Hugo's

Roll topped with mixed greens, tomato, poached egg, and coconut milk hollandaise. Served with hash browns.

Two crab cakes prepared with celery, onion, italian parsley, bread crumbs, and served with our dairy free, nut free pesto.

4 oz. of your choice of protein, sautéed in olive oil, garlic, and crushed red pepper. Served with our dairy-free pesto.

Hugo’s hearty tomato sauce and goat gouda.

Sautéed apple, garlic, and onion, placed on top of toasted gluten free bread with a spread of sun dried tomato and goat chevre. Finished with a balsamic reduction.

Portobello mushroom is sautéed with onion, garlic, zucchini, kalamata olives, tomato then wrapped in our vegan pita and finished with a pesto drizzle.

Tomato, avocado, basil, goat chevre drizzled with cacao sauce, olive oil and a reduced balsamic vinegar.

Dairy free, nut free pesto and goat gouda.

House marinara, canadian bacon, pineapple, and goat gouda.

Roll topped with our wild crab cake, poached egg, and coconut milk hollandaise served with hash browns.

Roll topped with mixed greens, tomato, poached egg, and coconut milk hollandaise. Served with hash browns.

Three eggs scrambled and served on a bed of kale sautéed with olive oil and garlic.

Three organic, free-range, cage-free eggs cooked to order and served over breakfast potatoes, mushrooms, onions, bell peppers, and tomatoes. Served with toast.

Two organic, free-range, cage-free eggs cooked to order and served with hash browns and toast.

Traditional French toast made with banana, coconut milk, cinnamon, and nutmeg. Served with hash browns.

Canadian bacon, onion, and bell pepper. Served with hash browns.

Mushrooms, onions, bell peppers, and tomatoes, topped with goat gouda. Served with hash browns.

Mushrooms, onions, bell peppers, and tomatoes, topped with goat gouda. Served with hash browns.

Grass-fed beef rib eye, mushrooms, onions, bell peppers, and tomatoes, topped with goat gouda. Served with hash browns.

Sliced organic chicken breast, mushrooms, onions, bell peppers, and tomatoes, topped with goat gouda. Served with hash browns.

Roll topped with canadian bacon, a poached egg, and coconut milk hollandaise sauce served with hash browns.

Roll topped with our crab cake, poached egg, and coconut milk hollandaise served with hash browns.

Coconut meat paleo wrap holds eggs scrambled with gouda cheese and onion. Dotted with our hugo’s burger meat and served with sweet potato fries.

Toasted gluten free bread, tomato, cucumber, onion, garlic, basil, thyme, olive oil, balsamic vinegar.

Raw zucchini shavings tossed in a truffle infused olive oil, sunflower seeds, olives, and tomato.

Served with sun dried tomato, crushed red pepper, fresh tomato, paprika, olive oil, bell pepper, oregano.

Raw zucchini shavings, diced tomatoes tossed in dairy free, and nut free pesto.

Swiss chard leaf topped with guacamole, sunflower seed meat with onion and cumin, pico de gallo, sliced avocado

Swiss chard leaf topped with guacamole, sunflower seed meat with onion and cumin, pico de gallo, sliced avocado

Mushroom, onion, carrot, cabbage, broccoli, greens, garlic, flax seed, egg replacer, Vegenaise, and lettuce. Served open-faced on our gluten free house-made peasant roll.

Portobello mushroom, garlic, and onion sautéed and served French Dip style with garlic aioli and Hugo's vegan au jus. Served open-faced on our gluten free house-made peasant roll.

Mixed greens, sautéed onions, bell peppers, pesto, and aioli. Served open-faced on our gluten free house-made peasant roll.

Aioli and lettuce topped with breaded chicken breast, hearty marinara, and melted goat gouda. Served open faced Served open-faced on our gluten free house-made peasant roll.

Seasoned grass-fed beef sautéed with onion, bell pepper, and button mushroom. Served open-faced on our gluten free house-made peasant roll.

Pesto, aoili, sauteed onion, and mixed greens. Served open-faced on our gluten free house-made peasant roll.

Wild Alaskan smoked Sockeye salmon, cucumber, cucumber coconut milk sauce, pepperoncini, Emerald City Raw Kraut, greens, vegenaise. Served open-faced on our gluten free house-made peasant roll.

Burger-grass fed ground lamb and beef, marinated with orange juice, coconut aminos, garlic, thyme, and oregano. Grilled and served on our house made roll with vegenaise, crispy kale, bacon and goat chevre. Served with sweet potato fries.

Zucchini noodles are tossed with onion and bell pepper in a coconut milk Alfredo sauce topped with Portobello mushroom.

Breaded eggplant baked in our hearty marinara sauce and placed on a bed of zucchini noodles tossed in our vegan coconut milk Alfredo sauce.

Sautéed seasonal vegetables and Portobello mushrooms tossed in olive oil, garlic, and parsley.

Sautéed chicken breast, button mushrooms, garlic, olive oil, and red pepper flakes.

Breaded chicken breast cooked in our hearty marinara, topped with goat gouda, and served on a bed of Alfredo pasta.

Goat chevre, goat gouda, goat cheddar, and Pecorino Romano melted in goat milk with a touch of paprika.

Goat milk, onion, white wine, rosemary, goat chevre, and Pecorino Romano.

Wild calamari, prawns, cod, and scallops sautéed with your choice of sauce.

Goat milk, onion, white wine, garlic, and fresh herbs.

Crisp romaine, tomatoes tossed in our perfected vegan caesar dressing and topped with pecorino romano cheese.

Baked kale tossed with olive oil, lemon, and garlic, topped with Romano cheese, gluten free breadcrumbs, and red pepper flakes.

Mixed greens, onion, cucumber, carrot, tomato, sunflower seeds tossed in honey lemon vinaigrette and topped with goat chevre.

Green kale, swiss chard, cucumber, tomato, cranberries, carrot tossed with a honey lemon vinaigrette and topped our signature flax seed crackers.

Toasted gluten free bread, tomato, cucumber, onion, garlic, basil, thyme, olive oil, balsamic vinegar.

Crispy kale and caesar salads are layered and topped with sautéed seasonal veggies.

Your choice of apple, carrot, orange or all three.

Blend of kale, cucumber, lemon, and apple.

Blend of carrot, celery, orange, lime, and apple.

Blend of carrot, apple, and ginger.

Blend of orange, vanilla, and coconut milk.

Blend of carrot and apple.

Blend of swiss chard, orange, apple, broccoli, celery, basil, garlic, and parsley.

Blend of beet, lime, kale, chard, and apple.

Blend of cucumber, lemon, and agave.

Blend of kale, chard, zucchini, apple, coconut aminos, and coconut milk.

Lemonade with Cayenne Pepper

French style toast made with banana, coconut milk, cinnamon, nutmeg, served with sliced fruit.

Two eggs topped with goat cheddar.

4oz of the Hugo’s burger cooked well done with goat cheddar and vegenaise, served with baked fries.

Hugo’s red pizza sauce and goat cheddar

tossed in earth balance and topped pecorino Romano cheese.

Hugo’s homemade tomato sauce topped with pecorino Romano cheese.

Hugo's homemade Alfredo sauce topped with pecorino Romano cheese.

Goat chèvre, goat cheddar, goat gouda, and pecorino Romano melted together in goat milk.

6 oz wild Alaskan salmon filet. Comes with a side of mixed seasonal vegetables and baked potato with garlic cashew cream.

Pomegranate juice, beet juice, lemon juice, coconut milk, raw cashew, coconut nectar, and coconut oil.

Two wild crab cakes prepared with celery, onion, Italian parsley, and bread crumbs, served with our dairy-free pesto.

4 oz. of your choice of protein, sautéed in olive oil, garlic, and crushed red pepper. Served with our dairy-free pesto.

Hugo’s hearty tomato sauce and goat gouda.

Sautéed apple, garlic, and onion, placed on top of toasted gluten free bread with a spread of sun dried tomato and goat chevre. Fiinished with a balsamic reduction.

Tomato, avocado, goat chevre, basil, cacao sauce, olive oil, reduced balsamic vinegar.

Portobello mushroom is sautéed with onion, garlic, kalamata olives, then wrapped in our vegan pita and finished with dried tomato and a pesto drizzle.

Dairy free, nut free, pesto and goat gouda.

Canadian bacon, pineapple, and goat gouda.

Toasted gluten free bread, tomato, cucumber, onion, garlic, basil, thyme, olive oil, balsamic vinegar.

Zucchini noodles are tossed with onion and bell pepper in a coconut milk Alfredo sauce topped with Portobello mushroom.

Breaded eggplant baked in our hearty marinara sauce and placed on a bed of zucchini noodles tossed in our vegan coconut milk Alfredo sauce.

Sautéed seasonal vegetables and Portobello mushrooms tossed in olive oil, garlic, and parsley.

Sautéed chicken breast, button mushrooms, garlic, olive oil, and red pepper flakes.

Breaded chicken breast cooked in our hearty marinara, topped with goat gouda, and served on a bed of Alfredo pasta.

Goat chevre, goat gouda, goat cheddar, and Pecorino Romano melted in goat milk with a touch of paprika.

Sautéed chicken and shallots in white wine, fresh herbs with goat milk, goat chevre, and Pecorino Romano cheese

Sautéed chicken and shallots in white wine, fresh herbs with goat milk, goat chevres, and Pecorino Romano cheese

A colorful arrangement of seasonal vegetables and baked potato topped with a Portobello mushroom cap sautéed in olive oil and garlic. Comes with a side of mixed seasonal vegetables and baked potato with garlic cashew cream.

Three wild crab cakes served with our dairy free, nut free pesto and an orange vinaigrette sauce. Comes with a side of mixed seasonal vegetables and baked potato with garlic cashew cream.

Tender chicken breast sautéed with soy free Earth Balance, parsley, white wine, gluten free flour, and lemon juice. Comes with a side of mixed seasonal vegetables and baked potato with garlic cashew cream.

Tender chicken breast sautéed with a sweet Marsala wine, gluten free flour, and mushroom sauce. Comes with a side of mixed seasonal vegetables and baked potato with garlic cashew cream.

Tender chicken breast sautéed in white wine, lemon juice, soy free Earth Balance, flour, and topped with capers. Comes with a side of mixed seasonal vegetables and baked potato with garlic cashew cream.

8 oz of grass-fed beef rib eye topped with wild crab, shrimp, bacon and finished with a goat gouda Alfredo sauce. Comes with a side of mixed seasonal vegetables and baked potato with garlic cashew cream.

Grass fed beef rib eye wrapped in bacon and served on a bed of red wine tomato sauce and topped with goat cheese. Comes with a side of mixed seasonal vegetables and baked potato with garlic cashew cream.

6 oz wild Alaskan salmon filet. Comes with a side of mixed seasonal vegetables and baked potato with garlic cashew cream.

10 oz grass fed ground lamb and beef, marinated with orange juice, coconut aminos, garlic, thyme, oregano. Grilled and served on our house made gf roll with tomato, Vegenaise, crispy kale, bacon, and goat chevre. Served with sweet potato fries. Comes with a side of mixed seasonal vegetables and baked potato with garlic cashew cream.

Pork tenderloin sliced and topped with a sauce of coconut milk, apples, white wine, earth balance, gluten free flour, and bacon.

8oz. of grass fed beef rib eye with a ruby port and earth balance reduction.

Pomegranate juice, beet juice, lemon juice, coconut milk, raw cashew, coconut nectar, and coconut oil.

Raw cacao, lemon juice, coconut milk, coconut nectar, raw cashew, coconut nectar, and coconut oil.

Your choice of apple, carrot, orange or all three.

Blend of kale, cucumber, lemon, and apple.

Blend of carrot, celery, orange, lime, and apple.

Blend of carrot, apple, and ginger.

Blend of orange, vanilla, and coconut milk.

Blend of carrot and apple.

Blend of swiss chard, orange, apple, broccoli, celery, basil, garlic, and parsley.

Blend of beet, lime, kale, chard, and apple.

Blend of cucumber, lemon, and agave.

Blend of kale, chard, zucchini, apple, coconut aminos, and coconut milk.

Lemonade with Cayenne Pepper

Raw zucchini shavings tossed in a truffle infused olive oil, sunflower seeds, olives, and tomato.

Served with sun dried tomato, crushed red pepper, fresh tomato, paprika, olive oil, bell pepper, oregano.

Raw zucchini shavings, diced tomatoes tossed in dairy free, and nut free pesto.

Swiss chard leaf topped with guacamole, sunflower seed meat with onion and cumin, pico de gallo, sliced avocado

Swiss chard leaf topped with guacamole, sunflower seed meat with onion and cumin, pico de gallo, sliced avocado

4oz of the Hugo’s burger cooked well done with goat cheddar and vegenaise, served with baked fries.

Hugo’s red pizza sauce and goat cheddar

tossed in earth balance and topped pecorino Romano cheese.

Hugo’s homemade tomato sauce topped with pecorino Romano cheese.

Hugo's homemade Alfredo sauce topped with pecorino Romano cheese.

Goat chèvre, goat cheddar, goat gouda, and pecorino Romano melted together in goat milk.