Anodyne cold brew coffee, almond milk, simple syrup, cinnamon. Vegan, Gluten-Free. 9
Sushi and Bamboo rice, avacados, cucumbers, bell peppers, carrots, and microgreens are wrapped in Nori paper. Served with pickled ginger, tamari and wasabi. Vegan, Gluten-Free. 12
Amber ale glazed “ham”, vegan Swiss cheese, caramelized onions and mushrooms are grilled. Topped with béchamel, dijonnaise and layered inside warm tomato focaccia bread. Served with a side salad dressed with avocado ranch. Vegan. 17
King oyster mushrooms, caramelized onions, arugula and parsnips are sautéed and tossed with Arborio rice and Parmesan cheese. Topped with crispy parsnips, microgreens and truffle oil. Gluten-Free. 19
Fresh plums, blackberries and raw sugar are baked and topped with gluten-free oat crumble. Served with vegan vanilla gelato and fresh berries. Vegan, Gluten-Free. 10
Vegan, Gluten-Free. 8
Served with fresh berries. Vegan, Gluten-Free. 8
Made from hearts of palm, chickpeas and traditional seasonings. The cakes are encrusted in panko breadcrumbs, seared until crisp and served with sriracha aioli and chayote squash 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.
Garlic roasted chayote squash, zucchini, caramelized onion, avocado, pickled jalapeños, guajillo salsa and a Mexican cheese blend. Served with roasted garlic aioli and chayote squash slaw.
Seasonal apples, squash, pears and sun-dried cranberries, tossed with baby kale, 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.
Mixed greens dressed in our mango-lime vinaigrette. Topped with avocado, mango, jicama, tomato, green onion, cucumber and quinoa are sprinkled with pepitas and currants.
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.
Shredded romaine and kale topped with piles of brown rice, black beans, sweet corn, jackfruit barbacoa, sliced avocado and guajillo salsa. Finished with pickled jalapeños, 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 cashew crunch.
Lightly battered and baked cauliflower tossed in a spicy glaze. Served with udon noodles and fresh sautéed vegetables in a ginger cashew sauce.
Crisp vegetables and a macadamia-lime filling wrapped in collard greens. Served with a ginger-lime dipping sauce.
Jackfruit braised with our “demi glace”, seared bell peppers, mushrooms, onions and provolone cheese on a toasted roll. Vegan option available.
Thinly sliced marinated portabella mushrooms smothered in caramelized onions and melted havarti dill cheese. Served on a ciabatta roll with horseradish cream, fresh spinach, tomato & alfalfa sprouts.
Marinated tempeh, Swiss cheese, sauerkraut and our house made Thousand Island dressing on caraway rye bread. Vegan option available.
A spicy southwestern patty served with roasted garlic aioli, fresh cilantro sprigs, tomato and red onion on a toasted bun. ADD CHEESE 1.5 • ADD AVOCADO 3
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.
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 delicious blend of six root vegetables, celery and parsley. A soothing and warming 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.
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.
Curbside Pickup Ordering Instructions:
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