BREAKFAST

YOGURT BOWL (GF, V) | 6.5

cinnamon-almond-sunflower seed brittle, seasonal organic fruit, and mint

PAN TUMACA Ⓥ | 3

sourdough toast with olive oil, tomato, and garlic

SPANISH TORTILLA (GF, V) | 6.5

free range eggs, organic yellow potatoes, and onions

* served Wednesday, Friday, Saturday Sunday after 10AM *

EGG SANDWICH (V) | 6.5

farm egg with tomato marmalade, organic baby greens, cured cheese, and pickled red onion

add spanish ham +2

STEEL CUT OATS Ⓥ | 6.5

organic steel cut oats, almond milk, homemade applesauce, almond sunflower brittle, and dried organic fruit

SANDWICHES

half/full sandwiches served with organic side salad, olives, and pickles

SPANISH HAM SANDWICH | 7.5 / 9.5

jamón serrano with tumaca

SPANISH HAM AND CHEESE | 9.75 / 11.75

cured sheep’s cheese, jamón serrano, and tumaca

CURED CHEESE SANDWICH (V) | 6.5 / 8.5

sheep’s cheese with tumaca

CHICKEN THIGH SANDWICH 8.75 / 10.75

lemon-cumin braised chicken thighs, pickled carrots, raisins, and organic greens

SALADS

KALE FETA SALAD (GF, V) | 8.5

seasonal organic fruit, maple nuts, mint, and balsamic

LEMON-CUMIN CHICKEN SALAD (GF) | 8.75

braised chicken thighs, pickled carrots, raisins, and organic greens

TOASTS

served with two slices of organic sourdough toast ; extra side of toast +.75

CHORIZO BEAN SPREAD | 7.75

minced chorizo and parsley

WHITE BEAN SPREAD Ⓥ | 7.5

chopped olives and herbed oil

PISTO TOAST Ⓥ | 7.5

eggplant, zucchini, bell pepper, and tomato ratatouille, add chorizo +2 add fried egg +1.5