Organic whole wheat sourdough baked fresh in-house. Served with lemon-basil organic extra virgin olive oil and seasonal fruit preserves.

Scratch-made biscuit smothered in creamy cashew gravy. Sub locally-made gluten free biscuit for $2. Add an egg $2

Organic sprouted multigrain toast points, layered with pesto avocado spread, topped with cucumber slices, pickled red onion, furikake seasoning, and AVL micro greens. Substitute locally-made gluten free bread $2. Add two eggs $4

Fresh baked in-house everything bagel with a vegan “cream cheeze” schmear, served open faced with marinated carrot “lox”, capers, red onion, and fresh dill. Add two eggs $4

Seasoned organic scrambled tofu OR local scrambled eggs served in your choice of traditional sort OR hard shell locally-made corn tortillas. Topped with vegan mozzarella OR regular mozzarella, shiitake bacon bits, fresh cilantro & onion, served with a side of house hot sauce.

Choice of over easy OR scrambled eggs OR organic scrambled tofu, served on a bed of quinoa OR basmati rice with roasted root vegetable hash, cheddar cheese, shiitake bacon, and avocado. Served with a side of house hot sauce.

Swiss, scallions, portobello “ham”

Ask your server about today’s omelette special!

Personal Pie topped with hemp seed béchamel sauce, local feta, sumac caramelized onions, portobello “ham”, and hot garlic honey drizzle on our house-made garlic olive oil pizza crust. Add an egg $2

Sweet brioche dough rolled with cinnamon & sugar, topped with “cream cheeze” frosting and dusted with cinnamon.

Scratch-made biscuit with seasonal fruit preserves and a side of vegan or regular butter. Sub locally-made gluten free biscuit for $2

Organic chia seeds blended with house-made coconut yogurt, layered with seasonal fruit preserves and seeded toasted coconut granola.

Organic salad greens, romaine lettuce, grated carrot, purple cabbage, grape tomatoes, red bell peppers, cucumber, red onion, blanched broccoli, clover sprouts. Topped with hemp, sunflower, and pumpkin seeds.

Organic salad greens, romaine lettuce, shredded carrots, purple cabbage, grape tomatoes, and cucumbers topped with tri-color quinoa, purple kraut, blanched broccoli, clover sprouts, grilled marinated tofu, and avocado. Sprinkled with sunflower, pumpkin, and hemp seeds.

Organic spring mix, romaine lettuce, grape tomatoes,
cucumber, red onion, and red bell pepper, tossed in
Champagne Dijon vinaigrette, and topped with feta cheese, marinated olives, and pickled onions. Served with toasted whole wheat pita.
Vegan option: no feta cheese
GFI option: no pita

Crispy corn tortilla, black beans, basmati rice, and our house-made “chorizo” tofu crumbles served on a bed of organic salad greens with grape tomatoes and red onion. Topped with vegan cashew queso, chipotle salsa, avocado and house-pickled jalapeños. Served with vegan chipotle ranch.

Spicy tofu “chorizo” served on hard shell OR soft shell locally-made corn tortillas with vegan cashew queso, fresh cilantro, onion, chopped romaine. Served with a lime wedge and a side of house-made salsa.

Your choice of house-cured sweet potato “pastrami” OR marinated tempeh with grilled onions, purple kraut, Swiss cheese, and Thousand Island Dressing on Annie’s grilled marble rye. Served with jalapeno onion fries OR side salad.
V Option: sub vegan mozzarella
GFI Option: sub locally-made gluten-free bread

Beet, mushroom, and hemp seed patty topped with tomato, grilled onions, pickle chips, romaine and vegan garlic aioli. Served on a house baked sesame seed bun with jalapeno onion fries OR side salad.

GFI Option: sub locally-made gluten-free bread for +$2

Crispy fried tofu “chicken”, tossed in Buffalo sauce, and topped with pickles, romaine, and chipotle ranch. Served on a house baked sesame seed bun with jalapeno onion fries OR side salad.
GFI option: substitute locally-made gluten-free bun +$2