Brunch Menu

BEVERAGES

COLD

  • SHAKES (V, GF)
    8
    Purple Pineapple Acai, with raw cashew milk

    Date Cardamom, with raw almond milk

  • Limeades
    5

    Ginger Mint

    Grape

  • Sodas
    7

    Grapefruit

    Tamarind-Ginger

HOT

Hot Caffeinated
  • Organic Coffee
    5
  • Green Tea
    4
  • Almond Milk Chai with black tea
    5
  • English Breakfast
Hot Herbal
  • Herbal Teas
    4
    Ginger

    Almond Milk Chai

    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)
    4

    Fresh curry leaves, garcinia pitta masala

  • Focaccia ( V)
    7

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

BREAKFAST

  • Avocado Toast
    12

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

  • Scrambled Paneer Toast
    12

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

  • Vegetable “Pancakes” (V option, GF)*
    16
    Yellow split mung, chana dal, carrots, red cabbage, zucchini, spinach, asparagus, daikon radish, fresh herbs, cilantro-mint chutney
  • Savory Waffles (GF)**
    16

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

  • Sweet Waffles (GF)
    12

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

  • Stone-Cut Oatmeal (V, GF)
    8

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

  • Season’s Fruit Bowl (V, GF)
    6
    Seasonal organic fresh fruit, cashew vanilla cream

LUNCH

SALADS

  • Jicama-Avocado Salad (V, GF)
    12

    Arugula, upland cress, microgreens, sunflower seeds, walnut-avocado dressing. Add: quinoa +2, beluga lentils +2

  • Quinoa Tabbouleh Salad (V, GF)
    12

    Sauteed kale, quinoa, red radishes, gold beets, celery, olives, walnuts, fresh herbs. Add: beluga lentils +2, roasted sweet potatoes +2.

BOWLS

  • Curry Bowl (V, GF)
    16

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

  • Asian Stir-Fry Bowl (V, GF)
    16
    Red Bhutanese rice, forbidden rice, carrots, celery, spinach, baby bok choy, cashews, tahini sauce.  Add: avocado +2, beluga lentils +2
  • Seasonal Khichari (V option, GF)*
    13
    Yellow mung, red lentils, quinoa, basmati rice, carrots, green beans, zucchini, kale, cultured ghee, cilantro-mint chutney.  Add: sauteed leafy greens +4

ADDITIONS

  • Sautéed Leafy Greens (V, GF)
    7

    kale, chard, spinach

  • Spelt-Sesame Crackers (V)
    4
    House-milled spelt flour, sesame oil, sesame seeds
  • Einkorn-Barley Toast
    2
  • Half avocado, lime (V, GF)
    2
  • Hot Green Sauce (V, GF)
    1
  • Roasted Sweet Potatoes (V, GF)
    Pecans, dried cranberries.

PASTRIES

  • Pecan Chocolate Cookie (V, GF)
    7

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

  • Gluten-Free Cake (V, GF)
    7
    Dates, sucanat, coconut oil, fresh almond milk, fresh apple sauce, almonds
  • Rose Scone (V, GF)**
    4
    House-milled sorghum and amaranth flours, coconut oil, rose petals, rose water, raw cane sugar, rose petal jam.
  • Apple Berry Crumble
    Apples, berries, house-milled einkorn flour, cultured butter, house-made buttermilk, sucanat.

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