A tasty blend of beans, vegetables and spices. Bowl 8 Cup 5
Crisp romaine, baby spinach, peppery arugula and edamame are tossed with a sesame coconut dressing. Topped with avocado, cucumbers and pistachios. 15
Seared seitan, onions, rutabaga, potatoes, mushroom and diced tomato are baked with herbs in a pastry until golden brown. Served with a side salad, roasted garlic aioli and squash fondue for dipping. 15
Vegetable broth flavored with charred onions, ginger, star anise, cloves and cinnamon are ladled over rice noodles. Garnished with bean sprouts, sautéed tofu, shiitake mushrooms, green onions, mint, basil, jalapenos and a lime wedge. 17
Brown Butter Banana Tart
Bananas are baked with brown butter, vanilla and layered with custard in a tart shell. Served warm with toffee sauce and cinnamon whipped cream. 8
A blend of select golden colored chamomile blossoms, rose petals and hibiscus flowers is balanced with serene, soothing notes of fennel, lemon myrtle and orange peel. 4
Loon Juice Honey Crisp Hard Cider
Brewed in Minnesota and using honey crisp apples, this cider finishes like a dry champagne without being too sweet. 5
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