
rye, lettuce, tomato, niman ranch bacon
basil aioli 17

black rice and vegetable bowl
forbidden black rice, green cabbage, yu choy
baby bok choy, carrots  13
add salmon +9  add tofu +2
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.