—  Lunch —


The Classics

—  Bibimbap Bowl  —
crispy rice topped with marinated red pepper, spinach, carrot, fresh bean sprouts, and a sunny side up egg. top it off with toasted sesame seeds, scallion onion and fiery gochujong sauce and you’ve got our most popular dish! Choice of protein Roasted Pork, marinated chicken or tofu

—  Avocado Stuffed with Chicken Salad—
creamy chicken salad and chopped, fresh avocado on a bed of organic greens, topped with bacon bits and choice of dressing, side of grilled bread
sub tuna salad - $1

We carry Dr Brew Kombucha on tap $4 a pint

Stumptown Espresso drinks! Cold Brew and Iced Latte!


Saturday June 22 Specials

—  Nourish Bowl —
organic brown rice and black beans, , topped with salsa fresca, avocado, tomato, cilantro, cheese, and sour cream grilled seasonal veggies and chicken
 tortilla chips garnish $11

—  Mega Grilled Cheese with House Made Tomato soup —
We pile our Bianco bread up with nutty Gruyere, Tillamook Sharp Cheddar and salty fresh feta cheeses and toast to a golden brown, grilled tomatoes and you can add Black Forest ham for no additional charge. I sneak loads of veggies into the tomato soup so that makes this a healthy lunch, right?


—  Char Broiled Burger —
1/3 pound Angus Chuck burger with Swiss or cheddar cheese l,t, mayo, onion and fries

Burger of the Day-See the specials board or ask your cashier $11

Basket of Crispy Fries $4


Sandwiches come with a pickle and side of chips

Sub Fries or Green salad $2

—  Tasty Garden Sandwich —
hummus, avocado, greens, cucumbers, tomato, red peppers, carrots, Swiss cheese on naturally vegan bread

—  Turkey Bacon Avocado—
1/4 pound of turkey, avocado, crispy bacon slices, lil bit of mayo on lightly toasted French ciabatta

—  Classic Club  —
smoky ham, turkey, bacon, swiss, lettuce, tomato, mayo

—  Grilled Tuna Melt—
albacore tuna salad, melted cheddar cheese , avocado and crisp bacon


most sandwiches come on your choice of
Portland French Bakery rustic white,
multigrain wheat, or naturally vegan ciabatta.

Executive Chef: Cindy Hymer Second: Richard DiNenna