Firefly seed loaf with yummy spread 12

Cheesy buns with arugula–walnut pesto and onion jam 10

Roasted asparagus with rosemary–garlic butter and parmesan 15

Japanese sweet potato tostones with citrus–ginger glaze 13

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Cumin scented English pea pancakes with feta, arugula, mint, pistachios and radishes 19

Mayfair salad with romaine, beets, blue cheese, olives, chopped egg, croutons and famous garlic–anchovy dressing 17

Spring salad of strawberries, snap peas and cucumber with hemp heart sprinkle and poppy seed dressing 17

Cauliflower flatbread with wild mushrooms, kale, veggie Italian sausage and fontina (almond alert!) 21

Moroccan harira: chickpea–lentil soup with brown rice, pickled raisins and charmoula 15

Griddled daikon radish cakes with mushroom and scallion stir–fry 17

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Fried heritage chicken with mashed potatoes & gravy, horseradish slaw
and a damn fine buttermilk biscuit (or just as fine GF cornbread for the intolerant) 32

Dijon crusted ocean trout with potato–sauerkraut galette, baby broccoli and golden beet borscht 37

Moqueca Baiana of rockfish, shrimp and scallops with watercress–watermelon radish salad and jasmine rice 35

Provençal lamb stew with lentils, kale, carrots, potatoes, mushrooms, parmesan polenta bites and basil pesto (pine nuts!) 34

Fennel risotto croquette with butter bean–collard green stew, zucchini, cauliflower–pine nut salad and salsa verde 31

Potato, portobello and kale enchiladas rojas with cranberry beans, pickled onions, pepitas and cashew crema 31

Baked mac 'n cheese with cheddar, gruyere and parmesan bread crumbs 15

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Ask your server about which dishes can be vegan (more than you think) and/or gluten free (pretty much everything)
You might be surprised. Chef works some witchy magic

We are happy to accommodate other dietary restrictions with advance notice

Sustainability of body and planet is our primary goal when choosing ingredients
Good times are our primary goal for everything else