Crispy Beeler's bacon, soft scrambled eggs, arugula tossed in dijon vinaigrette; served with avocado toast.
Gluten-free. Housemade spinach, egg "tortilla" wrapped around scrambled eggs, avocado, sweet potato topped with red chile; choice of bacon or sausage.
Vegetarian. Black beans, sweet potato, fried egg, green chile wrapped up in a wheat tortilla, topped with Jack cheese.
Vegetarian and gluten-free. 2 eggs over easy, black beans, Jack cheese, Kalona sour cream stacked on Tamiya yellow corn tortillas topped with green or red chile or "Christmas.
Vegan scrambled tofu, black beans, sweet potato and avocado.
Gluten-free. Southern-style favorite, with green chile, bacon topped with fried egg.
Vegan and gluten-free. With dried fruits, oats, coconut, a touch of maple syrup. Served with our coconut nectar.
Antioxidants abound in this blended breakfast bowl of coconut milk, spinach, kale, banana, matcha tea powder topped with hemp hearts, seasonal fruits.
Gluten-free. With roasted turkey, tomato, black beans, corn, cream; topped with avocado, tortilla chip.
Gluten-free.
Vegetarian and gluten-free.
Vegetarian and gluten-free. Hundred percent fresh-ground organic buckwheat flour with real maple syrup.
Vegan. Hundred percent. Fresh-ground organic spelt flour vegan pancakes with real maple syrup.
Gluten-free.
Vegetarian and gluten-free. Mixed greens, avocado, quinoa, Feta, almonds with lime, honey, tahini dressing.
Gluten-free. With roasted turkey, tomato, black beans, corn, cream; topped with avocado, tortilla chip.
Vaegan and gluten-free. Romaine lettuce, roasted butternut squash, chickpeas, pomegranate seeds, sunflower seed tossed in a spicy avocado dressing.
Gluten-free. 3 tacos filled with scrambled eggs, avocado, Jack cheese with sliced radish, lime, pico de gallo.
Two eggs any style, sweet potato hash, Beeler's bacon or talus wind ranch pork sausage, multi-grain toast with tea or coffee.
Vegetarian and gluten-free. 2 eggs sunny side up, plantains, black beans, queso fresco, green peas, topped with tomatillo salsa; served over Tamaya blue corn tortillas.
Vegetarian and giuten-free. Spinach, Tucumcari Feta, avocado, kale topped with new Mexico green chile; served with black beans, sweet potato hash.
Vegan and gluten-free. Romaine lettuce, roasted butternut squash, chickpeas, pomegranate seeds, sunflower seeds tossed in a spicy avocado dressing.
Gluten-free. Fried brown rice with kimchi, snap peas, green peas, baby bok choy topped with fried egg.
Vegetarian and gluten-free. Mixed greens, avocado, quinoa, Feta, almonds with lime, honey, tahini dressing.
Vegan and gluten-free. Sauteed kale, brown rice with nori seaweed, radishes, tofu, avocado, sprouted watermelon seeds lightly tossed in a ginger-garlic-tamari sauce.
Vegan and gluten-free.
Vegetarian and gluten-free.
Vegetarian and gluten-free.
Vegan and gluten-free. Roasted beets, carrots, braised greens, daikon radish, cauliflower "rice," with arugula drizzled in lemon vinaigrette, topped with toasted walnuts.
Gluten-free. Sweet potato noodles stir-fried with organic grass fed ground beef, carrot, celery, spinach in a coconut amino, sesame sauce.
Gluten-free. House-made spinach, egg "tortilla" wrapped around shredding chicken, sweet potato, sautéed kale, cauliflower "rice" with a smear of basil pesto; served with spring mixed greens.
Gluten-free. Organic grass-fed beef with sambal aioli, caramelized onions, cucumbers; served on a gluten-free bun with spring mixed greens.
Vegan. With pickled radishes, carrots on multi-grain baguette vegan with organic sprouted tofu.
Vegan and gluten-free. With avocado, lettuce, tomato on a gluten-free bun.
Vegan.
With walnuts, cream cheese frosting.
Vegetarian. White, red and black quinoa, semolina flour, spinach cakes coated with Parmigiano, panko, sauteed to the golden crisp.
Gluten-free. Japanese style Atlantic salmon over brown rice, topped with peas egg, garnished with pickled watermelon radish, scallion.
Gluten-free. Shredded chicken rolled up in Tamaya yellow corn tortillas topped with Jack cheese, red or green chile; served with black beans and green rice.
Gluten-free. The southern-style favorite with green chile, bacon, topped with fried egg.
Vegan. Romaine lettuce, roasted butternut squash, chickpeas, pomegranate seeds, sunflower seeds, tossed in a spicy avocado dressing.
Vegetarian. Mixed greens, avocado, quinoa, Feta, almonds with lime, honey, tahini dressing.
Sauteed with garlic, shallot, Korean red pepper in a pan sauce of sake, butter.
With ginger tamari dipping sauce.
Vegetarian. Roasted fingerling potatoes tossed in a chipotle dressing and topped with Parmigiano cheese, parsley.
Vegetarian. Butternut squash, Ricotta gnocchi with sauteed kale, sage butter, Parmigiano cheese.
House speciality cripy crust.
With roasted turkey, tomato, black beans, corn, cream; topped with avocado and tortilla.
Vegan. Blue corn posole, Anasazi beans, red kuri squash, green chile, cilantro, green onion; served with Bleu corn tortillas.
Vegan. Yam noodles tossed in a stir fry of seasonal vegetables with a spicy tahini sauce.
Lamont's local ground buffalo topped with roasted poblanos, Jack cheese, fried egg, cilantro aioli; Served on gluten-free bun with house salad.
Aromatic North African stew of lamb, apricot with chickpeas; Served with cauliflower "cous cous".
Rosie's organic bone-in chicken served with farmer's market vegetable.
Japanese style Atlantic salmon served over brown rice, topped with snap peas, eggand pickled watermelon radish.
Fried brown rice with kimchi, snap peas, green peas, baby bok choy, topped with fried organic egg.
Roasted poblano chile pepper stuffed with quinoa, mushrooms, zucchini. Served with roasted tomato sauce and creamy cashew "cheese;" served with black beans.