Weekday Food Menu

Julie’s Oakland

morning menu
served weekdays 7:30am-11:30am

Grain Free Granola 7
pecan, almond, walnut, coconut, seeds, dried fruit, cinnamon
choice of milk or yogurt (v, gf)
add fresh strawberries 2

Toasted Sourdough 4.5
strawberry rhubarb jam, house cultured butter or vegan butter
add house made almond-hazelnut butter .75

Warm Cheddar Chive Biscuit, house made butter 4.5

Hazelnut & Almond butter Toast 6
coconut, honey, hemp seeds

Ricotta Toast 11
Smashed pea, pea sprouts, arugula, meyer lemon vinaigrette, soft poached egg

Asparagus & Roasted Mushroom Quiche 11
herbed baby greens, golden balsamic vinaigrette

Broth bowl 12
roasted root vegetables, baby spinach, pearl onions, soft poached egg

lunch & dinner menu
served weekdays 11:30am – 6:00pm

Grain Free Granola 7
pecan, almond, walnut, coconut, seeds, dried fruit, cinnamon with choice of milk or yogurt (v, gf)
add poached pear 2

Toasted Sourdough 4.5
strawberry rhubarb jam and house cultured butter

English Pea Soup 8
preserved meyer lemon, pea sprouts, herb oil (v, gf)

Broth Bowl 12
grass-fed beef & pastured-raised chicken bone broth, roasted root vegetables, savoy spinach, pearl onion, soft poached egg (gf)   

Pink Lady Apple Salad 11
mixed greens, toasted pecans, fennel, cider vinaigrette (v, gf)

Roasted Chicken Salad 14
full belly farms bintje potato, haricot verts, easter egg radish, tarragon pistou, spring mix & baby kale, champagne-dijon dressing (gf)

Tartine 12
roasted asparagus, english peas, pickled spring onion, macadamia ricotta, arugula, meyer lemon vinaigrette(v)

Roasted Brisket Sandwich 14
bbq spice aioli, cabbage slaw, cilantro, fermented jalapeno, Acme sour roll

Sweet Potato & Parsnip Gnocchi 14
english peas, oyster mushroom, baby kale, walnut-arugula pesto & meyer lemon macadamia ricotta (v)

SIDES:
simple green salad (v, gf)  4
caraway garlic sauerkraut (v, gf) 4
warm cheddar chive biscuit, house made butter 4.5

v – vegan  gf – grain-free / kindly, no substitutions
we strive to use sustainably and locally sourced ingredients                          

May 30, 2017