CRUDITE, FLATBREAD, ZA'ATAR, OLIVE OIL (V)

OYSTER MUSHROOMS | CALABRIAN AIOLI (GF)(V)

ASPARAGUS | PEA | RADISH | PEPITA PESTO | PEA SHOOTS (D)

AGED BALSAMIC | PARMESAN (D) (GF)

MISO BUTTER | SCALLIONS (GF) (S) (V)

RANCH | BBQ OR BUFFALO SAUCE | SESAME SEEDS SCALLIONS (V) (GF)

CRISPY SHALLOTS | TOASTED ALMONDS | ALMOND PARMESAN | AVOCADO | BREADCRUMBS | HARISSA DRESSING (N) (V)

VEGAN FETA | AVOCADO | CELERY | GOLDEN RAISINS | APPLE SEEDS | DILL RANCH DRESSING (GF) (V)

TORN HERBS | ELDERFLOWER VINAIGRETTE HAZELNUTS (N) (V)

MADE WITH SEASONAL MARKET VEGETABLES | WITH TOASTED SOURDOUGH (V)

JAPANESE SWEET POTATO | ROASTED CAULIFLOWER MANCHEGO | CASHEWS | KALE | PICKLED RED ONION | PEAR VINAIGRETTE (D)(GF)(N)

RICE NOODLES | TAMARI THAI SAUCE | SCRAMBLED EGG | CUCUMBER-CARROT SLAW | MINT | PEANUTS | SESAME SEEDS | LIME (GF) (N) (S)

RICE PAPER ‘BACON’ | AVOCADO | ARUGULA | TOMATO | MOZZARELLA BASIL MAYO | TOASTED SOURDOUGH (D)(S)

OYSTERS MUSHROOM | VEGAN RANCH | PICKLED RED ONION CRISP LETTUCE | TOASTED BUN | FINGERLING POTATO

SECRET SAUCE | GEM LETTUCE | GRUYERE | TOMATO | CHARRED ONIONS | POTATOES (D)

SECRET SAUCE | GEM LETTUCE | CHEDDAR | TOMATO | CHARRED ONIONS | POTATOES (D) (S)

Green apple, celery, spinach

Watermelon, fennel, honeydew, cactus pear, lime, lavender, agave

Grapefruit, turmeric, yuzu, anjou pear, honey, bee pollen, silver tip white tea

Passion fruit, pineapple, orange, jicama, raspberry, white peony tea

Kale, cucumber, green apple, fennel, pineapple, thyme, spirulina

Acai, goji, banana, local berries, almond milk, camu camu.

Banana, almond butter, peanut butter, honey, maca.

Espresso, cardamom-rose simple, almond milk (N)

Organic Canyon Coffee - Alentejo

Canyon Coffee cold brew blend brewed in cold water

Canyon Coffee blend espresso

Canyon Coffee - Alentejo Roast

Bd heirloom turmeric, maple, black pepper, almond milk

Raw cacao powder, bd "magic mushroom" powder, maple, cayenne, almond milk

Spiced chai, cinnamon, raw honey, almond milk

Matcha, almond milk, honey, bee polen

Raw cacao, maple, walnut, oat milk

Hot water, lemon, yuzu, ginger, honey, echinacea tincture

Tea Leaves Black Tea or Lemon Rooibois Tea

Homemade mint syrup, matcha, almond milk, vegan whipped cream, bee pollen

Lemon, ginger, honey, yuzu, echinacea tincture

DESSERT BURNT EXTERIOR AND A CREAMY CUSTARDY INTERIOR WITH SOUR CHERRY COMPOTE

MANGO COMPOTE | FRESH EDIBLE FLOWER (GF) (V)

MARCASPONE CREAM | STRAWBERRY SAUCE | FRESH MINT (D)

ON BRUNCH / DAYTIME / EVENING

Homemade sourdough

Montefresco Prosecco: Straw yellow, with balanced fruity notes of lime and grapefruit. Persistent, delightful effervescence with a clean, crisp finish.

The “Sorbara” variety of Lambrusco often shows expressive aromatic character and deep flavors, and L’Onesta is no exception. A vivid ruby in the glass, it announces itself with pink fruit and violet aromas. Sour cherry, hibiscus, and raspberry candy accompany a delicate mousse and a touch of tannin on the gentle, herb-tinged finish. Sparkling dry wine, with a characteristic bouquet of violets. Ruby-red color with a dry but gentle finish, light and crisp. An excellent companion with many Italian dishes, especially those including parmesan, prosciutto, or balsamic vinegar. PAIRING: Hot Honey and Beet Pepperoni Pizza, Shakshuka

Good Boys ‘Diamond in the Roughage’ 40% Grenache, 20% Roussane, 20% Trousseau Gris, 20% Viognier, tasting notes: Apricot jam, sea mist, white peach, sliced pear, spring blossoms PAIRING: Lemon Chamomile Waffle, White Bean Hummus

Lemonade Rose: 2023, Pinot Noir (88%) and Gamay (12%) from organically farmed vineyards in the Willamette Valley, and Applegate Valley of Southern Oregon. The fruit was harvested from a variety of unique vineyard sites, making for a bright, juicy, and multidimensional rosé. The grapes were gently pressed, settled, and racked to stainless steel for native fermentation, with no additions other than minimal SO2 at bottling. PAIRING: White Pizza, Coconut Yogurt