Fresh avocado, cucumber, carrot and sushi rice rolled in toasted nori. Served alongside a tamai sesame dipping sauce, pickled ginger, wasabi root and a spicy vegan mayo.
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.
Heirloom tomatoes, English cucumbers, shaved red onion, fresh mozzarella and fresh basil tossed in sherry thyme vinaigrette, balsamic glaze and scallion oil. Topped with a mesclun garnish and garbanzo beans.
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.
Ribbons of zucchini, carrots and parsnips are tossed with red and white cabbage, bean sprouts and scallions. Then coated in an almond Thai dressing and sprinkled with pistachios.
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
A trio of spreads consisting of walnut feta paté, baba ghanoush and cashew coconut hummus accompanied by a crudité of vegetables. Served with crostinis and pita triangles.
Orecchiette pasta, sautéed shallots, Alsum Sweet corn, fresh broccoli, cherry tomatoes and wilted spinach tossed in a sauce blend of nuts, cauliflower and sun-dried tomato. Topped with vegan walnut parmesan, tomato confit and scallion oil.
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.
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.
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.
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.
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.
House made vegan chia yogurt layered between freshly diced mango, pineapple and strawberry. Topped with basil chiffonade.
Our unique and dairy-free house made cheesecake, prepared using fresh seasonal ingredients.
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 marinara and cheese.
Oven roasted sweet potato wedges. Served with a creamy tomato dipping sauce.
Golden Beet and Tempeh Salad
Lightly roasted golden beets atop arugula greens tossed in an orange vinaigrette with raspberries, shaved fennel, sunflower seeds and orange maple glazed grilled tempeh. 13
Toasted wheat bread topped with seared smoked tempeh “bacon”, arugula greens, tomato and a cranberry aioli. 12
Arborio rice is cooked in a mushroom stock with shallots, garlic, tomatoes, kale, peppadew chiles and grilled broccolini. Topped with sliced raw almonds. 15
Raspberry Chocolate Tart
A petite cocoa almond crust filled with raspberry dark chocolate ganache. Topped with fresh raspberries and a dusting of confectioners’ sugar. 7.50
Lakefront Eazy Teazy
Brewed with green tea, oolong tea and a lively dose of Lemondrop™ hops. The light biscuit flavor is complimented by brisk herbal notes and a snappy hint of citrus. The easy-drinking, tea-infused 99 Calorie Craft ale. 5
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.