LUNCH MENU
photo-Johnna Todesco
Wednesday to Friday
11:30am to 2:30pm
ROMAN STYLE PIZZA
tomato, mozzarella, parm (vegan 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
scottish island 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 tacos (2)
cabbage, salsa, 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 15
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
ginger chicken bone broth
rice noodles, roasted chicken, vegetables, scallions
thai basil, cilantro 12
FROM THE BAKERY
cookies 2
banana walnut bread (gluten-free) 4
chocolate pound cake (gluten-free) 4
DRINKS
ice tea 3
lemonade 4
flat water 2
sparkling water 2.5
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.