Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Mixed greens topped with fennel, carrot, apple, and our own croutons, served with balsamic vinaigrette add chicken breast $5.95, add blackened wild pacific salmon $6.95, add new york strip loin steak
Romaine hearts tossed with caesar dressing, garnished with pecorino, cheese, lemon wedge, and our own croutons, add chicken breast $5.95, add blackened wild pacific salmon $6.95, add new york strip l
Salad of roasted beets, fresh chevre, organic greens, candied walnuts, and apple vinaigrette
Seared yellowfin tuna, haricots verts, heirloom potatoes, hardboiled egg, chioggia beets, capers, olives, sherry vinaigrette
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St. Helens New York steak, hand-cut fries, sauteed greens, aleppo pepper butter, topped with onion rings
Soft polenta combined with parmesan cheese, sautéed local organic greens and roasted vegetables, topped with marinara sauce and a sunny side-up egg
Tender grilled wild salmon filet served over roasted seasonal vegetables and edamame, finished with fresh citrus vinaigrette
Crispy tempura Pacific cod, beer-battered fries, lemon caper aioli, fresh horseradish slaw, lemon
House-roasted rosemary turkey, crispy bacon and Swiss cheese with lettuce, tomato chutney and basil aioli on your choice of 8-grain, potato, or rye bread
Fresh california grass-fed beef ground in-house daily on a toasted brioche roll. served with choice of fries, cup of soup or small caesar salad, add toppings for $1.50 each: bacon, choice of swiss or
Vegetarian smoked tomato field roast served reuben-style with sauerkraut, swiss cheese, and thousand island dressing on rye bread
Carlton Farms natural pork loin breaded and crisp fried with pickled onions and cilantro aioli on brioche bun
Grilled chicken breast on a toasted brioche roll, traditional accompaniments. Add toppings foe $1.50 each: bacon, choice of Swiss, cheddar cheese, bleu cheese crumbles, caramelized onions
FareStart founder Chef David Lees signature hazelnut-encrusted lentil sage patty, served crispy with arugula, tomato, vegan fig mayonnaise and Dijon mustard on potato bread
Wild salmon filet seared with our own blackening spice on a toasted brioche roll with a side of lemon caper aioli.
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DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.