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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Cauliflower flatbread with wild mushrooms, kale, veggie Italian sausage and fontina (almond alert!) 19

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

Baby lettuces and radicchio with persimmons, 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 sweet potato and crimson lentil soup with apple salsa 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

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

Sweet potato–poblano kugel with black bean chili, crispy shrooms, chayote, pepita–cilantro salsa and cashew crema 30

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

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