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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)

 pepper & sausage tomato, mozzarella & parmigiano 13

mushroom & kale  fonduta & pecorino 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, tangerine & avocado
local lettuce, radish, sesame & sunflower seeds
miso-sesame dressing 17 (v)(gf)

arugula & date salad
humboldt fog goat cheese, toasted hazelnuts
golden balsamic vinaigrette 17 (vg)

 add to any salad
scottish salmon +13 • grilled chicken +5
grilled shrimp +9 • hodo soy beanery tofu +3

SNACKS AND SIDES

 daily soup cup 5   bowl 8

 tandoori chicken wings
mint relish, tamarind chutney 18 (gf)

avocado toast & salad
sourdough, radish, sprouts, everything spice 15 (v)

grilled rock fish tacos
cabbage, pico de gallo, umeboshi aioli 14
choice of salad or fries

turkey meatballs
nonna sauce, pecorino, basil
 focaccia & garlic butter 18

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 

italian sub
  mortadella, salami, prosciutto, provolone, lettuce

tomato, pepperoncini, giardinara spread
red wine vinaigrette, toasted baguette  17

blta 
bacon, lettuce, tomato, avocado, basil mayo, sourdough 18

'beyond meat' patty melt
rye, russian dressing, vegan gouda, caramelized onions 20 (v)

wild albacore tuna melt
open-faced sourdough toast, tomato
bread & butter pickles, arugula, cheddar 16

the rachel (aka turkey rueben)
rye, russian dressing, sauerkraut, gruyere 19

grass fed beef burger
burger, sauce, lettuce, tomato, grilled red onion
dill pickle chips, cheddar or gruyere, vegan brioche bun 22 

add bacon +4.5

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

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

fra'mani ham & provolone panini
mustard, pickles 16


  BOWLS

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

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

add to any bowl
scottish salmon +13 • grilled chicken +5
grilled shrimp +9 • hodo soy beanery tofu +3

DESSERTS

cookies 

pecan-chocolate chip (v), ginger, oatmeal-chocolate chip cranberry(gf), snickerdoodle 3

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.