Chicken chorizo, scrambled egg, roasted potato and onions, pico de gallo, and monterey jack in a whole wheat tortilla. Can be made vegetarian.
Quinoa, pesto, pecorino, walnuts, seasonal vegetables V/GF(can be made vegan)
Homemade granola and greek yogurt whipped in honey with seasonal fruit. GF
Oats soaked in greek yogurt, vanilla, cinnamon, honey, and topped with blueberries. Served cold.
Vegan. Smashed avocado topped with arugula and marinated sundried tomatoes on sourdough.
Corn cheddar waffle topped with buttermilk marinated fried chicken and a spicy Scotch bonnet maple mayo.
Traditional Southern Indian curried lentils and chickpea, sided with cilantro basmati rice. Inspired by the Chef's Grandmother, Mynee.
Oat batter pancakes topped with sweetened mascarpone fresh berries, and powdered sugar. Vegetarian.
coconut milk soaked oats, vanilla, cinnamon and honey. Topped with seasonal fruit. (V/GF)
Beer braised Chicken, house slaw, Arugula, Pepper Jack, Black Garlic Aioli, Pretzel Bun.
Arugula, Poached Beets, squash and goat cheese tossed with walnuts and apple cider vinaigrette. V/GF
House caponata, white beans, roasted squash, kale pesto, pecorino. V/GF (can be made vegan)
black beans, sofrito turmeric brown rice, avocado, pico de gallo V/GF
gruyere & monterey jack on buttered sour dough
coconut milk, cinnamon, ginger, cardamon, star anise, honey, house berry compote, house granola, topped with seasonal fruit
Grandmami's Rice, Black beans, Sautéed Kale, Avocado & Maduros with rainbow micro greens
Fried chicken, French Toast topped with powered sugar
Arroz con grandules
