New Fall Menu

Every Friday and Saturday in collaboration with Chef Karl Holl

Delectable dishes all October long

We are teaming up with our friend and talented Portland chef Karl Holl to bring you a fresh, seasonal, and healthy dishes that are, of course, tea-inspired. Dishes are $12 and include a FREE cup of tea from our new organic Wellness Collection of unsurpassed flavor and quality. Quantities are limited. Pre-order for contactless pick up or delivery. These sell out quickly, so order yours today.

Take your pick or mix-and-match every Friday and Saturday.

October 16th & 17th

NEW Buckwheat Noodles

 Scrumptious buckwheat noodles served with winter squash ribbons, shitake, edamame, mint, kale, in a savory sesame ginger dressing with tea furikake.

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NEW Tea Spiced Squash

Hearty, local grains plated with garden-fresh, tea spiced squash, roasted grapes, Asian pear, hazelnut cheese, garden herbs in a quince vinaigrette.

October 23rd & 24th

Sauvie Island Wild Rice Bowl

A nutrient-rich bowl packed with great flavor. Sauvie Island wild rice, avocado, apple, fennel, roasted veggies, dried cherries, spiced seeds and nuts, garden greens, in a cider vinaigrette.

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Chilled Green Tea Noodles

A returning staff favorite accompanied with shiitake mushrooms, pickled carrots, cucumber and tea-chi (tea leaf kimchee), tossed in a miso vinaigrette.

October 30th & 31st

Local Grain Bowl

Fresh and savory seasonal offering of local grains along with winter squash, Asian pear, radicchio, pomegranate, basil, chai spiced walnuts, tossed in a tasty balsamic vinaigrette.

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Chilled Golden Noodles

Another returning favored dish complete with turmeric noodles, cucumber, mints, peanuts, sesame, garden greens, cabbage, and watermelon radish, in a cilantro-lime vinaigrette.

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