FRESH YUMMY FOOD

MAINS

SMALL PLATES Add Sauteed Tempeh or Tofu to any Main Dish » 4 PEACE BOWL BOWL SPICY CASHEW CAULIFLOWER ROASTED VEGGIE POTATO SKINS Brown rice and quinoa are topped with pan roasted Shredded romaine and kale topped with piles of Lightly battered and baked cauliflower tossed with Filled with garlic roasted chayote squash, Crispy potato skins loaded with creamy cauliflower, broccoli, bell pepper, spinach and brown rice, black beans, sweet corn, jackfruit barbacoa, carrot, , celery and edamame in a spicy glaze. zucchini, caramelized onion, avocado, guacamole and drizzled with ancho cashew sweet potato. Tossed with sweet coconut curry sliced avocado and guajillo . Finished with Served with udon noodles and fresh sautéed vegetables pickled jalapeños, guajillo salsa and “sour cream”. Topped with guajillo salsa » 14 and garnished with a cashew crunch » 18 pickled jalapeños, avocado-lime dressing and in a ginger cashew sauce » 17 a Mexican cheese blend. Served with cilantro micro greens » 15 GRAIN BOWL * roasted garlic and cabbage curtido » 14 ASIAN LETTUCE WRAPS Crispy housemade tortilla chips topped with A blend of wild mushrooms, tofu, bean sprouts Brown Basmati rice and quinoa are paired with PASTA PRIMAVERA VEGAN OPTION AVAILABLE garlic spinach, edamame, tomatoes, avocado Fresh Broccoli, bell peppers, carrots, and sauce, spiced lentils, a Mexican cheese blend, sunny side and green onions are sautéed with savory maple eggs, guajillo salsa and cilantro micro greens » 15 RAW ginger tamari sauce. Served with crispy rice and pickled broccoli and cauliflower. Topped with spinach are sauteed with orecchiette pasta. VEGAN OPTION AVAILABLE Dehydrated corn chips topped with shredded sticks, sambal chili sauce, fresh salsa green goddess dressing, microgreens and our Finished with basil cashew cream sauce and lettuce, spiced nut meat, raw “”, and tender butter lettuce for wrapping » 13 dukkah crunch. Choice of roasted tofu or tempeh » 17 topped with our walnut “parmesan” » 17 VEGETABLE STIR FRY cashew sour cream, turmeric nut cheese, house Medley of carrots, bell peppers, red onion, broccoli, made guacamole and fresh guajillo salsa » 15 BUTTERNUT LENTIL snap peas and purple cabbage in a maple sesame Three corn tortillas are filled with fresh tamari sauce. Served over brown rice » 17 “CRAB” CAKES cabbage, roasted butternut squash, seasoned Made from hearts of palm, chickpeas and lentils, seared avocados and spicy corn. Topped SANDWICHES traditional seasonings. The cakes are with avocado tomatillo sauce, cotija cheese and encrusted in panko breadcrumbs and served with a side of cabbage curtido » 15 Served with your choice of side , fresh fruit, sweet potato wedges or garlic brussels sprouts. seared until crisp. Served with sriracha aioli VEGAN OPTION AVAILABLE and cabbage curtido » 14 RAW THAI ROLLS TU-NO MELT BUFFALO CAULIFLOWER WRAP Crisp vegetables and a macadamia-lime filling A tasty blend of tempeh, celery, sunflower seeds, Cauliflower is roasted with spicy buffalo sauce wrapped in collard greens. Served with bell pepper and dill. Topped with cashew nut cheese. and topped with bleu cheese, sliced tomatoes, AND SOUPS ginger-lime » 14 Served on grilled rye » 13 red onion, fresh greens and avocado . Served inside a » 15 EXOTIC BERRY POPPYSEED MARINATED BEET PORTABELLA SANDWICH TEMPEH REUBEN VEGAN OPTION AVAILABLE Thinly sliced portabella mushrooms smothered in Marinated tempeh, Swiss cheese, Mixed greens dressed in Mixed greens are tossed + ARUGULA caramelized onions and melted havarti dill cheese. and our house made Thousand Island dressing Roasted red beets served over our mango-lime vinaigrette. with fresh berries, avocado, Served on a toasted roll with cream, on caraway rye bread » 15 arugula and mixed greens, Topped with avocado, mango, red onions and strawberry fresh spinach, tomato and alfalfa sprouts. VEGAN OPTION AVAILABLE tossed in our maple-balsamic jicama, tomato, green onion, poppyseed vinaigrette. Topped Accompanied by au jus » 14 vinaigrette. Topped with PHILLY “BEEFSTEAK” KIDS MENU cucumber and quinoa and with toasted pistachios, VEGAN OPTION AVAILABLE sprinkled with pepitas almonds and feta cheese » 16 walnut encrusted goat cheese, Jackfruit braised with our “demi glace”, Ages 12 and under avocado, sun-dried cranberries and currants » 17 VEGAN OPTION AVAILABLE BLACK BEAN + MUSHROOM BURGER seared bell peppers, mushrooms, onions and and micro greens » 16 A spicy southwestern patty served with roasted provolone cheese on a toasted roll » 16 GRILLED CHEESE + FRUIT » 6 VEGAN OPTION AVAILABLE garlic aioli, fresh cilantro sprigs, tomato and VEGAN OPTION AVAILABLE » red onion on a toasted bun » 13 KIDDIE PASTA 6 ADD CHEESE » 1.5 • ADD AVOCADO » 3 MINI STIR FRY » 7 LENTIL SOUP MISO BOWL Our delicious hearty lentil soup Rice noodles with tofu, carrots, KIDDIE PIZZA » 6 made with tomato, carrot and potato bell peppers, snap peas, bok choy and ADD VEGGIES » 1.5 BOWL 7 • CUP 4 mushrooms in a ginger miso broth. Extras WEDGES + SAUCE » 5 Garnished with micro greens » BOWL 9 » » SOUP DU JOUR » BOWL 7 • CUP 4 HOUSE SALAD 6 QUINOA 3 GARLIC BRUSSELS SPROUTS » 5 BROWN RICE » 3 (ADDITIONAL CHARGE FOR ALL EXTRA SAUCES OR EXTRA DRESSINGS) SWEET POTATO WEDGES » 5 SAUTÉED TOFU OR TEMPEH » 4 *CONSUMING UNDERCOOKED EGG MAY INCREASE YOUR RISK OF A FOODBORNE ILLNESS. GLUTEN FREE VEGAN RAW BEVERAGES WINE AND BEER SUNDAY BRUNCH Served 10am - 2:30pm Specialty Beverages Reds glass / bottle HY.BRID PINOT NOIR » 10 / 38 LIMONADE Salads Mains Fresh limes, kale, swiss chard, ginger, raw sugar DANTE MERLOT » 7 / 26 RAW THAI ROLLS TOFU SCRAMBLE MARINATED BEET + ARUGULA and purified water» 5 PEDRONCELLI “BARREL SELECT” Crisp vegetables and macadamia-lime filling Sautéed tofu scrambled with mushrooms, RED BLEND » — / 41 Roasted red beets served over arugula wrapped in collard greens. Served with onions, garlic, bell peppers and spinach. Topped RICH VEGETABLE POTASSIUM BROTH SERBAL MALBEC » 9 / 34 and mixed greens, tossed in our an Asian dipping sauce and fruit » 14 with sliced avocado and vegan hollandaise. Blend of six root vegetables, celery and parsley. BOXHEAD SHIRAZ » 8 / 30 maple-balsamic vinaigrette. Topped A warm and soothing mineral-rich tonic » 5 Served with truffled potatoes» 15 DANTE CABERNET SAUVIGNON » 7 / 26 with walnut encrusted goat cheese, BARBACOA BURRITO BOWL avocado and sun-dried cranberries » 16 GREEN JUICE STEMMARI NERO D’AVOLA » 8 / 30 Shredded romaine and kale are topped “CRAB” CAKE BENEDICT* VEGAN OPTION AVAILABLE Kale, swiss chard, bok choy, cucumber, parsley, with piles of brown rice, black beans, Two “crab” cakes are topped with tomato, celery, leaf lettuce, ginger and apple » 8 sweet corn, jackfruit barbacoa, sliced Whites glass / bottle BERRY POPPYSEED spinach and poached eggs. Garnished VALCKENBERG RIESLING » 9 / 34 Mixed greens are tossed with fresh berries, avocado and guajillo salsa. Finished with with hollandaise sauce. Served with WALNUT BLOCK SAUVIGNON BLANC » 9 / 34 avocado, red onions and strawberry pickled jalapeños, avocado-lime dressing truffled potatoes» 16 Other Beverages and cilantro micro greens » 15 STEMMARI PINOT GRIGIO » 8 / 30 poppyseed vinaigrette. Topped with toasted VEGAN OPTION AVAILABLE ANODYNE COFFEE Regular or Decaf » 3 DANTE CHARDONNAY » 7 / 26 pistachios, almonds and feta cheese » 16 SPINACH FETA OMELET* IZZE FLAVORED SPARKLING JUICE » 4 WENTE CHARDONNAY » — / 38 VEGAN OPTION AVAILABLE A three-egg omelet made with bell peppers, BUTTERNUT SQUASH EVOLUTION WHITE » 10 / 38 red onions, garlic, spinach and feta cheese. RATATOUILLE* SAN PELLEGRINO SPARKLING WATER » 5 Topped with micro greens and served with Onions, bell peppers, carrots, butternut squash, glass / bottle sparkling Extras truffled potatoes» 16 spinach and quinoa are sautéed together. SAINT-HILAIRE Topped with sunny side eggs and Teas BLANQUETTE DE LIMOUX BRUT » 7 / 26 TRUFFLED POTATOES » 4 CHILAQUILES* hollandaise sauce » 15 RISHI TEA Organic and Fair Trade » 4 Crispy housemade tortilla chips topped with VEGAN OPTION AVAILABLE TWO SLICES OF TOAST » 2 CAFFEINE: Earl Grey, Masala Chai, Matcha Super Green, Beers enchilada sauce, spiced lentils, a Mexican Tropical Coconut ASK ABOUT OUR SPECIAL BEER OF THE MONTH! cheese blend, sunny side eggs, guajillo salsa BLACK BEAN, MUSHROOM TWO SLICES OF AVOCODO TOAST » 6 CAFFEINE FREE: Chamomile Medley, Peppermint, GREAT LAKES DORTMUNDER GOLD (Lager) and cilantro micro greens » 15 + EGG BURGER* GREAT LAKES IPA (IPA) Tangerine Ginger, Turmeric Chai CUP OF FRESH FRUIT » 4 VEGAN OPTION AVAILABLE A spicy southwestern patty served with LAKEFRONT RIVERWEST STEIN (Amber Lager) a sunny side egg, roasted garlic aioli, ICED TEAS Black (caffeine) or Wild Berry » 3 TWO EGGS* » 2.5 LOON JUICE HONEY CRISP (Cider) BOURBON APPLE fresh cilantro sprigs, tomato and NEW GLARUS SPOTTED COW (Farmhouse Ale) FRENCH TOAST SCRAMBLED TOFU » 4 red onion on a toasted bun. 3 SHEEPS CASHMERE HAMMER (Nitro Stout) Orange battered sourdough toast topped Served with truffled potatoes» 14 with bourbon glazed apples and pepita granola. ADD CHEESE » 1.5 • ADD AVOCADO » 3 Finished with macerated berries and served VEGAN OPTION AVAILABLE DESSERTS with a side of pure Wisconsin maple » 16

CAFÉ CARROT CAKE KEY LIME PIE Our signature cake made with chopped macadamia nuts Classic key lime custard baked in a housemade and coconut, and filled with house made pineapple jam. gluten-free graham cracker crust. Topped with whipped KIDS BRUNCH Ages 12 and under Iced with classic cream cheese frosting. cream and served with fruit coulis and fresh berries » 8 KIDDIE EGGS*, FRUIT + TOAST » 8 KIDDIE PIZZA » 6 ADD VEGGIES » 1.5 Topped with a candied ginger slice » 9 CHOCOLATE CHIP COOKIE TORTE FRENCH TOAST + CUP OF FRUIT » 8 GRILLED CHEESE + CUP OF FRUIT » 6 RAW “” Chocolate chip cookie filling is piped between Our dairy-free, non-traditional “cheesecake” layers of chocolate cake then lightly iced with prepared with cashews and dates. a rich “buttercream” » 9 Ask your server about our current flavor» 10 CHOCOLACADOS SORBET OF THE DAY Two creamy chocolate avocado truffles covered in a rich Served with fresh berries chocolate ganache. Served with a strike of fruit coulis » 6 We are proud to be the first Certified Green Restaurant in Wisconsin. Café Manna is one of the first restaurants in the United States to reach the 3 Star Certification level. In keeping with our environmentally friendly practices, Café Manna is happy to serve you water upon request.

All of our dishes are made from scratch. We use nature’s freshest available ingredients. (ADDITIONAL CHARGE FOR ALL EXTRA SAUCES OR EXTRA DRESSINGS) GLUTEN FREE VEGAN RAW Many of our dishes can be modified to fit your dietary needs. Please ask your server. *CONSUMING UNDERCOOKED EGG MAY INCREASE YOUR RISK OF A FOODBORNE ILLNESS. 0421-212548 ©menumasters.net