soup of the day 4.50/5.50

Caesar Salad

hearts of romaine, fried capers, croutons and parmesan cheese. (crumbled gorgonzola optional)

Organic Wild Greens and Lettuces

dressed with an herbed balsamic vinaigrette. (vegan and gluten free

Soba Salad

buckwheat noodles in spicy peanut sauce, pistachios, pickled red cabbage, broccoli, sea vegetable, anoki mushrooms and pickled ginger. (vegan)

Quesadilla Verde

roasted yams,pumpkin seed-cilantro-scallion spread and pepper jack cheese in corn tortillas with salsa verde and lime creme fraiche. (gluten free)

Pate Platter

lentil-pecan pate, gherkins, apple, marinated olives and red onion confit with croccantini crackers from 'la panzanella bakery'. (vegan)

featuring washington state cheeses; pasteurized; no animal rennet

Red Darla

cow's milk; red wine washed; soft, rich mouthfeel; complex long finish.

Guapier

cow's milk;aged 60 days; made in the style of french 'maubier'; with a decorative line of charcoal separating the evening milkings and the morning milkings.

Black Creek Buttery

cheddar recipe; old world style; aged 6 months.

Garlic Goat

firm goat cheese; fresh garlic; aged 4 months.

Larzac

soft ripened goat cheese; tender, subtle, nutty; vegetable ash.

French Dip

caramelized onion, swiss cheese and portabella mushroom on an herbed baguette with roasted garlic-mushroom jus and wild greens. (available vegan)

Curryburger

a blend of indian spices, lentils and quinoa with sweet tomato chutney, lemon yogurt sauce and choice of wild greens or roasted potatoes.(available vegan)

on floras's house made herbed crust. available vegan with organic tofu 'ricotta' spread.

mushroom

grilled portabello and roasted chantrelle mushrooms, grilled fennel, caramelized onions, walnut pesto and gruyere and parmesan cheeses.

Oaxaca Tacos

(wa-ha-ka), roasted corn tortillas filled with mashed potatoes, cheddar and smoky mozzarella cheeses with lime creme fraiche, feta cheese, black bean stew, pico de gallo and wilted greens. (gluten free)

Portobella Wellington

grilled portobella mushrooms, leeks and mushroom-pecan pate in puff pastry with madeira wine sauce, seasonal vegetables and mashed potatoes.

Sichuan Coral Rice and Gingered Butternut Squash

with wahani rice pilaf, pacilla pepper and star anise sauce, baby bok choy and nappa cabbage iin cilantro wakame vinaigrette and szechwan scallion bread.

Artichoke Croquettes

with citrus cream and sweet chili lime sauces, petite lentils and a fresh vegetables slaw in orange ginger vinaigrette. (vegan)

Beet and Fennel Polenta

onion thyme polenta, orange balsamic glazed beets, braised fennel, parsnip pemod sauce, and goat cheese. (available vegan and gluten free)

Caesar Salad

hearts of romaine, fried capers, croutons and parmesan cheese. (crumbled gorgonzola optional)

Artichoke Croquettes

with citrus cream and sweet chili lime sauces, petite lentils and a fresh vegetable slaw in orange ginger vinaigrette. (vegan)

Asiana Creme Brulee

gluten free

Chocolate Framboise Cake

with chocolate sauce. (vegan)