Roasted yams, poblano peppers, cornand pepper jack cheese inside an egg battered flour tortilla. Topped with snappy sauce and tomatillo salsa served with mixed greens.

Eggs or seasoned tofu, asparagus, spinach, romesco sauceand manchego cheese.

Eggs or seasoned tofu, slow cooked rancho bean with tomatillos, fresh chilis, sweet corn, queso frescoand blue corn tortilla chips.

Eggs or seasoned tofu, roasted Portobello mushrooms, leeks, chives, nettle-pine nut pesto and feta cheese.

Organic greens and vegetables in herbed balsamic vinaigrette.

Selection of fresh and seasonal fruit.

Petite carrots, maple Dijon glaze and toasted pecans.

Roasted local roots turnips, sesame seeds, miso, sriracha.

Romaine, harbed croutons, Parmesanand fried capers.

Fried castelvetrano olives, fresh seasonal vegetablesand hummus drizzled with chili oil, mintand marcona almonds.

Bok choy filled wontons, fermented black bean sauce, goat cheese crema and roasted rhubarb.

Butter lettuce, roasted beets, french breakfast radish, marcona almondsand creamy tarragon-goat cheese dressing.

Savy spinach, strawberry, roasted rhubarb, smoky bleu cheese, toasted hazelnut, mintand balsamic vinaigrette.

Served with choice of whipped butter or olive oil.

Portobello mushrooms, caramelized onionsand swiss cheese on a seeded baguette with mushroom garlic au jus and seasonal mixed greens.

Spinach, garlic, smoked mozzarellaand Parmesan on wheat crust.

Grilled crimini mushroom, roasted peas, spinach pesto, chili oil, goat cheese and Parmesan cheese on wheat crust.

Chickpea croquettes on a warm pita, with romaine, cucumber, tomato, fresh herbs, sumac vinaigrette and tahini.

Summer squash, grilled walla walla onions, squash blossoms, manchego, dill and chili oil on wheat crust.

Grilled Portobello mushrooms, mushroom pecan pate and leeks in puff pastry. Served with mashed potatoes, madeira wine sauce and market vegetables.

Corn tortillas filled with cheesy mashed potatoes, served with black bean stew, braised greens, roasted tomato salsa and lime creme fraiche.

Artichoke croquettes, lemongrass-kaffir lime sauce, okinawan purple potatoes, sweet chili sauce and crunchy fresh slaw.

Seared halloumi, lemon-mint quinoa, yam and eggplant tagine, coriander-tomato confit, turmeric-parsley sauce and harissa-spiced almonds.

Flavor changes regularly.

Baked fresh every morning with caramelized sugar, maple toasted pecans and vanilla icing.

Baked fresh every morning with caramelized sugar, maple toasted pecans and vanilla icing.