grilled salmon kale caesar: topped with a 6-minute egg and asiago-parmesan crackers.

quinoa and arugula: tossed in lemon vinaigrette, topped with 6-minute egg, diced tomatoes, red peppers, sliced avocado and feta cheese.

super seed avocado: mixed greens topped with clementines and avocado tossed in chia, flax and sunflower seeds, tahini miso dressing.

the baker’s chopped: romaine, avocado, diced tomato, garbanzo beans, cucumber, corn, carrot, red peppers, blue cheese, sunflower seeds, 6-minute egg, goddess dressing.

vietnamese: chicken, shredded red and green cabbage, carrots, red peppers, red onion, pea pods, glass noodles, thai basil, mint, crushed peanuts, miso-cilantro dressing.

southwest: shredded romaine, black beans, tomato, corn, red bell pepper, shredded white cheddar, tortilla strips, chipotle buttermilk dressing.

hummus plate: fresh hummus,kale salad, toasted naan bread & seeded crackers.

kale & toasted barley: medjool dates, pecorino, candied pecans, lemon vinaigrette.


Salad Dressing Gluten Guide



toasted ham and swiss: black forest ham, swiss, dijonnaise on pretzel bun.
santa monica turkey: turkey, swiss, avocado, arugula, tomato, lemon aioli on multigrain.
chicken club: bacon, lettuce, tomato, avocado, lemon aioli.
chicken banh mi: grilled chicken, house pickles, jalapeño, miso aioli, herbs on crispy bread.
chicken caprese: fresh mozzarella, tomato, basil pesto and balsamic reduction on ciabatta.
kale & chicken caesar salad wrap: classic caesar salad made with kale in a multigrain wrap.
tuna melt: hard cooked egg, cheddar cheese on multigrain bread.
pot roast sandwich: poblanos, caramelized onions, cheddar, arugula and horseradish cream on brioche bun.
garden goddess wrap (ve): hummus, avocado, cucumber, carrot, tomato, beets, arugula, goddess dressing.

Soup & Chili

seasonally inspired, changing daily.
add a grilled cheese for an additional charge.


baked mac & cheese: served with a simple side salad. add bacon or pot roast for an additional charge.

chili mac: served with salad.