Food with a Story

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PAGE MILL Cafe

Chef  Ray Valeske

Upon entering the contemporary Varian Café guests are greeted with savory sights and sounds, an easy to read chalkboard menu stuffed with exciting eating options and smiling faces ready to talk about their freshly prepared food.

 

Much of the daily changing menu is made in house with local and organic ingredients and a nod toward healthy and sustainable eating:  antibiotic free proteins, cage free eggs, line-caught wild sockeye salmon, house smoked Diestel turkey, ‘can free salad bar’ with house made salad dressings and roasted garlic hummus.

 

In season developed menus not only bring the best flavors forward at Café Varian but also support local growers within a 100 mile radius as 50% of produce is purchased nearby.  If you want to take some home, just sign up for the monthly CSA box!

 

Back in the kitchen there is active separation of waste for recycling and composting, while in the Café guests can reduce their carbon footprint by opting to enjoy their meal in a reusable ‘green’ container.  All disposable items are compostable in support of the building’s gold LEED certification.