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 pico de gallo, avocado sour cream and fresh greens.
A warm, spicy mixture of spinach, feta, cream cheese, onions and garlic wrapped in a phyllo shell. Served with tzatziki.
Wedges of brie, griddled until warm and creamy. Served with apricot puree and rosemary red onion marmalade. Accompanied by berries, roasted pistachios and toasted crostinis.
Oven roasted squash piled high with a generous combination of black beans, sweet corn, spicy jalapeños, onions and our southwestern spice blend. Finished with a drizzle of our Chef’s cashew nacho “cheese”.
Flavorful tomatillo marinated jackfruit with shredded cabbage and a spicy guajillo salsa nestled into corn tortillas. Served with avocado sour cream and crisp citrus dressed slaw.
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.
Seasonal squash, roasted and cooled, then served over mixed greens with polenta croutons, pepitas, shaved brussels sprouts, and sun dried currants. Dressed with an apple cider vinaigrette.
This unique salad is served with our house made Caesar dressing, fresh avocado, tomato and parmesan cheese. Prepared either grilled or chopped 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.
A hearty blend of beans, vegetables, Smart Ground and spices.
Our unique soup creation.
Twin pyramids of brown basmati rice and quinoa with seasonal vegetables in a rich coconut curry sauce. Topped with a curried cashew crunch.
A traditional middle eastern dish combining lentils and brown basmati rice prepared with fragrant coriander and cumin seeds, turmeric, cinnamon and allspice. Finished with crispy fried onions.
Lightly battered and baked cauliflower tossed with a spicy Asian glaze. Served with udon noodles and fresh sautéed vegetables in a ginger cashew sauce.
Tender raw zucchini and yellow squash layered with flavorful nut meat, creamy nut cheese, fresh and sun dried tomato marinara and raw basil and hemp seed pesto. Finished with fresh seasonal micro greens, sunflower and hemp seeds.
Misa signature gluten free crust topped with a wonderful combination of sweet basil pesto, oven roasted sunchokes, bell peppers and gouda. Baked to perfection and garnished with a truffle arugula red onion salad.
Tofu dusted with dehydrated mushroom powder, seared and paired with truffle polenta, a sauté of garlic brussels sprouts, onions and spinach. Finished with a red wine reduction and topped with parmesan cheese.
Traditional Hungarian stew made with jackfruit, paprika and “beef” flavored gravy. Served over egg noodles and garnished with sour cream.
Squash purée topped with a flavorful combination of roasted turnips, parsnips, sunchokes, brussels sprouts, celeriac, and onions. Garnished with green onion oil, ancho chili oil, and fried leeks. Served with rice or quinoa.
Our Chef’s selection of fresh seasonal vegetables stir fried in our flavorful ginger-molasses sauce. Topped with a mini salad of pea shoots, wakame, carrots, radish and trimmed with creamy cashew sauce. Served over 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.
Our Jamaican jerk lentil burger topped with spiced aioli, fresh greens, red onion and fresh tomato on a toasted whole wheat bun. Served with the Chef’s special vegetable. Add cheese 1.5 Add avocado 1.5
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
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.
A traditional Italian dessert made with vanilla cake soaked in coffee and espresso liquor then layered with espresso cashew cream. Dusted with cocoa powder and garnished with fresh berries.
Our signature moist and rich carrot cake made with macadamia nuts, coconut and ginger. Iced with classic cream cheese frosting.
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 wheat 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.
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.