daily menu

soups starters & sides
Miso Soup with wakame and tofu			cup 3.25	bowl 3.50
Soup of the day*			cup 3.25	bowl 4
Kombu Vegetable Bouillon a warm invigorating cup of broth, rich in minerals, delicately seasoned with ginger, sage and thyme				1.50
Soba Sensation rich, velvety sesame sauce ladled over soba noodles, topped with pickled red cabbage garnish				6.25
Curried Cashew Spread an intriguing live blend of raw cashews, sprouted chickpeas, freshly ground curry powder and unpasteurized miso. accompanied by crisp crudites				4.50
Thai Mee Up all raw-delicate strands of daikon radish, butternut squash and carrot dressed with thai tahini sauce, garnished with garlic-lemon marinated kale				6.75
Hummus served with baked zahtar pita wedges and crisp crudites				6.25
Norimaki* six pieces of rolled vegetable sushi, served with wasabi, pickled ginger and lemon-shoyu dipping sauce				7.50
Angelica Pickle Plate garlic kelp pickles, assorted seasonal pickled vegetables and marinated beets				4
Kimchee homemade, mild style, tangy fermented cabbage with carrot, daikon and jalapeno pepper				3
Ruby Kraut homemade red cabbage sauerkraut				2.50
Walnut - Lentil Pate topped with tofu sour cream, served with baked rice crackers and crisp crudites				6.50
Mashed Yukon Gold Potatoes served with brown rice gravy				4.50
special appetizer
Agrarian Salgado baked rounds of mashed yukon gold potatoes and herbed seitan, with a parsley-almond pesto center; topped with dill-tofu sour cream and garnished with piquant marinated kale				7.75
salads
House assorted lettuces; sunflower sprouts; grated red and green cabbages, daikon, carrots, and beets; topped with clover sprouts; served with your choice of dressing			regular 7.50	larger 10.50
Warm Roasted Vegetable Salad a seasonal selection of warm roasted vegetables tossed with arugula in a balsamic vinaigrette. garnished with garlic crostini, spread with creamy hummus				12.25
Sea Caesar crisp romaine lettuce tossed with creamy garlic dressing, topped with seasoned sourdough croutons, a sprinkle of smoked dulse and nori strips				8.50
Orchard mesclun lettuces, apple, toasted pecans, dried bing cherries and sourdough croutons; tossed in a rosemary vinaigrette				9
Mixed Sprout a refreshing toss of snow pea shoots, sunflower sprouts and seeds, and mint; mixed with cabbage, daikon and carrots in a cool mint vinaigrette. adorned with toasted peanuts, onion sprouts and watercress				8.50
Si Se Puede balsamic marinated beets, and chickpeas seasoned with kalamata olives, on a bed of local greens, dressed with extra virgin olive oil, fresh squeezed lemon juice and coarse sea salt; paired with tofu ricotta on crisp garlic crostini; orange zest garnish				9.50
Well Cultured melange of seasonal greens and watercress tossed with homemade kimchee; nori strips, toasted sesame seeds and extra virgin olive oil; garnish of radish slices				8.50
sandwiches
Sam or I Sandwich herbed baked tofu layered with marinated hiziki and arame, crisp grated daikon, ruby kraut, a smear of mellow sesame spread and lettuce. served on choice of mixed grain bread or sourdough spelt bread				8.75
Half a Sandwich With Simple Salad or Cup of Soup and Kukicha Tea				9.25
Marinated Tofu Sandwich lemon herbed baked tofu layered with roasted vegetables, a smear of parsley-almond pesto and lettuce. served on choice of mixed grain bread or sourdough spelt bread				8.75
Half a Sandwich With Simple Salad or Cup of Soup and Kukicha Tea				9.25
Tempeh Reuben Sandwich served warm our version of this classic features baked marinated tempeh, seasoned with caraway and cumin, tofu russian dressing, sauerkraut and lettuce. served on choice of mixed grain bread or sourdough spelt bread				8.75
Half a Sandwich With Simple Salad or Cup of Soup Kukicha Tea				9.25
Hot Open Face Tempeh Sandwich slices of sourdough baguette topped with lightly marinated and baked tempeh, napped with savory mushroom gravy. served on a bed of raw spinach, garnished with ruby kraut				10
With a Scoop of Mashed Potatoes				11
entrees
Daily Seasonal specials* descriptions of today's selection listed on overleaf
A la Carte				14.75
With Choice of Two Basics or Cup of Soup				16.75
Dashi and Noodles bowl of traditional japanese broth made with shiitake mushrooms, kombu, fresh ginger and shoyu; served warm over soba noodles. adorned with chef's garnishes			sm 8	lg 10
Three Bean Chili piquant chili made with homemade seitan, kidney and pinto beans and lentils; slowly simmered with sun-dried tomatoes and a blend of chiles; topped with lime-jalapeno tofu sour cream. served with fluffy			wee 8.50	grand 11
Ole Man Seitan homemade seitan and roasted vegetable mix folded into a warm whole wheat tortilla; dressed with spicy mole, lime-jalapeno tofu sour cream and a slice of sassy pimento				14
Thai Mee Up an all raw entree - delicate strands of daikon radish, butternut squash and carrot, on a bed of garlic-lemon marinated kale, dressed with thai tahini sauce				10.50
Norimaki* nine pieces of rolled vegetable sushi, served with wasabi, pickled ginger and lemon-shoyu dipping sauce ingredients vary daily				10.50
dragon bowls
Part of the Angelica Kitchen Menu Since Day one, This Special Combination of Basics Is Named For the Chinese Bowl in Which It Was Originally Served on. Substitution Only
Dragon Bowl rice, beans, tofu, sea vegetables and steamed vegetables; served with your choice of dressing				12.50
Dragon Bargain a dragon bowl served with cup of soup and bread with spread				17.50
Wee Dragon a dragon bowl in half portion				8.50
Wee Dragon Bargain a half dragon served with cup of soup and bread with spread				13.50
combo bowls
Any Combination of the Basics Served With Your Choice of Dressing
Choice of 2				7
Choice of 3				9
Choice of 4				10.50
dressings & sauces
House puree of tahini, scallions and parsley
Black Sesame with wasabi, garlic and toasted sesame oil
Balsamic Vinaigrette a mix of balsamic vinegar, olive oil and mustard
Creamy Carrot with ginger and dill
Brown Rice Gravy brown rice flour roux with a savory blend of herbs, spices and tamari
Soba Sensation Sauce rich, velvety sesame sauce				1.75
Sea Caesar Dressing creamy garlic dressing				1.75
pantry plate
3 Items $7.50 / 4 Items $9.25 / 5 Items $11. Select Menu Items, Served cool, to Mix and Match *starred items Available in Larger a la Carte Portions Elsewhere on Menu
Assorted Seasonal Pickled vegetables*
Walnut - Lentil pate*
Norimaki* two pieces
Simple salad*
Hummus*
Ruby kraut*
Kimchee*
Baked Marinated Tofu
Today's Special Vegetable
Marinated Hiziki and Arame Salad
Baked Marinated Tempeh
Today's Salad special*
Live Curried Cashew spread*
Garlic Lemon Marinated Kale
basics
Served With Your Choice of Dressing
Tofu				3.50
Tempeh				4
Beans*				2.75
Sea vegetables*				4
Steamed vegetables*				3.75
Simple Salad				5.25
Soba Noodles				3.50
Rice				2.50
Millet				3.25
3 Grain Mix quinoa, wild rice and amaranth				3.50
breads & spreads
Angelica Cornbread rustic, whole grain slice wheat free				2
Sourdough Bread authentic tangy whole wheat slice				1.75
Southern Style Cornbread generous square, light and fluffy wheat				3
Small Angelica Cornbread Loaf				7.25
Miso - Tahini Spread rich and smooth				1.75
Ginger - Carrot Spread light and bright				1.50
Onion Spread sweet and savory				1.50
beverages
Juices made to order
Carrot				4.75
Carrot, Apple				4.75
Carrot, Mixed Vegetable				6
Added Fresh Ginger				.30
Lemonade - Vibrant				2.50
Cranberry pure cranberry juice, kukicha tea, apple cider and fresh orange			hot 2.25	chilled 2.50
Hot Mulled Cider				2.50
Apple Cider - Chilled				2.50
Grain Coffee with rice dream				2.25
Grain Coffee Refill				1
Chai black tea, chai spices and soymilk; sweetened with agave nectar				2.50
Chi Tea Refill				1.50
Green Tea				1.50
Kukicha Tea			hot 1.25	chilled 1.50
Mu 16 Tea first tea refill free				1.50

sample specials

Soup pinto bean-vegetable with chipotle			cup 3.25	bowl 4
Teff Leppard delectable bouillabaisse: roasted eggplant, red pepper, zucchini, yellow squash, capers, carrots, celery, & onions, simmered with chickpeas & tomatoes in a saffron-thyme broth; served with rosemary tofu aioli & a teffamaranth- brown rice blend. accompanied by broccoli; garnished with kalamata olives, roasted garlic scapes & red dandelion greens
Rock of Sages individual soufflé featuring a mix of sautéed leeks, broccoli rabe, nettles & spelt berries, surrounded by fluffy sage sweet potato-polenta studded with sweet corn kernels; topped with roasted button mushroom-onion compote. accompanied by roasted cauliflower & a mizuna, wild watercress, red sorrel, frisée & purslane salad, drizzled with balsamic orange vinaigrette
Entree Specials a la Carte				14.75
With a Choice of Two Basics or a Cup of Soup				16.75
Still Special asian style tofu-quinoa cakes with julienne burdock, carrots, leeks, hiziki, sautéed garlic scapes & toasted sesame seeds; served over house gravy; crowned with sweet potato-ginger cream & sprinkled with chives. accompanied by sugar snap peas & umeboshi marinated red cabbage; garnished with dandelion greens				9.50
Norimaki marinated tofu, broccoli, marinated red onions, celery, carrots, seasoned brown rice & basil walnut pesto			(6 pieces) 7.50	(9 pieces) 10.50
Salad kamut fusilli pasta & vegetable salad including cauliflower, yellow squash, zucchini, capers, basil leaves, carrots, red onions & celery, all tossed in a basil dressing; served over mesclun greens			sm 8	lg 11
sweets
Apple Pie Sundae with cinnamon crumbs & maple tofu whip				(spelt) 6
German Chocolate Layer Cake with pecan coconut filling & chocolate frosting				(spelt) 6.50
Apricot Lemon Kanten Parfait with cashew cream (no wheat)				5
Apricot Lemon Kanten (no wheat)				3.75
Cookie oatmeal raisin walnut (wheat)				2.50
Fig Newton				(spelt) 1.50
Muffin sweet: raspberry almond (wheat) savory: five grain (spelt)				3.25
Maple Tofu Whip				2.25
today’s basics
Bean black				2.75
Sea Vegetable arame & hiziki				4
Steamed Vegetables kale, green chard, & collard greens and/or broccoli, yellow squash, zucchini & carrots				3.75