• Rachel Weil



Creamy Tarragon Mushroom – I sauté 13 pounds of fresh crimini and shitake mushrooms, add shallots, garlic, tarragon, nutmeg and heavy cream. Puree smooth, then add sautéed mushrooms back in. (GF) Served with Slow Rise ciabatta.

Roasted Cauliflower - House roasted Farmers Market cauliflower, carrots and garlic. I add herbs and simmer, then puree smooth. Topped with olive oil and house made croutons. GF VEGAN Served with Slow Rise Ciabatta.

Say Cheese… Today’s Feature GC

Served with Tim’s Chips (made in the Pacific northwest)

S.P.O.T. ON - Italian dry salami, provolone, Flamingo Ridge organic sliced tomato, sliced red onion. 8.00

BABY, YOU’RE A FIREWORK- Sliced jalapeños, hot pepper jack cheese, house- made raspberry chipotle and Carlton Farm Bacon. Served with Tim’s Jalapeño Chips. $8.00

Tri-Cheese GC –A molten explosion of cheeses: Extra Sharp white cheddar, medium cheddar and Havarti cheeses get melty on Slow Rise ciabatta bread. Yum…. $7.40

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