We describe our food as Classic California, healthyish, but with plenty of decadent snacks and treats. Our menu is collaborative, drawing from the experiences and talents of our kitchen crew, both old and new, our two owners, and even some of our customers. We believe in using fresh, organic ingredients, local and organic producers whenever possible, and making as much as we can from scratch. We serve food for both omnivores and herbivores and believe that plant-based foods should be a feature, not an afterthought and most of our dishes can be made vegan or vegetarian. Some crowd favorites include our breakfast burrito, the blat (served on Bub and Grandma’s sourdough and your choice of pork bacon, tempeh bacon, or shrooms, and both our meat and veggie burgers. Our veggie burger even made it into the New York Times, which we are very proud of! Our waffle fries and crispy potatoes are pretty legendary, so don’t skip those! We welcome most modifications and can sub gluten-free bread on anything that isn’t already gluten-free (We definitely are not a gluten-free kitchen though). We think our food tastes great just the way it comes, but we are happy to adjust things according to your tastes or dietary needs when we can!

We feature many local producers, including:

MENU

TOASTS (served until 2pm daily)

pb&j (V)  creamy, organic peanut butter topped with berry compote 

honey and banana (V)  organic peanut butter, banana slices, pepitas, chia, and hemp hearts 

avocado (V/NV)  avocado mash, lemony arugula, fire-roasted corn, heirloom cherry tomatoes, feta cheese, pepitas, and red pepper flakes add an egg

BREAKFAST (served until 2pm daily)

hemp-date granola (V/NV)  your choice of maple vanilla Straus greek yogurt or house-made almond milk, topped with bananas and seasonal fruit 

eggs, toast, and potatoes (NV/V)  two eggs, buttered rustic sourdough toast, and crispy potatoes add-ons: smoked bacon, tempeh or oyster mushrooms half avocado

tofu scramble (V)  served with rustic sourdough toast spread with earth balance, sautéed kale, pan-seared tomatoes, and crispy potatoes   add-ons: half avocado, smoked tempeh or oyster mushrooms

breakfast bun (V/NV)  soft-scrambled egg, bacon or tempeh, cheese, caramelized onions, and our special sauce on a griddled soft bun - sub tofu scramble  add-ons: avocado, side of crispy potatoes (SERVED UNTIL 5PM FOR THE BFAST LOVERS)

breakfast tostada (V/NV)  crispy stone-ground corn tortilla topped with black beans, lemony greens, two scrambled eggs or tofu, fire roasted salsa, avocado mash, chipotle sauce   add-ons: bacon, tempeh, oyster mushrooms, crispy potatoes (not served on weekends)

breakfast burrito (V/NV) scrambled eggs, crispy potatoes, melted cheese, fire-roasted salsa, chipotle crema wrapped in a large flour tortilla and served with our housemade hot sauce add-ons: bacon, smoked tempeh, crispy mushrooms, black beans, kale, roasted corn,avocado make it vegan with tofu scramble, protein style with black beans instead of tortilla

breakfast tacos (V/NV) three corn tortillas filled with scrambled eggs, crispy potatoes, melted cheese, fire-roasted salsa, chipotle crema and served with our housemade hot sauce add-ons: bacon, smoked tempeh, crispy oyster mushrooms, black beans, kale, roasted corn, avocado,make it vegan with tofu scramble (not served on weekends)

 BREAKFAST SIDES (served until 2pm daily)

one egg (scrambled, over easy, over medium, over hard, sunnyside up)

crispy potatoes

rustic sourdough toast with butter and jam

applewood-smoked bacon, tempeh, or oyster mushrooms

black beans

SANDWICHES--all served on Bub and Grandma’s bread with garden salad or waffle fries

classic california blat (V/NV) rustic sourdough, heirloom tomato slices, crisp lettuce, special sauce, avocado, and choice of: applewood-smoked bacon, tempeh, or oyster mushrooms   add an egg

grilled cheese (NV)  aged cheddar, provolone, and roasted garlic tomato chutney grilled on toasty sourdough   add-ons: bacon, tempeh, shrooms, or avocado (not served on weekends)

chicken bacon (NV)  marinated chicken breast, smoked bacon, provolone, arugula, pickled red onions, and garlic aoli served on freshly baked rustic sourdough   add-ons: avocado, egg

spoke veggie burger (V/NV)  smoked mushroom and beet patty, tempeh bacon, wild arugula, pickled onions, heirloom tomato slices, and garlic aoli, served on a soft griddled bun   add-ons: cheese, avocado, egg

SALADS AND BOWLS

california choppd salad (V) butter lettuce, kale, arugula, cilantro, lemon vinaigrette, avocado mash, heirloom cherry tomatoes, roasted corn, persian cucumbers, pepitas and fresno chiles   add-ons: grilled chicken, breaded vegan chicken, bacon, smoked tempeh, shrooms, or half avocado, egg

chickpea farro bowl (V/NV)  farro, crispy brussels sprouts, feta cheese, castelvetrano olives, roasted chickpeas, and radicchio add-ons: egg, avocado, grilled chicken, breaded vegan chicken,bacon, shrooms or tempeh (not served on weekends)

kale caeser salad (V/NV) kale and lettuce mix, garlicky croutons, creamy dressing, parmesan cheese, fried capers. anchovies upon request. add-ons: grilled chicken, breaded vegan chicken, bacon, smoked tempeh, crispy oyster mushrooms, avocado, fried egg

KIDS

kid-size beef or house-made veggie burger and fries (V/NV)  add-ons: cheese, bacon,l ettuce/tomato

grilled cheese and fries (V/NV) add-ons: bacon

kids breakfast (NV) add-ons: bacon, tempeh (served until 2pm daily)

SNACKS & SIDES

waffle fries (V)

crispy potatoes (V) add cheese

impossible chicken nuggets (V) six vegan nuggets served with garlic and chipotle aioli

lemony brussels sprouts (V/NV) crispy brussels with bread crumbs, lemon dressing, and parmesan

blistered shishito peppers (V) sesame soy shishitos served with creamy garlic dipping sauce

chips and fire roasted salsa (V) add avo mash

simple salad (V)

fire-roasted corn on the cob with butter and chives (V/NV)

V=VEGAN, NV=NOT VEGAN, V/NV=EITHER 

Gluten free bread available  We make all sauces and dressings in-house and use organic, local ingredients whenever possible.