BRUNCH! BRUNCH BRUNCH BRUNCH BRUNCH BRUNCH!
Ahem. Now that I have your attention (cheap shot, I know), I’ll tell you about our specials today-
Nick’s Tofu Scramble Bowl features a bed of spinach and quinoa, locally-grown peppers, squash and onions, and roasted tomatoes, basil, and homemade vegan garlic aioli. Paired with an organic-OJ Mimosa for $4.50, it’s probably the closest thing we’ve got to the aforementioned portmanteau. Also SUR LA TABLE today: A golden beet, lemon, and artichoke soup, sweet potato hashbrowns, and a delicious new high-gravity beer, the Erdinger Weizenbock. Desserts include Carrot Cake with Walnuts, Almond Vanilla and Pistachio Rosewater Cupcakes, Chocolate Chip, Green Tea, and Ginger-Almond Butter Cookie Sandwiches, German frosted pear pastry bars, Gluten-free Raspberry Brownies and Oatmeal-raisin Cookie Sandwiches, Raspberry Deep Dish Peach Pies, Gluten-free toasted pecan cake with cinnamon buttercream frosting, RAW chocolate-blueberry cheezecake, and more (not A LOT more, ’cause, you know, that’s already kinda a lot, but, SOME more).
OH YEAH DID I MENTION ASSORTED FRESH VEGAN DONUTS GO NUTZ YEAHHH