Cotton Kitchen

Vegan, vegetarian. Fresh, fruit, coconut flakes, chia seeds, granola.

Vegan. Oats, dried fruits, nuts, pepitas, fresh fruits, almond milk.

Vegan. Sourdough, toasted sesame seeds, hemp seeds, blood orange, passion fruit, microgreens, olive oil drizzle side fresh fruit.

Hot. Sourdough, poached eggs, lox, Chipotle Hollandaise, microgreens, pickled onions.

Vegetarian. Hard egg, arugula, dijon aioli, sharp cheddar.

Four fluffy cakes, maple mascarpone whipped, powdered sugar, coulis, almonds, fresh berries.

Poached egg, confetti trio bell pepper, sour cream, cilantro, sourdough toast.

Jasmine rice, mango chutney, cilantro, parsley oil, sesame seeds, pita bread.

Braised short rib, mashed potato, roasted garlic horseradish sauce and pan jus.

Gluten free. Polenta cake, braised pork, salsa roja, cotija cheese, chimichurri, cilantro, lime.

Romaine, chicken confit, parmesan, housemade croutons.

Organic hybrid leaf, sliced cucumber, mixed olives Spanish and Kalamata, grape tomatoes, green beans, green olive vinaigrette.

Arugula, buffalo mozzarella, fresh berries, grape tomatoes, pine nuts, pesto, balsamic reduction.

Vegetarian. Butter leaf lettuce, arugula, fresh haricot vert, toasted almonds, feta cheese, lemon honey vinaigrette.

Ground beef, potatoes, green onions, bell peppers, hard boiled egg.

Vegetarian. Creamy rich mashed potatoes, micro greens.

Vegetarian. Four cheese-makers, panko and Parmesan cheese.

Vegan. Seasonal and local fruits and berries.

Vegan.

Vegetarian.

Mini pancakes with fresh berries, whipped cream and chocolate chips.

Half brioche bun grilled cheese with fresh fruit.

Penne with mornay sauce.