Lentil hummus, chevre croquettes, vegetarian spring roll, crispy pimenton chickpeas, roasted eggplant, marinated olives and a Maryland blue crab cake. Accompanied by grilled flat bread.

Spicy lentil dip with tahini and garlic. Served with grilled flat bread.

Fresh salad rolls with napa cabbage, turnips, cucumbers, carrots, tofu, mint and basil wrapped in rice paper. Served with 2 Southeast Asian dipping sauces.

Butternut squash risotto rice balls with Parmesan and sage. Served with happy acres chevre cream, fresh spinach, arugula and toasted pecans.

Crispy panko-crusted blue crab cakes, traditionally prepared, with jalapeno tartar sauce and cole slaw.

Marinated and grilled mary's organic chicken thighs, drizzled with jerk sauce and served over red cabbage with mango chutney.

Vegetarian, gluten free. Freshly baked with fresh squeezed lemon and Parmesan.

Vegetarian. Grilled baguette, Parmesan and fresh herbs.

Vegetarian. Red wine herbal vinaigrette.

"Everything" cream cheese, cucumber, tomato, pea shoots and caper vinaigrette on breadsmith dark rye toast.

Two made-from-scratch biscuits with Geisert farm pork jowl red-eye gravy.

Vegetarian, gluten free. Blackberries, blueberries, pineapple, strawberries and orange gastrique.

Gluten free, vegetarian. Blackberries, blueberries, strawberries, pineapple and orange gastrique.

Vegetarian. Grilled baguette, Parmesan and basil oil.

Vegetarian, gluten free. Bloody mary-spiced roasted potatoes with horseradish aioli.

Hearts of romaine lettuce tossed with apple cider vinaigrette, green beans, crispy chickpeas, tomatoes, broccoli, basil, beets, red cabbage, avocado, cucumbers, onions and pumpkin seeds. Topped with pea tendrils.

Shredded tuscan kale, pine nuts and sourdough breadcrumbs in a lemon vinaigrette. Topped with roasted beets, central coast creamery "big rock" blue cheese and cherry tomatoes.

Hearts of romaine tossed with our handmade dressing and sourdough croutons. Topped with sun-dried tomatoes, kalamata olives and shaved parmesan.

Mixed lettuces topped with beets, red cabbage, cherry tomatoes and peppered pecans. Served with a choice of dressing: toasted pecan- walnut ranch, honey mustard, apple cider vinaigrette, balsamic vinaigrette or buttermilk blue cheese.

Gluten free. Peppers, leeks and smoked Gouda topped with creme fraiche, served with mixed greens salad.

Vegetarian. Sauteed together in fresh herb butter and topped with farm-fresh fried egg over breadsmith sourdough.

Gluten free. smoked bacon, big sky biscuit and breakfast potatoes.

Geisert farm bacon.

Ham and farm-fresh poached eggs atop biscuits with red chili hollandaise served with breakfast potatoes.

Housemade biscuits topped with house-cured loch duart salmon, poached eggs and local horseradish hollandaise with breakfast potatoes.

Big sky biscuit and breakfast potatoes.

Toasted pecans and smoked bacon served with more delicious bacon on the side.

Two buttermilk pancakes, scrambled farm-fresh eggs, Geisert farm smoked bacon and breakfast potatoes.

Gluten free. Romaine, smoked bacon, chopped egg, avocado, blue cheese, red onion, cherry tomatoes and port-soaked cherries in buttermilk dressing.

Gluten free. Mixed greens, red onions, cherry tomatoes, blue cheese and red wine vinaigrette.

Vegetarian, gluten free. Grilled red onion, blue cheese, pecans and spiced red wine vinaigrette.

Vegetarian, gluten free. Heartland creamery goat cheese, toasted almonds and apricot vinaigrette.

Gluten free. Local and naturally raised chicken, romaine, grape tomatoes, artichoke hearts, red onions and provolone cheese with sweet and sour dressing.

Gluten free. Smoked Gouda polenta.

Vegetarian. White wine garlic butter sauce and pea shoots.

Fresh herb white wine butter broth and rilled baguette.

Shallot-dill pickle tartar sauce.

Vegetarian, gluten free. Romaine lettuce, local tomatoes, red onions, artichoke hearts, provolone cheese with sweet and sour dressing.

Vegetarian. Red wine herbal vinaigrette.

Vegetarian, gluten free. Heartland creamery goat cheese, toasted almonds and apricot vinaigrette.

Vegetarian. Provolone cheese, pickled red onions, tomato, arugula and basil scallion mayo on French bread.

Vegetarian. Baby spinach and red chili mayonnaise on brioche served with baked kale chips.

Dijon, pea shoots and local blackberry jam on breadsmith dark rye.

Provolone cheese, candied jalapenos, arugula and tomato with balsamic mayo.

Local smoked bacon, tomatoes, lettuce and mayo on sourdough.

Hand-battered mary's organic chicken strips over mixed lettuces with black-eyed pea and corn chowchow, peppered pecans, cabbage, beets and toasted pecan-walnut ranch dressing.

Grilled tofu with carrots, cucumbers, tomatoes, onions, bean sprouts, peanuts, cilantro and mint in a tamarind-lemongrass dressing on a bed of romaine and rice noodles.

Mary's organic chicken breast with happy acres goat cheese croquettes on a baby arugula and spinach salad with seasonal fruit, toasted almonds and honey-thyme vinaigrette.

Gluten free. Romaine, smoked bacon, chopped egg, avocado, blue cheese, red onion, cherry tomatoes and port soaked cherries tossed in a buttermilk dressing.

Geisert farm smoked bacon, lettuce, tomato and mayo served on grilled sourdough.

Gluten free. Fresh spinach, grape tomatoes, crumbled heartland creamery goat cheese and smoked anjou pear sherry vinaigrette.

Vegetarian, gluten free. Heartland creamery goat cheese, toasted almonds and apricot vinaigrette.

All-natural ground chuck, tomato, arugula, balsamic reduction, brioche roll.

On breadsmith dark rye with Dijon, local blackberry jam and sprouts.

"Everything" cream cheese, cucumber, tomato, pea shoots and caper vinaigrette on breadsmith dark rye toast points.

Vegetarian, gluten free. Prairie breeze white and sharp cheddars.

Vegetarian. Caramelized onions and balsamic reduction.

Vegetarian, gluten free. Balsamic tomato sauce.

Gluten free. Gluten-free penne pasta with mushrooms and horseradish creme fraiche. 990.

Vegetarian. Marinated tomatoes and chives, served with toasted baguette.

Vegetarian, gluten free. Topped with pepitas.

Gluten free. Scallions.

Vegetarian. Manchego, salemville smoky blue and St. Andre triple cream brie served with fruit, toasted almonds and local honey.

Sharp cheddar, Geisert farm bacon, arugula and tomato marmalade on a brioche bun.

Arugula, tomato and balsamic reduction on a brioche bun.

Tomato, arugula and smoked tomato tartar sauce on breadsmith dark rye.

Smoky saffron risotto dotted with sweet peas, organic chicken, Brazilian linguica, mussels, langostinos and calamari.

Smoky saffron risotto dotted with sweet peas, a selection of local vegetables and sierra gold papas bravas.

Corkscrew pasta in our own 4 cheese sauce with double-smoked bacon, langostino and green peas. Served with crispy brussels sprouts.

A selection of seasonal, locally-grown vegetables primarily from local farms and the farmers' market with varied preparations.

Lamb shank simmered in cabernet with parsnips, onions, carrots, tomatoes, dried fruit and mild latin spices. Served with sierra gold papas bravas.

Wild or sustainably-farmed salmon glazed with honeyed harissa. Served over mango-cucumber chutney with roasted ginger carrots.

Rice noodles and Asian vegetables floating in a miso broth seasoned with garlic, ginger, daikon and sesame.

A skin-on mary's chicken breast, pan-seared with a sherry-mushroom sauce. Served with mashed potatoes and roots.

Truffle roasted red potatoes, double star farm broccoli and fresh herb blue cheese butter.

Gluten free. Fresh spinach, grape tomatoes, crumbled heartland creamery goat cheese and smoked Anjou pear sherry vinaigrette.

Gluten free. Fresh spinach, grape tomatoes, heartland goat cheese and smoked anjou pear-sherry vinaigrette.

Naturally raised grass-fed beef with melted blue cheese, arugula, tomato and balsamic reduction on a brioche bun served with baked kale chips.

Vegetarian. Peppers, leeks and smoked Gouda topped with creme fraiche, served with mixed greens salad.

Gluten free. Naturally raised beef slowly braised with red wine, rosemary, carrots, onions and celery, served on smoked gouda polenta.

Local and naturally raised chicken served open-faced with tomato, zucchini, red onions and bacon.

Shrimp, fresh fish and PEI mussels in fresh herb tomato butter broth with grilled baguette.

With creme anglaise and strawberry coulis.

Topped with house-made ice cream.

With whipped cream, caramel sauce and salted almonds gluten free.

Topped with vanilla ice cream.

5 mini cupcakes topped with toasted pecans.

Please ask your server for today's offering.

French bread doughnuts.

Passion fruit "posset" (a sweet cream custard) served with oatmeal-coconut lace cookies.

Maple scented cheesecake topped with chocolate ganache in a brown sugar and toasted pecan crust (with aromatic "candy cap" mushrooms).

Dark chocolate ganache layered with a hazelnut praline in a hazelnut cookie crust.

Gluten-free almond meal and polenta cake drizzled with zesty lemon glaze. Served with local creme fraiche.

Bittersweet and toasted white chocolate chunks in a brown butter "blondie" with housemade vanilla bean caramel sauce and freshly whipped cream.

Hand-cut steak fries from rutiz farms sierra gold potatoes with pimenton salt and romesco sauce.

Mixed lettuces, beets, red cabbage, cherry tomato and peppered pecans.

Romaine lettuce tossed with our housemade caesar dressing, sourdough croutons, sun-dried tomatoes, kalamata olives and parmesan.

Corkscrew pasta baked in our housemade cheese sauce.

Rutiz farms sierra gold potatoes and fresh root vegetables.

Rutiz farms carrots glazed with local honey, citrus and ginger.

Local cauliflower lightly coated with rice flour and flash-fried.

Vanilla ice cream, house made pecan brittle, caramel and chocolate sauces with whipped cream.

Gluten free.

Port cherry pistachio ice cream sundae with port cherry chocolate sauce and kahlua whipped cream.

Vegetarian. Mixed wild mushrooms and onions in garlic herb cream sauce topped with a farm fresh over-easy egg.

Gluten free. Roasted cauliflower and fingerling potatoes, topped with apricot butter and apple pepper relish.

Gluten free. Butternut squash and leeks topped with maple butter.

Vegetarian. Sprouts and basil-scallion mayo on breadsmith d dark rye served with a cup of tomato soup.

Choice of blackened ahi tuna, roasted tri-tip or housemade "soyrizo. " served in corn tortillas with shaved napa cabbage, house avocado-tomatillo salsa, local tomatoes, roasted tomato salsa, cilantro and queso fresco. Served a la carte, 3 to an order.

From snack river farms, served on an edna's bakery bun with lettuce, vine-ripened tomatoes, red onion and housemade 1000 Island dressing. Includes choice of cheese.

Ground tablas creek lamb seasoned with shallots, garlic, mint, cumin, cayenne and allspice. Served on an edna's bakery bun with feta, vine-ripened tomatoes, arugula, harissa yogurt and mango-cucumber chutney.

Ours is moist, with sage, onions and thyme. Served on an edna's bakery bun with basil-mustard mayo, lettuce and vine-ripened tomatoes.

Tofu, pinto beans and black beans mixed with oats, salsa and rice. Served on an edna's bakery bun with lettuce, vine ripened tomatoes and avocado-tomatillo salsa.

Mary's organic chicken breast marinated Brazilian style and char-broiled, on a pan d'oro bolillo roll with basil-mustard mayo, lettuce, tomatoes and caramelized onions.

Vegetarian. Parmesan and pine nuts.

Fresh sage, smoked bacon and toasted panko.

Vegetarian, gluten free. Brown butter and spiced pecans.

Vegetarian, gluten free. Tossed with lemon juice and Parmesan.

New Mexican black bean chili with chipotle chilies and our own chili powder. Garnished with tortilla chips, queso fresco and scallions.

A spicy, smoky chicken gumbo with andouille sausage and shrimp. Rich with dark Louisiana roux, file and okra. Served with brown rice.

A spicy, earthy stew of hominy, tomatoes, tomatillos and peppers with cumin and coriander. Garnished with pumpkin seeds, cilantro, queso fresco and chips.

A traditional chunky chili with 3 kinds of beans, ground turkey and vegetables. Garnished with petaluma creamery cheddar and green onions.

Iced tea, house made lemonade and a touch of house ginger syrup.

House made lemonade with fresh basil syrup.

Organic, fair trade.

House made honey lemonade with strawberry puree and a splash of lemon lime soda.

Earl grey, breakfast blend, chamomile-lemon, rooibos chai, gunpowder green, decaf ginger green, moroccan mint.

Organic, fair trade.

Assorted flavors.

Made with chicory.

Butternut squash risotto rice balls with shallots, cream, white wine, Parmesan and sage. Served with happy acres chevre creme and toasted pecans.

Fresh salad rolls with Napa cabbage, turnips, cucumbers, carrots, tofu, mint and basil wrapped in rice paper. Served with 2 Southeast Asian dipping sauces.

Pureed lentil dip with garlic and tahini. Served with marinated olives and grilled flat bread.

Shredded tuscan kale with sourdough breadcrumbs tossed in a lemon vinaigrette. Served with roasted beets, toasted pine nuts and central coast creamery "big rock" blue cheese.

Mixed lettuces, beets, tomatoes, red cabbage and peppered pecans. Served with a choice of dressing.

Blue crab cakes, moist with bechamel, crispy panko crust. With jalapeno tartar sauce and cole slaw.

Green beans, crispy chickpeas, tomatoes, broccoli, basil, beets, romaine, red cabbage, avocado, cucumbers, onions, pumpkin seeds and pea tendrils. Tossed with apple cider vinaigrette.

Grilled tofu with cucumbers, tomatoes, onions, carrots, bean sprouts, peanuts, cilantro and mint. In a tamarind-lemongrass dressing with rice noodles.

Fried buttermilk-marinated organic chicken breast over mixed lettuces with black-eyed pea and corn chow-chow, peppered pecans, cabbage and beets. Served with toasted pecan-walnut ranch dressing.

Organic buckwheat and semolina pasta tossed with Asian vegetables, sesame seeds, peanuts and sesame-ginger dressing.

Hearts of romaine or tuscan kale with sun-dried tomatoes, shaved Parmesan, marinated olives and sourdough croutons.

Chopped romaine with pulled mary's organic chicken, double-smoked bacon, central coast creamery "big rock" blue cheese, green beans, avocadoand tomatoes tossed with an apple cider vinaigrette.

Grilled shrimp tossed with cucumbers, tomatoes, onions, carrots, bean sprouts, peanuts, cilantro and mint. In a tamarind-lemongrass dressing with rice noodles.

Mary's organic chicken breast with happy acres goat cheese croquettes, almonds, local sproutsand seasonal fruit on a bed of spinach and arugula tossed with lemon, honey and thyme vinaigrette.

Lentil hummus, chevre croquette, vegetarian spring roll, crispy pimenton chickpeas, roasted eggplant and a Maryland crab cake. Accompanied by grilled flat bread. (this plate cannot be served as a half).

Blackened, fresh wild or sustainably-raised salmon served with jalapeno tartar sauce, lettuce, vine ripened tomatoes and red onion on a pan d'oro bolillo roll.

Grilled deli-swirl rye filled with our corned beef, sauerkraut, 1000 Island dressing and Jarlsberg cheese.

Parmesan-crusted cracked wheat sourdough with roasted eggplant, vine-ripened tomatoes, chipotle and petaluma creamery white cheddar.

Grilled deli swirl rye filled with sliced, roasted beets, sauerkraut, 1000 Island dressing and Jarlsberg cheese.

Mary's organic chicken breast marinated Brazilian style and char-broiled, on a pan d'oro bolillo roll with basil-mustard mayo, lettuce, vine-ripened tomatoes and caramelized onions.

Your choice of roasted tri-tip, blackened ahi tuna or housemade "soyrizo" served in corn tortillas with shaved Napa cabbage, avocado-tomatillo salsa, local tomatoes, roasted tomato salsa, cilantro and queso fresco. Served a la carte, 3 to an order.

Thick-sliced, double-smoked bacon with local, vine ripened tomatoes and leaf lettuce on cracked wheat sourdough with basil-mustard mayonnaise.

Hand-rubbed, slow-roasted pork shoulder layered with natural cured ham, pickles, Jarlsberg cheese and Dijon mustard. Pressed on a pan d'oro bolillo roll with Cuban mojo dipping sauce.

Snack river farms patty served on an edna's bakery bun with lettuce, local vine-ripened tomatoes, red onion and 1000 Island dressing. Comes with choice of cheddar, swiss or central coast creamery "big rock" blue cheese.

Pinto and black beans with tofu, oats, red peppers, corn and chipotle chiles on an edna's bakery bun with lettuce, local vine-ripened tomatoes and avocado-tomatillo salsa.

Ground tablas creek lamb seasoned with shallots, garlic, mint, cumin, cayenne and allspice. Served on an edna's bakery bun with arugula, harissa yogurt, feta, local vine-ripened tomato and mango-cucumber chutney.

Ours is moist with sage, onions and thyme. Served on an edna's bakery bun with basil-mustard mayo, lettuce and local vine-ripened tomatoes.

Rice noodles and Asian vegetables floating in a miso broth seasoned with garlic, ginger, daikon and sesame.

New Mexican black bean chili with chipotle chilies and our own roasted chili powder. Garnished with tortilla chips, queso fresco and scallions.

A spicy, earthy stew of hominy, tomatoes, tomatillos and peppers with roasted cumin and coriander. Garnished with pumpkin seeds, cilantro, queso fresco and chips.

A traditional chunky chili with 3 kinds of beans, ground turkey and vegetables. Garnished with cheddar cheese and scallions.

Corkscrew pasta in our own 4 cheese sauce with double-smoked bacon, langostino and green peas. Served with flash-fried pimenton brussel sprouts.

Traditional pork stew with tomatillos, jalapenos, garlic and onions. Garnished with queso fresco and avocado-tomatillo salsa.

With garlic, dried tomatoes, fresh spinach, scallions, rosemary and Parmesan cheese.

With pesto, roasted red bell peppers, spinach, tomatoes, fennel-Asiago chicken sausage and mozzarella cheese.

Corn tortillas with black bean chili, eggs, 2 cheeses, charred tomato salsa and cilantro.

Scrambled eggs with sauteed onions, mushrooms, spinach, spicy pork andouille sausage and chilies, works better than an alarm clock.

Poached, fried or scrambled.

With fresh spinach, mushrooms, onions, tomatoes, mozzarella cheese and feta.

3 bean turkey chili with scallions and petaluma creamery white cheddar cheese.

Spicy hominy stew of peppers, tomatillos, pumpkin seeds, cumin and cilantro. With a poached egg on cornbread and queso fresco.

Green lentil and mushroom stew topped with 2 poached eggs. Garnished with our herb-filled middle Eastern zhoug.

3 eggs scrambled with breakfast potatoes, apple wood smoked bacon and white cheddar cheese. Wrapped in a flour tortilla. Topped with avocado-tomatillo salsa and pico de gallo.

Two poached eggs on a middle Eastern sweet pepper and tomato sauce with feta cheese, cilantro and flat bread.

With honey and orange non-fat Greek yogurt, housemade granola, toasted pecans and dried fruit.

Famous New Orleans French bread doughnuts.

Two eggs with 2 plain buttermilk pancakes and 2 rashers of bacon. (please, no substitutions on this platter).

Served with cinnamon, brown sugar, dried fruit and choice of milks: soy, almond, whole, or non-fat.

With your choice of breakfast potatoes, French fries or fruit.

Two pieces with 1 egg and your choice of breakfast potatoes, French fries or fruit.

With brown sugar and dried fruit.

On an edna's bakery bun with basil-mustard mayo, lettuce and vine-ripened tomatoes.

White cheddar on sourdough.

On an edna's bakery bun with 1000 Island dressing, lettuce and vine-ripened tomatoes.

On whole wheat or sourdough with our own housemade jelly.

Corkscrew pasta in our 4 cheese sauce served with green beans.

Served with green beans and a choice of French fries, sweet potato fries or brown rice.

Flat bread topped with tomato sauce and mozzarella cheese.

Tortilla chips with turkey chili and white cheddar.