Farm & Craft has rolled out a fresh menu–with new healthful dishes across every category from starters to entrees–to help balance out all the hot cocoa and sugar cookies you’re consuming this month. The new menu now uses 100-percent grass-fed beef, and it lists all of the restaurant’s local and responsibly sourced vendors. Farm & Craft also added 25 percent more organic product and added four more vegetarian options, all of which can be altered to be made vegan. Plus, families can expect a new kid’s breakfast menu.
Take a look at the new eats:
- Cashew Chicken Salad: shaved chicken breast, togarashi maple cashews, romaine, red pepper, fresh spiral zucchini, sesame lime vinaigrette
- Super Green Salad: spinach, zucchini, edamame, snap peas, green apple and cucumber in an organic tandoori cider vinaigrette, toasted pumpkin seeds
- Burrata & Grilled Vegetables: grilled seasonal vegetables with garlic bread and fresh burrata, tomato-basil vinaigrette
- Vegan Banh Mi: house-made pineapple BBQ tofu, pickled cucumber, shredded romaine, jalapeno, chili-dijon dressing on toasted ciabatta
- Probiotic Bowl (pictured): warm garbanzos with olive and tomato, quinoa tabbouleh, red beet power kraut, shaved pickled cucumber, romaine hearts, cucumber-herb yogurt sauce
- Chicken Fried Rice: organic farro, shaved chicken, pineapple, jalapeño, egg and toasted cashews, fresh veggies, a tamari glaze
- Roasted Half Chicken: half of a roasted chicken served with seasonal vegetables, lemon-herb chicken jus
- Build-Your-Own Veggie Tacos: seasonal vegetables, smashed avocado, pico de gallo and tomatillo salsa served with three warm corn tortillas
