Eugene, OR
Cous cous, arugula, tomato confit, cucumber, feta, Kalamata olives, red wine vinaigrette, fresh parsley, and mint.
Crushed tomato, Numu vegan mozzarella, artichoke hearts, tomato confit, garlic, and basil.
Mozzarella blend, EVOO, roasted eggplant, Kalamata olives, chèvre, fresh oregano, and lemon zest.
Greens, carrot, radish, cucumber, red wine vinaigrette, and cracked pepper.
Baked flatbread finished with EVOO and sea salt. Served with mixed olives and semi-sun-dried tomato tapenade.
Gluten-free crust available for an up-charge. Option to substitute vegan mozzarella on any pie.
Crushed tomato, Numu vegan mozzarella, artichoke hearts, tomato confit, garlic, and basil.
Mozzarella blend, EVOO, roasted eggplant, Kalamata olives, chèvre, fresh oregano, and lemon zest.
Cous cous, arugula, tomato confit, cucumber, feta, Kalamata olives, red wine vinaigrette, fresh parsley, and mint.
Greens, carrot, radish, cucumber, red wine vinaigrette, and cracked pepper.
Baked flatbread finished with EVOO and sea salt. Served with mixed olives and semi-sun-dried tomato tapenade.
Pecorino Romano, truffle oil, and cracked pepper.
No vegan options.
Sandwiches served with Zapp's chips. Option to substitute mixed green salad, caesar salad, or couscous salad.
No vegan options.
Three topping limit. Option to add additional toppings.
No vegan options.
No vegan options.