"Beginnings" Menu

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Crisped idaho potatoes tossed in sour cream powder, drizzled with black garlic aioli, & topped with fresh chives.

Thick sliced ciabatta bread; toasted in herbed butter,  smeared with roasted garlic puree & topped with miso parmesan & minced herbs.

Charred cabbage & escarole tossed with black garlic caesar dressing; topped with chili-crisp breadcrumbs, miso parmesan & sesame seeds. 

Crispy-fried Brussels Sprouts tossed in warmed chili salsa macha & served over a savory cashew cream; topped with pickled shallot, sunflower seed, & toasted hazelnut.

Tender farro grains tossed with chile-marinated heirloom beans, jicama, & charred cabbage; finished with Serrano-tahini sauce, pickled chayote squash, scallions, & sesame seeds.

Celery root in the style of pastrami, with pickled kraut, & horse radish creme fraiche on toasted marble rye; served with fries.

Our house-made plant patty made from seeds, legumes, & grains, covered with carrot cheddar & sandwiched between a toasted bun with "special sauce", pickles, & white onion; served with fries. 

Savory, breaded & fried lion’s mane mushrooms, glazed with sweet chili sauce & layered between a Bluepoint bun with mayo, pickled cucumbers, shallots, & crispy lettuce; served with hand cut fries & a pickle.

Crispy house-made flatbread topped with spicy smashed chickpea spread, charred broccolini, & orange-pickled fennel; finished with toasted almonds, miso parmesan, & fresh herbs.

Roasted savory tofu cutlet stewed with onions, peppers, fingerlingpotatoes, olives, & eggplant variations in black garlic sauce, topped with fresh herbs. 

Cavatelli pasta tossed with smoky mushrooms & mixed spring peas in a rich cashew cream sauce; finished with peppery arugula, english radish, & miso parmesan.

Fragrant carrot cake with golden raisin & toasted hazelnut, frosted with cultured butter cream, & finished with carrot jam, miso caramel, & "orange crunch".  

Silky, sour-sweet lemon curd set in vanilla wafer crumb crust & topped with blueberry compote.