Summer 2017

Starters and Small Plates

Hot Soup of the Day with homemade crackers | 6

Korean BBQ Cauliflower Bites | 8
with marinated cucumbers and house made kimchi on request

TK Sushi Roll  |10
seasoned sushi rice, nori paper, marinated eggplant, roasted sweet potato, cucumber, avocado and
red pepper, volcano sauce and sweet soy reduction

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 Squash and Mushroom Bowl 
a rotating variety of grains, greens and other seasonal ingredients with mushroom gravy

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

Roasted Cauliflower Steak
 thick cut cauliflower, herb roasted potatoes and southern collard greens

Green Chile Polenta
organic polenta, green chili, roasted butternut squash, vegan cheeze sauce, fresh cabbage, avocado, poblano crema and fajita vegetables


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