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 warm, spicy mixture of spinach, feta, cream cheese, onions and garlic wrapped in a phyllo shell. Served with tzatziki. 11
Twice Baked Seasonal Squash
Oven roasted squash piled high with black beans, sweet corn, spicy jalapenos, onions and our southwest spice blend. Finished with a drizzle of our Chef’s cashew nacho “cheese”. 11
Roasted beets, crisp green beans, red potatoes and walnut-olive tapenade served over mixed greens tossed in a lemon vinaigrette. Crowned with a chilled soft-boiled egg. 14
Grilled Apple Brie Sandwich
Sourdough bread topped with an apricot puree, sliced brie, fresh arugula, shaved red onion, grilled apples and a drizzle of balsamic glaze. Served with a fresh side salad dressed with our avocado ranch. 14
Marinated portobello mushroom and grilled eggplant topped with roasted bell peppers, balsamic caramelized onions, an herbed feta and goat cheese blend and house made pesto. Served on toasted rye bread and accompanied by a side salad dressed with our avocado ranch. 13
A traditional middle eastern dish combining lentils and brown basmati rice prepared with fragrant coriander, cumin seeds, turmeric, cinnamon and allspice, Finished with crisp fried onions. 16
Portabella Pot Pie
Cubed potatoes, onions, celery and carrots are stewed with Braggs, white wine, fresh herbs and portabella mushrooms. Topped with a flaky crust and served with a side salad. 15
Warm Apple Crisp
Sweet apples baked with a cinnamon and oat crumble, served warm with freshly whipped cream and caramel sauce. 9
Chocolate Raspberry Amaretto Torte
Rich chocolate almond mini cake filled with sweet raspberry jam and finished with vegan amaretto buttercream frosting. Served with raspberry coulis and fresh berries. 11
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.