Crispy potato skins loaded with creamy guacamole and drizzled with ancho cashew sour cream. Topped with our house made pico de gallo.
Our dehydrated corn chips topped with spiced nut meat, cashew sour cream, turmeric nut cheese, house made guacamole, fresh pico de gallo and shredded lettuce.
Grilled zucchini, yellow squash, caramelized onions, poblano and bell peppers layered with melted gouda and zesty ranchero sauce in a flour tortilla. Served with guajillo salsa, avocado sour cream and fresh greens. Add Jackfruit 3
A warm, spicy mixture of spinach, feta, cream cheese, onions and garlic wrapped in a phyllo shell. Served with tzatziki.
Steamed to order and served lightly salted.
Fresh Italian baby kale tossed with a delicious blend of wild rice, quinoa, feta and pomegranate seeds. Dressed in sweet apple cider honey vinaigrette and garnished with crushed oven roasted walnuts.
Balsamic marinated roasted red beets served over an arugula and spring greens mix, tossed in our maple balsamic vinaigrette. Topped with candied walnut encrusted goat cheese medallions, avocado and sun-dried cranberries.
A wonderful combination of mixed greens, avocado, mango, jicima, tomato, green onion, cucumber and quinoa. Sprinkled with pepitas and currants, then dressed in mango-lime vinaigrette.
This unique chopped salad is served with our house made Caesar dressing, fresh avocado, tomato, parmesan cheese and accompanied by parmesan garlic bread. Add sautéed Tempeh or Tofu 2
Our delicious hearty lentil soup. Flavored with toasted coriander and cumin.
Rice noodles with tofu, carrots, bell peppers, snow peas, bok choy and mushrooms in a ginger miso broth. Finished with fresh bean sprouts and scallions.
A soothing, delicate stew of garbanzo and cannellini beans with Yukon Gold potatoes, root vegetables and spinach in a light turmeric scented broth.
Our unique soup creation.
Seasonal mushrooms and shallots are sautéed then placed over garlic grilled asparagus spears. Served with a saffron chickpea puree and garnished with fresh micro greens.
Twin pyramids of brown basmati rice and quinoa with seasonal vegetables in a rich coconut curry sauce. Topped with a curried cashew crunch.
Lightly battered and baked cauliflower tossed with a spicy Asian glaze. Served with udon noodles and fresh sautéed vegetables in a ginger cashew sauce.
Thin ribbons of zucchini are dressed with a fresh avocado cucumber basil puree. Plated with grape tomatoes, fresh kale, shaved red onions, spicy bell pepper pistachio coulis, raw pepitas and hemp seeds. Garnished with micro greens.
Lightly caramelized mushrooms are sautéed with broccoli, orecchiette pasta and a rich three-cheese cream sauce. Topped with truffled breadcrumbs and diced fresh tomatoes.
Tender jackfruit is simmered in a tomatillo sauce then rolled inside corn tortillas with mozzarella cheese. Baked with a pumpkin seed mole then plated with a guajillo salsa, avocado sour cream, and cilantro lime rice.
A traditional Korean dish composed of a sunny side egg served on a bed of rice. Surrounded by sautéed carrots, spinach, red onions and shiitake mushrooms. Garnished with a beansprout kimchi and served with a red pepper chili paste.
Misa signature Gluten Free crust topped with tomato sauce and a wonderful combination of grilled mushrooms, tomatoes, red onions, bell peppers and fresh spinach. Covered with mozzarella cheese and baked to golden brown.
Our chef’s selection of fresh seasonal vegetables sautéed in a flavorful coconut aminos sauce. Topped with kimchi and served over your choice of udon noodles or brown basmati rice. Add tempeh or tofu 2
Crisp vegetables and a macadamia-lime filling wrapped in collard greens. Served with an Asian dipping sauce and sweet cauliflower couscous.
Thinly sliced marinated portabella mushrooms smothered in caramelized onions, bell peppers and melted havarti dill cheese. Served on rosemary kalamata olive bread with horseradish cream, fresh spinach, tomato & alfalfa sprouts. Accompanied by our side salad and au jus for dipping.
A southwestern spiced black bean and mushroom patty served with fresh cilantro lime aioli, fresh greens, tomato and red onion on a toasted whole wheat bun. Accompanied by oven roasted sweet potato wedges. Add cheese 1.5 Add avocado 1.5
Tofu basted in a spicy marinade and then grilled. Served on a hoagie roll with pickled onions, carrots, cucumbers and a walnut mushroom pate. Served with a side salad.
A tasty blend of tempeh, celery, sunflower seeds, bell pepper and dill. Topped with turmeric nut cheese and grilled on rye bread. Served with seasonal fresh fruit.
Our freshly made cheesecake, unique and dairy-free. Inspired daily by our Chef’s imagination.
Our signature moist and rich carrot cake made with macadamia nuts, coconut and ginger. Iced with classic cream cheese frosting.
A petite tart crust filled with lemon curd and swirled with a blueberry compote. Topped with light meringue and toasted.
Rich chocolate almond mini cake filled with sweet raspberry jam and finished with vegan amaretto buttercream frosting. Served with raspberry coulis and fresh berries.
Two creamy chocolate avocado truffles covered in a rich chocolate ganache. Severed with a strike of fruit coulis.
A tasty treat, petite and sweet! Ask your server what our Chef has prepared for today.
Fresh cider made with red and green apples and cinnamon.
A delicious blend of six root vegetables, celery and parsley. A soothing and warming mineral-rich tonic.
Smooth, creamy, decadent dark chocolate. Flavored with cinnamon and topped with fresh whipped cream.
Raw almonds blended with coconut nectar, vanilla and purified water, leaving a smooth satisfying milk. The “King of Nuts” provides a high level of protein.
A nutritious lemonade-style drink made with fresh limes, kale, swiss chard, ginger, raw sugar and purified water. This refreshing drink contains live enzymes and a healthy supply of vitamins and minerals for natural energy.
A live enzyme-rich drink made with kale, swiss chard, bok choy, cucumber, parsley, celery, leaf lettuce, ginger and apple. This drink is loaded with vitamins and minerals helping the body detoxify. Nutrition in a glass.
Regular or Decaf
Grapefruit, Pomegranate, Blackberry, Clementine or Green Apple.
A generous amount of cheese perfectly melted between two slices of grilled bread. Served with either fresh fruit or a side salad.
Pasta with a creamy cheese sauce.
Fresh seasonal vegetables stir fried in our house made teriyaki sauce and served over steamed basmati rice.
Our house made flatbread topped with fresh tomato marinara and cheese. Add veggies 1.5
Oven roasted sweet potato wedges. Served with a creamy tomato dipping sauce.
A tasty blend of beans, vegetables and spices. Bowl 8 Cup 5
Organic baby spinach dressed with a hot shiitake “bacon” vinaigrette. Served with mushrooms, charred shallots, and hard boiled eggs. 14
Battered and fried tofu is layered with fresh avocado slices, tomatoes, romaine and fried onions. Hot pressed with sambal aioli on a hoagie roll. Served with a side salad. 14
In the classical way, warm egg noodles are topped with a hearty wild mushroom and onion cream sauce. Garnished with fresh chives. 14
Cherries and tart cranberries over a sweet cream cheese filling, wrapped in flaky puff pastry. Served with crème anglaise and cinnamon toasted pecans. 10
Looking for a yummy gift idea for birthdays, anniversaries, co-workers, graduations, or any other special occasion? Café Manna offers gift cards in any denomination. Stop in or call today to purchase yours.