MENU
Our menu brings floral motifs to your plate, inspired by the beauty of the surrounding art museum and gardens. The dishes use fresh, local ingredients and change periodically to showcase new and exciting ideas.
Outside of lunch hours, sit and enjoy a crafted coffee beverage or choose from a selection of grab and go options made fresh daily.
COFFEE MENU
Tuesday - Saturday 10am - 5pm, Sunday 12pm - 5pm
AMERICANO | 4.5
two shots espresso + hot water
LATTE | 5.5
two shots espresso + steamed milk
CAPPUCINO | 5.5
two shots espresso + steamed milk + milk foam
BREWED COFFEE | 2.5
house blend, organic, fair trade, locally roasted
ESPRESSO | 3.5
COLD BREW | 4
DOUBLE ESPRESSO | 4.5
MACCHIATO | 5.5
two shots espresso + a “dollop” of milk foam
HOT CHOCOLATE | 5
steamed milk + dark chocolate syrup
HOT TEA | 3
choice of tea flavors
ADD FLAVOR +0.75
vanilla | chocolate | caramel | hazelnut | seasonal
LUNCH MENU
APPETIZERS
BBQ CHICKEN FLATBREAD $13
WITH BBQ CHICKEN, PICKLED ONIONS, MIXED CHEESES & FRENCH FRIED ONIONS
CRISPY BRUSSEL SPROUT BITES $11
WITH MAPLE COMEBACK DRIZZLE & TOASTED PECANS
CRAB AVOCADO TOAST $15
WITH LUMP CRAB MEAT, HOMEMADE AVOCADO MASH, AND PICKLED ONIONS ON BUTTERED & GRILLED SOURDOUGH
SOUPS & SALADS
SOUP OF THE WEEK $8
HOMEMADE SOUP OPTION ON A ROTATING BASIS
GINGER CARROT BISQUE $8
HOUSE SALAD $13
ROMAINE LETTUCE WITH SHREDDED CHEESE, DICED CUCUMBERS, GRAPE TOMATOES, SHREDDED CARROTS, HERB CROUTONS, AND A BUTTERMILK GREEN GODDESS DRESSING (V)
CAESAR SALAD $13
ROMAINE LEAVES WITH CHERRY TOMATOES, HERB CROUTONS, AND SHAVED PARMESAN CHEESE WITH A CITRUS CAESAR DRESSING (GF AVAIL.)
FALL MIXED GREEN SALAD $13
WITH PEPITAS, HEIRLOOM TOMATOES, ROASTED DICED YAMS, & DICED JICAMA WITH A MAPLE HONEY MUSTARD VINAIGRETTE
CUP OF SOUP AND HALF SALAD $13
ALL SALADS AVAILABLE WITH CHICKEN $4
SIDES
HOMEMADE OLD BAY CHIPS (V) $5
CURLY FRENCH FRIES $6
PASTA SALAD OF THE WEEK (V) $5
SIDE HOUSE SALAD (v) $8
Tuesday - Saturday 11am - 2pm, Sunday 12pm - 2pm
ENTREES
Includes 1 side
CHICKEN SALAD CROISSANT $16
HOMEMADE CHICKEN SALAD ON FLAKY FRENCH CROISSANT WITH LEAF LETTUCE AND BEEFSTEAK TOMATO (GF AVAIL.)
COWBOY BURGER $18
6 OZ ALL BEEF PATTY WITH WHISKEY BBQ GLAZE, APPLEWOOD SMOKED BACON, FRENCH FRIED ONIONS, LETTUCE AND TOMATO ON BRIOCHE
SANTA FE CHICKEN $16
SANTA FE CHICKEN WITH CHEDDAR CHEESE AND ROASTED RED PEPPERS WITH RED PEPPER MAYO ON A FRENCH BAGUETTE (GF AVAIL.)
AL PASTOR PORK TORTA $18
WITH MARINATED SHREDDED PORK, CHUNKY AVOCADO MAYO, PINEAPPLE SALSA ON CIABATTA
HOMEMADE QUICHE $16
BLACK BEAN HUMMUS WRAP $16
WITH ROASTED CORN RELISH, DICED ROASTED FINGERLING POTATOES, MIXED GREENS AND DICED TOMATOES IN A FLOUR TORTILLA
TURKEY & PROVOLONE $16
ROASTED TURKEY, PROVOLONE CHEESE, BASIL MAYO AND ROASTED RED PEPPERS ON A
FRENCH BAGUETTE
DESSERTS
BROWNIE SUNDAE $10
WITH VANILLA BEAN ICE CREAM & CHOCOLATE GANACHE
FRIED BEIGNETS $10
WITH RASPBERRY COULIS
PUMPKIN SPICED OLIVE OIL CAKE $10
WITH CINNAMON CREAM CHEESE ICING AND CANDIED PECANS
KIDS MENU
GRAPE UNCRUSTABLES (V) $6 (WITH SIDE)
HAMBURGER $9 (WITH SIDE) ADD CHEESE $1
CHICKEN TENDERS $8 (WITH SIDE)
ALL WHITE MEAT CHICKEN TENDERS
BUTTER NOODLES (V) $7
PENNE PASTA WITH BUTTER AND GRATED PARMESAN
GRILLED CHEESE $7 (WITH SIDE)
*(Gf) Gluten free, (v) Vegetarian, (v+) Vegan
wine & beer menu
HAPPY HOUR: select wines $7 | select beers $5
Tuesday - Sunday 2pm - 4pm
WINE | WHITE
Torre Di Luna Pinot Grigio, Trentino-Alto Adige, IT 9|25
light minerality with aromas of fresh citrus, apple and peach
Frisk Riesling, Victoria, AU 9|25
zippy with flavors of honey, lime leaf and rose petals
Dogwood & Thistle Sauvignon Blanc, Mendocino, CA 13|39
grassy with flavors of lychee, lemongrass and ruby red grapefruit
Stel & Mar Chardonnay, Lodi, CA 10|30
ripe pear flavors with lively citrus notes and a creamy finish
Bodegas Oliveras Rosé, Jumilla, ES 8|24
crisp with crushed strawberries and cherries and dried flowers
WINE | BUBBLES
Antonio Facchin Prosecco, Piave, IT 10|30
fresh, fruity aroma with hints of jasmine, citrine and crisp apple
Los Monteros Cava Brut Rosado, Catalonia, ES 8|24
balanced with creamy strawberry, raspberry, melon and pear
WINE | RED
R. Stuart Big Fire Pinot Noir, Willamette, OR 12|32
warm and slightly tannic, notes of strawberry, raspberry, and cinnamon
Ryan Patrick “Redhead” Blend, Columbia Valley, WA 10|30
jammy plum, ripe raspberries, cocoa and sweet spices with a lingering finish
Stel & Mar Cabernet Sauvignon, Lodi, CA 10|30
juicy red and black plum with light cinnamon spice.
BEER
Rotating Seasonal Beer | 7