Fall SaladGrilled chicken breast served on a salad of toasted farro, roasted fennel, apples and grapes, tossed with arugula in an apple cider vinaigrette topped with toasted walnuts and shaved parmesan cheese
Miso Roasted Vegetable SaladRoasted kabocha squash, sweet potatoes, and Asian pears tossed with baby greens in a miso ginger vinaigrette topped with green onions and furikake
Butternut Squash BisqueSweet and creamy butternut squash flavored with aromatics topped with brown butter and fried sage leaves
RibollitaItalian-style bread soup with white beans, kale, carrots, onion, celery, and pancetta in a flavorful broth, topped with parmesan cheese, crispy pancetta, and toasted ciabatta croutons
Quesabirria TacosSpicy slow-cooked beef with Monterey Jack cheese in crispy corn tortillas dipped in a roasted chili consommé topped with fresh cilantro and onions. Served with dipping sauce
Hot Honey FlatbreadGrilled flatbread topped with whipped ricotta cheese, fresh arugula, toasted walnuts, and Calabrian chili honey
Wild Mushroom ToastToasted sourdough bread topped with roasted wild mushrooms, whipped ricotta cheese, a fried egg, truffle oil, and fresh chives
Full Plates
Mushroom French DipRoasted mushrooms and caramelized onions topped with melted provolone on a toasted hoagie roll. Served with rich mushroom au jus for dipping and a fresh arugula salad
Fennel Chicken SandwichFennel and black pepper rubbed grilled chicken breast topped with yogurt remoulade, apple and fennel slaw, and arugula on a toasted ciabatta bun. Served with fresh fall fruit salad
Autumn BurgerAll-beef patty topped with mustard, white cheddar, pickled apples, arugula, and garlic aioli on a toasted brioche bun. Served with crispy potatoes
Beef Rice BowlMiso marinated slow-cooked beef, roasted kabocha squash, sweet potatoes, green onions, and a fried egg served on jasmine rice and topped with sesame seeds and miso sauce
Grilled Chicken and FarroGrilled chicken breast served with warm farro tossed with Tuscan kale, grapes, and toasted walnuts topped with balsamic glaze and fresh green onions
Pumpkin CurryThai red curry, kabocha squash, sweet potatoes, cauliflower, and mushrooms in a pumpkin and coconut broth topped with fresh herbs. Served with jasmine rice
Pumpkin French ToastCinnamon-pumpkin bread soaked in vanilla custard topped with whipped cream and brown butter streusel
Fall Vegetable HashRoasted butternut squash, parsnips, celery root, fennel, and sweet potatoes sautéed in an herb butter with kale topped with fried eggs and fresh herbs
Birria RancherosCrispy tostada shells topped with refried black beans, spicy slow-braised beef, two fried eggs and fresh herbs
Kids
Especially for Kids 12 and Under
Sodas
Coke, Diet Coke, Dr Pepper, and Sprite
Premium Cold Brewed Ice Tea
Homemade Lemonade
Milk
Apple Juice
Orange Juice
Hot Coffee
Hot Black Tea
Hot Green Tea
Taste Community Restaurant
FAQsWhat is the difference between pay-what-you-can and pay-what-you-want business models?
Entrees
Apple Chai PancakesFluffy chai-spiced pancakes topped with caramelized apples, apple caramel, whipped cream, and toasted walnuts
Fresh Start OatmealBowl of creamy oatmeal flavored with brown sugar topped with caramelized apples and toasted walnuts
Sunrise SpecialOur morning favorite! Two eggs, served any way, with breakfast sausage and crispy potatoes