Cafe Flora

Fried castelvetrano olives, fresh seasonal vegetables, and hummus drizzled with chili oil, mint, and marcona almonds.

Organic greens and vegetables in herbed balsamic vinaigrette.

Served with choice of whipped butter or olive oil.

Bok choy filled wontons, fermented black bean sauce, goat cheese crema and roasted rhubarb.

Savy spinach, strawberry, roasted rhubarb, smoky bleu cheese, toasted hazelnut, mint, and balsamic vinaigrette.

Butter lettuce, roasted beets, french breakfast radish, marcona almonds, and creamy tarrago goat cheese dressing.

Romaine, harbed croutons, Parmesan, and fried capers.

Petite carrots, maple Dijon glaze and toasted pecans.

Roasted local roots turnips, sesame seeds, miso, sriracha.

Your choice of fresh and seasonal fruit.

Roasted yams, poblano peppers, corn, and pepper jack cheese inside an egg battered flour tortilla. Topped with snappy sauce and tomatillo salsa served with mixed greens.

Eggs or seasoned tofu, roasted Portobello mushrooms, leeks, chives, nettle-pine nut pesto and feta cheese.

Eggs or seasoned tofu, asparagus, spinach, romesco sauce, and manchego cheese.

Eggs or seasoned tofu, slow cooked rancho bean with tomatillos, fresh chilis, sweet corn, queso fresco, and blue corn tortilla chips.

Portobello mushrooms, caramelized onions, and swiss cheese on a seeded baguette with mushroom garlic au jus and seasonal mixed greens.

Chickpea croquettes on a warm pita, with romaine, cucumber, tomato, fresh herbs, sumac vinaigrette and tahini.

Summer squash, grilled walla walla onions, squash blossoms, manchego, dill and chili oil on wheat crust.

Spinach, garlic, smoked mozzarella, and Parmesan on wheat crust.

Grilled crimini mushroom, roasted peas, spinach pesto, chili oil, goat cheese and parmesan cheese on wheat crust.

Corn tortillas filled with cheesy mashed potatoes, served with black bean stew, braised greens, roasted tomato salsa and lime creme fraiche.

Seared halloumi, lemon-mint quinoa, yam and eggplant tagine, coriander-tomato confit, turmeric-parsley sauce and harissa-spiced almonds.

Grilled Portobello mushrooms, mushroom pecan pate and leeks in puff pastry. Served with mashed potatoes, madeira wine sauce and market vegetables.

Artichoke croquettes, lemongrass-kaffir lime sauce, okinawan purple potatoes, sweet chili sauce and crunchy fresh slaw.

Flavor changes regularly.

1 Dozen. Baked fresh every morning with caramelized sugar, maple toasted pecans and vanilla icing.

Baked fresh every morning with caramelized sugar, maple toasted pecans and vanilla icing.

Fried castelvetrano olives, fresh seasonal vegetables, and hummus drizzled with chili oil, mint, and marcona almonds.

Organic greens and vegetables in herbed balsamic vinaigrette.

Served with choice of whipped butter or olive oil.

Bok choy filled wontons, fermented black bean sauce, goat cheese crema, and roasted rhubarb.

Savvy spinach, strawberry, roasted rhubarb, smoky bleu cheese, toasted hazelnut, mint, and balsamic vinaigrette.

Butter lettuce, roasted beets, french breakfast radish, marcona almonds, and creamy tarragon goat cheese dressing.

Romaine, herbed croutons, parmesan, and fried capers.

Petite carrots, maple Dijon glaze, and toasted pecans.

Roasted local roots turnips, sesame seeds, miso, and sriracha.

Roasted yams, poblano peppers, corn, and pepper Jack cheese inside an egg battered flour tortilla. Topped with snappy sauce and tomatillo salsa. Served with mixed greens.

Eggs or seasoned tofu, roasted portobello mushrooms, leeks, chives, nettle-pine nut pesto, and feta cheese.

Eggs or seasoned tofu, asparagus, spinach, romesco sauce, and manchego cheese.

Eggs or seasoned tofu, slow-cooked rancho bean with tomatillos, fresh chilis, sweet corn, queso fresco, and blue corn tortilla chips.

Portobello mushrooms, caramelized onions, and swiss cheese on a seeded baguette with mushroom garlic au jus and seasonal mixed greens.

Chickpea croquettes on a warm pita with romaine, cucumber, tomato, fresh herbs, sumac vinaigrette, and tahini.

Summer squash, grilled walla onions, squash blossoms, manchego, dill, and chili oil on wheat crust.

Spinach, garlic, smoked mozzarella, and parmesan on wheat crust.

Grilled crimini mushroom, roasted peas, spinach pesto, chili oil, goat cheese, and parmesan cheese on wheat crust.

Corn tortillas filled with cheesy mashed potatoes. Served with black bean stew, braised greens, roasted tomato salsa, and lime creme fraiche.

Seared halloumi, lemon-mint quinoa, yam and eggplant tagine, coriander-tomato confit, turmeric-parsley sauce, and harissa-spiced almonds.

Grilled portobello mushrooms, mushroom pecan pate, and leeks in puff pastry. Served with mashed potatoes, madeira wine sauce, and market vegetables.

Artichoke croquettes, lemongrass-kaffir lime sauce, okinawan purple potatoes, sweet chili sauce, and crunchy fresh slaw.

Baked fresh every morning with caramelized sugar, maple toasted pecans, and vanilla icing.