Brunch Menu

BEVERAGES

COLD

  • SHAKES (V, GF)
    9
    Pineapple Acai, with raw cashew milk

    Date Cardamom, with raw almond milk

    Mango, with raw coconut milk

  • Limeades
    7

    Ginger Mint

    Mango

    Hibiscus Pineapple

    Coconut Lavender

  • Sodas
    7

    Grapefruit

    Tamarind-Ginger

HOT

Hot Caffeinated
  • Organic Coffee
    5
  • Green Tea
    5
  • Almond Milk Chai with black tea
    6
  • English Breakfast
    5
  • Matcha Tea
    5
  • Matcha Latte
    6
Hot Herbal
  • Herbal Teas
    5
    Ginger

    Almond Milk Chai +1

    Digestive

    Acid Down (cooling)

    Pitta (cooling)

    Sugar Down

    Heart-Opening Rose

    Detox

    Moringa

    Mucuna “Coffee”

    Peppermint

    Garcinia (weight balance)

STARTERS

  • Spiced Coconut Chips (V, GF)
    5

    Fresh curry leaves, garcinia pitta masala

  • Focaccia ( V)
    8

    House-milled spelt flour, carrots, celery, green beans, olives, herbs, basil-parsley pesto

  • Sunflower Beet Hummus (V, GF option)
    8
    Nourishing but light, with a refreshing crunch.

    Sunflower seeds, tahini, orange, celery, microgreens, roasted carrot tahini, Spelt-Sesame or GF crackers.

BREAKFAST

  • Avocado Toast
    13

    Housemade einkorn-barley bread (no yeast), watermelon radish, cashew sour cream, micros

  • Scrambled Paneer Toast
    13

    Housemade einkorn-barley bread (no yeast), arugula, radishes, micros, raisin-cranberry sauce

  • Vegetable “Pancakes” (V option, GF)*
    17
    Yellow split mung, chana dal, carrots, red cabbage, zucchini, spinach, asparagus, daikon radish, fresh herbs, cilantro-mint chutney
  • Savory Waffles (GF)**
    17

    House-milled basmati, amaranth, red lentil flours; sautéed leafy greens, baby beets, cashew sour cream, roasted carrot tahini sauce

  • Sweet Waffles (GF)
    13

    House-milled basmati, amaranth, red lentil flours; berry compote, cashew-vanilla cream, maple syrup

  • Stone-Cut Oatmeal (V, GF)
    9

    Sweetened with dried apricots and orange-mango jam, warm fruit compote, maple-glazed pecans

  • Season’s Fruit Bowl (V, GF)
    7
    Seasonal organic fresh fruit, cashew vanilla cream

LUNCH

SALADS

  • Cucumber-Avocado Salad (V, GF)
    13

    Arugula, upland cress, microgreens, sunflower seeds, walnut-avocado dressing. Add: quinoa +3, beluga lentils +3

  • Quinoa Tabbouleh Salad (V, GF)
    13

    Sautéed kale, quinoa, red radishes, gold beets, celery, olives, walnuts, fresh herbs. Add: beluga lentils +3, roasted sweet potatoes +3.

  • Steamed Fennel and Beet Salad (V, GF)
    13
    Arugula, black olives, sunflower seeds. Add: quinoa +3, beluga lentils +3

BOWLS

  • Curry Bowl (V, GF)
    17

    Vegetable curry in cashew sauce, basmati rice, curried red lentils & beets.  Add: sauteed leafy greens +4

  • Asian Stir-Fry Bowl (V, GF)
    17
    Red Bhutanese rice, forbidden rice, carrots, celery, spinach, baby bok choy, cashews, tahini sauce.  Add: avocado +3, beluga lentils +3
  • Seasonal Khichari (V option, GF)*
    14
    Yellow mung, red lentils, quinoa, basmati rice, carrots, green beans, zucchini, kale, cultured ghee, cilantro-mint chutney.  Add: sautéed leafy greens +5

ADDITIONS

  • Sautéed Leafy Greens (V, GF)
    8

    kale, chard, spinach

  • Spelt-Sesame Crackers (V)
    4
    House-milled spelt flour, sesame oil, sesame seeds
  • Einkorn-Barley Toast
    3
    House-milled spelt flour, sesame oil, sesame seeds
  • Half avocado, lime (V, GF)
    3
  • Hot Green Sauce (V, GF)
  • Roasted Sweet Potatoes (V, GF)
    6
    Pecans, dried cranberries.

PASTRIES

  • Pecan Chocolate Cookie (V, GF)
    6

    Housemade sorghum and amaranth flours, coconut oil, soy-free chocolate chips, dates, maple syrup

  • Gluten-Free Cake (V, GF)
    8
    Dates, sucanat, coconut oil, fresh almond milk, fresh apple sauce, almonds
  • Rose Scone (V, GF)**
    5
    House-milled sorghum and amaranth flours, coconut oil, rose petals, rose water, raw cane sugar, rose petal jam.
  • Pineapple Upside-Down Cake (GF)
    8
    Oat, amaranth, almond flours; butter, house-made buttermilk, coconut sugar, pecans.

GF = Gluten Free      V = Vegan      * Cooked with cultured ghee, lactose-free      **Recipes by our culinary graduates (Waffles by Federica Norreri; Scone by Eva Schmidt)

Photos by Katie Burton