Café Manna Menu

Made from hearts of palm, chickpeas and traditional seasonings. The cakes are encrusted in panko breadcrumbs and seared until crisp. Served with rémoulade and cabbage slaw.

Crispy potato skins loaded with creamy guacamole and drizzled with ancho cashew sour cream. Topped with guajillo salsa.

Dehydrated corn chips topped with shredded lettuce, spiced nut meat, raw “refried beans”, cashew sour cream, turmeric nut cheese, house made guacamole and fresh guajillo salsa

A blend of wild mushrooms, tofu, bean sprouts and green onions are sautéed with savory maple ginger tamari sauce. Served with crispy rice sticks, sambal chili sauce, fresh mango salsa and tender butter lettuce for wrapping.

Filled with garlic roasted chayote squash, zucchini, caramelized onion, avocado, guajillo salsa and a Mexican cheese blend. Served with roasted garlic aioli and cabbage slaw. Vegan option available.

Seasonal apples, squash, pears and sun-dried cranberries are tossed with baby kale and romaine in a honey dijon dressing. Sprinkled with pepitas, candied walnuts, and white cheddar cheese.

Roasted red beets served over arugula and mixed greens, tossed in our maple-balsamic vinaigrette. Topped with walnut encrusted goat cheese, avocado and sun-dried cranberries. Vegan option available.

Carrots, cabbage, bell peppers, scallions and bok choy are tossed with a ginger soy vinaigrette and seared soy curls. Topped with crispy wontons.

Maryland style “Crab Cake” is blackened, seared, and topped with rémoulade. Served over arugula and mixed green blend. Dressed with a blood orange vinaigrette and topped with avocado, tomato, radish and microgreens.

Rice noodles with tofu, carrots, bell peppers, snap peas, bok choy and mushrooms in a ginger miso broth. Garnished with microgreens

Our delicious hearty lentil soup made with tomato, carrot and potato.

Our unique soup creation.

Brown Basmati rice and quinoa are surrounded with garlic spinach, edamame, tomatoes, avocado and pickled broccoli and cauliflower. Topped with green goddess dressing, microgreens and our dukkah crunch. Choice of roasted tofu or tempeh.

Medley of carrots, bell peppers, red onion, broccoli, snap peas and purple cabbage in a maple sesame tamari sauce. Served over brown rice. Substitute udon noodles 3.

Brown basmati rice and black quinoa with pan roasted cauliflower, broccoli, bell pepper, spinach and sweet potato. Tossed with sweet coconut curry and garnished with a cashew crunch. Substitute udon noodles 3.

Lightly battered and baked cauliflower is coated with orange tamari maple glaze. Served on udon noodles with sautéed carrots, onion, red pepper, purple cabbage and Thai peanut sauce. Topped with fresh bean sprouts and roasted peanuts.

Crisp vegetables and a macadamia-lime filling wrapped in collard greens. Served with a ginger-lime dipping sauce.

Thinly sliced marinated portabella mushrooms smothered in caramelized onions and melted havarti dill cheese. Served on a toasted ciabatta roll with horseradish cream, fresh spinach, tomato & alfalfa sprouts. Accompanied by au jus. Vegan option available.

A spicy southwestern patty served with roasted garlic aioli, fresh cilantro sprigs, tomato and red onion on a toasted ciabatta roll. ADD CHEESE 1.5 • ADD AVOCADO 3

House made seitan is shaved, seared and served in pita bread with sliced tomatoes, red onions, cucumber and vegan tzatziki sauce.

A tasty blend of tempeh, celery, sunflower seeds, bell pepper and dill. Topped with cashew nut cheese served on grilled rye.

Our dairy-free, non-traditional "cheesecake" prepared with cashews and dates. Inspired daily by our Pastry Chef.

White cake is flavored with chai spices, then layered with brown sugar and cinnamon apple compote. Topped with cream cheese frosting and served with fruit coulis and fresh berries.

Chocolate chip cookie filling is piped between layers of chocolate cake then lightly iced with a rich “buttercream”.

Two creamy chocolate avocado truffles covered in a rich chocolate ganache. Served with a strike of fruit coulis.

Blend of six root vegetables, celery and parsley. A warm and soothing mineral-rich tonic.

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.

Caffeine Free

Chamomile Medley (organic herbal) - Striking the perfect balance of savory and floral, this tea is a delightful way to relax and refresh the palate.
Peppermint (organic herbal) - Pure peppermint leaves hail from the Pacific Northwest with a bright candy cane flavor.
Tangerine Ginger (organic herbal) - Invigorating ginger and licorice are balanced with tart rosehips and succulent tangerine.
Turmeric Chai (organic herbal) - A chai that highlights turmeric with a seductive blend of roasted coconut, sumptuous vanilla bean and creamy sarsaparilla root.

With Caffeine

Earl Grey (organic black) - Combining robust and fruity Thai black tea with mellow, caramel sweet Yunnan DianHong tea turns this into a perfect blend.
Masala Chai (organic black) - Classic style of black tea blended with traditional spices native to South and Southeast Asia.
Matcha Super Green
Tropical Coconut (oolong tea) - Combines floral and delicately sweet Bao Zhong oolong tea with real juicy pineapple and creamy coconut.

Black (caffeine) or Wild Berry

Regular or Decaf

Peach, Blackberry or Clementine

A generous amount of cheese perfectly melted between two slices of grilled bread. Served with fruit.

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.