Soups
Our seasonal soup is: Fire-roasted eggplant, served as a cup $4
or bowl $6.
Salads
Pringle Creek Summer Salad
Our mixed greens topped with Pringle Creek carrots, local
mushrooms, fresh fennel fronds, and edible flowers. $5 Small or $7 Large
Weekly Seasonal Special
A bed of mixed greens straight from our greenhouse topped with
fresh corn, pickled green beans and a French red wine vinaigrette dressing.
$5 Small or $7 Large
Sandwiches
Harvest Stand Panini
Ciabatta spread with freshly made pesto and topped with havarti,
mushrooms, seasonal greens, beets and caramelized onions. $5 Half or $7 Whole
Herb and Garlic Marinated Chicken Panini
Pan seared chicken served on a Ciabatta roll, spread with a
fresh herb aioli and pressed together with greens and roasted peppers. $6 Half
or $8 Whole
Weekly Greenhouse Panini
Chile Relleno Inspired! Pringle Creek Community grown poblano
peppers dipped in egg batter and pan-fried. Served with fresh mozzarella cheese
and a toasted pumpkin seed spread on a Ciabatta roll. $6 Half or $8 Whole
Weekly Plated Special
Garden Quiche: baked with assorted vegetables and herbs from our
garden.
Small Plates
Nut Butter & Jelly $4.00 Apple & Nut Butter $3.00 Seasonal Ice Cream $3.00
Order you lunch for pickup ahead of time. Email your order, along with any dietary restrictions to david@pringlecreek.com or call (503) 315-1055. Orders need to be received by 10:00 a.m. the day of the order and will be ready for pickup at 11:30 a.m.
