Goddess and the Baker

Due to high demand we will not accept orders over $125.

Acai blended blueberries, banana, mango, and coconut milk. Topped with almonds, toasted coconut, and mint.

Kale Caesar salad topped with grilled salmon and a poached egg. Served with Asiago herb lavash.

Acai blended with banana and almond milk, topped with peanut butter, bananas, granola, almonds and honey.

Brown rice, red quinoa, barley and kale blend, topped with roasted peppers, potatoes, onions and sunny side up egg.

Grilled salmon, lemon aioli, arugula and seeded baguette.

2 scoops vanilla gelato, cold brew coffee, and vanilla syrup.

With house-made syrup.

Steel-cut oats topped with brown sugar and fruit.

Scrambled eggs, cheddar, choice of ham, bacon or avocado, tomatillo sauce and sesame semolina.

Eggs cheddar, black beans, avocado, pico de gallo in a whole-wheat tortilla.

Eggs scrambled with chihuahua cheese, topped with roasted poblanos, onions and lemon aioli on sesame semolina.

Cream cheese, tomato, red onion, and cucumber.

Cream cheese, fresh dill, capers, cucumber, tomato, sesame semolina or bagel.

Seasonally inspired.

Acai blended with fresh fruit, topped with coconut flakes, chia and flax seeds.

?Sunny side up? eggs, black beans, chihuahua cheese, avocado mash, chopped jalape?os and diced tomatoes.

Egg whites scrambled with red peppers, chopped brussels sprouts, onion, arugula, side of salsa verde and avocado mash.

Served with Israeli salad and sourdough toast.

Sesame semolina, charred eggplant puree, Israeli salad and arugula.

Sourdough, herbed ricotta, smashed avocado, lemon and chili flakes.

Sesame semolina, hummus, roasted veggies, red pepper puree and herbs.

Sourdough topped with chicken salad, fresh dill and potato chips.

Please call the restaurant for today's selection.

12 oz. bowl. Garnished with fresh dill.

Garnished with chopped basil. Trans fat free. Vegetarian. Gluten free.

Garnished with 1/4 cup of tortilla strips. Trans fat free. Dairy free.

Garnished with 1 tbsp of cheddar cheese. Trans fat free. Vegetarian. Gluten free.

Garnished with shredded kale.

Garnished with cheese, sour cream and chives. Trans fat free. High fiber. Dairy free.

Garnished with apple slivers and bacon.

Garnished with chopped parsley.

Monday and Thursday only. Garnished with chopped parsley.

Tuesday, Friday, and Saturday only. Garnished with diced red peppers and chopped parsley. Vegetarian.

Tuesday and Saturday only. Garnished with chopped parsley.

(Bowl size)

Garnished with bacon, cheddar and green onion.

8 oz. cup. Garnished with parsley and diced red peppers.

Served with a simple salad.

Fresh hummus, kale salad, toasted naan bread and seeded crackers.

Mixed leaves, shaved radish and lemon vinaigrette.

Medjool dates, Pecorino, candied pecans and lemon vinaigrette.

Romaine avocado, diced tomato, garbanzo beans, cucumber, corn, carrot, red peppers, blue cheese, sunflower seeds, 6 minute egg and goddess dressing.

Chicken, shredded red and green cabbage, carrots, red peppers, red onion, pea pods, glass noodles, Thai basil, mint, crushed peanuts and miso-cilantro vinaigrette dressing.

Shredded romaine, black beans, tomatoes, corn, red pepper, shredded white cheddar, tortilla strips and chipotle buttermilk dressing.

Scoop of tuna, scoop of chicken salad and simple salad. Served with seeded crackers.

Mixed greens topped with clementines and avocado tossed in chia, flax and sunflower seeds, tahini miso dressing.

Tossed in lemon vinaigrette, topped with 6-minute egg, diced tomatoes, red peppers, sliced avocado and feta cheese.

Tahni sauce, cucumber, tomato, and red pepper tossed in olive oil and lemon, topped with jalapeno and lemon puree. Served with Naan bread.

Turkey, Swiss, avocado, arugula, tomato, lemon aioli and multigrain.

Classic caesar salad made with kale in a multigrain wrap. Served with chips.

Bacon, lettuce, tomato, avocado, lemon aioli and ciabatta. Served with chips.

Grilled chicken, house pickles, jalapeno, miso aioli, herb and, crispy bread.

Hard cooked egg, cheddar cheese and multigrain.

Slow roasted brisket with BBQ sauce, cheddar, caramelized onion, roasted poblanos and sweet bun.

Ciabatta toasted with xvoo, grilled chicken, fresh mozzarella, tomato, basil and balsamic reduction.

White cheddar and curry tomato relish. Vegetarian.

Hummus, avocado, cucumber, carrot, tomato, beets, arugula and goddess dressing. Vegan.

Roasted turkey, black forest ham, swiss cheese, dijon mayo on everything bagel. Served with chips.

On a brioche bun with caramelized onions and poblanos, melty cheddar cheese, horseradish cream, and arugula.

Earl grey lavender and Chine breakfast.

Maghreb mint, jade cloud and jasmine.

Coconut Oolong. Rishi organic whole leaf tea.

Golden chamomile blossoms and turmeric ginger.

Blueberry rooibos. Rishi organic whole leaf tea.

Matcha super green.

Pu-erh bordeaux.

Peach blossom.

2 shots.

Double shot with drip coffee.

4 shots of espresso.

Double shot, cold brew, and lightly steamed sweet cream.

Kale, fuji apple, cucumber, and lemon.

Fresh pear, tangerine, lemon, ginger, agave and jalapeno.

Pineapple, ginger, cucumber, lime, orange, and coconut water.

Cold brew and condensed milk. Shaken over ice.

Served hot or iced.

Espresso, dark chocolate, cinnamon and cayenne. Served hot or iced.

Espresso, rice milk, cinnamon, shaken over ice.

Espresso poured over vanilla gelato.

Served hot, iced or frappe.

Two shots espresso mixed with honey, cold brew and dash of bitters poured over ice.

Black coffee blended with grass-fed butter and coconut oil.

Liquid chocolate with two shots of espresso and whipped cream.

Liquid chocolate served with a dash of chipotle, cayenne pepper and cinnamon.

Liquid chocolate, marshmallow fluff, graham cracker crumbs, milk and espresso blended and topped with whipped cream and cocoa powder.

Liquid chocolate, coconut creme, almond syrup, milk and espresso, blended and topped with whipped cream, chocolate and toasted coconut flakes.

Seasonally inspired.

Featherbone, Silver Cross, and Last Feather Rye.

200 mL.