GatC Lunch 2405

Question 1

Parmesan Herb Fries 5

Answer 1

1 Parmesan Herb Fries
Tossed in
2 crumbled parmesean
3 rosemary
4 chives
5 horseradish aioli

Aioli consists of
egg
creamed horseradish
EVOO

Allergy egg: omit aioli
Allergy shellfish (cross fryer)
Allergy gluten (cross fryer)
Allergy dairy: omit parm
—————
Parmesan Herb Fries horseradish aioli
Tossed in crumbled parmesan, rosemary and chives. Comes with horseradish aioli, consists of egg, creamed. horseradish, EVOO. Mark the table with ketchup.
*egg allergy: omit aioli *gluten allergy (cross contact in the fryer) *dairy allergy: omit parmesan

Question 2

Chicken Soup 4

Answer 2

1 smoked chicken
2 broccoli
3 black beans
4 cream base

No Mods

Allergy gluten
Allergy dairy
—————
George’s Famous Chicken Soup smoked chicken, broccoli, black beans
we will only be serving one size, cup of soup. The white bowl with the blue around the edge. Cream base with smoked chicken, black bean, broccoli. No Mods.
*gluten allergy * dairy allergy

Question 3

Caesar Salad 5

Answer 3

1 Little gem lettuce
2 garlic croutons
3 parmesean cheese
4 caesar dressing made from egg yolks
anchovy
dijon mustard
Worcestershire sauce parmesean
grapeseed
lemon juice
black pepper
garlic
5 Boquerones Anchovies $2
cured vinegar stored oo

Allergy gluten: omit croutons
Allergy dairy
Allergy egg
—————
Classic Caesar Salad garlic croutons
Little gem lettuce tossed in a Caesar dressing which is made from egg yolks, anchovy, Dijon mustard, Worcestershire sauce, Parmesan, grapeseed, lemon juice, black pepper, garlic. We finish the dish with garlic croutons, parmesan.
$2 upcharge: anchovies; we use boquerones which are anchovies that are cured in vinegar and stored in olive oil
*gluten allergy: omit croutons *dairy allergy egg allergy

Question 4

Protein add ons 5

Answer 4

1 Poached Tuna Salad +$8
2 Chicken Breast +$10
3 Shrimp 8 pieces +$10
4 Grilled salmon 5 oz +$14
5 Steak 4 oz +$15
—————
Proteins for add on:
Chicken Breast (served warm) + $10
Grilled Salmon 5oz +$14
Sautéed Shrimp 8 pieces +$10
Steak 4oz +$15
Poached Tuna Salad +$8 (poached tuna is the same as sandwich) Lunch Only

Question 5

Confit Local Tuna
Salad Sandwich 5

Answer 5

1 Confit tuna salad
2 Iceberg lettuce
3 Jalapeno dressing
4 Pickles
5 Sourdough

We poach it in house with EVOO lemon peel chili flake garlic thyme We mix that with dill chives parsley red onion celery capers lemon zest mayo

Iceberg dressed in jalapeno dressing

jalapeno dressing made from pickled jalapenos Dijon canola oil lime juice salt sugar black pepper

We set the lettuce on the bottom place tuna mix on top and add a bunch of pickles

Allergy gluten
Allergy egg
—————
Confit Local Tuna Salad Sandwich (lunch only)
Iceberg lettuce, jalapeno dressing, pickles, sourdough
Same tuna from the crudo. We poach it in house with EVOO, lemon peel, chili flake, garlic, thyme. We mix that with dill, chives, parsley, red onion, celery, capers, lemon zest, and mayo. We get iceberg and dress it in a jalapeno dressing which we make from our pickled jalapenos, Dijon, canola oil, lime juice, salt, sugar, black pepper. We set the lettuce on the bottom, place the tuna mix on top of that and add a bunch of pickles.
*gluten allergy *egg allergy

Question 6

Burger 8

Answer 6

1 Burger
2 Cheeseburger
3 Beyond
4 Lettuce
5 Tomato
6 Onion
7 House spread: ketchup yellow mustard mayo relish
8 French fries

Served open face with veggies stacked on top. Only use available modifiers, no grilled onions.
House spread is on the bun. House spread, is made of ketchup, yellow mustard, mayo, relish.
Comes with plain fries
Can sub salad herb fries for fries

Option for Beyond Burger

Add Cheddar $3
Add Bacon $4

Gluten free option (no bun lettuce wrapped)

Allergies gluten (bun), egg, garlic, onion, dairy (bun)

Vegan option: Beyond Burger no bun no spread
—————
Burger/Cheeseburger/Beyond (off-menu at Dinner) lettuce, tomato, onion, house spread, french fries
Served open face with veggies stacked on top. Only use available modifiers, no grilled onions. House spread is on the bun. House spread, is made of ketchup, yellow mustard, mayo, relish. Comes with plain fries. Can sub salad for fries; no subs for herb fries.
*Option available for “Beyond Burger”
*$3 add Cheddar / $4 add bacon
*gluten free option (served without bun, lettuce wrapped)
*allergies - gluten (bun), egg, garlic, onion, dairy (bun)
* Vegan option: Beyond Burger, omit bun and house spread

Question 7

Mussels 6

Answer 7

1 Mussels pei
2 Fennel
3 Gochugaru
4 Tomato butter
5 Pickled lemons
6 Grilled bread

Allergy dairy
Allergy shellfish
Allergy gluten omit bread
—————
Mussels
fennel, gochugaru, tomato butter, pickled lemons, grilled bread
the tomato butter is made from, pernod, fennel, korean chili flake, tomato, butter, mussels. We steam the mussels in the tomato butter and add shaved fennel and pickled lemons as garnish. We are thinking of grilling the sour dough bread and then pouring the sauce and museels ontop of it so all the juices get soaked into the bread.
Pickled lemons are just lemons sliced thin and pickled in lemon juice, champagne vinegar, sugar, salt, water.
*dairy allergy *shellfish allergy *gluten allergy, omit bread

Question 8

Salmon Tartare 7

Answer 8

1 Salmon Tartare
cured: sugar salt lemon lime z
dice toss:
2 Calbrian Chili
3 Shallots
4 Capers
5 Parsley
6 Cured Egg Yolk
7 Focaccia Toast

Allergy gluten omit toast
Allergy egg can omit
—————
Salmon tartare
calabrian chili, shallots, capers, parsley, cured egg yolk, focaccia toast
salmon is cured with sugar, salt, lemon zest, lime zest for 24 hours. We dice it and then toss it with calabrian chili paste, capers, minced shallot, chives, evo, lemon zest, house mustard (mustard seed, sherry vinegar, sugar, garlic, onion, pepper, nutmeg, thyme, ginger, verjus). We shave some cured egg yolks that have been cured in salt for 2-3 daysand the lightly dried. A side of toasted focaccia crackers will be on the side
*gluten allergy, omit the cracker
*egg, can omit

Question 9

French Onion Focaccia 5

Answer 9

1 Focaccia SDS 2016
2 Caramelized Onions
3 Holey Cow Cheese swiss style Central Coast Creamery Paso Robles
4 Buttered Leeks on top
5 Crispy Onions garnish

Allergy gluten
Allergy dairy
—————
French Onion Focaccia
holey cow cheese, buttered leek, crispy onion
Our focaccia will still be made with our house sourdough starter (est 2016) this version will have caramelized onions folded into the dough and chunks of Holey Cow cheese. Holey Cow cheese is made by Central Coast Creamery in Paso Robles CA. It is a cow’s milk cheese and is most similar to a swiss style. The bread will be warmed and topped with leeks melted in butter, and finished with crispy shallots. *gluten allergy

Question 10

Fish Tacos 7

Answer 10

1 Rockfish blackened
2 Corn Tortilla
3 Cabbage - mx cilantro lime
4 Pico de gallo
5 Baja sauce
6 Chips
7 Salsa

We will be getting local Rockfish searing it on our plancha tossing the fish in a blackening spice we make in house with onion garlic paprika smoked chili powder oregano salt black pepper

Cabbage is shredded and mixed with cilantro and lime juice

Pico de gallo is made from tomatoes onion serranos cilantro lime juice garlic valentina hot sauce

Baja sauce is made from sour cream mayo garlic chipotle lime juice

Allergy dairy: omit baja sauce
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Blackened Local Fish Tacos (lunch only)
cabbage, pico de gallo, Baja sauce
We will be getting local Rock fish and we will be searing it on our plancha. We will be tossing the fish in a blackening spice that consists of salt, spices, paprika, garlic and onion powder.
Cabbage is shredded and mixed with cilantro and lime juice. Pico de gallo is made from tomatoes, onion, serranos, cilantro, lime juice, garlic, Valentina hot sauce. Baja sauce is made from, sour cream, mayo, garlic, chipotle, lime juice. Comes with chips and salsa.
*dairy allergy: omit crema

Question 11

Fried Chicken Sandwich 4

Answer 11

1 Chicken thigh meat breaded
2 Hot honey chili crisps
3 Pimento Cheese
4 Bun

Allergy gluten (breading)
Allergy egg (breading)
Allergy shellfish CC fryer
Allergy dairy no bun no cheese
—————
Fried Chicken Sandwich (lunch only) pimento cheese, hot honey chili crisp
Thigh meat that we brine over night in honey, water, lemon, ginger, parsley, garlic, salt. We bread it in flour, egg, panko. Pimento cheese is made from roasted jalapenos, roasted poblanos, red peppers, mayo, cheddar cheese, cream cheese, onion powder, garlic powder, hot sauce. Hot honey chili crisp is made from crispy shallot, chrispy garlic, chili flakes, salt, sugar, honey. Comes with a side salad
*gluten allergy *dairy allergy *egg allergy

Question 12

Kids menu 5

Answer 12

1 Kid Cheeseburger - bun meat cheese 4 oz beef patty fries

2 Kid Burger - bun meat 4 oz beef patty fries

3 Grilled Salmon 5 oz broccoli

4 Kids Rigatoni (choice of tomato sauce or butter sauce parm option)

5 Kids chicken strips, dredged in flour and fried, served with fries and ranch

Question 13

Side Salad 6

Answer 13

1 Local Lettuces
2 Gem Lettuce
3 Cucumbers shaved
4 Carrots
5 Radish
6 Champagne Vinaigrette

for sandwiches and side

Question 14

Trio of Sorbets 3

Answer 14

1 ?
2 ?
3 ?

Trio of Seasonal Sorbets

Sorbet is classically made from ice combined with fruit juice, there is no dairy in sorbet. Serving one scoop of each,
no mixing and matching of flavors. Subject to change with the changing of the seasons
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Trio of Seasonal Sorbets
Sorbet is classically made from ice combined with fruit juice, there is no dairy in sorbet. Served one scoop of each, no mixing and matching. Flavors subject to change. With the changing of the seasons, we are removing the Coconut Sorbet to allow for fall/winter flavors to compliment each other.

Question 15

Chips Salsa Guac 3

Answer 15

1 Chips
2 Salsa
3 Guacamole

Allergies, onion garlic
—————
Chips and Salsa/ Chips and Guacamole
If someone does want to omit either one, we will charge a flat price of $9. Salsa is made from, roasted tomatoes, charred onion, charred Anaheim chili, garlic, lime juice, cilantro, chipotle, oregano, cumin The guac to has cilantro, garlic, lime juice in it. No garnishes.
*allergies: onion, garlic

Question 16

Crispy Shrimp 4

Answer 16

1 Crispy Shrimp 7
2 Panko Crust
3 Green Onion GARNISH
4 Japanese Ranch
dashi whole grain mustard ginger garlic green onion bonito flakes

Allergy egg
Allergy gluten
Allergy shellfish
—————
Crispy Shrimp
green onion, Japanese ranch
7 pieces of shrimp, panko breaded and fried (flour, egg wash, bread crumbs), Japanese ranch on the side (mayo, dashi, whole grain mustard, ginger, garlic, green onion). Garnish with green onions. Sauce contains dried fish (bonito flake).
*egg allergy *gluten allergy *shellfish allergy

Question 17

Torched Hiramasa 4

Answer 17

1 Torched Hiramasa:
yellowtail slightly sweet
2 Pickled Shiitake Ginger Vin:
sherry vinegar tamari sugar water ginger mirin tamari sugar lemon juice green onion shallot
3 Radish shaved
4 Asian Herbs:
micro cilantro mustard amaranth

Allergy mushroom
Allergy soybean
—————
Torched Hiramasa
pickled shiitake & ginger vinaigrette, radish, Asian herbs
Hiramasa is a true yellowtail which has a rich and clean flavor, but is slightly sweet. We will slightly torch it and slice thin. Pickled shiitake & ginger vinaigrette is made from diced pickled shiitake (pickled in sherry vinegar, tamari, sugar, water), ginger, mirin, tamari, sugar, lemon juice, green onion, shallot. Shaved radish garnishes the dish alongwith an Asian mix blend consisting for micro cilantro, mustard, and amaranth.
*mushroom, soybean allergy

Question 18

Vegetarian Foie Gras Mousse 8

Answer 18

1 Mouse (cashews, mushroom, tomato paste, miso, brandy, vanilla, clove, nutmeg, orange, star anise,shallots, garlic)
2 California dates
3 Cashews
4 Pickled pearl onions
5 Herb salad 6 Chervil 7 Basil
8 Pain de Mie

Allergy egg
Allergy nut
Allergy dairy
—————
Vegetarian foie gras mousse,
california dates, cashews, pickled pearl onions, herb salad, pain de mie
Same mousse we use currently, (cashews, mushroom, tomato paste, miso, brandy, vanilla, clove, nutmeg, orange, star anise,shallots, garlic) california dates are lightly dressed in date vinegar. Toasted cashews, pickled pearl onions are purple pear onions pickled in sugar, water, red wine vinegar. Herb salad is a mixture of chervil, basil. Pain de mie is French for “bread with crumbs”. It is what they call a standard American style bagged loaf and similar breads, raised and baked in loaf pans and with a soft, crumbly interior consisting of milk and butter. The bread will be toasted.
*egg allergy *nut allergy * dairy allergy

Question 19

Honey Braised Lamb 8

Answer 19

1 Honey Braised Lamb
2 Za’atar
3 Pickled onions
4 Tzatziki yogurt
5 Mint
6 Cilantro
7 Pine Nuts
8 Naan flatbread

Allergy gluten
Allergy dairy

We braise the lamb shoulder in mirepoix (onion, celery, carrot), honey, tomato paste, red wine until tender. We then pick the meat out of the braise, and shred the meat. We reduce the braising liquid with a little veal stock to thicken. Naan is a round and airy flatbread, leavened, and typical of middle eastern cuisine. Ours is house made (yogurt, water, salt, yeast, whole wheat). Idea behind the dish is to be like a naan taco/ flatbread. Zaatar pickled onions are red onions pickled in red wine vinegar, zaatar, sugar, water, and salt. Tzatziki is a sauce that is made from yogurt, lemon juice, cucumber, garlic, olive oil, and salt. We smear this on naan bread and place the warm braised lamb on top. Garnished with pickled onion, mint, cilantro and toasted pine nuts. Comes with a side salad
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Honey Braised Lamb (lunch only)
za’atar pickled onions, tzatziki, mint, cilantro, pine nuts, naan
We braise the lamb shoulder in mirepoix (onion, celery, carrot), honey, tomato paste, red wine until tender. We then pick the meat out of the braise, and shred the meat. We reduce the braising liquid with a little veal stock to thicken. Naan is a round and airy flatbread, leavened, and typical of middle eastern cuisine. Ours is house made (yogurt, water, salt, yeast, whole wheat). Idea behind the dish is to be like a naan taco/ flatbread. Zaatar pickled onions are red onions pickled in red wine vinegar, zaatar, sugar, water, and salt. Tzatziki is a sauce that is made from yogurt, lemon juice, cucumber, garlic, olive oil, and salt. We smear this on naan bread and place the warm braised lamb on top. Garnished with pickled onion, mint, cilantro and toasted pine nuts. Comes with a side salad.
*gluten allergy *dairy allergy

Question 20

Wild Isles Salmon 8

Answer 20

1 Wild Isles Salmon 6 oz grill
2 Aioli Indian spiced made from red peppers. Ginger, mustard seeds, black pepper, coriander seed, cumin, garlic, cardamom, ghili flake. Aioli: eggs, oil and lemon
SALAD
3 Kumquats shaved
4 Carrots roasted
5 Carrots shaved
6 Almonds Marcona
7 Onions shaved
8 Champagne vinaigrette

*nut allergy: omit almonds
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Wild Isles Salmon
Indian spice aioli, kumquats, roasted baby carrots, marcona almonds
6 oz skin off salmon, cooked on the grill. Indian spice aioli is made from red peppers. Ginger, mustard seeds, black pepper, coriander seed, cumin, garlic, cardamom, ghili flake, and water. We fold this puree into an aioli we make from eggs, oil, and lemon juice. We will place a salad of roasted carrots, shaved carrots, shaved kumquats, shaved onions, carrot tops and marcona almonds will be on the side. The salad is tossed in a champagne vinaigrette.
*nut allergy, omit marcona almonds

Question 21

Roasted Cauliflower 7

Answer 21

1 Roasted Cauliflower: S and P
2 Hummus: garbanzo beans garlic lemon juice cumin tahini
3 Pickled Onions
4 Pepita Quinoa Crunch
toasted puffed toasted salt sugar
5 Walnut Pomegranate Pepper Mélange:
7 Herb Salad tossed in lemon

Allergy nut: omit spread

Pomegranate, pepper, walnut mélange is a spread that we smother the cauliflower with. It is made with all those ingredients robocouped with tomato and pomegranate molasses. Garnished with a fresh herb salad tossed in some lemon.
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Roasted Cauliflower
hummus, pickled onions, pepita quinoa crunch, pomegranate, pepper & walnut mélange, herbs We roasted wedges of cauliflower with salt, pepper. Hummus is made from garbanzo beans, garlic, lemon juice, cumin tahini. This is placed on the bottom, pickled onions are made from vinegar, salt, sugar, water. Pepita quinoa crunch is toasted pepitas mixed with puffed quinoa, salt, sugar, toasted coriander. Pomegranate, pepper, walnut mélange is a spread that we smother the cauliflower with. It is made with all those ingredients robocouped with tomato and pomegranate molasses. Garnished with a fresh herb salad tossed in some lemon.
*nut allergy, omit spread

Question 22

Linguini with
Wild Mexican Shrimp 6

Answer 22

1 Linguini 6 oz
2 Wild Mexican Shrimp 8
3 Green Garlic young
4 Old Bay sauce (cream)
5 Lemon garnish
6 Chives garnish

Allergy gluten
Allergy shellfish
Allergy dairy

Green garlic (young garlic) is sautéed in the pan with the shrimp. We make an old bay sauce which is made from roasted shrimp/lobster shells, old bay, white wine, cream, lemon juice, lemon zest, tomato, and mirepoix. We combine the noodles, sauce, shrimp and garlic on the pickup, then garnish with chives and lemon.
—————
Linguini
wild Mexican shrimp, green garlic, old bay, lemon
6 oz of Linguini with 8 pieces of shrimp. Shrimp we use is 21/25’s, all wild caught and not treated with any chemicals. Green garlic (young garlic) is sautéed in the pan with the shrimp. We make an old bay sauce which is made from roasted shrimp/lobster shells, old bay, white wine, cream, lemon juice, lemon zest, tomato, and mirepoix. We combine the noodles, sauce, shrimp and garlic on the pickup, then garnish with chives and lemon.
*gluten allergy *shellfish allergy *dairy allergy

Question 23

Mushroom Bolognese 7

Answer 23

1 Rigatoni tossed
2 Pecorino tossed and garnished
3 Breadcrumbs garnish
4 Button ground
5 Cremini ground
6 Shiitake ground
7 Chives tossed

Allergy gluten
Allergy dairy: omit butter and cheese
Vegetarian

Mushrooms are roasted with whole garlic, EVOO, thyme, salt, and pepper. We grind them down to resemble meat. We cook those down with Mirepoix: (onion, celery, carrot), tomato paste, blended whole tomatoes, port wine, nutmeg, oregano, and rosemary. We toss the bolo with the rigatoni noodles, pecorino cheese, butter, and chives. Garnish with toasted sourdough breadcrumbs and more pecorino.
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Mushroom Bolognese rigatoni, pecorino, breadcrumbs
Mixture of Button, Cremini, and Shiitake mushrooms. We roast them with whole garlic, EVOO, thyme, salt, and pepper. We grind them down to resemble meat. We cook those down with mirepoix (onion, celery, carrot), tomato paste, blended whole tomatoes, port wine, nutmeg, oregano, and rosemary. We toss the bolo with the rigatoni noodles, pecorino cheese, butter, and chives. Garnish with toasted sourdough breadcrumbs and more pecorino.
*gluten allergy *dairy allergy, omit butter and cheese **vegetarian

Question 24

Sticky Toffee Pudding 5

Answer 24

1 Sticky Toffee Pudding Cake: steamed cake saturated in a brown sugar sauce and has a sticky pudding like texture saturated with carrots
2 Rum toffee sauce
3 Mascarpone Ice Cream
4 Walnut Crumble
5 Pineapple caramelized

Allergy gluten
Allergy dairy
Allergy egg
Allergy nut: omit crumble

The Toffee cake will be served warmed and garnished with candied kumquats
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Sticky Toffee Carrot Cake
caramelized pineapple, rum toffee sauce, mascarpone ice cream, walnut crumble
Our signature sticky toffee cake will be made with a twist for the remainder of spring, featuring carrots in the batter. The cake will be served warmed with a rum toffee sauce, the alcohol will be cooked off in this preparation.
A walnut crumble will serve as a bed for the scoop of house made mascarpone ice cream and also lend some texture to the dish. Caramelized pineapple will finish off the dish.
*egg allergy *dairy allergy *gluten allergy *nut allergy, omit crumble

Question 25

Espresso Crème Brûlée 3

Answer 25

1 Espresso Crème Brûlée: infused espresso custard
2 Coffee cake madeleine with cinnamon streusel
3 Sugar Crust bruleed

Allergy egg
Allergy dairy
Allergy gluten: omit madeline
—————
Vanilla Bean Espresso Crème Brûlée coffee cake madeleine
We infuse vanilla bean and decaf espresso beans into our custard base and serve it chilled, bruleed with a thin sugar crust. Accompanied by a coffee cake style madeleine, a classic vanilla madeleine with a cinnamon streusel baked on top. *egg allergy *dairy allergy *gluten allergy, omit madeline

Question 26

Dark Chocolate Mousse 6

Answer 26

1 Dark Chocolate Mousse
2 Black cocoa sponge cake
2 Strawberry rhubarb compote
3 Strawberry Sorbet
4 Tuile cookie on bottom
5 Black Cocoa Streusel garnish
6 Tuile garnish

Allergy dairy
Allergy egg
—————
Dark Chocolate Mousse
black cocoa sponge, strawberry rhubarb compote, stawberry sorbet
We make a dark chocolate mousse and set it on top of a GF (black cocoa chocolate sponge cake. It is then coated in a thin shell of chocolate. Black cocoa is a type of cocoa powder that has been treated with alkaline solution to neutralize it’s acidity, and is what gives Oreo it’s iconic flavor. The mousse will have a spoonful of strawberry-rhubarb compote on top. The compote will be topped with a small scoop of strawberry sorbet, followed by a spoonful of black cocoa streusel (crushed up cookie pieces). Dots of strawberry gel and tuile will garnish the plate.
* dairy allergy *egg allergy

Question 27

Goat Cheese Cheesecake 5

Answer 27

1 Goat Cheese Cheesecake:
cream cheese goat cheese
sour cream
2 Graham Cracker Crust
3 Whipped Honey: espuma
4 Cassis blueberry compote
5 Basil petite leaves garnish

Allergy gluten
Allergy dairy
Allergy egg
—————
Goat Cheese Cheesecake
graham crust, cassis-blueberry compote, honey whip, basil
A new york style cheesecake with a graham cracker crust. The cheesecake batter has cream cheese, goat cheese, and sour cream to give it a light tangy flavor. A dollop of honey espuma will sit next to the slice of cheesecake which will be topped with cassis (black currant) blueberry compote. The dish will be garnished with petite basil leaves. *gluten allergy *dairy allergy *egg allergy

Question 28

Hokkaido Scallop Crudo 10

Answer 28

1 Hokkaido scallops
2 Passionfruit
3 Aji Amarillo
4 Garlic
5 Radish
6 Shallot
7 Sugar
8 Avocado
9 Cilantro
10 Tostada

Allergy shellfish
The scallops are raw
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Hokkaido scallop crudo
passionfruit, aji amarillo, radish, avocado, cilantro, tostada
japanese scallops sliced thin from hokkaido japan. We make a liquid from passionfruit, lime juice, aji amarillo, shallot, garlic, cilantro, fish sauce,sugar. We garnish with shaved radish, avocado wedges, and a tostada on the side. The scallops are raw.
*shellfish allergy

Question 29

Arugula Salad 9

Answer 29

1 Arugula salad
2 Beets roasted
3 Grapefruit segments
4 Pistachio toasted
5 Chevre cheese
6 Citron vinaigrette
7 Dijon mustard
8 Honey
9 Mint

Allergy nut: omit pistachios Allergy dairy: omit goat cheese
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Arugula salad
beets, grapefruit, pistachio, chevre cheese, citron vinaigrette beets are roasted in vinegar, orange juice, salt, black pepper, sugar.
Grape fruit segments are on top with toasted pistachios and chevre cheese. Chevre is French for “goat”; it is a pasteurized fresh cheese that is soft and spreadable with a mild, tangy flavor. We make a citron vinaigrette that is made from, citron vinegar, honey, dijon mustard, grapeseed, evo salt. We add in mint to the arugula salad.
*nut allergy, omit pistachios *dairy allergy, omit goat cheese