ete e ’s

P
A
May 2018

Pie by the slice, $6 to 7

add maple whipped cream $1
add homemade vanilla ice cream $3

Cookies, $1.50

Cinnamon roll, $4

Black currant muffin, $3

Buttermilk biscuit
with bu!er and honey or strawberry jam $4
with fluffy seasonal omele!e $6
with sausage and pepper jelly $7

Chickpea and tomato soup with dressed greens $9

fresh turmeric, ginger, and cardamom

Quiche- a slice served with dressed greens, $10

fiddlehead ferns, caramelized onion, herbs, alpage cheese

Chicken pot pie with dressed greens, $13

roasted chicken, kale, potatoes, and carrots

Moroccan shepherd’s pie with dressed greens, $14

lamb, carrots, tomato, olives, lemon, dates, turmeric, cardamom

Red butter lettuce salad, $10

pickled carrots and winesap apples, walnuts, honey miso dressing

Warm lentil salad, $12

fiddleheads, ramps, micro greens, cider vinagre!e, so#-boiled tamari egg