Food One Liners

Question 1

Chia Bowl

Answer 1

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

Question 2

Moroccan Yogurt and Fruit

Answer 2

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

Question 3

Cinnamon honey cereal

Answer 3

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

Question 4

Bone Broth

Answer 4

Chicken based broth heated with turmeric and ginger.

Served w/ a side of seasonal herbs.

Question 5

Green Toast

Answer 5

A slice of sourdough toast with fresh sliced avocado and cashew cheese topped with pickled peppers, sprouts, chickpeas and nori.

Question 6

Sunday Pancakes

Answer 6

World famous pancakes topped with hazelnut maple syrup and a square of brown butter.

Question 7

Day/Night Breakfast

Answer 7

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).

Question 8

English muffin egg sandwich

Answer 8

Grilled English muffin w/ ham, cheese and a soft scrambled egg topped with spicy tomato jam.

-Served w/ a side of smoked hollandaise.

Question 9

Hangar Steak and Egg

Answer 9

Seared Hangar Steak topped with house made chimichuri sauce and cippolini onions.

Served w/ one egg sunny side up.

Question 10

Shukshuka (means wood roasted egg)

Answer 10

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).

Question 11

Mixed Grain Bowl

Answer 11

Brown rice and quinoa bowl with roasted squash, kale, avocado and miso dressing.

Question 12

Cucumbers

Answer 12

Persian cucumbers and Moroccan yogurt, finished with pomegranate hibiscus molasses, pepita butter and dukkah.

Question 13

Eggplant

Answer 13

Charred eggplant with sheep’s milk ricotta and Granny Smith apples finished with a dry salsa.

Question 14

Charred French Beans

Answer 14

Blanched haricot vert and yellow wax beans garnished with pickled pearl onions, charred French beans, almonds and yuzu tahini vinaigrette.

Question 15

Side salad

Answer 15

Endive, mezuna (lightly spicy Asian green), parsley, fennel, red onion and zatar tossed in lemon oil and salt.

Question 16

Marbles Potatoes

Answer 16

Marbled potatoes with smoked hollandaise and shallot relish topped with chives, Aleppo and salt.

Question 17

Chicken Liver Mash

Answer 17

Garlic mashed potatoes with crispy chicken skins and rich chicken liver gravy center topped with chives.

Question 18

Roasted Butternut Squash

Answer 18

Butternut squash with miso apple butter, winter Greens and puffed grain crumble.

Served with a side of griddled bread.

Question 19

Ranch fried chicken

Answer 19

6 pieces of fried chicken with hot honey dip.

Served with a side of chicken liver mashed potatoes, roasted Brussel sprouts and apple.

Question 20

Rutabaga Ruben

Answer 20

Tender wood roasted rutabaga with Swiss cheese and sauerkraut served on griddle swirled rye bread.

Question 21

Smoked Turkey

Answer 21

Open faced, brine smoked turkey, bacon and avocado sandwich topped with mustard, pickled carrots, sprouts and tomato.

Question 22

Burger

Answer 22

Dry aged Neiman’s ranch beef burger on a sesame martin’s roll w/ sharp cheddar cheese, spicy relish and hot sauce aioli.

Question 23

Togarashi Fried Chicken Sandwich

Answer 23

Fried chicken dipped in hot honey and togarashi spice topped with pickled daikon, and cilantro salad.

Question 24

Market lettuce salad

Answer 24

Market lettuce salad w/ griddled green beans and a 6min. egg tossed in a citrus buttermilk dressing and finished with sourdough croutons.

Question 25

Sunflower Salad

Answer 25

Salad tossed in a sunflower tahini dressing finished with spicy seeds, honey crisp apples and pickled celery.

Can have side of chicken or salmon.

Question 26

Buckwheat waffle

Answer 26

Buckwheat waffle cooked with thyme and maple butter finished with blueberries, blackberries and whipped tonka cream.

Question 27

Sourdough French Toast

Answer 27

Sourdough French Toast w/ coffee walnut praline crumble, bananas and coffee syrup.

Question 28

Dip

Answer 28

Lentil and cauliflower dip served w/ everything spiced crackers.

Question 29

Wood Roasted Brook Trout

Answer 29

Headless/tailless filleted trout with harisa yogurt, endives and dill orange zest.