• Rachel Weil

October 24th


Mulligatawny (Mool-i-gah-taw-knee)– Roasted chicken, sweet onion, organic carrot, Granny Smith apple, honey, coconut milk, curry powder, garlic, butter. Topped with cilantro and sliced lime. (GF) Served with Slow Rise Bread.

Cheesy Dill Potato- A family favorite: red and Yukon potato, sweet onion, garlic, sharp white cheddar, organic dill weed, lemon juice, whole milk, butter and GF flour. Topped with sliced local green onion. (GF) (VEGETARIAN) Served with Slow Rise bread.

Thai Chicken Coconut- Organic leek, diced chicken thigh, crimini mushrooms, garlic, lemongrass, ginger, fish sauce, coconut milk, rice. Topped with cilantro and halved cherry tomato. (GF) Served with Slow Rise bread.

Caprese Tomato- Sweet onion, organic tomato, organic basil, garlic. Topped with fresh mozzarella, organic basil, and balsamic reduction. (GF) (VEGAN w/o cheese). Served with Slow Rise bread.

Say Cheese... Today’s Feature Grilled Sandwiches (GC):

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

Turkey Bacon Spicy Ranch- Sliced pan roasted turkey, Carlton Farm bacon, Tillamook pepper jack, sliced tomato, local organic pea shoots, and jalapeño ranch dressing. 9.85

Aloha!- Carlton Farm Canadian bacon, sliced fresh pineapple and medium Tillamook cheddar cheese.

Spicy Peppy Pizza- Sliced pepperoni, fresh mozzarella, house made pizza sauce and a sprinkle of crushed red chili. 7.10

Glorious Garden- Sliced tomato, sliced Gales Meadow red onion, organic basil leaves, smoked gouda, organic, local mixed micro green and drizzled avocado dressing. 8.10

Stuffed Potato Chip- Crushed potato chips, Carlton Farm bacon, chopped green onions, Tillamook cheddar cheese and sour cream. 7.75

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

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19th Ave in Forest Grove, OR 97116


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