Firefly seed loaf with yummy spread   12 

Cheesy buns with arugula–walnut pesto and onion jam   10

Yummy roasted Brussels sprouts with truffle butter and parmesan   14

Japanese sweet potato tostones with citrus–ginger glaze   13

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Dungeness crab cake with fennel–arugula salad and white remoulade   21

Roasted honeynut squash with whipped goat cheese, French lentils, cranberry agrodolce, fried sage and spiced pecans  19

Baby lettuces and radicchio with Asian pears, braised red onions, gorgonzola, hazelnuts and balsamic vinaigrette   16

Kale salad with mandarins, avocado, pomegranate, sesame sunflower sprinkle and tahini–miso dressing   16

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

Griddled daikon radish cakes with mushroom and scallion stir–fry   16

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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)   30

Dijon crusted ocean trout with potato–sauerkraut galette, baby broccoli and golden beet borscht   35

Moqueca Baiana of rockfish, shrimp and scallops with watercress–watermelon radish salad and jasmine rice   33

Quinoa–pine nut stuffed Swiss chard with falafels, chickpea–spinach stew, cauliflower hummus and minty coco yogo   30

Yummy meatloaf with parmesan polenta, roasted carrots, mushrooms, cippolini onions and red wine jus (bacon alert!)   32

Potato, portobello and kale enchiladas rojas with cranberry beans, pickled onions, pepitas and cashew crema   30

Baked mac 'n cheese with cheddar, gruyere and parmesan bread crumbs   14

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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