Red and golden beets, organic quinoa, field greens, chevre, orange, candied walnuts, apple cider vinaigrette
Mixed greens topped with fennel, carrot, appleand house-made croutons, served with balsamic vinaigrette.
Grilled chicken breast, egg, bacon, Kalamata olives, tomato and romaine hearts combined with bleu cheese dressing and topped with crumbled bleu cheese.
Sliced vegetarian sun-dried tomato "field roast" served reuben-style with sauerkraut, swiss cheeseand thousand island dressing on rye bread.
Tender grilled wild salmon filet served over roasted seasonal vegetables and edamame, finished with fresh citrus vinaigrette.
St. Helens New York steak, hand cut fries, sauteed greens, aleppo pepper butter, crispy fried onions.
Soft polenta with Parmesan cheese, sauteed local organic greens and roasted vegetables, topped with marinara sauce and a sunny side-up egg.
Carlton farms natural pork loin breaded and crisp fried with pickled onions and cilantro aioli on grilled potato bread. Served with choice of fries, cup of soup or small Caesar salad.
Crisp tempura fried pacific cod, beer battered fries, lemon caper aioli, fresh horseradish slaw, lemon.
Painted hills grass-fed beef ground in-house daily on a toasted brioche roll. Served with choice of fries, cup of soup or small Caesar salad.
FareStart founder chef David Lee's signature hazelnut-encrusted lentil and sage patty, served crispy with arugula, tomato, vegan fig mayonnaise and dijon mustard on vegan potato bread. Served with choice of fries, cup of soup, or small Caesar salad
Wild salmon filet seared with our own blackening spice on a toasted brioche roll and a side of lemon caper aioli. Served with choice of fries, cup of soup or small Caesar salad.