Ashland, OR
Crispy tofu tossed in a sweet chili sauce and served on a toasted baguette with pickled carrots, daikon radish, cilantro lime aioli, and fresh cilantro.
No description available.
Flash-sauteed with garlic and chilies. Topped with candied hazelnuts.
Tender butter lettuce, pickled onions, cherry tomatoes, and Parmesan. Dressed with a lemon vinaigrette.
Lemon-charred broccoli and cauliflower with Calabrian chili aioli.
Crispy tofu tossed in a sweet chili sauce and served on a toasted baguette with pickled carrots, daikon radish, cilantro lime aioli, and fresh cilantro.
No description available.
Flash-sauteed with garlic and chilies. Topped with candied hazelnuts.
Large basket of Brickroom's thin-cut fries with housemade ranch.
Village Baker seeded whole wheat sourdough toasted with fresh avocado, lemon-infused extra virgin olive oil, and Aleppo peppers.
Warmed with butter and Maldon sea salt. Served with housemade aged white cheddar fondue and dijonaise.
Smoky house-roasted almonds with paprika and salt.
Lemon charred broccoli and cauliflower with Calabrian chili aioli.
Mixed Mediterranean olives served warm, with sweety drop chilies and fried herbs.
Tender butter lettuce, pickled onions, cherry tomatoes, and Parmesan. Dressed with a lemon vinaigrette.
Roasted organic beets served with chevre cheese, white truffle sea salt, and drizzled with Oregon hazelnut oil and balsamic syrup. Option to add field greens.