Crafted from the freshest local and seasonal ingredients
Banana bread dipped in cinnamon-vanilla custard, griddled, and topped with caramelized bananas and strawberries. Served with honey maple syrup.
Whole-wheat English muffin, smashed avocado, wild-caught smoked sockeye salmon, poached eggs, pickled red onions, and lemon-dill yogurt hollandaise.
Served with a side of diced sweet potatoes.
Whole-wheat Greek yogurt pancakes topped with seasonal berries, granola crumble, and honey-blossom whipped cream.
Smashed lime-avocado, Greek tomato-cucumber salad, and chili flakes on multigrain toast.
Three eggs, Greek yogurt, onion, roasted peppers, green zaatar, zucchini, dill, and feta avocado crema.
Baked egg whites with baby spinach, cherry tomatoes, roasted peppers, Kalamata olives, onion, parsley, and herbed feta.
Fried egg, Tennessee ham, chives, arugula, romesco, and Graviera cheese on a buttery croissant.
Fried egg, piquillo pepper and tomato shakshuka, fresh herbs, baby spinach, arugula, and feta on toasted ciabatta.
Soft-boiled eggs, grass-fed steak, avocado, sumac sweet potatoes, kale, roasted peppers, quinoa, and alfalfa sprouts with honey-herb vinaigrette.
Chipotle-marinated grass-fed steak, jasmine-cilantro rice, black beans, roasted corn, roasted peppers, pickled red onions, cotija cheese, and spicy avocado crema.
VeganBaked falafel, herbed couscous tabbouleh, cucumber, tomato, sauteed spinach, hummus, and lemon tahini sauce.
Shoyu-marinated ahi tuna, jasmine rice, avocado, edamame, cucumber, green onion, carrot, radish, pickled ginger, and toasted sesame seeds.
Blue Zone InspiredLemon-herb roasted chicken over farro and green split peas with sauteed spinach, zucchini, and fresh herbs. Finished with lemon olive oil and goat cheese.
Baked wild-caught salmon, teriyaki glaze, jasmine rice, cucumber, avocado, edamame, carrots, pickled ginger, scallions, sriracha aioli, and toasted sesame seeds.
Arugula, kale, mint, parsley, quinoa, spiced pumpkin seeds, feta, pickled red onions, and white balsamic vinaigrette.
Add grilled chicken, almond-crusted chicken, salmon, falafel, ahi tuna, or grass-fed steak.
Romaine, black beans, fire-roasted corn, roasted red peppers, tomato, pickled red onions, cilantro, pepitas, cotija cheese, and avocado Greek yogurt dressing.
Kale and baby spinach, Greek yogurt Caesar, parmesan, house-made croutons, and marinated sun-dried tomatoes.
Bok choy, mixed greens, cabbage, carrot, bell pepper, green onion, cashews, cilantro, and shoyu-mirin vinaigrette.
Little gem lettuce, tomato, cucumber, red onion, Kalamata olives, feta, and white balsamic vinaigrette.
Seared ahi tuna, chopped bok choy, pickled ginger slaw, and sriracha aioli on toasted ciabatta.
Served with a seasonal side salad.
Greek yogurt lemon-dill albacore tuna salad, cucumber, pickled red onion, baby spinach, and Graviera Swiss on toasted sourdough.
Roasted turkey, prosciutto, provolone, arugula, basil, and sun-dried tomato aioli on toasted ciabatta.
Menu coming soon.
*GF items prepared in shared kitchen. Please inform server of allergies.
Acai Power Bowl
Aegean Frittata
Ahi Tuna Tataki
Aloe Green Glow
