LUNCH MENU
photo-Johnna Todesco
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.