The Cloud Cliff menu is eclectic, nourishing and thoughtful. Food is always freshly prepared, with interesting lunch specials supplementing the seasonal offerings.

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Breakfast menu

SANDWICHES
Sandwiches are made with Cloud Cliff’s freshly baked organic breads, and come with your choice of salad or home fries

GARDEN BURGER
a vegetarian burger on potato sesame roll
comes with tomato, cucumber, sprouts and mayonaise
6.50
ROASTED VEGETABLE-GOAT CHEESE SANDWICH
with organic local pesto on ciabatta panini
7.25
GRILLED PORTABELLA MUSHROOM
on NATIVO BREAD
with red bells, tomato, avocado and sprouts
7.25
GRILLED ORGANIC CHICKEN BREAST
on NATIVO with roasted vegetables
7.50
SMOKED NORWEGIAN SALMON
on RYE NATIVO
with cream herbed cheese, spinach and tomato
8.50

SOUPS AND SALAD

Choice of dressing: Jalapeno-mint, balsamic vinaigrette or lemon, Braggs and olive oil

Croissant, Soup and Salad
Stuffed croissant with a cup of soup of the day and a side salad 7.75
- ham and swiss
- turkey, swiss and green chile
- spinach and feta

Seasonal Soup of the Day
- add a seasonal side salad for 2.00
Cup 3.50 Bowl 4.75

Black Bean Chipotle Chile
Cup 3.50 Bowl 4.75

Baby Mixed Greens with Seasonal Vegetables
Small 4.25 Large 6.00
- with grilled chicken breast strips +2.50
- with grilled shrimp or smoked salmon +3.00

Spinach and Goat Cheese Salad
Fresh baby spinach leaves with cucumber, sweet bell peppers, red onion, pine nuts and avocado 8.50

ENTREES

PAPAS, BEANS AND RICE
A rich bowl of grilled potatoes, black beans and red rice smothered in red chile, topped with sour cream, your choice of mozzarella or goat cheese and fresh cilantro 6.75

FAJITAS
Two flour tortillas with grilled red and green bells, onion, sour cream, guacamole and salad
With grilled shrimp 9.75
with natural chicken 9.00

BLUE CORN CHILI RELLENOS
Topped with smoked mozzarella cheese and green chile. Served with red wehani rice and black beans 8.00

ROASTED VEGETABLE AND COUSCOUS STIR FRY
Portobello mushroom and sweet peppers with spinach sautéed lightly in oil
Served with couscous and fresh avocado 9.00
-with natural chicken 10.50

GRILLED POLENTA
Herbed polenta cakes over a bed of sautéed spinach with roasted sweet peppers and sliced Portobello mushrooms. With an herb and garlic tomato sauce and fresh cilantro 8.75

ORGANIC LAMB AND QUINOA
Organic lamb and vegetables marinated in a light curry sauce with lemon zest and mint leaves. Served over a bed of sprouted quinoa, with baby greens 9.25

RAINBOW TROUT WRAP
Farm-raised Idaho rainbow trout, avocado, roasted vegetables, black beans and red wehani rice, rolled up in a flour tortilla and served with baby greens 9.25

MOZZARELLA QUESADILLA
A grilled tortilla filled with roasted vegetables and green chile and served with black beans and red rice
-with grilled natural chicken 8.00
- with grilled ham and avocado 8.50

ROASTED VEGETABLE ENCHILADAS
Layered between two corn tortillas
topped with red or green chili, served with rice and black beans
-with goat cheese 8.00
- with natural chicken 9.00
- with grilled shrimp 9.75

Beer, Wine, Coffee, Teas, Juices and Sodas are always available