The Butcher's Daughter- Venice Venice

Two eggs, Avocado, Mushrooms, Charred Kale, Roasted Tomatoes, Potatoes, Olives, Whipped Green Tahini, Sourdough

Buttermilk biscuit, maple sausage (v), eggs, rosemary hashbrowns.

- Oyster Mushrooms o Gluten Free Flour, Salt, Pepper - La Padella Oil - Chili Aioli o Vegenaise, Chili Oil - Sacllions

GF flour mix (rice flour, potato flour, tapioca starch), flax seed, oat milk, matcha powder, coconut oil, sugar, baking soda, baking powder, baking soda, spirulina, fresh figs, plant-based whipped cream.

Whipped goat cheese (D) apricot conserva, honey, toasted walnuts (N), grilled sourdough (G) Apricot conserva: diced apricots cooked in white wine, sugar, water Garnish: micro herb mix

Vegan brioche bun, impossible patty, tomato, arugula, caramelized onions, harissa mayo, gruyere, dijon, roasted fingerling potatoes (D) Impossible Meat: water, soy protein concentrated, coconut oil, sunflower, natural flavors, potato protein, methylcellulose, yeast extract, cultured dextrose, food starch, salt, soy protein, vitamin E, Zinc gluconate, vitamin B1, sodium, vitamin C, vitamin B6, vitamin B2, vitamin 12

Organic Eggs, Feta, Cherry Tomato, Mixed Leaf (d)(gf)

Buttermilk biscuits (D)

Avocado, Sour Cream, Two Eggs, Cilantro, Queso Ranchero, Pico de Gallo (D)(GF)

Seeded Bread, smashed avocado, cilantro, mustard seeds, sprouts, curry oil, lime (v)

Vegan brioche bun*, harissa mayo*, beet & kelp patty*, caramelized red wine onions, gruyere cheese, arugula, tomato (D) *Vegan brioche bun: bleached flour, almond milk, salt, water, yeast *Beet and kelp burger: red beets, akua kelp mix*, onion, carrot, celery, black bean Akua patty*: kelp, organic extra virgin olive oil, crimini mushrooms, pea protein, black beans, quinoa, organic coconut aminos (organic coconut nectar, organic pure coconut blossom sap, natural unrefined sea salt), potato starch, nutritional yeast, tomato powder, chickpea flour, pea starch, spices, konjac, agar Harissa Mayo: “just mayo”, chipotle, adobo, lemon juice, salt pepper.

Poach egg, saffron hollandaise salad.

Harissa Mayo, Cheddar (Real), Smashed Avocado, Kale, Egg (Cooked with Soy Butter), Sourdough Bread. (D)

Egg, Tater tots, Cheddar Cheese, Avocado, Jalapeño Crema, Slaw, Pickled Onion, Salsa Quemada (D)

Button mushrooms, mozzarella, portobello mushrooms, arugula, garlic puree, truffle oil (D) Garlic puree: garlic, salt, olive oil

Pesto, cashew ricotta, soft herbs, grilled lemonm arugula (v)(n)

House made red sauce, mozzarella, basil (D) House made red sauce: tomato, pepper, salt, olive oil, basil, onion, garlic

Homemade Mint Syrup, Matchaful Matcha, Almond Milk, Bee Pollen. Served ICED (n)

Homemade mint syrup, almond milk, double espresso, served ICED

Fresh brewed Canyon Coffee

Toro blend espresso

Toro blend coffee brewed in cold water for 15-17 hours

Fresh pulled Toro espresso with steamed milk. 12oz

Tapioca syrup, cane syrup, locust bean gum, guar gum, algae oil, organic acai puree, berries, buckwheat groats, seeds: pepitas, coconut (shredded), banana.

Butterfly Bowl by Whitney Port Young Thai Coconut Yogurt, Anima Mundi Butterfly Pea Powder, Chia Seed Pudding, Maple Cardamom Granola, Seasonal Fruits (V) (GF)

Spinach | Lemon Herb Dressing | Snap Peas | Fried Garbanzo | Avocado | Organic Soft Boiled Egg | Cashews (N) (GF)

Dressed kale, spicy caesar dressing, almond, parmesan, sliced almonds, fried shallots, bread crumbs, sliced Avocado. (N)

Passion fruit, jicama, pineapple, yuzu, orange, raspberry.

Spinach, parsley, pineapple, mango, cucumber, lemon, green apple, omega 3 oil.

Lemon, ginger, honey, yuzu, echinacea, tincture.

Beets, anjou pear, ginger.

Pineapple, lemon, jicama.

Watermelon, fennel, honeydew, cactus pear, lime, lavender, agave.

Grapefruit, turmeric, yuzu, kumquat, anjou pear, honey, bee pollen.

Kale, cucumber, green apple, fennel, pineapple, thyme, spirulina.

Tangerine, valencia orange, carrot.

Ginger, lemon, garlic, cayenne.

Green apple, celery, spinach