Brunch @ Cafe
The Flower Farm Cafe has switched to table service in order to keep safe. We are a Farm to Fork cafe thus our menu changes constantly and in tune with the seasons.
**Check with the Cafe for Specials and Daily Sides
Breakfast items come with a side of Fresh Fruit or Roasted Potatoes
2 EGG BREAKFAST * 12.50
Two organic cage free eggs served with country style potatoes, your choice of bacon or chicken apple sausage, your choice of sourdough or wheat toast, and house made jam
FLOWER FARM FRENCH TOAST* 11.95
Cinnamon frosted flake crumble encrusted texas toast topped with whipped cream and powdered sugar, and served with your choice of fresh fruit or country style breakfast potatoes Add Gluten Free Bread for... 1.00
BREAKFAST BURRITO 12.95
Spinach tortilla stuffed with country style potatoes, scrambled eggs, chicken apple sausage, house made pico de gallo, avocado, and shredded cheese
AVOCADO TOAST 10.95
Your choice of sourdough, wheat or gluten free toast with hummus and avocado topped with everything seasoning
Panins & Sandwiches are served with your choice of one of our daily side items and your choice of sourdough, wheat or gluten free bread. We've listed our favorite breads for each Panini & Sandwich. All Salads include cheesy garlic crostinis.
CLASSIC B.L.T* 11.95
Applewood smoked bacon, crisp romaine lettuce, beefsteak tomato slices and a garlic herb aioli served on toasted wheat bread
ORCHARD PANINI* v 11.95
A cafe classic. Sliced Fuji apples with brie cheese and a house made fig butter spread served on sourdough bread
VEGAN BOWL* v 12.95
Brown rice, black beans, grape tomatoes, grilled peppers & onions, radishes, avocado, topped with cilantro and a house made chipotle cashew cheese
GARDEN SALAD * v 11.95
Arugula and mixed greens, shredded carrots & cabbage, quinoa, edamame, roasted pumpkin seeds, grape tomatoes and avocado, with a house made lemon vinaigrette
STRAWBERRY SPINACH SALAD * v 11.95
Spinach and mixed greens, strawberries, feta cheese, dried cranberries, roasted sunflower seeds, and dressed with a house made balsamic vinaigrette
Additions: Cheese ...1.00 .... Avocado... 1.00 .... Extra Meat... 3.99
Our sliced sourdough and seeded wheat bread are made locally by the Baker & the Cakemaker in Auburn. We also proudly serve Heritage Multigrain Gluten Free Bread which can be substituted on any of our sandwiches..
V = Vegetarian *Gluten Free Options
An 18% service fee will be charged for parties of 8 or more
We are delighted to serve many organic items including Mary's Organic Free Range Chicken, local organic bread from the Baker and the Cakemaker, organic free range eggs and many others.
CHARCUTERIE PLATE 14.95
French baguette crackers, cheese, meats, and jam served with an assortment of fruit and nuts.
CHEESE PLATE 13.95
French baguette, crackers, cheese, veggies, hummus, and jam served with an assortment of fruit and nuts.
VEGAN PICNIC PLATE 13.95
French baguette, crackers, veggies, hummus, and jam served with an assortment of fruit and nuts.
FOR THE KIDS (12 Years & Under Please)
PB&J* v 5.95
Peanut butter and house made jelly served on sourdough bread with choice of fruit or Sun Chips on the side
CHEESE PANINI 7.95
Melted cheddar cheese on sourdough bread with choice of fruit or Sun Chips on the side
THREE CHEESE FLATBREAD 7.95
Marinara sauce topped with a blend of mozzarella, cheddar and parmesan cheese
Always house made, fresh & delicious! We use organic eggs and organic wheat flour in many of our items. Please check our baked goods case for today’s choices & prices.
Items can include Scones, Cookies, Muffins, Brownies, and more!
Ice Cream Sandwiches 5.00
Everyone at the Flower Farm thanks you for choosing to visit us! We value your health and business which is why we only use the highest quality ingredients we can. Fresh, local, responsible and sustainable food is important to us and we try very hard to serve food that we believe in. We hope you can taste the difference and choose to come back again soon.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness