LUNCH

SALADS AND SMALL PLATES SANDWICHES

Cultivate Caesar [E,M,S,W] 14 Choice of:

Little gem lettuce served wedge-style with Caesar - Cultivate House Fries
dressing, grated Parmesan, fresh-ground black - Rosemary-Garlic Baby Bakers Potatoes
pepper, grilled lemon and grilled garlic croutons - Simple Green Salad

Simple Green House Salad 7.5

Black-scarlet baby kale and arugula with shredded Fried Chicken Sandwich [M,S,SE,W] 16
root vegetables, toasted pepitas (VG) and choice of Fried chicken, cabbage slaw, dill pickles and
dressing: farmhouse ranch (V) [E,M], avocado- house smoky slather on a brioche bun
tahini goddess (VG) [SE], lemon-Dijon vinaigrette - à la carte 13.25
(VG) or maple-sherry vinaigrette (VG)
Caprese Grilled Cheese (V) [M,W] 10.5
Grilled Asparagus [M] 7.5 Mozzarella, smoked provolone, basil and
Asparagus spears tossed in a pepper-lemon-oil Roma tomato on sourdough
emulsion, topped with a three-cheese blend and - Plant-powered option available with plant-based
caper dust mozzarella, basil and tomatoes on sourdough (V)
- Plant-powered option available with asparagus [S,W]
tossed in a pepper-lemon-oil emulsion and
topped with caper dust - à la carte 7.75
Crispy Battered Garlic-Parmesan Chicken Wings 10 Half Sandwiches & Choice of Side or Soup 12
[M,S] ½ sandwich with one side or cup of soup
Fried wings tossed in a garlic-Parmesan sauce
topped with parsley and Parmesan, served with Chickpea Salad Sandwich 15
choice of dipping sauce: house smoky slather [S], Smashed chickpea salad, pickled onions, cucumbers,
farmhouse ranch (V) [E,M], avocado-tahini goddess avocado and arugula on toasted ciabatta (VG)
(VG) [SE] or caramelized onion dip (V) [M] [S,SE,W]
Calamari Corkscrews & Tartar Sauce [CS,W] 13 - à la carte 11
Wild squid, flour dusted and fried, served with
malt-vinegar tartar sauce and lemon Ricotta & Pea Toast [M,W] 15
Pea and mint spread, kale-arugula mix, whipped
Chips & Dip 6.5 ricotta and shaved-cheese blend on grilled
Housemade fried chips, served with choice of sourdough
dipping sauce: house smoky slather (VG) [S], - Plant-powered option available with pea and
farmhouse ranch (V) [E,M], caramelized onion dip mint spread, kale-arugula mix, plant-based
(V) [M] or avocado-tahini goddess (VG) [SE] whipped cream cheese and lemon-Dijon
Salsa Verde Marinated Tofu 4.99 vinaigrette [TN-Coconut,W]

Yellowfin Tuna 7 - à la carte 12.25

Sous Vide Grilled Chicken Breast 6.5

Cultivate House Fries (VG) [S,W] 5.5 (VG) vegan (V) vegetarian
[CS]=crustacean shellfish [E]=eggs [F]=fish [M]=milk
Rosemary-Garlic Baby Bakers (VG) 5.5 [P]=peanut [S]=soy [SE]=sesame [TN]=tree nuts
Soup - house tomato-basil soup (VG) served daily 5.5 [W]=wheat
Rotating Soups - served weekly 6.5
Extra Dressing/Dipping Sauce .75

Follow us: instagram.com/uwhfs | hfs.uw/eat

4/2/2024 11:56 AM
 LUNCH

BURGERS PLATES

Choice of: Salmon Cellentani Primavera 19

- Cultivate House Fries [F,M,TN-Coconut,W]
- Rosemary-Garlic Baby Bakers Potatoes Asparagus, zucchini, peas, smoked salmon,
- Simple Green Salad pesto Alfredo and Parmesan
- Plant-powered option available with
The Burger* [E,M,S,SE,W] 16 asparagus, zucchini, peas, plant-based pesto
Griddled 6-oz brisket-sirloin-chuck blend patty with Alfredo and plant-based mozzarella
house smoky slather, dill pickle chips, Roma Steak Frites* 28
tomatoes, shredded iceberg lettuce, red onion and Pan-seared 12-oz N.Y. strip steak with Cultivate’s
smoked cheddar on a toasted Alki brioche bun house fries and North African chermoula [S,W]
Order it pink or no pink Please provide steak temperature preference
- à la carte 13.25 Chorizo Quesadilla [M,W] 15
Mediterranean Plant-Powered Burger 12.75 Chorizo, roasted peppers, onion, spinach and
[S,TN-Coconut,W] melted Monterey Jack cheese in a grilled whole
Brown rice patty topped with a plant-based herb wheat tortilla garnished with cilantro, served
schmear, red bell peppers, kale-arugula blend and with tomatillo salsa and sour cream
lemon-Dijon vinaigrette on a bianco roll - Plant-powered option available with plant-
based chorizo and plant-based cheese [W]
- à la carte 10
Pan-Seared Sockeye Salmon [F] 18
Wild Pacific Northwest salmon drizzled with
(VG)=vegan (V)=vegetarian salsa verde [S], served with a white bean-cherry
[CS]=crustacean shellfish [E]=eggs [F]=fish [M]=milk tomato salad
[P]=peanut [S]=soy [SE]=sesame [TN]=tree nuts
[W]=wheat

BEVERAGES SWEETS
French Press featuring Husky Grind Coffee 4.5 Plant-Powered Fried Cinnamon Rolls [M,S,W] 7
Deep-fried mini cinnamon rolls, served with
Cold Brew 4.5
vanilla glaze dipping sauce
Iced Tea 3.5
Berry Tart [E,M,S,W] 8.5
Meyer-Lemon Lemonade 2.75 Housemade berry tart with vanilla whipping
Stubborn Fountain Soda 2.99 cream

Diet Pepsi 12-oz Can 1.7 Tiramisu Cake [E,M,W] 7

Cheesecake (V) [E,M,S,W] 9
N.Y.-style cheesecake drizzled with mango sauce
*Eating raw and/or undercooked foods may
increase the risk of foodborne illness. Plant-Based Chocolate Chip Cookies (VG) [S,W] 7
With Dairy or Oat Milk

Follow us: instagram.com/uwhfs | hfs.uw/eat

4/2/2024 11:56 AM