Firefly seed loaf with yummy spread   12 

Cheesy buns with arugula–walnut pesto and onion jam   10

Roasted asparagus with rosemary–garlic butter and parmesan   15

Japanese sweet potato tostones with citrus–ginger glaze   13

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Dungeness crab cake with fennel–arugula salad and white remoulade   23

Cauliflower flatbread with wild mushrooms, kale, veggie Italian sausage and fontina (almond alert!)   21

Baby lettuces, golden beets and cara cara oranges with avocado, savory granola and white sherry vinaigrette   17

Snap pea and carrot salad with red quinoa, cucumber, radish and green harissa yogurt   17

Coconut curried roasted butternut squash and apple soup with fried shallots   14

Griddled daikon radish cakes with mushroom and scallion stir–fry   17

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Fried heritage chicken with mashed potatoes & gravy, horseradish slaw
and a damn fine buttermilk biscuit (or just as fine GF cornbread for the intolerant)   32

Dijon crusted ocean trout with potato–sauerkraut galette, baby broccoli and golden beet borscht   37

Moqueca Baiana of rockfish, shrimp and scallops with watercress–watermelon radish salad and jasmine rice   35

Fennel risotto croquette with butter bean–collard green stew, zucchini, cauliflower–pine nut salad and salsa verde   31

Yummy meatloaf with parmesan polenta, roasted carrots, mushrooms, cippolini onions and red wine jus (bacon alert!)   33

Potato, portobello and kale enchiladas rojas with cranberry beans, pickled onions, pepitas and cashew crema   31

Baked mac 'n cheese with cheddar, gruyere and parmesan bread crumbs   15

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Ask your server about which dishes can be vegan (more than you think) and/or gluten free (pretty much everything)
You might be surprised. Chef works some witchy magic

We are happy to accommodate other dietary restrictions with advance notice

Sustainability of body and planet is our primary goal when choosing ingredients
Good times are our primary goal for everything else