Taste Community Restaurant

Soda

Soda

Soda

Soda

Scrambled eggs topped with smoked gouda, thick-cut bacon, avocado, and sriracha aioli on a toasted brioche bun. Served with crispy potatoes.

Fried corn tortilla chips tossed in a salsa verde topped with queso fresco, avocado, radishes, lime crema, cilantro, and two fried eggs.

Bowl of creamy oatmeal, flavored with brown sugar topped with strawberry rhubarb compote and toasted pecans.

Fingerling potatoes, buttered leeks, artichokes, asparagus, spring onions, and roasted radishes tossed in herb butter topped with two fried eggs, herb yogurt, and fried leeks.

Toasted brioche topped with crème fraîche, macerated strawberries, balsamic reduction, and garden-fresh mint.

Our morning favorite! Two eggs, served any way, thick-cut bacon, and crispy potatoes.

Especially for Kids 12 and Under

Especially for Kids 12 and Under

Multigrain bread topped with avocado, smoked salmon, two poached eggs, everything bagel seasoning, crispy capers, and garden-fresh herbs.

Roasted chicken breast mixed in a creamy herbed dressing topped with avocado, shaved cucumbers, and radishes on toasted multigrain bread. Served with fruit salad.

Pan-seared salmon served on a bed of spring vegetables sautéed in a white wine and butter sauce topped with fried leeks.

North African spiced lamb and beef topped with smoked gouda, harissa-spiced burger sauce, and house-made pickles on a toasted brioche bun. Served with crispy potatoes.

Especially for Kids 12 and Under

Especially for Kids 12 and Under

Especially for Kids 12 and Under

Toasted flatbread topped with bechamel, asparagus, buttered leeks, fingerling potatoes, goat cheese, and Monterey Jack cheese topped with fresh herbs, black pepper, and a runny egg.

Grilled chicken served on little gem lettuce tossed in green goddess dressing topped with shaved asparagus, cucumbers, watermelon radishes, snap peas, spring onions, and fresh herbs.

North African spiced lamb and beef meatballs served with herbed yogurt, harissa sauce, pickled spring vegetables, fresh herbs, and toasted flatbread.

Creamy potato soup cooked with celery, onions, and leeks topped with crème fraîche, chives, and fried leeks.

Coho salmon, soft-boiled egg, fingerling potatoes, asparagus, snap peas, radishes, and olives on a bed of spring greens tossed in a house-made lemon-caper vinaigrette topped with fresh herbs.

Marinated and grilled cauliflower topped with pickled vegetables, house-made green goddess dressing, and fresh herbs.

Roasted cauliflower seasoned with cumin and chiles topped with cilantro-lime slaw, lime crema, avocado, and peanut salsa macha in corn tortillas. Served with cilantro-lime rice.

Grilled chicken, marinated in achiote sauce rolled in a flour tortilla with cilantro-lime rice, pineapple relish, and Monterey Jack cheese smothered with salsa verde sauce, topped with lime crema, cilantro-lime slaw, and garden-fresh cilantro. Optional burrito bowl available.

Shrimp and mussels simmered in Spanish spices, fresh peas, and vermicelli noodles topped with garlic aioli and garden-fresh herbs. Served with lemon.

Toasted rice served with snap peas, fresh peas, and pickled spring vegetables topped with crispy fried leeks, spicy sesame chili sauce, and a fried egg.

Toasted flatbread baked with masala-spiced potatoes, green peas, and Monterey Jack cheese topped with cilantro chutney, tamarind-date chutney, yogurt, red onions, and fresh cilantro.

Butter lettuce, carrots, cucumbers, red cabbage, green onions, garden-fresh herbs, and rice noodles tossed in a peanut-ginger vinaigrette topped with toasted peanuts, and fried rice paper.