Menu – Café – March 8

Menu – Café – March 8

~ Smoky Corn Chowder ~
crispy bacon and great lakes smoked trout in a creamy potato & hominy chowder


~ Roots, Nuts & Spice Corn Chowder ~
roasted carrots, toasted nuts and sriracha hot sauce in a potato and hominy chowder


~ Wild Rice Biscuit ~
White Earth Ojibwe wild rice folded into a classic butter & buttermilk biscuit (v)

~ 3-Bean Salad ~
anasazi, tepary, and garbanzo beans tossed with red onions, sunflower seed oil, cracked black pepper & balsamic vinegar (v) (vg) (gf) (df)


~ Mesquite Flour Cake ~
maple sweetened cake with nutty mesquite flour, cranberries & drizzled with a Red Lake blueberry jam glaze (v)


Held on March 10-12, the Food Sovereignty Symposium and Festival desires to highlight indigenous foods and culture and the ways in which communities and individuals impact their food systems. It’s also a celebration of local, regional foods and peoples, so check out the website and schedule of the many, incredible events going on in Madison:


~ French Press Coffee ~
Just Coffee, dark or light roasts available

~ Kombucha ~
NessAlla, flavors change weekly

v = vegetarian, vg = vegan, gf = gluten free (not a gluten free kitchen), df = dairy free, n = contains nuts, opt = upon request

Please contact our Café head chef for any further menu questions:

For questions on prices, volunteering, etc. please contact our Café Director: