Sample Menu​

(We can veganise most dishes)

We source most of our ingredients from Wilderwood farms, 100 meters from the HUB. Our menu changes weekly based on what we receive from Wilderwood and other local producers (like Tristan, our mushroom guy)

Mediterranean appetizer platters: rotating combination of hummus, babaganoush, smoked olives, grilled artichokes, tabouleh, flatbread

Small plate examples 

Raclette cheese on steamed creamer potatoes

Spanish omelet on crostini

Sautéed Lion's Mane mushroom, focaccia toast


Flatbreads examples 

Pesto hummus, onions, artichoke

Tarte Flambe with shiitake

Special flatbreads, like arugula, or Pender Oyster mushrooms


Salad examples

Roast veg warm salad: roasted Delicata squash, apple, braising greens, herbs

Beluga bowl: beluga lentils, kale, roast tofu, gochuchang drizzle

Noodle examples

Mushroom gnocchi

Arugula pesto fusilli

Putanesca spaghetti

Classic ramen

Lunch specials: paninis with soup and/or side salad

​Daily Desserts

Basque cheesecake

Lemon tart


Deconstructed apple pie