LUNCH
Cup of Chili
Vegetarian, three bean chili topped with cheddar cheese | cup 6 | bowl 9
Roasted Tomato and Burrata
Burrata cheese topped with roasted grape tomatoes, served with crostini | 12
Pulled Pork Sliders
Three pulled pork with mango mustard glaze on mini brioche bun sliders | 14
Cheese and Charcuterie Board
Assortment of meats, cheeses and fresh fruit | 16
Add house made pickles $4
Cheese Board
Assortment of cheeses and fresh fruit | 16
House made pickles $4
Vegetarian Curry Pocket
Rough puff pastry crust with peas, carrots, potatoes, and chickpeas | 10
Southwest Beef Pocket
Rough puff pastry crust with ground beef, beans, red bell peppers and onions | 10
Thai Curry Meatballs
Four pork meatballs in Thai red curry sauce, served with warm naan | 13
SALADS
Caesar Salad
Classic Caesar Salad with Ojai Rotie croutons | 12
Add chicken 3
Kale and Butternut Squash Caesar Salad
Kale tossed with Caesar dressing and topped with preserved butternut squash and croutons | 14
Pixie and Beet Salad
Pixie tangerines and roasted beets with Pixie vinaigrette, candied pecans and goat cheese on arugula | 13
Add chicken 3
DESSERTS
We have them, they change daily and they are delicious