Portland, OR
Impossible burger, Ken’s brioche bun, lettuce, tomato, house pickles, cilantro-avocado, onions, country potatoes, or salad.
Dates, cashew, coconut milk, almonds, agave, cocoa powder, coffee, and vanilla.
Vegetable stew with eggplant, onions, bell pepper, zucchini, tomatoes, and two pieces of bread (not gluten-free).
Spinach, sweet peas, asparagus, and vegetable broth.
Blistered shishito peppers, spiced citrus salt, and lemon.
Spinach, sweet peas, asparagus, and vegetable broth.
Blistered shishito peppers, spiced citrus salt, and lemon.
Fresh crushed tomatoes, bread, garlic oil, and sea salt.
Salt roasted red beets, goat cheese, shallots, yellow beet vinaigrette, and sundried tomatoes.
Local mixed greens, radishes, onions, and citrus-pomegranate vinaigrette.
Fried Yukon potatoes, bravas sauce, and garlic aioli. Option to add Painted Hills steak bites.
House spiced Mediterranean olives in extra virgin olive oil.
Chef’s selection of roasted vegetables, roasted vegetables, and piquillo pepper sauce.
Vegetable stew with eggplant, onions, bell pepper, zucchini, tomatoes, and two pieces of bread (not gluten-free).
Saffron-vegetable stock, seasonal vegetables, vegan sausage (not gluten-free), sofrito, picada sauce, and sundried tomato-piquillo sauce.
Dates, cashew, coconut milk, almonds, agave, cocoa powder, coffee, and vanilla.