House made biscuit, fresh herb seitan, smoked onions, greens, cashew hollandaise.
3The Benedict
House made biscuit, fresh herb seitan, smoked onions, greens, cashew hollandaise.
4Hen and Grits
Slow cooked grits, braised Hen of the Woods (Miatake) mushrooms, jus, mustard greens, house almond chevre.
5Hen and Grits
Slow cooked grits, braised Hen of the Woods (Miatake) mushrooms, jus, mustard greens, house almond chevre.
6Country Griddle French Toast
Little T’s baguette, sweet coconut cream, broiled fruit (pictured with strawberries and peaches).
7Country Griddle French Toast
Little T’s baguette, sweet coconut cream, broiled fruit (pictured with strawberries and peaches).
8Hashbrown Casserole
Local dug potatoes, herbs, cashew cream.
9Hashbrown Casserole
Local dug potatoes, herbs, cashew cream.
10Roasted Carrots
Carrots, pimento cream, carrot top pesto.
The brunch menu will share several seasonal salads and vegetable dishes with the dinner menu.
11Roasted Carrots
Carrots, pimento cream, carrot top pesto.
The brunch menu will share several seasonal salads and vegetable dishes with the dinner menu.
12Hakuri Turnips
Almond chevre, roasted and shaved turnips, sesame powder, lemon and herbs, turnip green salad.
13Bloody Mary
Featuring the entire line of Portland Pepper Sauce.
The menu will include several Bloody Mary and Mimosa variations, as well as a brunch-exclusive cocktail & mocktail list featuring fresh homemade juices.
14Bloody Mary
Featuring the entire line of Portland Pepper Sauce.
The menu will include several Bloody Mary and Mimosa variations, as well as a brunch-exclusive cocktail & mocktail list featuring fresh homemade juices.
15Hakuri Turnips
Almond chevre, roasted and shaved turnips, sesame powder, lemon and herbs, turnip green salad.
16Brunch at Harvest at the Bindery
Nestled in NE Sandy’s Bindery building, Harvest debuted its root-to-tip fare last March, serving up Texas-inspired flavors in the style of an organic farming commune—think charred sweet potatoes, vegan tamales, and trumpet mushrooms slathered in barbecue sauce. When the eatery quietly stopped its lunch service after two months, it pacified patrons with talk of a new menu showcasing Portland’s favorite meal. That promise comes true on June 27, when Harvest debuts its unique brand of plant-based brunch fare.
