Roasted

Weekend specials are stacked and ready

SPECIAL OMELET
Braised kale, house-made chorizo, mascarpone cheese. Served with roasted potatoes and toast.

SPECIAL SCRAMBLE
Asparagus, roasted portabella mushrooms, white onion, leeks, garlic, spinach, roasted potatoes, topped with goat cheese. Served with toast.
Sub tofu for vegan.

LUNCH FEATURE
Garlicky Tofu Tabouleh Pita
Tomato, tofu shards, and bulgar wheat with fresh parsley, mint, and scallion. Finished with toasted pine nuts, pomegranate arils, and vegan yogurt tahini sauce.
Served with chips and a pickle.
Sub chicken or add feta.

Spring brunch is here 🌷

Reese’s peanut butter cup pancakes, flipping fresh and loaded with chocolatey peanut butter goodness.

Also on the menu:

• Spring Vegetable Soup with croutons, vegan, made with snap peas, leeks, fennel, asparagus, and carrot in a puréed parsley, leek, and fennel frond broth.

• Kale Caesar Wrap with tofu or grilled chicken, roasted tomato, crispy capers, garlicky croutons, and tahini Caesar dressing in a whole wheat wrap, served with chips and a pickle.

• Sesame Crusted Tofu Tacos with dashi-marinated tofu, wakame-cabbage slaw, soy ginger carrot salad, and scallions.
A fresh lineup for the season — sweet, savory, and everything in between.