Organic penne pasta and our organic cheese sauce.
Organic penne pasta smothered in our honemade marinara sauce and the option of parseman cheese.
With choice of ranch,gorgonzola basil or house dressing.
House brewed.decaffeinated, and unsweetened.
Organic mixed greens, spinach, sliced red onions, feta cheese, kalamata olives, tomatoes, and house dressing on the side.
Local organic microgreens, local organic kale, parsley, and scallions topped with shredded carrots, sunflower seeds, and dressed in lemon and sesame oil.
Anything goes with the whimsical chef’s choice of ingredients. Please tell us what you’re allergic to or do not want to be added to your salad.
House-made kimchi and pepper jack cheese in a corn tortilla grilled until crispy and served with smoky chipotle aioli. Gluten-free.
Wild caught red shrimp sauteed in our sweet and spicy sesame Korean-style chili sauce and topped with scallions. Gluten-free.
Local goat cheese mixed with garlic and herbs topped with caramelized onions and served with house-made pita.
Crispy and creamy sweet potato pancakes with our smoky roasted red pepepr sauce for dipping.
House-made organic hummus with house-made organic pita bread, chopped cucumber, tomatoes, olives, and a drizzle of extra virgin olive oil.
One piece with pure maple syrup,melted butter,cinnamon and powdered sugar.
Grilled red skinned potatoes with onions and bell peppers.
Our delectable, creamy chocolate bread pudding topped with a drizzle of cinnamon caramel sauce and served with vanilla ice cream.
Organic chocolate, ripe avocado, local maple syrup and a touch of oj is all this pudding needs. Topped with whipped cream or not if you are vegan and garnished with smoked sea salt.
Organic chocolate, pecans, Makers Mark bourbon, local maple syrup and local organic eggs in our flaky gluten free pie crust.
Our always popular pie made with key lime juice, organic sweetened milk, graham cracker crust, and an organic whipped cream topping.
Wild-caught Alaskan sockeye salmon filet seared until the skin is crisp and glazed with a reduction of Peifer orchard apple cider. Served with seasonal risotto.
Wild caught red shrimp are sautéed with local organic greens, applewood bacon, mushrooms, tomatoes, and bayou spices then served on a bed of our creamy grits infused with aged nutty cheese.
Wild caught red shrimp are the star of our creamy risotto infused with parmesan, white wine, parsnip puree, fresh local kale, and roasted garlic cloves.
Spinach, organic greens, red onion, feta, kalamata olive, tomato (in season only) and house dressing.
Vegetarian. Organic mixed greens, house-made hummus, tomato, olives and pita bread.
Vegetarian. Local microgreens, fresh kale, parsley, scallions, sunflower seeds, carrots, lemon juice, sesame oil.
Anything goes whimsical chef’s choice of ingredients. Please mention anything you do not want on your salad.
Vegetarian. Pick 3: house, greek, hummus, sunflower-kale or sunrise potatoes.
Vegetarian. Grilled red skins (local and organic in season), onions and bell peppers.
Vegetarian.
Vegetarian.
Organic black beans are stewed with onions, bell pepper, dried cranberries, goat cheese, fresh sage, and rich vegetable stock then served atop our sweet potato latkes with a hint of chipotle to compliment the ragout.
Organic black beans are stewed with onions, bell pepper, dried cranberries, goat cheese, fresh sage, and rich vegetable stock then served atop our sweet potato latkes with a hint of chipotle to compliment the ragout.
A classic sunrise stir-fry with organic tofu, broccoli, red onions, peanuts, and our flavor-layered spicy thai peanut sauce with rice. Gluten-free.
Organic black beans pureed with garlic, shallots, lime juice, cumin, and coriander wrapped in corn tortillas topped with our house-made chipotle enchilada sauce and served on a bed of rice with onions, peppers, cilantro, and fresh avocado salsa. Gluten-free. Vegetarian.
Organic penne pasta smothered in a sauce of blue jacket dairy’s sharp nutty Ludlow cheese, with nuances of gruyere and parmesan topped with a gorgonzola breadcrumb crust and baked until golden and bubbly. Vegetarian. Vegan.
Grilled red skins, organic when available, onions, and bell peppers.
Patty.
Patty.
3 slices.
House mix of organic oats, organic flaxseed, organic cornmeal, carrots, onions, peppers, mushrooms, sage, and a touch of cayenne pepper.
All house made and organic.
Hot, browned sliced bread.
Organic penne pasta, marinated local organic chicken breast, broccoli, white wine, and skillet alfredo sauce.
Organic penne pasta, artichoke hearts, sundried tomatoes, and organic basil cream sauce.
Organic penne pasta, portabellas, tomatoes, zucchini, and parmesan cheese with garlic and olive oil.
A homage to my austrian heritage, local pastured pork cutlet is pounded out, breaded in our house made bread crumbs, pan fried in its own lard until crisp and topped with a heavenly mushroom, onion and bacon gravy. Served with our house made spaetzle (German egg noodle dumplings) and tender red cabbage, like my grandma used to make, slow simmered with apple cider vinegar.
Organic brown rice crisped up in sesame oil with our house-made kimchi, chopped cucumber, carrots, red cabbage, and a local organic fried egg topped with a Korean chili sauce.
Keener Farm chicken breast grilled and basted with our garlic-rosemary butter. Served with seasonal vegetables of the day and choice of rice or mashed potato.
Keener farm chicken breast grilled and finished with a reduction of bailey’s Irish cream, mushrooms, garlic, and local cream. Served with classic Irish colcannon style mashed potatoes with kale, bacon, butter, parsley, scallions, and aged nutty cheese.
Gluten-free. Organic crispy brown rice. Topped with our house-made kimchi, cucumber, carrot, red cabbage, fried egg, and Korean chili sauce.
A crab cake for the surf is stacked with a veggie burger for the turf on a bed of lettuce and tomato with our roasted red pepper sauce and topped with garlic sauteed mushrooms just like the chef’s dad used to order it.
Organic penne pasta, artichoke hearts, sundried tomatoes and basil cream sauce.
Hours of Service:
Friday: 08:00AM - 01:00PM, 05:30PM - 08:00PM
Monday: 08:00AM - 01:00PM, 05:30PM - 08:00PM
Sunday: 08:00AM - 01:00PM, 05:30PM - 08:00PM
Tuesday: 08:00AM - 01:00PM, 05:30PM - 08:00PM
Saturday: 08:00AM - 01:00PM, 05:30PM - 08:00PM
Thursday: 08:00AM - 01:00PM, 05:30PM - 08:00PM
Wednesday: 08:00AM - 01:00PM, 05:30PM - 08:00PM
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.