Breakfast

7 am - 5 pm

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Burritos

All burritos made with GMO FREE flour tortilla

GF-Substitute 3 organic corn tortillas or order as a bowl

Avocado and Bacon Burrito…$10

two organic eggs, avocado, bacon, pepper jack, sour cream, house-made roasted pepper salsa, fresh potatoes, and grilled onions

Sausage Burrito....$10

house-made pork breakfast sausage, two organic eggs, pepper jack cheese, onions, mushrooms, fresh potatoes, and house-made roasted pepper salsa

Tofu Burrito (V).....$8

organic tofu, organic brown rice, fresh potatoes, grilled onions and peppers, crimini mushrooms, and house-made roasted pepper salsa

Turkey Bacon Sandwich.. $9.50

two organic fried eggs, smoked turkey, bacon, smoked cheddar cheese, and Simple spread

Black Bean Burrito (Vg)…$9.50

organic house-made black beans, two organic eggs, pepper jack cheese, sour cream, house-made roasted pepper salsa, fresh potatoes, grilled onions and peppers

Chorizo Burrito......$10

house-made pork chorizo, two organic eggs, sour cream, pepper jack, fresh potatoes, grilled onions and peppers, and house-made roasted pepper salsa

Egg Sandwich (Vg)....$6.75

two organic fried eggs, avocado, bacon, pepper jack cheese, and Simple spread

Egg and Cheese Burrito (Vg)...$7

two organic eggs, pepper jack cheese, fresh potatoes, and house-made roasted pepper salsa

Mushroom Burrito (Vg)...$9

two organic eggs, crimini mushrooms, organic kale, smoked cheddar cheese, gilled onions and peppers, fresh potatoes, and house-made roasted pepper salsa

Avocado Bacon Sandwich.. $9.50

two organic fried eggs, avocado, bacon, pepper jack cheese, and Simple spread

Sandwiches

All sandwiches are made on a fresh, locally baked bun

Lunch & Dinner

11 am - 5 pm

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Burgers

Grass fed and finished quarter-pound beef patty
on a fresh, locally baked bun with FRESH CUT FRIES

Jalapeño Cheese Burger..... $10

jalapeños, pepper jack cheese, caramelized onions, lettuce, onions, and mayonnaise

Simple Burger....$8.50

Simple spread, lettuce, and onions

Bacon 'n Blue Burger...$11

bacon, blue cheese, buffalo sauce, lettuce, onions, and mayonnaise

BBQ Burger.....$10

house-made BBQ sauce, smoked cheddar cheese, caramelized onions, lettuce, and mayonnaise

Burritos

All burritos made with a GMO FREE flour tortilla

GF-Substitute 3 organic corn tortillas or order as a bowl

Steak Burrito...$13

grass fed and finished top sirloin, organic brown rice, pepper jack cheese, sour cream, house-made roasted pepper salsa, grilled onions and peppers, and chipotle coleslaw

Turkey Wrap....$10

sliced turkey, bacon, avocado, pepper jack cheese, lettuce, and ranch

Salsa Verde Chicken Burrito... $10

free range chicken, organic brown rice, sour cream, pepper jack cheese, house-made salsa verde, grilled onions, and chipotle coleslaw

 

Pork Loin Burrito…$13

pineapple adobo marinated pork loin, organic brown rice, pepper jack cheese, sour cream, grilled onions, chipotle coleslaw, and house-made roasted pepper salsa

Hot Dogs

All hot dogs served on a fresh, locally baked bun

The Works: house-made relish, organic sauerkraut, ketchup, mustard, and onions
ADD fresh-cut fries: $2.00

Quarter Pound Polish.....$7

Double Smoked German Sausage...$7

BOwls (GF)

ADD house-made peanut sauce: $1.00

Teriyaki Chicken or Tofu (V)...$10

free-range chicken or organic tofu, house-made teriyaki sauce, organic carrots and zucchini, served over organic brown rice with organic kale

Fish Bowl….$13

orange glazed Columbia river steelhead, organic carrots and zucchini, served over organic brown rice with organic kale

Spicy Orange Glazed Chicken or Tofu (V)....$10

free range chicken or organic tofu, house-made spicy orange glazed, organic carrots and zucchini, served over organic brown rice with organic kale

Thai Curry Chicken or Tofu (V)...$13

free-range chicken or organic tofu, coconut milk red curry, organic carrots and zucchini, served over organic brown rice with organic kale

About

Executive Chef: Javier Cruz

 
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Javier started his restaurant career in 1998 in Ashland, working through the service ranks to become the dining room manager of Il Giardino. While still working, he enrolled in the Le Cordon Bleu program at the Medford Culinary Institute, from which he graduated in 2007.   Shortly after, Javier was invited in to the Standing Stone kitchen. There, he was the Sous Chef for eight years, while also acting as a Dining Room Manager for three of those years, before being promoted to Chef.    As Chef of Standing Stone, Javier was invited to compete in the 2016 Top Chef Competition of the Ashland Culinary Festival. He had a great time during two days of competition and won third place.  

After two years as Chef of Standing Stone, Javier found the perfect location to start his own restaurant in Ashland. He looks forward to integrating both his joys of cooking and waiting on customers by being at the window discussing the menu and taking orders and filling those orders.Javier enjoys crafting weekly specials and expressing his creativity while exploring seasonal ingredients. He is passionate about his beliefs that cuisine be fresh, locally sourced, organic, sustainable, and prepared and presented in a way that is innovative and celebratory of its ingredients.