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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


 

  mozzarella tomato sauce & basil 12 (vg)
 
prosciutto &  arugula fonduta & parmigiano 15                                   artichoke & kale tomato sauce & basil 15 (vg)
 
add salad with pecorino & balsamic vinaigrette +4.                                      
all pizzas available with vegan mozzarella  

 

SALADS


chopped
 lettuce, tomato, pepperoncini  salami, garbanzo beans, provolone
grana padano, red wine vinaigrette 16 (gf)

  tuscan kale caesar
grana padano, caesar dressing, olive oil croutons 16 (vg)

beet & avocado
local lettuce, radish, cherry tomato, sesame & sunflower seeds
miso-sesame dressing 17 (v)(gf)

 little gem
shaved radish & carrots, manchego pumpkin seeds
lime vinaigrette 15 (vg)(gf)

 add to any salad
  ora king salmon +13   grilled chicken +5  
grilled shrimp +7   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 14 (gf)

 tandoori chicken wings
mint relish, tamarind chutney 17 (gf)

avocado toast + salad
sourdough, radish, sprouts, za'atar sesame & sunflower seed 15 (v)

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

akasha's onion rings
rice flour dusted, paprika aioli  10 (v)(gf)

french fries
salt & ketchup 9 (v)(gf)
   
sweet potato fries
smoked paprika aioli 9 (v)(gf)


SANDWICHES  


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 sandwich
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 16
 
‘beyond meat’ patty melt
rye, russian dressing, vegan gouda, caramelized onions 17 (v)

grass fed beef burger
burger, sauce, lettuce, tomato, grilled red onion, dill pickle chips
cheddar or gruyere, vegan brioche bun 20  add bacon +4.5

spiked turkey burger
mixed with green olives, jalapeño, red peppers & onion
 paprika aioli, lettuce, tomato, cheddar or gruyere 18

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

turkey & avocado 
marble rye, arugula, herb aioli, gruyere, shaved red onion 17

fried fish sandwich 
wild rock fish, spicy aioli, coleslaw bread & butter pickles 16 


  BOWLS



black rice & vegetable bowl
forbidden black rice & vegetables, citrus soy, togarashi 14 (v)(gf)

quinoa & vegetable bowl
seasonal market vegetables, meter lemon vinaigrette 14 (v)(gf)

add to any bowl
  ora king salmon +13   grilled chicken +5  
grilled shrimp +7   hodo soy beanery tofu +3

desserts


 cookies 

pecan-chocolate chip (v), ginger, oatmeal-chocolate chip cranberry(gf), snickerdoodle 2.5 

banana walnut bread (gf), chocolate pound cake  (gf)  4   

DRINKS


 ice tea 3  
lemonade 4  
 flat water 5  
sparkling water 5  

boylan soda 3

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.