dinner front 3.17 - Lindy

fres h pic ke d
Hayton Farm
Martin Family Orchard
Whistling Train Farm
Tieton Creamery
Rockridge Orchard
Let Us Farm
Tengs Garden
Oxbow Farm
Local Roots Farm
Dykstra Farm
Foraged & Found
Bluebird Grain Farm
Alm Hill Garden
Goose & Gander Farm
Stiebers Farm
Manini’s Flour Company
Columbia City Bakery
La Panzanella Bakery
whipped butter or olive oil
V*, SF
FRIED AVOCADO
tomatillo crema
8
GF, V
CRISPY WONTONS
8
SZECHUAN PURPLE SPROUTING BROCCOLI
8
BLACK BEAN AREPA
7
YAM FRIES
6
butternut paté, arugula, avocado, chili aioli, truffle aioli, cilantro
rice vinaigrette V
corn cake, black bean stew, spring slaw, fresh tomatillo salsa,
cotija GF, SF
cayenne aioli
GF, V*,SF*
FRIED OLIVE & HUMMUS PLATTER
10
COCONUT TOFU
9
fried castelvetrano olives, fresh seasonal vegetables, hummus
drizzled with chili oil, mint, marcona almonds GF, V
coconut breaded tofu, lettuce, herbs, sweet chili dipping sauce
executive chef: JANINE DORAN
sous chef: COURTNEY STONE
4
szechuan braised whistling train farm purple sprouting broccoli,
burnt miso “butterscotch” V, GF
st a r te rs
thanks to our local farm partners
and neighborhood suppliers:
COLUMBIA CITY BAKERY BREAD
GF, V
selections rotate daily
HOUSE SALAD
organic greens & vegetables in herbed balsamic vinaigrette
GF, V, SF
CAESAR SALAD
romaine, herbed croutons, parmesan, fried capers
7/10
7/10
GF*, V*
SUPERFOOD SALAD
12
spinach, broccoli, cabbage, kale, brussels sprouts, carrots,
red onions, almonds, dried superfruits, hemp seeds, &
creamy apple cider vinaigrette GF, V
17
PORTOBELLO WELLINGTON
19
SPRING NETTLE RAVIOLI
19
MOROCCAN TAGINE
17
ARTICHOKE CROQUETTES
18
corn tortillas filled with cheesy mashed potatoes. served with
black bean stew, smoky braised greens, fire roasted salsa,
lime creme fraiche GF, SF*
grilled portobello mushrooms, mushroom pecan paté & leeks in
puff pastry, served with mashed potatoes, madeira wine sauce &
seasonal vegetables
12
savoy spinach, strawberries, pickled rhubarb, smoky bleu cheese,
toasted hazelnuts, mint, & balsamic vinaigrette V*, GF*, SF
seared halloumi, lemon-mint quinoa, yam & eggplant tagine,
coriander-tomato confit, turmeric-parsley sauce, harissa-spiced
almonds V*, GF, SF
all sandwiches served with choice of yam fries or a house salad
FRENCH DIP
14
ITALIAN BURGER
14
SPROUTED BROCCOLI PIZZA
17
GRILLED ASPARAGUS PIZZA
17
portobello mushrooms, caramelized onions, swiss cheese,
seeded baguette, mushroom garlic au jus GF*, V*
artichoke croquettes, lemongrass-kaffir lime sauce, okinawan purple
potatoes, sweet chili sauce, & crunchy fresh slaw V
grilled black bean burger, basil pesto aioli, sundried tomato jam,
balsamic tossed arugula, soft potato roll V*
add mozzarella .50
grilled sprouted broccoli, grape tomatoes, caper relish, mozzarella, &
parmesan on wheat crust V*, GF*, SF*
grilled asparagus, pickled shallots, fresh herbs, preserved lemon,
chili oil, ricotta, & parmesan on wheat crust GF*, V*, SF*
CHEESE FLORENTINE PIZZA
spinach, garlic, smoked mozzarella & parmesan on wheat crust
15
GF*, SF
please inform your server of food allergies or dietary restrictions
GF = gluten free / * available gluten free (our fryer is used for items containing gluten)
$1 to substitute gluten free pita, $2 to substitute gluten free pizza dough
V = vegan / * available vegan
SF = soy free / * available soy free
dinner
OAXACA TACOS
fresh spinach pasta, nettle-pea filling, goat cheese cream sauce,
spring rapini, pine nuts, mint, citrus V*
STRAWBERRY RHUBARB SALAD
sa n d wi ch e s & p iz z a
e ntre e s
s o ups & s alads
5/7.5
CAFE FLORA
SEASONAL SOUPS