Ashland, OR
House-made veggie burger made from roasted beets, pinto beans, and sunflower seeds. Topped with smoked Gouda, basil aioli, arugula, and house pickle.
All your favorites in one place! Basic bowl is sautéed bell peppers, kale greens, mashed red potatoes, mushroom gravy, and popped quinoa. Option to add fried chicken or sautéed shrimp.
Side or dinner size options. Chipotle and tomato-based chili with peppers, corn, black beans, pinto beans, and red beans. Smoky and warm. Option to add a cornbread waffle.
Our Ashland-y take on collards, but with kale!
Spring mixed greens, arugula, and shaved fennel with sherry vinegar shallot mustard house dressing. Topped with parmesan, light crunchy, and oh, so good!
Side or dinner size options. Chipotle and tomato-based chili with peppers, corn, black beans, pinto beans, and red beans. Smoky and warm. Option to add a cornbread waffle.
Our Ashland-y take on collards, but with kale!
We painstakingly cut each French fry to the perfect shape, deep fry them until golden, salt them, and serve them piping hot! Some people say they're the best in Ashland. We agree!
Burgers come with a side of fries, tots, or house salad. Option to upgrade to other sides. Gluten-free buns available.
House-made veggie burger made from roasted beets, pinto beans, and sunflower seeds. Topped with smoked Gouda, basil aioli, arugula, and house pickle.
All your favorites in one place! Basic bowl is sautéed bell peppers, kale greens, mashed red potatoes, mushroom gravy, and popped quinoa. Option to add fried chicken or sautéed shrimp.
Spring mixed greens, arugula, and shaved fennel with sherry vinegar shallot mustard house dressing. Topped with parmesan, light crunchy, and oh, so good!
House-made crumble with Oregon marionberries and Cruz Blackstrap rum. Crunchy, nutty brown sugar crumble topped with vanilla ice cream. Go on – treat yourself!