HOW TO ORDER

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BREAKFAST TACOS - FF
10.00

farm fresh egg | grass fed beef chorizo | cheddar | green chile | corn tortilla | spicy black beans - gf = 639 CAL

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LEMON DROP ENERGY BITES - FF
6.00

almonds | coconut | chia seeds | lemon | agave | coconut oil - vegan + gf = 81 CAL

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GFY - FF
6.00

toasted granola | organic yogurt | seasonal fruit - V = 327 CAL

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PEACH PANCAKES + EGGS - FF
from 9.00

organic flour + sugar | fresh peaches | cinnamon | buttermilk | scrambled egg seasonal fruit = 631-751  CAL

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TABBOULEH SALAD - FF
from 10.00

organic greens | couscous | vegan parm | golden raisin | sun dried tomato | scallion | mint | oregano | cucumber | citrus vin. - df + vegan = 544-668 CAL

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CHICKEN PHILLY WRAP - FF
12.00


herb roasted chicken | onions + peppers | pepperoncini | pepper jack | red pepper aioli | artisan wrap | chef side = 492 CAL

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ORANGE FENNEL SALAD - FF
from 10.00

organic greens | shaved fennel | orange | pickled red onion | crow’s dairy goat cheese | pepitas | cranberry + blueberry | orange poppy seed vin. - V + gf = 349-474 CAL

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BEEF + POTATO BURRO - FF
12.00

Arcadia Meat Market* grass fed beef | aged cheddar | potato hash | hatch green chile | crema con sal | tortilla | rice | salsa = 687 CAL

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HONEY MUSTARD CHICKEN - FF
from 12.00

herb roasted chicken breast | honey + stone ground mustard glaze | german potato salad | market veggies - gf = 462-587 CAL

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VEGAN COCONUT CURRY - FF

from 13.00

roasted market veggies | toasted coconut broth | ginger | garlic | lemongrass lentils | fresh herbs - gf + Vegan = 523-648 CAL

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BAJA SHRIMP - FF
from 13.00

citrus grilled shrimp | garlic rice | roasted market veg | grilled lemon & jalapeño | chipotle aioli - gf + df = 504-601 CAL

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CHERRY PORK - FF 
from 13.00

lemon + red pepper roast pork | tart cherry compote | sweet potato puree | garlic haricot vert - df + gf = 509-659 CAL

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CHEF SALAD - FF
6.00

organic greens | cucumber | tomato | dried berries | sunflowers seeds | apple cider vin = gf + V + df = 287 CAL

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GRILLED CHICKEN BREAST - FF
6.00

all natural + herb grilled chicken breast - gf + df = 217 CAL

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PAN SEARED SALMON - FF
7.00

wild caught | balsamic glaze - gf + df = 207 CAL

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MARKET VEGGIES - FF
6.00

seasonal farmers market veggies - V + gf + df = 100 CAL

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