The Kitchen Menu

Breakfast

SALADS

SHAREABLES

Handhelds

Mains

SIDES

KIDS

Breakfast

SALADS

SHAREABLES

Handhelds

Mains

SIDES

KIDS

Most items can be made gluten-free, vegetarian or vegan. Just ask!

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness

MONDAY – FRIDAY | 4 PM – 6 PM
$2 off tap wine
$2 off select beers
$2 off shareables

MONDAY – FRIDAY
4 PM – 6 PM
$2 OFF TAP WINE, SELECT BEERS AND SHAREABLES

PB+J TOAST organic peanut butter, berry preserves, Farm to Market cinnamon raisin bread, banana, chia seed crunch	7.00
AVO + EGGS sunny eggs, tomato, harissa hollandaise, local City Bitty microgreens, pistachio, Farm to Market English muffin	9.00
BREAKFAST WRAP plant-based “chorizo”, scrambled farm-raised eggs, skillet potatoes, fire-roasted peppers, avocado, white cheddar, tomatillo salsa substitute Steak or Chicken +4	11.00
VEGGIE FRITTATA farm-raised cage-free eggs, broccolini, spinach, mushroom medley, feta cheese, tzatziki	12.00
FOCACCIA + LOX grilled Farm to Market Focaccia, smoked salmon, pickled red onions, capers, egg, herbed cream cheese spread	12.00
WOODSIDE BREAKFAST two eggs your way, rosemary skillet potatoes, locally sourced bacon, avocado, toasted Farm to Market Grains Galore or English muffin ask your server if you’d prefer plant-based “sausage”	13.00

GAZPACHO SALAD tomato, onion and pepper purée, diced veggies and scallions, herbed croutons	10.00
WOODSIDE GREEN baby spinach, kale medley, romaine, farro, Maytag blue cheese, candied walnuts, strawberries, dried apricots, toasted coriander vinaigrette	11.00
KALE CAESAR romaine, kale medley, Brazil nut parmesan, herbed croutons, cashew Caesar dressing	11.00
COMPRESSED MELON local farm melon medley, fresh herbs, feta, mint, sea salt, ancho chili vinaigrette	11.00
KOREAN CHICKEN charred chicken thighs, cabbage slaw, gochujang, pickled red onion, City Bitty fresh herbs, sesame seed, ginger sesame dressing	14.00

CAULIFLOWER FRITTERS panko-crusted cauliflower, carrot and potato croquettes, herbed yogurt dressing	10.00
WOODSIDE GUACAMOLE house-made fresh guacamole and tortilla chips, tropical salsa	11.00
HUMMUS seasonal house-made hummus, sliced vegetables, olive tapenade, grilled pita	11.00
WOODSIDE TENDERS Buttonwood Farms chicken tenders, served with twice-cooked French fries and choice of house-made dipping sauce choose from ketchup, honey mustard or herbed yogurt dressing	12.00
POKE NACHOS marinated Atlantic salmon, tropical salsa, sesame seed, ginger, bonito flakes, crispy wonton, leche de tigre sauce	13.00

CHICKEN SALAD Buttonwood Farms chicken, cashews, grapes, celery, onion served on toasted Farm to Market Grains Galore, whole wheat wrap or lettuce cups	12.00
TURKEY BLT house-roasted turkey, bacon, leaf lettuce, local heirloom tomato, parmesan vinaigrette, served on Farm to Market country white bread	13.00
GRILLED CHICKEN SANDWICH citrus-brined chicken breast, tomato, leaf lettuce, Prairie Breeze cheddar, caramelized shallots, harissa pesto, house-made pickles, served on a Farm to Market cornmeal bun	13.00
GREEK WRAP warm pita, house-made falafel, hummus, Kalamata olive, tzatziki, tomato, onion, feta, served with a marinated cucumber salad	13.00
TACOS DE PESCADO gluten-free breaded white fish, fresh salsa, avocado, pickled onion and ancho crema in taro shells, served with seasoned black beans and cilantro-basmati rice	13.00
STEAK WRAP Fresno-marinated steak, basmati rice, black beans, tomatillo salsa, cotija cheese, sun-dried tomato wrap, served with a side of guacamole	14.00
WOODSIDE WAGYU BURGER add local bacon or a fried egg +2 ask your server if you would prefer a house -made vegan patty American Wagyu beef patty, Prairie Breeze cheddar, leaf lettuce, local heirloom tomato, pickled red onion, house pickles, avocado mustard	14.00

TURMERIC ROASTED CAULIFLOWER oven-roasted cauliflower, turmeric, chickpeas, red bell peppers, golden raisins, pickled onions, pistachio, date relish	14.00
SAMAKI BOWL panko-crusted cod, marinated pepper and onion, sweet corn relish, coconut rice, red beans, lime, crispy chili oil	15.00
COCONUT CURRY BOWL coconut + avocado green curry over a bed of cilantro rice, peppers, ginger, jalapeños, served with marinated chicken satay	16.00
MEDITERRANEAN BOWL Israeli couscous, farro, kale, tomato, Kalamata olive and cucumber tapenade, fire-grilled shrimp, chimichurri	16.00
CHEF’S CUT SUMMER STEAK flame-broiled teres major, grilled broccolini and mushrooms, cauliflower purée, chimichurri	19.00

Breakfast