August 27th

SLURPS

Mushroom Beef Noodle- Bites of top sirloin steak, crimini and shitake mushrooms, sweet onions, carrots, celery, garlic, Worcestershire sauce,

herbs, spices. Topped with a swirl of sour cream and a sprinkle of dill. Served with Slow Rise bread.

Spicy Veggie-full Tomato – Chopped carrot, celery, red, green, and yellow bell pepper, sweet onion, garlic, and herbs added to purred organic tomato.

Topped with a swirl of jalapeño pesto. (GF) (VEGAN) Served with Slow Rise Bread.

Say Cheese... Today’s Feature GC: Served with Tim’s Chips (made in the Pacific Northwest)

Berry Spicy Bacon- House made local organic blackberry compote, Carlton Farm bacon, pepper jack and sliced jalapeños. 8.25

Spice and Tart Smoked Sausage – Beef and pork smoked sausage, spicy brown mustard, sliced dill pickle, and medium Tillamook cheddar. 7.75

Micro Veggie Hummus – Northwest Microgreens mixed greens, hummus, cream cheese, medium Tillamook cheese, sliced radish, sliced tomato and sliced red onion. 8.40

T- QUAD – 4 kinds of Tillamook cheese: pepper jack, sharp cheddar, medium cheddar and smoky cheddar. 6.75

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House Salad- Organic mixed greens, sliced red onion, local blueberries and glazed walnuts. 5.80

Mustard Dill Potato Salad- Red potato, hard-boiled egg, celery, sweet onions, mustard, Miracle whip, dill pickle relish, dried dill, paprika. 3.75.