FRESH YUMMY FOOD

MAINS

TASTY BEGINNINGS Add Sauteed Tempeh or Tofu to any Main Dish » 3 PEACE BOWL BOWL VEGAN PHO ROASTED VEGGIE Brown rice and quinoa with pan roasted cauliflower, Shredded romaine and kale topped with piles of Vegetable broth flavored with charred onions, broccoli, bell pepper, spinach and sweet potato. brown rice, black beans, sweet corn, jackfruit ginger, star anise, and cloves with cinnamon ladled Garlic roasted chayote squash, zucchini, POTATO SKINS caramelized onion, , pickled Crispy potato skins loaded with Tossed with coconut curry and topped with barbacoa, sliced avocado and guajillo . Finished over rice noodles. Garnished with bean sprouts, jalapeños, guajillo salsa and a Mexican creamy guacamole and drizzled a cashew crunch » 18 with pickled jalapeños, avocado-lime dressing and sautéed tofu, shiitake mushrooms, green onions, cheese blend. Served with roasted garlic with ancho cashew sour cream. cilantro micro greens » 15 mint, basil, pickled jalapeños and a lime wedge » 16 aioli and chayote squash slaw » 13 Topped with guajillo salsa » 13 * Crispy tortilla chips topped with sauce, SPICY CASHEW CAULIFLOWER VEGETABLE STIR FRY RAW “CRAB” CAKES spiced lentils, a Mexican cheese blend, sunny side Lightly battered and baked cauliflower tossed in Medley of carrots, bell peppers, red onion, broccoli, Dehydrated corn chips topped with Made from hearts of palm, chickpeas and eggs, guajillo salsa and cilantro micro greens » 15 a spicy glaze. Served with udon noodles and fresh snap peas and purple cabbage in a maple sesame shredded lettuce, spiced nut meat, traditional seasonings. The cakes are sautéed vegetables in a ginger cashew sauce » 16 tamari sauce. Served over brown rice » 17 raw “”, cashew sour cream, encrusted in panko breadcrumbs and turmeric nut cheese, house made seared until crisp. Served with sriracha guacamole and fresh guajillo salsa » 13 aioli and chayote squash slaw » 12 Served with your choice of side salad, fresh fruit, sweet potato wedges or garlic brussels sprouts. SALADS AND SOUPS RAW THAI ROLLS TU-NO MELT ZUCCHINI EXOTIC CAESAR MARINATED BEET Crisp vegetables and a macadamia-lime filling A tasty blend of tempeh, celery, sunflower seeds, Toasted ciabatta roll dipped in enchilada sauce, Mixed greens dressed This unique chopped salad + ARUGULA wrapped in collard greens. Served with bell pepper and dill. Topped with cashew nut cheese topped with breaded zucchini, refried black beans, in our mango-lime is served with our house Roasted red beets served ginger-lime dipping sauce » 14 served on grilled rye » 13 potato aioli, queso oaxaca, pickled jalapeños, vinaigrette. Topped with made Caesar dressing, over arugula and mixed cilantro sprigs and avocado » 16 avocado, mango, jicama, fresh avocado, tomato greens, tossed in our PORTABELLA BLACK BEAN + MUSHROOM BURGER tomato, green onion, and parmesan cheese. maple-balsamic vinaigrette. Thinly sliced portabella mushrooms smothered in A spicy southwestern patty served with roasted cucumber and quinoa Accompanied by Topped with walnut caramelized onions and melted havarti dill cheese. garlic aioli, fresh cilantro sprigs, tomato and are sprinkled with pepitas parmesan crostinis » 14 encrusted goat cheese, Served on a ciabatta roll with horseradish cream, red onion on a toasted bun » 13 Kids' Menu and currants » 17 ADD SAUTÉED avocado and sun-dried fresh spinach, tomato and alfalfa sprouts » 14 ADD CHEESE » 1.5 • ADD AVOCADO » 1.5 + FRUIT » 6 TEMPEH OR TOFU » 2 cranberries » 14 KIDDIE PASTA » 6 MINI STIR FRY » 7 LENTIL SOUP MISO BOWL Our delicious hearty lentil soup Rice noodles with tofu, carrots, Extras KIDDIE PIZZA » 6 made with tomato, carrot and potato bell peppers, snap peas, bok choy and HOUSE SALAD » 5 QUINOA OR BROWN RICE » 2 ADD VEGGIES » 1.5 BOWL 7 • CUP 4 mushrooms in a ginger miso broth. WEDGES + SAUCE » 5 Finished with fresh pea shoots » BOWL 8 GARLIC BRUSSELS SPROUTS » 4 SAUTÉED TOFU OR TEMPEH » 3 SOUP DU JOUR » BOWL 7 • CUP 4 SWEET POTATO WEDGES » 4 *CONSUMING UNDERCOOKED EGG MAY INCREASE YOUR RISK OF A FOODBORNE ILLNESS. GLUTEN FREE VEGAN RAW BEVERAGES SUNDAY BRUNCH Served 9am - 2pm Specialty Beverages LIMONADE GREEN JUICE Tasty Beginnings Mains Fresh limes, kale, swiss chard, ginger, Kale, swiss chard, bok choy, cucumber, AVOCADO BRUSCHETTA RAW THAI ROLLS TOFU PESTO SCRAMBLE raw sugar and purified water » 5 parsley, celery, leaf lettuce, ginger Garlic crostinis are topped with a diced mix of Crisp vegetables and macadamia-lime filling Sautéed tofu scrambled with mushrooms, and apple » 8 , cucumbers, tomatoes and basil. wrapped in collard greens. Served with an Asian caramelized onions, spinach, quinoa and fresh RICH VEGETABLE Topped with a balsamic glaze » 10 POTASSIUM BROTH RED JUICE dipping sauce and sweet cauliflower couscous » 14 basil pesto. Served with truffled potatoes» 15 A delicious blend of six root vegetables, Kale, swiss chard, bok choy, beets, “CRAB” CAKES BARBACOA BURRITO BOWL “CRAB” CAKE BENEDICT* celery and parsley. A soothing and strawberries, lemon, carrot, celery, Made from hearts of palm, chickpeas and traditional Shredded romaine and kale are topped with piles Two “crab” cakes are topped with tomato, spinach warming mineral-rich tonic » 5 romaine and ginger » 8 seasonings. The cakes are encrusted in panko breadcrumbs, seared until crisp and served with of brown rice, black beans, sweet corn, jackfruit and poached eggs. Garnished with hollandaise sriracha aioli and chayote squash slaw » 12 barbacoa, sliced avocado and guajillo salsa. sauce. Served with truffled potatoes» 16 Other Beverages Teas Finished with fresh jalapeños, avocado-lime RAW NACHOS BUTTERNUT SQUASH ANODYNE COFFEE » 3 RISHI TEA » 4 Dehydrated corn chips topped with shredded lettuce, dressing and cilantro micro greens » 15 RATATOUILLE* Regular or Decaf Organic and Fair Trade spiced nut meat, raw “refried beans”, cashew sour ROASTED VEGETABLE OMELET* Leeks, bell peppers, carrots, butternut squash, cream, turmeric nut cheese, house made guacamole IZZE FLAVORED CAFFEINE: CAFFEINE FREE: A three-egg omelet made with bell peppers, spinach and quinoa are sautéed together. Topped Earl Grey Chamomile Medley and fresh guajillo salsa » 13 SPARKLING JUICE » 4 red onion, garlic, mushrooms, broccoli and with sunny side eggs and hollandaise sauce » 15 Masala Chai Peppermint Pomegranate, Blackberry or Clementine havarti dill cheese. Topped with micro greens Jasmine Green Tangerine Ginger Salads and served with truffled potatoes» 16 BLACK BEAN, MUSHROOM SAN PELLEGRINO Tropical Coconut Turmeric Chai MARINATED BEET + ARUGULA + EGG BURGER* SPARKLING WATER » 4 ICED TEAS » 3 Roasted red beets served over arugula and mixed CHILAQUILES* A spicy southwestern patty served with a sunny Black (caffeine) or Wild Berry greens, tossed in our maple-balsamic vinaigrette. Crispy tortillas topped with enchilada sauce, spiced side egg, roasted garlic aioli, fresh cilantro sprigs, Topped with walnut encrusted goat cheese, lentils, a Mexican cheese blend, sunny side eggs, tomato and red onion on a toasted bun. avocado and sun-dried cranberries » 14 guajillo salsa and cilantro micro greens » 15 Served with truffled potatoes» 14 BOURBON APPLE FRENCH TOAST TOFU BENEDICT DESSERTS This unique chopped salad is served with our Orange battered sourdough toast topped Gluten free is topped with seared tofu, house made Caesar dressing, fresh avocado, with bourbon glazed apples and pepita granola. spinach, cashew nut cheese and tomato. RAW “” CAFÉ CARROT CAKE tomato and parmesan cheese. Accompanied by Our dairy-free, non-traditional Our signature cake made with chopped parmesan crostinis » 14 Finished with macerated berries and served with a Finished with a vegan hollandaise sauce. “cheesecake” prepared with macadamia nuts and coconut, and filled ADD SAUTÉED TEMPEH OR TOFU » 3 side of pure Wisconsin maple syrup » 16 Served with truffled potatoes» 15 cashews and dates » 10 with house made pineapple jam. Iced with classic cream cheese frosting. Topped Extras CHOCOLATE CHIP with a candied ginger slice » 8 COOKIE TORTE TRUFFLED POTATOES » 4 Kid’s Brunch Chocolate chip cookie filling is piped CHOCOLACADOS TWO PIECES OF TOAST » 2 KIDDIE EGGS*, FRUIT + TOAST » 8 KIDDIE PIZZA » 6 ADD VEGGIES » 1.5 between layers of chocolate cake then Two creamy chocolate avocado truffles lightly iced with a rich “buttercream” » 9 covered in a rich chocolate ganache. CUP OF FRESH FRUIT » 4 FRENCH TOAST + CUP OF FRUIT » 8 GRILLED CHEESE + CUP OF FRUIT » 6 Served with a strike of fruit coulis » 5 TWO EGGS* » 2.5 SORBET OF THE DAY Served with fresh berries

We are proud to be the first Certified Green Restaurant in Wisconsin. Café Manna is In keeping with our environmentally friendly practices, Café Manna is happy to serve you water upon request. one of the first restaurants in the United States to reach the 3 Star Certification level. All of our dishes are made from scratch. We use nature’s freshest available ingredients. 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. GLUTEN FREE VEGAN RAW

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