Spring 2017

Starters and Small Plates

Hot Soup of the Day with homemade crackers | 6

Korean BBQ Cauliflower Bites | 8
with housemade kimchi and marinated cucumbers

TK Sushi Roll | 10
black coconut rice, sweet potato, roasted eggplant, avocado, cucumber, nori, poblano umi sauce
and sweet soy reduction

Krabby Patties  |10
jackfruit and hearts of palm, slaw and caper remoulade

Fresh Spring Rolls | 8
 julienne vegetables, cucumber, red pepper,  cilantro, mint, basil, spicy peanut dipping sauce

Sunflower Street Tacos | 10
jicama tortillas, southwestern sunflower seed filling, shredded cabbage, tomato, pickled onions, avocado, salsa fresca


Main Courses | 18

All served with your choice of hot soup or a small house salad.

Roasted Spring Vegetables
a medley of seasonal locally grown root vegetables with potato hash, horseradish aioli and mushroom sauce

Miso Eggplant
eggplant medallions, miso glaze, coconut black rice, green curry sauce, Asain greens

Red Chile Sopes
mild red chile sauce, shredded squash, corn sopes, cilantro pumpkin seed pesto, cabbage, avocado, fajita vegetables

Savory Chickpea Crepe
variety of filling depending on local and seasonal market vegetables

Braised Daikon Noodle Bowl
korean daikon radish medallion, rice noodles, baby bok choy, taro potato, ginger soy broth

House Salad | 6
Extra Crackers and Sauces | 1
BYOB corkage per bottle or 6 pack | 7
4 Course Menu – soup, salad, choice of main course and dessert | 28


We offer farm to table and classic vegetarian specials regularly! Be sure to ask about our specials!

All menu items and ingredients are subject to change due to availability.

Executive Chef – Sigret Thompson
Assistant Chef – Laura Clawson