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