• Rachel Weil

October 8th


Soupe a l’Oignon- Many pounds of slow caramelized onions, garlic, herbs, balsamic. Contains butter and flour. Topped with a melty smoked-swiss crouton. Served with Slow Rise bread.

Tomato Caprese- Organic tomato, Gales Meadow organic sweet onion, garlic, organic

basil blended creamy smooth and topped with fresh mozzarella, basil and balsamic reduction. dreamy goodness. (GF) (VEGAN w/o cheese) Served with Slow Rise bread.

October 8th Say Cheese... Today’s Feature Grilled Sandwiches (GC):

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

Play Ball!- All beef hot dog, Tillamook medium cheddar, mustard, sweet pickle relish and ketchup. 7.60

BLAT – Carlton Farm Bacon, Tillamook medium cheddar, sliced local tomato, organic mixed greens and sliced avocado. 8.45

“Philly” Sushi Roll Out- Smoked salmon cream cheese, layer of rice, nori, cucumber slices, avocado, wasabi spread and drizzled soy sauce. 9.30

Micro Mate-o Dilly- Sliced local tomato, dill Havarti and local organic mixed micro greens.

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


Nutty Dill Potato Salad (GF)- Red and gold potato, chopped dill pickle, walnut pieces, shallots in a simple vinegar, dijon, and olive oil dressing . 4.00

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Located on the corner of Elm &

19th Ave in Forest Grove, OR 97116


 SUN - MON: Closed

TUES - SAT:11:00 AM - 3:00 PM 

& 5:00 - 7:00 PM

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