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LUNCH MENU
by Flora's Chef,
Janine Doran
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SOUP & SALAD
SOUP OF THE DAY 4.50 / 5.50
SOUP AND SALAD Soup of the day and salad of organic seasonal greens with
balsamic vinaigrette. 9.25
ORGANIC WILD GREENS & LETTUCES Dressed in an herbed
balsamic vinaigrette. (vegan & gluten free) 8.25
CAESAR SALAD Hearts of romaine, Caesar dressing, fried capers, croutons
and Parmesan
cheese.
(crumbled Gorgonzola optional, available gluten free) 8.25
SOBA SALAD Buckwheat noodles, spicy peanut sauce, pistachios,
pickled red cabbage, broccoli, sea vegetable, enoki mushrooms and
pickled ginger. (vegan) 8.75
MINTED WILD RICE SALAD
Wild rice,
toasted pecans, fresh oranges and tamari almonds held in butter
lettuce drizzled with minted orange vinaigrette and garnished
with spring organic tulips. (vegan) 10.00
STARTERS
FRIED AVOCADO Cornmeal encrusted fresh avocado pan-fried and
served with papaya jicama salsa and cayenne aioli. (vegan)
7.75
PATE PLATTER Lentil pecan pate, gherkins, apple, marinated olives, red onion confit with croccantini
crackers from "La Panzanella Bakery". (vegan) 8.75
QUESADILLA VERDE Roasted yams, pumpkin seed cilantro spread and
Pepper Jack cheese in corn tortillas with salsa verde and lime crème fraiche.
(gluten free) 6.75
COCONUT TOFU Coconut breaded marinated organic tofu, leaves of lettuce,
basil & cilantro, and sweet chili dipping sauce. (vegan) 7.75
BUCKET OF YAM FRIES
Served with cayenne aioli. (available vegan) 4.50
CHEESE
SELECTION
No Animal Rennet
Estrella
Family Creamery Cheeses
Weekly selection
of raw cheeses from goat & cow milk. Ask your server about the
cheeses featured from this local Washington creamery. 3.75
per ounce
Local Cheese Plate
Try them all! Featuring all the
cheeses from this week’s selection. 18.00
(5 ounces)
ENTRÉES
OAXACA TACOS Roasted corn tortillas filled with mashed potatoes,
Cheddar and
smoky Mozzarella cheeses with lime crème fraiche, Feta cheese,
black bean stew,
pico de gallo and wilted greens. (gluten
free)
15.00 ½ order 11.00
SAGE POLENTA Sage polenta,
butternut squash, roasted oyster mushrooms, kale, fig balsamic
reduction, pomegranate molasses and Maytag blue cheese in a
brown butter white wine sauce.
(available vegan and available
gluten free)
16.50 1/2 order 14.00
PIZZAS
Served
on Flora’s house made herbed crust.
GRILLED ASPARAGUS PIZZA
Artichoke heart pesto topped with grilled red peppers,
asparagus, fresh Chevre and Parmesan cheeses garnished with a
Meyer lemon arugula salad.
(available
vegan with organic tofu "ricotta") 13.00
TROPICAL PIZZA
Macadamia nut roasted garlic pesto topped with marinated
shiitake mushrooms, fresh mango and Cotija cheese garnished with
cilantro and scallions.
(available
vegan with organic tofu "ricotta") 13.00
SANDWICHES
FRENCH DIP Caramelized onion, portabello mushroom, Swiss cheese on an
herbed baguette
with roasted garlic mushroom jus and wild greens.
(available
vegan) 12.00
BLACK BEAN BURGER Chipotle black bean burger with
cayenne aioli & pineapple relish on a whole wheat bun with wild
greens or yam fries.
(available vegan)
10.00
FALAFEL Spicy chickpea croquettes, leaf lettuce, tomato, alfalfa sprouts in
pita with
Middle Eastern salad and lemon oregano yogurt.
(available
vegan w/tahini) 9.50
MEDITERRANEAN
SANDWICH Open faced with grilled eggplant, roasted red pepper
and fresh spinach with a lemon mint aioli; served on olive
ciabatta and topped with Feta cheese. Served with choice
of wild greens or yam fries.
(available vegan) 11.00
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