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.
Seasonal apples, squash, Bartlett pears and sun-dried cranberries, tossed with baby kale, romaine and frisée in a honey dijon dressing. Sprinkled with pipits, candied walnuts, and white cheddar cheese.
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 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.
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 jalapeños, avocado lime dressing and cilantro 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.
Sautéed shallots and mushrooms tossed in cashew cauliflower basil sauce with radiatori pasta and truffle oil. Topped with bell peppers, vegan walnut parmesan and fried basil leaves.
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.
Misa signature Gluten Free crust topped with marinara, onions, bell peppers, mushrooms, black olives, vegan sausage and vegan pepperoni. Covered in mozzarella and baked to golden brown.
A traditional Korean dish composed of a sunny side-up 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 red pepper chili paste.
Our chef’s selection of fresh seasonal vegetables sautéed in a flavorful orange teriyaki 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.
Marinated tempeh, melted Swiss cheese, griddled sauerkraut and our house made thousand island dressing layered between two slices of toasted caraway rye bread. Served with a side salad and zucchini pickles.
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. 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 duo-flavored double layered rich and creamy cheesecake, on a graham cracker crust. Topped with whipped cream and a house made graham cracker.
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.
Chocolate chip cookie dough filling is sandwiched between moist chocolate cake layers. Iced with a rich chocolate buttercream and served with fresh berries.
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
A generous salad combining mixed greens, cherry tomatoes, red and yellow peppers, corn, garbanzo beans, sunflower seeds and avocado slices. Tossed in our avocado ranch dressing. 15
Our Jamaican jerk lentil burger topped with spiced aioli, tender greens, red onion and fresh tomato on a toasted whole wheat bun served with garlic brussels sprouts. 13
Roasted spaghetti squash topped with black beans, corn, jalapenos and onions. Drizzled with a vegan cashew nacho cheese. 15
Light vegan sponge cake soaked in espresso and coffee liqueur, layered between coffee cream and espresso ganache. 9
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.