Vegetable-Centered Plates with fish and meat options

Our vegetable dishes are designed to be complete, satisfying meals. Built around seasonal produce, legumes, whole grains, and slow-cooked elements, they deliver depth, texture, and nourishment.

Each plate reflects our commitment to honest flavors, vibrant herbs, and the quiet joy of eating well — together.

A la Carta

Seasonal ingredients • Vegetable-forward cooking • Thoughtfully prepared

STARTERS

Sweet Potato Waffles

Crisp house-made waffles with sweet potato, butter, and a gentle touch of chipotle. Served with cumin-spiced Greek yogurt.

Watermelon & Tuna Tiradito

Thinly sliced tuna over fresh watermelon with ginger, lemon, and celery dressing. Avocado and dried corn.

Spring Kale Salad

Kale rubbed with olive oil and Dijon-honey vinaigrette, almonds, baked chickpea chips.

Avocado Cucumber Gazpacho

Chilled cucumber and avocado soup finished with herbs and extra virgin olive oil.

MAIN

Garden Veggie Burger

House-made patty of lentils, roasted cauliflower, broccoli, mushrooms, and chickpeas. Served with potato waffles and coleslaw.

Roasted Cauliflower, Eggplant & Lentils

Roasted vegetables with slow-cooked lentils and Mediterranean olive salsa, sesame paste, lemon confit, and herbs.

Pacific Coho Salmon

Oven roasted salmon served with our Spring Kale Salad.

Summer Squash Beef Lasagna

Layers of sliced squash and slow-braised beef cheeks baked until tender and rich.

Vegetables & Seeds Risotto

Creamy risotto with cauliflower, pear, farro, yogurt, vegetable broth, and wild mushrooms.

Confit Cot, Grapes & Prosciutto Salad

Arugula, grapes, prosciutto, Romesco, house-fermented vegetables, Lemon–fennel–basil vinaigrette.

Desserts

Cottage Cheese Cheesecake

Light cottage-cheese cheesecake with seasonal berries and walnut crumble.

Chickpea Chocolate Brownie

Dark chocolate and chickpea brownie with house-made berry jam and pistachio.

Apple Tarte

Cinnamon-spiced apples baked in a buttery tart shell served with yogurt crème.

Menu