Riverside

Olympia Provisions parsley and pecorino sausage, garlic, Calabrian chiles, broccolini, organic spinach, toasted fregula pasta, and pecorino. Option to make it plant-based with Beyond Italian sausage.

Local organic vegetables, Maitake mushrooms, crème fraîche, grated lemon, pecorino, and orecchiette pasta. Option to make it plant-based.

Organic Maitake mushrooms, fresh herbs, spinach, mushroom cream, fresh linguine, and grated pecorino. Option to make it plant-based as Mushroom Agli e Olio.

House-made with farro, almonds, white beans, and quinoa, white cheddar, basil, arugula, and chipotle aioli. Option to make it plant-based with no cheddar.

Marinated white beans, lentils, and quinoa, grilled local zucchini and squash, raw beets and carrots, cherry tomato, avocado, microgreens, and creamy basil vinaigrette.

Organic chicories and radicchio, Caesar dressing, focaccia croutons, and grated pecorino. Option to make it plant-based.

Local organic greens, garlic scape green goddess dressing.

Organic beets, carrots, apple, arugula, toasted pumpkin seeds, preserved lemon vinaigrette, and Cascadia Creamery Glacier blue cheese.

Organic chicories and radicchio, Caesar dressing, focaccia croutons, and grated pecorino. Option to make it plant-based. Option to add pan-roasted chicken, parsley pecorino sausage (2), or pan-roasted salmon.

Organic beets, carrots, apple, arugula, toasted pumpkin seeds, preserved lemon vinaigrette, and Cascadia Creamery Glacier blue cheese.

Local organic broccolini with garlic, chili flakes, and olive oil.

Greek yogurt, housemade granola, banana, fresh berries, and local honey. Option to make it plant-based with coconut yogurt.

Bob’s Red Mill oatmeal, chopped dates, fresh berries, berry sauce, crème anglaise, and fresh cream. Option to make it plant-based without cream.

House-made with farro, almonds, white beans, and quinoa, white cheddar, basil, arugula, and chipotle aioli. Option to make it plant-based by omitting the cheddar.

Housemade tortilla chips sautéed in scratch salsa. Topped with red onion, crumbled feta cheese, jalapeño-cilantro cream, and fresh cilantro. Topped with two fried eggs. Option to make it plant-based by substituting organic tofu or organic vegan cheese.

Two eggs, local organic vegetables, braised leeks, sautéed spinach with black lentils and quinoa, and 8-grain toast. Option to make it plant-based by substituting organic tofu.

Seasonal flavors. Ask your server.

Stuffed with vegetables and quinoa, sautéed greens and vegetables, and romesco sauce.