Food One Liners Flashcards
Chia Bowl
A layered dish of hazelnut chia pudding over a house made banana mash and banana fudge, topped w/ a dusting with cocoa powder and toasted coconut
Moroccan Yogurt and Fruit
A bowl of seasonal fruit tossed with mint and Thai basil with sone Moroccan yogurt and lemon preserves all topped with a Cocoa nib dukkah
Cinnamon honey cereal
House made bran flakes puffed wild rice and granola mixed with candied almonds and blueberries. Topped with cinnamon and honey.
Served w a side of almond milk
Bone Broth
Chicken based broth heated with turmeric and ginger.
Served w/ a side of seasonal herbs.
Green Toast
A slice of sourdough toast with fresh sliced avocado and cashew cheese topped with pickled peppers, sprouts, chickpeas and nori.
Sunday Pancakes
World famous pancakes topped with hazelnut maple syrup and a square of brown butter.
Day/Night Breakfast
Traditional diner breakfast w/
- 2 eggs any style,
- Breakfast potatoes
- Charred green tomatoes
- Your choice of black pepper slab bacon, ham, or avocado
and Buttered toast (wheat, sourdough and marbled rye options).
English muffin egg sandwich
Grilled English muffin w/ ham, cheese and a soft scrambled egg topped with spicy tomato jam.
-Served w/ a side of smoked hollandaise.
Hangar Steak and Egg
Seared Hangar Steak topped with house made chimichuri sauce and cippolini onions.
Served w/ one egg sunny side up.
Shukshuka (means wood roasted egg)
A middle eastern baked egg dish with a tomato base topped with feta, and a shaved fennel and herb salad (fennel and herbs added after
shakshuka comes out of oven).
Mixed Grain Bowl
Brown rice and quinoa bowl with roasted squash, kale, avocado and miso dressing.
Cucumbers
Persian cucumbers and Moroccan yogurt, finished with pomegranate hibiscus molasses, pepita butter and dukkah.
Eggplant
Charred eggplant with sheep’s milk ricotta and Granny Smith apples finished with a dry salsa.
Charred French Beans
Blanched haricot vert and yellow wax beans garnished with pickled pearl onions, charred French beans, almonds and yuzu tahini vinaigrette.
Side salad
Endive, mezuna (lightly spicy Asian green), parsley, fennel, red onion and zatar tossed in lemon oil and salt.
Marbles Potatoes
Marbled potatoes with smoked hollandaise and shallot relish topped with chives, Aleppo and salt.
Chicken Liver Mash
Garlic mashed potatoes with crispy chicken skins and rich chicken liver gravy center topped with chives.
Roasted Butternut Squash
Butternut squash with miso apple butter, winter Greens and puffed grain crumble.
Served with a side of griddled bread.
Ranch fried chicken
6 pieces of fried chicken with hot honey dip.
Served with a side of chicken liver mashed potatoes, roasted Brussel sprouts and apple.
Rutabaga Ruben
Tender wood roasted rutabaga with Swiss cheese and sauerkraut served on griddle swirled rye bread.
Smoked Turkey
Open faced, brine smoked turkey, bacon and avocado sandwich topped with mustard, pickled carrots, sprouts and tomato.
Burger
Dry aged Neiman’s ranch beef burger on a sesame martin’s roll w/ sharp cheddar cheese, spicy relish and hot sauce aioli.
Togarashi Fried Chicken Sandwich
Fried chicken dipped in hot honey and togarashi spice topped with pickled daikon, and cilantro salad.
Market lettuce salad
Market lettuce salad w/ griddled green beans and a 6min. egg tossed in a citrus buttermilk dressing and finished with sourdough croutons.
Sunflower Salad
Salad tossed in a sunflower tahini dressing finished with spicy seeds, honey crisp apples and pickled celery.
Can have side of chicken or salmon.
Buckwheat waffle
Buckwheat waffle cooked with thyme and maple butter finished with blueberries, blackberries and whipped tonka cream.
Sourdough French Toast
Sourdough French Toast w/ coffee walnut praline crumble, bananas and coffee syrup.
Dip
Lentil and cauliflower dip served w/ everything spiced crackers.
Wood Roasted Brook Trout
Headless/tailless filleted trout with harisa yogurt, endives and dill orange zest.
