”Growth" Menu

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

Seared cabbage stem tossed with crunchy celery, house-made chili oil, & fresh garden mint.

Summer squash confit served with herbed almond cream cheese, fresh tarragon, & herb oil.

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

Crispy fried, savory funnel cake topped with tomatoes, peaches, a dollop of yogurt cream, &  fresh basil.

Salt & vinegar cucumbers, radicchio, quinoa; topped with charred red pepper romesco, roasted-garlic sunflower seeds, & dill.

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

Toasted ciabatta topped with lemon-artichoke spread & dressed mixed radish, spring peas variations, almond cream cheese, & mint oil.

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

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.  

Toasted baguette layered with braised, savory mushroom & eggplant, served with arugula pistou, carmelized onion jam, black pepper aioli,         & savory jus.

Cornmeal dusted flatbread with buttery alubia bean spread, spicy juniper roasted corn, chili marinated lupini beans, & rosemary aioli.

Savory potato dumplings tossed in a burnt scallion cream sauce, layered with allium variations & asparagus; topped with an arugula salad with miso parmesan. 

Savory harissa stewed tofu, served with cauliflower variations, delicata, za’atar spiced chickpeas, lemon aioli, golden raisins & crispy onion.