Café Manna Weekly Specials Menu

March 21 – April 03

 

Seasonal Soup

Chili
A tasty blend of beans, vegetables and spices. Bowl 8 Cup 5

 

Appetizers


Cauliflower Tater Tots
Oven roasted and served with tomato onion fondue, roasted garlic aioli and blue cheese crumbles. 9

 

Salad


Pan Asian Salad
Carrots, cabbage, bell peppers, scallions and bok choy are tossed with a ginger soy vinaigrette and crisp wontons. Topped with sesame ginger seared tofu. Gluten-free and vegan options available. 15

 

Sandwich


“Crab”cake Sandwich
Toasted ciabatta roll topped with sliced tomato, napa cabbage slaw, a sautéed “crab”cake and remoulade sauce. Served with a side salad. 15

 

Dessert


Key Lime Cheesecake
A traditional cheesecake made with a gluten-free graham cracker crust. Served with whipped cream and fresh berries.

 

Hot Tea

Italian Chamomile
A blend of select golden colored chamomile blossoms, rose petals and hibiscus flowers is balanced with serene, soothing notes of fennel, lemon myrtle and orange peel. 4

 

Beer

Loon Juice Honey Crisp Hard Cider
Brewed in Minnesota and using honey crisp apples, this cider finishes like a dry champagne without being too sweet. 5