"Come with me into the woods where spring is advancing, as it does, no matter what, not being singular or particular, but one of the forever gifts, and certainly visible."

-Mary Oliver.

Please note, this represents a sample of our offerings.  Menus change with the seasons, & we have many other options to suit your occasion and dietary needs.

V-Vegetarian, V+ Vegan, GF-Gluten Free, DF-Dairy Free

When starred it denotes an optional modification

 

Breakfast Items

Smoked Salmon Flatbread

Spring harkens the beginning of the salmon run and perfectly embodies the cycles of renewal, return and rebirth.  This dish celebrates the majestic salmon and is a handmade sourdough flatbread topped with house-made lemon dill ricotta and beet-cured salmon, pickled red onions, capers and chives.

Spring Vegetable Fritatta with herb pistou

Highlighting the bounty of the season, this individually baked spring vegetable packed fritatta is topped with goat cheese and served with an herb pistou.
GF, V*, DF*

Fresh Fruit Platter

Seasonal Fruits beautifully & bountifully displayed.

V, V+, GF, DF

Breakfast Taco Bar

This classic Austin, TX staple is served with warm corn or flour tortillas, cheesy eggs with green chile, crispy bacon, fresh made salsas, pickled red onions and fresh cilantro.

V*, DF*, GF*

Mini Quiche

Miniature seasonal vegetable and cheese quiche in our buttery flaky pastry crust
V

Steel Cut Oatmeal Bar

Soaked & cooked creamy steel cut oats served with a variety of sweet and savory toppings to allow each person to create their own comforting classic.
GF, DF*, V, V+

Spring Peepers

Adorable deviled eggs made to look like spring baby chicks.

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Shashouka

Our take on this delicious middle-eastern dish.  Eggs are baked in a delectable tomato sauce topped with steamed leafy greens,  seasonal pesto and garlic confit. Can be made with or without feta cheese.

V, DF, GF

Yogurt & Granola

Organic whole milk or coconut milk yogurt served with a trio of house-made granola:

-Coconut Cherry Chia

-Maple Nut

-Banana Muffin

-Rosemary Almond

V, V+*, GF, DF*

Chia Pudding Parfaits

Keep everyone satisfied with this healthful and tasty chia seed parfaits.  Many different flavor options including:

-Mango Macadamia

-Toasted Coconut & Cacao

-Chocolate Banana

-Very Berry Vanilla

-Spicy Chai Coconut

V+, GF, DF

Spring Parfaits

Whole milk yogurt layered with layered spring fruits and sprinkled with bee pollen, cinnamon and cacao nibs
V, GF

Breakfast Cocktails

Bloody Mary Bar

Our own bloody mary mix served with an array of house-pickled vegetables and assorted accoutrements and organic vodka.

Bellini Bar

Seasonal fresh fruit purees served with champagne or sparkling water

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Stationed & Passed Appetizers

 

French Breakfast Radish with Butter & Smoked Sea Salt

Mild French Breakfast radishes are dipped in butter and sprinkled with smoked sea salt for a classic appetizer

V, GF

Spring Pea Toast with Shaved Parmesan

Is there anything finer than fresh English Shelling Peas in the spring?  Their bright green taste is nothing like the brown pile of mush usually associated with peas.  Simple, and elegant crostinis are topped with lemon herb pea puree, shaved Parmesan and curly pea tendrils.

V

Pickled Nettles on Toast

Rich and iron and other minerals, spring nettles are just the tonic we need in the spring. Tender nettle tops are pickled and served on a toasted sourdough crostini with feta and olives.
V

Sights of Spring Rolls

Made with fresh vegetables, seasonal flowers, rice noodles, shiso leaves and fresh herbs these are the embodiment of spring, served with a light herb & sesame vinaigrette.

GF, V+, DF

Satay Skewers

Satay Skewers. Marinated and grilled tofu or chicken is served with our coconut lime peanut satay sauce.

V+*, GF, DF

Artichoke Cakes with Spicy Aioli

Reminiscent of crab cakes, this vegetarian version is a cake made with marinated artichoke hearts that is lightly dusted with breadcrumbs and topped with a perfectly spicy aioli.

Corn Blini Sampler

Delicious bite sized cornmeal pancakes with a variety of toppings.

Choose from:
-Blue cheese, Apple & Fried Sage


-Guacamole, Fried Radish Round, & Chive


-Goat Cheese & Apple Butter

V, V+*, GF, DF*

You Fancy Devil! Deviled Eggs

Deviled Eggs Like you have never seen. A beautiful array of creatively topped deviled eggs.

V, GF, DF

Dandelion Fritters with Fir Tzatziki

Whole dandelion flower heads are fried in a light batter and served hot with a tzatziki sauce that is flavored with the spring tips of local fir or spruce.  If you have never tried eating dandelion flowers before- they are most excellent.  A slight floral taste with notes of honey marry perfectly with the citrusy taste of spruce or fir tips.
V

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Chilled Nettle Soup Shooter

This vibrantly green soup made with foraged nettles is the ultimate spring tonic.  Equal parts delicious and nutritious, this stunning shooter is topped with a swirl of crème fraîche.

Fiddlehead & Gruyere Tartlette

A fiddlehead and gruyere tartlette seasoned with lemon zest and leek.

Cucumber Canapé

Crunchy, cool cucumber rounds are topped with house-made labneh, cured salmon & a sprig of fresh dill.  Try the equally delicious vegetarian version made with house-made labneh and a pickled radish.  
GF, V*

Spring Chicken Salad in Endive

Light and tangy chicken salad with fresh herbs and walnuts served in an endive leaf.

GF, DF

Polenta Bites

Crispy on the outside and creamy on the inside, these bite sized polenta squares are topped with a variety of house made tapenades, sauces, vegetables, goat cheese or microgreens.

V, GF, DF*

Wild Mushroom Tart

Locally foraged wild mushrooms are cooked in a thyme sauce and served atop puff pastry.

Proscuitto Wrapped Gorgonzola & Arugula

Peppery arugula and piquant gorgonzola is balanced by golden currants and salty proscuitto.  This complex bite is sure to have you reaching for another.

GF

Asparagus & Goat Cheese Tartlette

Fresh spring asapargus on a fluffy goat cheese pillow in an herb and oil brushed puff pastry shell.

V

Radish Tea Sandwiches

These bite-sized open faced sandwiches celebrate the radish.  Often the first root vegetable of the year, it truly harkens the coming of spring.  Pumpernickel toast is spread with house-made dill labneh and topped with paper thin radishes, chives and flaked salt.

V

Ceviche Wonton Crisp

Shrimp, avocado, red onion and cilantro are marinated in lime juice and served atop a wonton crisp.

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Platters & Spreads

 

Pickle & Charcuterie Board

This board is a dream come true.  Housemade lacto-fermented pickles, local cheeses and cured meats are served alongside grilled bread and a variety of spreads.

V, V+*, DF*

Tapenade & Pate Trio

This trio of vegan pates are as rich in flavor as they are in health benefits. Our earthy herbed mushroom pate features locally foraged or cultivated mushrooms. The sprouted sunflower pate is spiced with lemon, cumin and paprika to make a warming and inviting flavor. Finally the carrot, cashew pate pairs sweet carrots with spicy fresh ginger and creamy cashews. Served with toasted crostini.

V+, DF

Cheese & Fruit Platter

An assortment of local cheeses arranged with fresh and dried fruits, spiced almonds and sweet and salty pecans. Served with toasted crostini.

V, GF*

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Fresh Vegetable Crudite

Crispy, crunchy, fresh, local vegetables cut and served with our herbed tahini and yogurt dill sauces.

Roasted Vegetable Platter

Perfectly seasoned and roasted vegetables attractively arranged and served with saffron aioli, herbed tahini and romesco sauces.

V, V+*, DF, GF

House-Made Lox Platter

Beet or green-tea cured wild salmon served with crème fraîche, cucumber, capers, hard-boiled egg, dill, and lemon. Served with seeded baguette.

DF*, GF*

Fresh Made Salsa & Guacamole

Pico de gallo, salsa verde and fruit salsa offered alongside guacamole with our house-made tortilla chips.

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SALADS

 

SALADS

Spring Chopped Salad

This refreshing chopped salad is the epitome of a spring salad with crispy Romaine, avocado, radish, cucumber, cherry tomatoes and chives topped with our housemade bleu cheese dressing.

GF, V

Green Dream Salad

Classic mixed green salad with shaved carrot, celery and beet ribbons, toasted sunflower seeds and herb vinaigrette.
GF, DF, V+

Mâche, Arugula & Mizuna Salad with Crispy Shallots

This trio of greens are absolutely stunning.  Tossed in a light dijon viniagrette and topped with crispy fried shallots.

V

Wild Spring Greens with Pickled Veg

Sorrel, watercress, and arugula are mixed with mizuna and microgreens and topped with paper-thin sliced and quick pickled chiogga beets, sweet salad turnips and rainbow carrots.  Tossed in a herbaceous vinaigrette.

V*, GF, DF

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Grilled Apricots with Burrata, Proscuitto and Arugula with a Balsamic Glaze

Grilled apricots enhance their subtle sweetness which is the perfect match for salty prosciutto and spicy fresh arugula.  GF

Field & Flower

Organic mixed greens, fresh or dried seasonal fruit and pecans in house-made balsamic vinaigrette and topped with edible flowers.
GF, DF, V+

Taste the Season Salad

This salad highlights the beautiful produce of the season such as lemon cucumber, sugar snap peas, chive blossom, purple cauliflower, pea tendrils or watermelon radish on a bed of mixed greens with a simple lemon vinaigrette.
GF, DF, V+

Kale Caesar Salad

Lacinato kale with housemade caesar dressing, toasty garlic croutons, and shaved parmesan.
V*

Shaved Fennel, Cucumber & Dill Salad

Thinly shaved fennel pairs beautifully crisp cucumber and fresh dill.  Seasoned with lemon chive vinaigrette and garnished with edible spring flowers.

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Spring Chopped Salad

This refreshing chopped salad is the epitome of a spring salad with crispy Romaine, avocado, radish, cucumber, cherry tomatoes and chives topped with our housemade bleu cheese dressing.

GF, V

Green Dream Salad

Classic mixed green salad with shaved carrot, celery and beet ribbons, toasted sunflower seeds and herb vinaigrette.
GF, DF, V+

Mâche, Arugula & Mizuna Salad with Crispy Shallots

This trio of greens are absolutely stunning.  Tossed in a light dijon viniagrette and topped with crispy fried shallots.

V

Wild Spring Greens with Pickled Veg

Sorrel, watercress, and arugula are mixed with mizuna and microgreens and topped with paper-thin sliced and quick pickled chiogga beets, sweet salad turnips and rainbow carrots.  Tossed in a herbaceous vinaigrette.

V*, GF, DF

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SIDES

 

Smashed Purple Potatoes with Housemade Horseradish Yogurt Sauce, Pickled Red Onion & Dill

Baby purple potatoes are cooked until tender then smashed and roasted.  Topped with a dollop of our housemade yogurt horseradish sauce, lacto-fermented red onions and fresh dill.

V, GF

Braised Fava Beans with Mint & Pecorino

Fresh fava beans are a spring treat like none other.  Their fresh, green flavor is complemented with lemon, fresh mint, high-quality olive oil and pecorino.

V, GF

Warm Wheatberry Salad in Pistachio Pesto

Chewy and nutty wheatberries are paired with fresh radishes, cooked asparagus with a bite, toasted walnuts, and finely sliced spring onions then tossed in arugula pistachio pesto and topped with shaed manchego.

V

Roasted Baby Vegetables

What could be better than whole roasted tender young vegetables?  An assortment of vegetables such as patty pan squash, heirloom carrots, cherry tomatoes, new potatoes and salad turnips roasted to perfection and topped with flaked salt and cracked pepper.

V+ GF, DF

Herb Potato & Green Bean Salad

Multicolored new potatoes, a variety of fresh herbs and perfectly cooked green beans are mixed in a light lemon dressing

V+, DF, GF

Marinated Grilled Carrots

Rainbow colored carrots with their tops are marinated overnight in a lemon-dill vinagrette and grilled to perfection.

V+, DF, GF

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Roasted Spring Onions

Tender, delicious spring onions topped with lemon zest Parmesan breadcrumbs and roasted until the onions sweetly caramelized and the breadcrumbs are crunchy. V, V*, DF, GF*

Spring Vegetable Barley Salad with Lemon Dill Dressing

As a child, every spring it was tradition to look along fence rows for wild asparagus.  Slightly sweet and so tender, this barley salad features spring asparagus, fresh shelled peas, and thin radish rounds.  Tossed in a garlicky lemon-dill vinaigrette and topped with fresh made ricotta.

V

Roasted Salad Turnips & Greens

Salad turnips are small, tender, sweet tasting, crisp relatives of the big boy turnips you may be more used to.  These turnips are quartered and roasted until slightly carmalized at the edges.  Served with their sauteed greens.
GF, DF, V+

Green Beans with Smoked Almonds & Tarragon

Steamed to perfection, these green beans are tossed in tarragon butter and topped with flaked sea salt and toasted smoked almond crumbles. 

V+*, GF, DF*

Quinoa Salad with Za'atar, Spring Onion, Fresh Pea & Mint

This beautiful quinoa salad tastes exactly like Spring with grilled spring onions, fresh chopped mint, shelling peas that pair oh so nicely with our Moroccan za'atar spice blend.

Asparagus with Lemon Zest & Shaved Parmesan

Fresh asparagus is roasted so it is tender yet still has a crisp bite, tossed in fruity olive oil and topped with lemon zest and shaved parmesean

V+*, GF, DF*

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Entreés

 

Spring Chicken

Brined overnight in a floral laden concoction these chicken thighs are a perfect entree for spring.  They are grilled to perfection and work well with a variety of sides.

V, GF

Fiddlehead & Morel Ricotta Pasta

Foraged fiddlehead ferns and morel mushrooms are the perfect accompaniment to our fresh made lemon zest ricotta and house-made pasta.  You choose whether you prefer fettuccine, ravioli, sheet (free form lasagna) or spaghetti. 

V, V+*

Flank Steak with Chimichurri

Our version of chimichurri sauce and tender flank steak are the stars of this dish.  Chimichurri is a typical Argentine condiment for grilled meat made of parsley, vinegar, garlic, oregano and crushed red pepper.  Our version is just a tad different, substituting cilantro for the oregano.  It pairs perfectly with grass fed flank steak and is sure to be a crowd pleaser.

DF, GF

Herbed Lamb Tenderloin Kebabs

Marinated in a variety of fresh herbs overnight, these lamb skewers are lean and flavorful.  They are served with a tzatziki sauce and go great with a variety of grains and roasted vegetables.

GF

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Parmesan Polenta Cake Trio

This trio of crispy polenta cakes are topped with sauteed wild mushrooms, roasted heirloom cherry tomatoes and grilled red onions in a savory thyme sauce.

V, V+*, GF, DF*

Ricotta Dumplings with Asparagus and Garlic Scapes in a Lemon Scented Broth

Fresh made ricotta forms the base of these light and bright dumplings that are served alongside perfectly cooked asparagus and sauteed green garlic and served in a rich house-made lemon scented chicken broth.

Bone-in Roasted Chicken with Herb Pistou

This bone-in chicken is brined over night and roasted until the skin is crispy.  Served with a fresh herb pistou.  Goes great with earthy farro.

GF, DF.

Salted Fennel Porchetta

Fennel, sea salt, sage, rosemary, lemon zest and garlic form the filling of this crispy crackling pork roulade. 

GF, DF

Spring Chicken & Dumpling Stew with Fava Beans, Mushrooms and Thyme.

Our favorite fall and winter comfort dish, made with spring ingredients, because not every day of spring is sunshine and flowers.  Fluffy thyme dumplings in a stew of free-range, organic chicken, wild spring mushrooms, fresh fava beans and wild chives.

DF*