The Daily Beet

GF & vegan options indicated on menu.

Breakfast & Brunch

• Banana Oatmeal Pancakes: strawberry cashew crema, toasted walnuts, seasonal fruit, maple syrup
• Breakfast Tacos: pastured eggs, avocado, sweet potato, cotija cheese, arugula, pickled red onion, chimichurri (*sub herbed tofu)
• Acai Bowl: acai, seasonal fruit, almond milk, granola, coconut flakes, goji berries, drizzle of honey, can add almond butter
• Sunshine Bowl: pitaya chia pudding, seasonal fruit, homemade granola, bee pollen; can add almond butter

Bowls

• Morning Bowl: quinoa, pastured egg, avocado, black bean, corn, pumpkin seed, cherry tomato, cotija cheese, avocado chipotle dressing
• Rainbow Bowl: quinoa, avocado, carrot, beet, red bell pepper, scallion, chickpea, currant, toasted almond, zesty ginger garlic dressing
• Sweet Potato Chipotle Chili: wild rice, kale, avocado, scallion, pepita, chipotle cashew crema
• Orbit Bowl: wild rice, pastured egg, homemade kimchi, avocado, edamame, carrot, nori, green onion, sesame-ginger dressing

Salads

• Summer Kale: lacinato kale, pecorino, parmesan, zante currant, toasted sunflower seed, lemon vinaigrette
• Mexicali Blues: romaine, spring mix, avocado, black bean, corn, tomato, red onion, cilantro, corn chip, cotija, jalapeno lime vinaigrette
• Roasted Beet & Grape Salad: romaine, arugula, red grape, wild roasted beet, pistachio, goat cheese, sesame balsamic dressing
• Greek Salad: romaine, cherry tomato, cucumber, kalamata olive, red onion, roasted red pepper, feta, toasted pepita, greek goddess dressing
• can add avocado, poached egg, fried egg, herbed tofu, or lox to any bowl or salad