Menu
Lunch
Starters
Hummus + Crudité
House-made garlicky hummus, fresh seasonal vegetables.
Bison Keftedes
Bison and beef meatballs, basil, mint, marinara sauce, crispy sweet potato, garlic toast.
14.5
Fresh Mussels
Prepared a la plancha, sea salt, saffron aioli, pico de gallo.
17
Calamari
Pan-seared calamari, crispy risotto cake, cherry tomato, saffron aioli, Spanish red pepper sauce.
Soups + Salads
Ayurvedic Soup
Organic green kale, with quinoa, roasted sweet potato, coconut cream, butternut squash, tomato and fresh ginger infused with Leyda’s blend of ancient Ayurvedic spices.
Bowl served with bread 8
Cup 4
Chicken Vegetable Soup
Organic chicken bone broth, chicken, seasonal vegetables.
Bowl served with bread 8
Cup 4
Mighty Kale Salad
Our signature salad! Green kale massaged with Spanish olive oil and lemon juice, oregano vinaigrette, hemp hearts, croutons, Parmesan, toast. Add-on chicken or sockeye salmon.
Full – served with bread 16
Side 8
Mediterranean Quinoa Salad
Mixed greens, quinoa, cherry tomato, cucumber, orange, feta, olives, oregano vinaigrette, fresh bread.
– “Make it Vegan” or add-on chicken or sockeye salmon options
Full – served with bread 16.5
Side 8.5
Roasted Squash Salad
Roasted butternut squash, beets, crispy sweet potato, radish, fig, mixed greens, preserved lemon vinaigrette, goat cheese, pepitas, fresh bread.
18.5
Soup + Salad Combo
Your choice of Leyda’s Ayurvedic Soup or Chicken Vegetable Soup and your choice of Mighty Kale salad or Mediterranean Quinoa salad. Served with fresh bread.
15.5
Sandwiches + Mains
Chicken Salad Sandwich
Roasted chicken roulade with sundried tomato mayo, greens, sliced tomato, avocado, red onion.
14.5
Veggie Burger
Lentil, quinoa and sweet potato patty, roasted red pepper, mozzarella, tomato, greens, sundried tomato mayo, oven-roasted fries, Mighty Kale salad.
17
Bison Burger
Grass-fed bison ground fresh, sautéed mushrooms, greens, red onion, tomato, mozzarella, aioli, oven-roasted fries, Mighty Kale salad.
18.5
Cassoulet
Stewed cannellini beans, pan-seared halibut, duck confit, fennel, tomato concassé.
24
Quiche
Roasted carrot, onion, and coriander baked with eggs on a flaky pie pastry. Served with crème fraiche and mixed greens.
19
Vegetable Brodo
Crimini and portabello mushrooms, carrot, green onion, broccolini, cherry tomato, parsley, jammy egg, brown rice pasta, mushroom garlic broth.
17
Ginger Beef Lettuce Wraps
Sauteed beef striploin, orange ginger glaze, red pepper, pickled carrot, radish, red onion, red cabbage, sesame.
19
Pizza
Ratatouille
Tomato sauce, crispy eggplant, zucchini, red peppers, tomato, red onion, fresh basil, garlic, mozzarella.
17.5
Chicken Cranberry
Roast chicken, pickled cranberries, crispy sweet potato, red onion, bechamel, mozzarella.
18.5
Leyda’s Fave
It’s back! Sautéed mushrooms, brie, arugula, tomato sauce, mozzarella, truffle oil.
18.5
Brunch
Mushroom Tostadas
Sautéed mushrooms, sundried tomato gremolata, rosemary onions, sunny-up eggs, pico de gallo, sweet + local potato hash, Mighty Kale salad.
16
Breakfast Bowl
Sweet + local potato hash, kale, parmesan, avocado, tomato, green onion, poached egg.
14
Breakfast Sammie
Choice of Bacon or Crimini Mushrooms + Peppers. On a buttery brioche bun with tomato, greens, avocado, mozzarella, an over-easy egg, sundried tomato mayo.
11
Brunch Chia Pudding
Coconut chia pudding, seabuckthorn, fresh fruit, berries.
11