Entrees

Parm-ish

Quinoa crusted chicken or eggplant | house made red sauce with blanched tomato | broccolini and garlic | almond ricotta 

 

BLT Fried Rice

Maple-miso salmon “bacon” or pork belly | shiritake friend rice | market vegetable | heirloom tomato and arugula | basil aioli, chili, tahini, herbs

 

Pilipino Adobo

Braised chicken thigh | bone broth | roasted squash and bokchoy | Philipino vinegar curry | glass noodles | burnt coconut, fresh herbs and chili crisp

 

Banh Mi(eat) Loaf

Spiced beef | miso carrot ketchup | pickled rainbow carrot and daikon | green onion and herb | roasted Brussels with nu-yeast and fish sauce

(Five spice tofu optional)

 

 

*Where possible, we source all (local, pasture raised) meats through Marbled meat shop or Barb's Butchery, and all (sustainable) seafood through Cold Spring Fish