Eat Drink Americano Menu

Two slow braised oxtail sliders (cooked 36 hours) with local provolone cheese, wild baby arugula and juicy mayo Served with fries & brined coleslaw

Slow cooked and served with our homemade stock, medley of mushrooms, stone ground polenta and chimichurri sauce

Chicken breasts brined, seasoned with Cajun and Togarashi chili, cooked in sous vide and deep fried, drizzled with honey glaze and spicy aioli mayo sauce. Served with garlic mashed potatoes and brined coleslaw

Ground beef, hot Italian sausage, bacon, bell pepper, tomato, garlic, onion, chili, garlic mashed potatoes and cheddar cheese. (gf, spicy)

Medley of organic mushroom sauteed in vegetable base, on a bed of stone ground polenta topped with sous vide poached free range egg.

Served with organic quinoa, ratatouille, caramelized onion, and roasted garlic (gf).

2 charcuterie & 2 cheese, baguette, oven roasted tomatoes with balsamic reduction, nuts, grapes, dried fruit and marinated green olives.

House-made hummus topped with paprika and California extra virgin olive oil, accompanied by feta with marinated green olives, crudite, and naan bread.

our house made guacamole, pico de gallo & chips

Choose one (1): Spicy beef or chicken tinga with cheese, black beans, lettuce, pico de gallo & sour cream on tortilla chip

Tuesday-Wednesday: Curry Tomato Basil Thursday: Carrot Ginger Friday-Sunday: Lentil Kale *subject to vary, depending on availability

Shredded corned beef brisket, sauerkraut, melted Swiss and Thousand Island aioli (with a little kick) on Rye. Served with plant based soup or side house salad with lemon oregano dressing

Soft scrambled eggs, Mexican pork chorizo, cheddar cheese, roasted potato, avocado & pico de gallo. Served with house-made salsa.

Soft scrambled eggs, ratatouille, cheddar cheese, roasted potato, avocado & pico de gallo. Served with house-made salsa.

Chicken breasts brined, seasoned with Cajun and Togarashi chili, cooked in sous vide and deep fried, drizzled with honey glaze and spicy aioli mayo sauce. Served with garlic mashed potatoes and brined coleslaw

Locally made creamy burrata cheese with marinated cherry tomatoes, fresh basil, and garlic, dressed in balsamic and California extra virgin olive oil (evoo).

House-made hummus topped with paprika and California extra virgin olive oil, accompanied by feta with marinated green olives, crudite, and naan bread.

our house made guacamole, pico de gallo & chips

Romaine lettuce, mandarin orange and house croutons with poblano Caesar dressing.

Organic spring mix, red beets, crumble goat cheese, cashew, orange gastrique, and house-made balsamic reduction.

Romaine lettuce wedge, apple-wood smoked bacon, blue cheese, tomato, and pickled red onion, house-made croutons and herb dressing.

Mixed greens, avocado, tomato, cucumber, red onion, green olives, and feta with organic lemon oregano vinaigrette. Served cold.

Served with organic quinoa, ratatouille, caramelized onion, and roasted garlic (gf).

Shredded chicken breast and onion simmered in chipotle sauce on corn tostada with refried pinto beans, organic avocado, lettuce, tomato, salsa, and sour cream.

Genoa salami, Mortadella, black forest ham, sharp provolone cheese, organic tomato, lettuce, red onion, and Dijon mayo. Served cold.

House-made hummus, organic alfalfa sprout, avocado, cucumber, tomato, lemon juice, kosher salt, and pepper. Served cold.

Wild baby arugula, organic tomato, fresh mozzarella, balsamic and house-made Dijon basil aioli. Served HOT.

Wild baby arugula, organic tomato, Tillamook pepper Jack, and house-made Dijon basil aioli. Served cold.

Apple-wood smoked bacon, Tillamook cheddar, organic tomato, and lettuce with Dijon basil aioli. Served cold.

Premium ground beef, hot Italian sausage, apple smoked bacon, bell pepper, garlic and onion, seasoned with assorted chili, demi-glace and tomato sauce. Topped with Tillamook cheddar on a brioche bun.

Apple-wood smoked bacon, pepper jack cheese, roasted bell pepper, tomato, live butter leaf lettuce, and cilantro aioli on brioche bun.

Chicken breast brined in buttermilk, seasoned with Togarashi chili, sous vide and deep fried, drizzled with honey, and spicy aioli mayo on a brioche bun.

New York style pastrami, sautéed wild mushroom and onion, fresh mozzarella, tomato, and fresh basil.

Organic baby spinach, sautéed wild cremini mushroom and onion, roasted tomato, sharp provolone, and organic spinach pesto (no nuts).

with whiskey caramel sauce

2 charcuterie & 2 cheese, baguette, oven roasted tomatoes with balsamic reduction, nuts, grapes, dried fruit and marinated green olives.

House-made hummus topped with paprika and California extra virgin olive oil, accompanied by feta with marinated green olives, crudite, and naan bread.

our house made guacamole, pico de gallo & chips

Choose one (1): Spicy beef or chicken tinga with cheese, black beans, lettuce, pico de gallo & sour cream on tortilla chip

Sesame seasoning coated & seared sushi grade ahi yellowfin tuna with organic baby kale, avocado cherry tomato, pickled red onion, roasted pecan & quinoa with sesame ginger vinaigrette (nut allergy, raw)

Soft scrambled happy eggs, apple-smoked bacon, Tillamook cheddar, pepper Jack, organic tomato, live butter lettuce, and aioli on a warm brioche bun.

Soft scrambled eggs, Mexican pork chorizo, cheddar cheese, roasted potato, avocado & pico de gallo. Served with house-made salsa.

Soft scrambled eggs, ratatouille, cheddar cheese, roasted potato, avocado & pico de gallo. Served with house-made salsa.

Two pieces of chicken breasts brined, seasoned with Cajun and togarashi, cooked in sous vide, and deep-fried. Served with corn waffle, butter, and maple syrup along with side house salad.

Made with buttermilk. Served with seasonal berries, butter & maple syrup.

Medley of organic mushroom sauteed in vegetable base, on a bed of stone ground polenta topped with sous vide poached free range egg.

Soft scrambled egg, home-style roasted potato & onion & green salad.

Slow cooked pulled pork in house-made spicy BBQ sauce, sour cream, two sunny side up eggs, and wild baby arugula on top of crisp stone ground polenta.

Wild Sockeye Salmon Nova Lox on Naan flatbread with caper-dill-atomic-horseradish-cream-cheese, topped with sous vide poached happy egg and spring onion

Chopped romaine lettuce, apple-wood smoked bacon, blue cheese, tomato, and pickled red onion, house-made croutons and herb dressing.

Mixed greens, avocado, tomato, cucumber, red onion, green olives, and feta with organic lemon oregano vinaigrette. Served cold.

Organic mixed green, tomato, cucumber, pickled onion, house-made crouton & lemon-oregano vinaigrette.

Romaine lettuce, mandarin orange and house croutons with poblano Caesar dressing.

Served with organic quinoa, ratatouille, caramelized onion, and roasted garlic (gf).

Shredded chicken breast and onion simmered in chipotle sauce on corn tostada with refried pinto beans, organic avocado, lettuce, tomato, salsa, and sour cream.

New York style pastrami, sautéed wild mushroom and onion, fresh mozzarella, tomato, and fresh basil.

Organic baby spinach, sautéed wild cremini mushroom and onion, roasted tomato, sharp provolone, and organic spinach pesto (no nuts).

Genoa salami, Mortadella, black forest ham, sharp provolone cheese, organic tomato, lettuce, red onion, and Dijon mayo. Served cold.

House-made hummus, organic alfalfa sprout, avocado, cucumber, tomato, lemon juice, kosher salt, and pepper. Served cold.

Wild baby arugula, organic tomato, fresh mozzarella, balsamic and house-made Dijon basil aioli. Served HOT.

Wild baby arugula, organic tomato, Tillamook pepper Jack, and house-made Dijon basil aioli. Served cold.

Apple-wood smoked bacon, Tillamook cheddar, organic tomato, and lettuce with Dijon basil aioli. Served cold.

Premium ground beef, hot Italian sausage, apple smoked bacon, bell pepper, garlic and onion, seasoned with assorted chili, demi-glace and tomato sauce. Topped with Tillamook cheddar on a brioche bun.

Apple-wood smoked bacon, pepper jack cheese, roasted bell pepper, tomato, live butter leaf lettuce, and cilantro aioli on brioche bun.

Chicken breast brined in buttermilk, seasoned with Togarashi chili, sous vide and deep fried, drizzled with honey, and spicy aioli mayo on a brioche bun.

with whiskey caramel sauce

Home-made fresh lemonade.

Double espresso with seamed milk.

Double shot of espresso with seamed milk and Ghirardelli dark chocolate (not sweet).

Seamed milk and Ghirardelli dark chocolate (not sweet).

Double shot of espresso with cold milk and Ghirardelli dark chocolate (not sweet) over ice.