Made from hearts of palm, chickpeas and traditional seasonings. The cakes are encrusted in panko breadcrumbs, seared until crisp and served with chive aioli, sriracha aioli, and fresh micro greens.
Crispy potato skins loaded with creamy guacamole and drizzled with ancho cashew sour cream. Topped with our house made guajillo.
Dehydrated corn chips topped with spiced nut meat, cashew sour cream, turmeric nut cheese, house made guacamole, fresh guajillo salsa and shredded lettuce.
Grilled zucchini, yellow squash, caramelized onions and jalapeno peppers layered with melted gouda, mozzarella and zesty ranchero sauce in a flour tortilla. Served with guajillo salsa, avocado sour cream and fresh greens. Add Jackfruit 3
A fresh salad of crisp romaine and radicchio with cinnamon spiced apples and squash topped with warm seasoned lentils. Lightly dressed with a shallot vinaigrette and sprinkled with raw pepitas.
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 pea shoots.
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.
Misa Gluten Free pizza crust topped with basil spinach pesto, shaved sunchokes, diced bell peppers and mozzarella cheese. Garnished with a truffled arugula and shaved red onion salad.
Yukon potatoes and onions are slow cooked in a white korma cream with curry, garam masala, cumin, cardamom and tempeh. Served over brown basmati rice and a side of flatbread.
Korean glass noodles pan fried with a medley of carrots, bell peppers, red onion, broccoli, snap peas and purple cabbage in a maple sesame tamari sauce. Add sautéed tempeh or tofu. 2
Warm Jackfruit barbacoa placed on a bed of shredded romaine and kale surrounded by brown rice, black beans, sweet corn, sliced avocado and guajillo salsa. Garnished with fresh jalapenos, avocado lime dressing and cilantro micro greens.
Brown basmati rice and black quinoa with pan roasted cauliflower, broccoli, bell pepper, spinach and sweet potato. Tossed with coconut curry and served with a spoon of sambal.
Lightly battered and baked, tossed with a spicy Asian glaze. Served with udon noodles and fresh sautéed vegetables in a ginger cashew sauce.
Roasted beets and sweet potatoes are seasoned with a combination of traditional Indian spices. Served on a sprouted wheat bun with baby spinach, fresh sliced tomato, jicama, cashew "cheese" and a black currant aioli. Served with a side salad. Vegan Bun Available
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 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. Vegan Bun Available. Add cheese 1.5 Add avocado 1.5
A tasty blend of tempeh, celery, sunflower seeds, bell pepper and dill. Topped with cashew "cheese" and grilled on rye bread. Served with seasonal fresh fruit.
Coffee soaked dates mingle with smooth almond butter in this sticky & sweet cake, served warm, dripping with coconut toffee sauce and topped with chopped pecans.
Rich baked custard steeped with masala chai tea, covered in a layer of caramelized sugar. Topped with spiced whipped cream and a cardamom coconut brittle.
Our dairy-free, non-traditional "cheesecake" prepared with cashews and dates. Inspired daily by our Pastry Chef.
Our signature moist and rich whole wheat carrot cake made with chopped macadamia nuts, coconut, and filled with house made pineapple jam. Iced with classic cream cheese frosting, topped with ginger caramel and candied ginger slice.
Chocolate chip cookie dough filling is sandwiched between petite layers of chocolate cake, lightly iced with a rich chocolate "buttercream", topped with a miniature chocolate chip cookie.
Two creamy chocolate avocado truffles covered in a rich chocolate ganache.
A tasty treat, petite and sweet! Ask your server what our Pastry Chef has prepared for you 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.
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.
Fresh seasonal vegetables stir fried in our house made teriyaki sauce and served over steamed basmati rice.
Noodles with a red sauce topped with parmesan cheese.
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 warm, spicy mixture of spinach, feta, cream cheese, onions and garlic wrapped in a phyllo shell. Served with tzatziki. 11
Our Summer Salad Recipe Contest Winner is here! Curly kale is tossed with avocado, blueberries, raspberries, strawberries, quinoa and a strawberry poppyseed dressing. Sprinkled with roasted almonds and cranberries. 14
Our version of this Peruvian dish is a sauté of portabellas, red onions, bell peppers, tomatoes, garlic and chili peppers in a red wine sauce with tamari and cilantro. Served over brown rice with a side of yucca fries and chimichurri aioli. 16
A rich chocolate ganache in a buttery graham cracker crust with a fluffy marshmallow topping served with chocolate ganache and berries. 9
A blend of select golden colored chamomile blossoms, rose petals and hibiscus flowers is balanced with serene, soothing notes of fennel, lemon myrtle and orange peel. 4
Crook and Marker Grapefruit
Spiked and Sparkling water. Zero sugar. Overflowing with bold, refreshing grapefruit flavor. Organic BaseBrew® alcohol – made from quinoa, amaranth, millet and cassava root.
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.
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