Our Menu
Click below to view our menu online. During this time we are offering takeout with curbside pick-up only from Tues – Fri 4pm-9pm, Sat-Sun 11am-9pm.
Click below to view our menu online. During this time we are offering takeout with curbside pick-up only from Tues – Fri 4pm-9pm, Sat-Sun 11am-9pm.
GARDEN FRITTATA (gf) Open faced omelet, topped with fresh tomato, avocado, scallions, basil and cheddar cheese. Served with home fries. 10
MUSHROOM AND GOAT CHEESE OMELET (gf) Egg omelet cooked to order and filled with sautéed mushrooms, onions, spinach, and goat cheese. Served with home fries. 10
GARDEN TOFU SCRAMBLE (vegan +gf) Soft tofu sauteed with onions, bell peppers, spinach, diced tomatoes, avocado, asparagus, basil, nutritional yeast, and turmeric. Served with home fries. 10
SHRIMP AND GRITS (gf) Sautéed shrimp served in a bowl of cheddar grits, topped with a sherry cream sauce, diced tomato, scallions and parmesan cheese. 12
CHEESE BLINTZES Three crepes, filled with ricotta cheese and orange zest. Comes with housemade strawberry jam and home fries. 10
CRAB CAKES BENEDICT Crab cakes grilled and served on English muffins with poached eggs and a hollandaise sauce. Comes with home fries. 12
HUEVOS RANCHEROS (gf) Two sunny side up eggs served on crispy corn tortillas with black beans, cheddar cheese, pico de Gallo, guacamole, and a tomatillo sauce. 12
BRISKET HASH (gf) House smoked brisket tossed with home fries sweet and sour cabbage, wilted spinach, onions and topped with two poached eggs. 12
SALMON HASH (gf) Chunks of house smoked salmon, grilled until crispy and served on home fries with two poached eggs, wilted spinach, onions and topped with hollandaise sauce. 12
SPICY POTATO HASH (gf) Fresh vegetables sautéed with jalapeño peppers and served over home fries. Topped with poached eggs. 10
FILET MIGNON FAJITA BOWL (gf) Filet mignon over rice, peppers, onions with pico de gallo and guacamole. 14
SUN-DRIED TOMATO PENNE PASTA WITH CHICKEN Penne pasta tossed in a sun-dried tomato sauce, served with breaded chicken breast, broccoli and topped with parmesan. 12
GRILLED PORTOBELLO (vegan + gf) Grilled Portobello served on top of asparagus, sautéed spinach and cauliflower puree. Topped with balsamic glaze. 10
GARDEN SALAD (vegan + gf) Mixed greens topped with sliced red cabbage, carrots, onions, cucumbers, tomatoes, raisins and sunflower seeds. Served with a choice of dressing. 7
WARM GOAT CHEESE SALAD (gf) Fresh, local goat cheese, dusted with cornmeal and seared on the grill. Served on a bed of baby greens, tossed in a shallot vinaigrette and topped with craisins and spicy walnuts. 10
Add shrimp 7
Add Salmon 7
Add Chicken 5
Add Seitan 5
CIABATTA CHICKEN SANDWICH Grilled marinated chicken breast layered with roasted red pepper, avocado and mozzarella. Set on homemade ciabatta bread with lettuce, tomato and fresh basil pesto. 10
AVOCADO TOAST Whole wheat bread topped with guacamole, sliced tomato and an egg omelet filled with mozzarella and sautéed mushrooms. Garnished with arugula tossed in a balsamic vinaigrette (previously known as the Open-Faced Sandwich). 10
CHEDDAR BEEF BURGER ♣ Beef burger grilled to order and topped with cheddar cheese, caramelized onions, mayonnaise, lettuce and tomato set on a toasted brioche knot. 10
BLACK BEAN BURGER WRAP (vegan) Black bean and quinoa with chipotle aioli, guacamole and pico de gallo folded in a flour tortilla. 10
CALIFORNIA POCKET WRAP Fresh pita rolled with sliced avocado, cucumber, tomatoes, white cheddar, lemon tahini, mixed greens and fresh falafel (vegan without cheese). 10
Sandwiches and wraps served with choice of side:
Side salad, home fries or daily cold side.
SPANAKOPITA This is one of the few dishes served today that we also served in 1975. A Greek-inspired mixture of spinach, feta and sautéed onions, wrapped in phyllo dough and baked. Served with a lemon cream sauce and vegetables. 15
VEGAN CHILE RELLENO (gf) Fresh poblano pepper, stuffed with Spanish ratatouille rice, placed on a black bean cake and served with a tomatillo sauce, vegan cheese and pico de gallo. 15
FALAFEL CROQUETTES (vegan + gf) Three fried falafel cakes (a blend of chick peas and spices following an old Israeli recipe) served with a cauliflower purée, carrots, asparagus and a coconut curry sauce. 15
ZOODLE BOLOGNESE (vegan + gf) Zucchini noodles served with a vegan “bolognese” sauce and garnished with vegan cashew “parmesan” and fresh basil. 15
MORGAN STREET CHICKEN Fresh pounded chicken breast marinated in our lemon tahini dressing, coated with crushed cashews and panko crumbs and grilled. Topped with an herb compound butter and a whole grain mustard sauce. Comes with home fries, broccoli and carrots. 15
SHRIMP AND SCALLOP STIR-FRY (gf) Shrimp and scallops tossed with a ginger sauce, rice pilaf and fresh vegetables. 15
GRILLED SALMON ♣ (gf) Grilled Salmon served with broccoli carrots and a cauliflower puree. Comes with a tzatziki sauce. 16
FILET MIGNON ♣ (gf) Filet Mignon, served with an onion and spinach potato hash. Topped with a cabernet sauce. 19
LEMON CHESS PIE 6
RASPBERRY CHOCOLATE CAKE (VEGAN) 6
STRAWBERRY CHEESECAKE (VEGAN + GF) 6
WHITES BY THE GLASS
REDS BY THE GLASS
WHITES BY THE BOTTLE
SPARKLING
1/ Vinho Verde (Alvarinho) – Gatao – Vinho Verde, Portugal
2/ Prosecco – Luna Argenta – Veneto, Italy
3/ Blanc de Blancs Brut – Thévenet & Fils – Bougogne, France
4/ Champagne Brut – Veuve Clicquot – Reims, France
WHITES
5/ Chardonnay (House White) – Santa Luz “Alba” – Valle Central, Chile
6/ Vermentino – Vecchia Torre – Puglia, Italy
7/ Chardonnay – Carta Vieja – Loncomilla Valley, Chile
8/ Pinot Grigio – Berteletti – Puglia, Italy
9/ Sauvignon de Touraine (Sauvignon Blanc) – Paul Buisse – Touraine, France
10/ Chardonnay – Domaine Antugnac – Haute Vallée de l’Aude, France
11/ Chenin Blanc – Raats – Stellenbosch, South Africa
12/ Chardonnay – Bloomstone – Central Coast, California
13/ Grüner Veltliner – Salomon – Wachau, Austria
14/ Sauvignon Gris – Cuvée Laurence – Bordeaux, France
15/ Riesling Kabinett – Dr. Pauly-Bergweiler – Mosel, Germany
16/ Pinot Gris (Clones 145 & 152) – Omero – Willamette Valley, Oregon
17/ Sancerre (Sauvignon Blanc) – Le Roi des Pierres – Sancerre, France
18/ Pouilly-Fuissé (Chardonnay) – Domaine Cheveau – Bougogne, France
ROSES
19/ Rosé (Cinsault) – Les Parcelles de la France – Languedoc-Roussillon, France
20/ Vinho Verde Rosé (Touriga) – Gatao – Vinho Verde, Portugal
REDS
21/ Cabernet Sauvignon (House Red) – Mars & Venus – La Mancha, Spain
22/ Valpolicella (Corvina) – Corte Majoli – Verona, Italy
23/ Salice Salentino (Nero Amaro) – Vecchia Torre – Puglia, Italy
24/ Cabernet Sauvignon (Clone 6) – Amitié – Bordeaux, France
25/ Primitivo – Vecchia Torre – Puglia, Italy
26/ Cotes du Rhone – Domaine de Couron – Rhone, France
27/ Barbera d’Asti – Sant’Evasio – Piemonte, Italy
28/ Tempranillo (blend) – Coreto – Lisbon, Portugal
29/ Bordeaux (Merlot Noir) – Jacquet de la Grave – Bordeaux, France
30/ Malbec – Rios de Chile – Central Valley, Chile
31/ Rioja Crianza (Tempranillo) – Viña del Oja – Rioja, Spain
32/ Mourvedre – Juan Gils – Jumilla, Spain
33/ Cabernet Sauvignon (Clone 4) – Viamonte – Maipu, Argentina
34/ Rosso di Montepulciano (Sangiovese) – Nottola – Montepulciano, Italy
35/ Pinot Noir – Omero – Willamette Valley, Oregon
36/ Chianti Classico (Sangiovese) – Felsina Berardenga – Toscany, Italy
37/ Cabernet Franc – Sietefincas Secreto Reserva – Mendoza, Argentina
38/ Amarone della Valpolicella – Terre di Monteforte – Veneto, Italy
39/ Chateau Neuf du Pape – Domaine Comte de Lauze – Rhone, France
40/ Cabernet Sauvignon – Peterson Bradford Mountain – Dry Creek Valley, Cal
Click here to download a PDF of our menu.
Items marked with an asterisk * are cooked to order or contain undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish , eggs, or under pasteurized milk may increase your risk of foodborne illness.
Many of our vegetables and all of our flowers, including those on the table, come from our Well Fed Community Garden in Raleigh, NC.