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| soups starters & sides | ||||
|---|---|---|---|---|
| Miso Soup with wakame and tofu | cup 3.50 | bowl 3.75 | ||
| Soup of the Day * | cup 3.50 | bowl 4.25 | ||
| Kombu Vegetable Bouillon a warm invigorating cup of broth, rich in minerals, delicately seasoned with ginger, sage & thyme | 1.75 | |||
| Soba Sensation rich, velvety sesame sauce ladled over soba noodles, topped with pickled red cabbage garnish | 6.50 | |||
| Curried Cashew Spread an intriguing live blend of raw cashews, sprouted chickpeas, freshly ground curry powder & unpasteurized miso. accompanied by crisp crudités | 4.75 | |||
| Thai Mee Up all raw – delicate strands of daikon radish, butternut squash & carrot dressed with thai tahini sauce, garnished with garlic-lemon marinated kale | 7.25 | |||
| Hummus served with baked zahtar pita wedges and crisp crudités | 6.50 | |||
| Norimaki * six pieces of rolled vegetable sushi, served with wasabi, pickled ginger & lemon-tamari dipping sauce. (ingredients vary daily) | 8 | |||
| Angelica Pickle Plate garlic pickled shiitakes, assorted seasonal pickled vegetables & marinated beets | 4.25 | |||
| Kimchee homemade, mild style, tangy fermented cabbage with carrot, daikon & jalapeno pepper | 3.25 | |||
| Ruby Kraut homemade red cabbage sauerkraut | 2.75 | |||
| Walnut - Lentil Pate topped with tofu sour cream, served with baked rice crackers and crisp crudités | 6.75 | |||
| Mashed Yukon Gold Potatoes served with brown rice gravy | 4.75 | |||
| 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 & garnished with piquant marinated kale | 8 | |||
| salads | ||||
| House assorted lettuces; sunflower sprouts; grated red & green cabbage, daikon, carrots and beets; topped with clover sprouts; served with your choice of dressing | 7.50 | |||
| Warm Roasted Vegetable a seasonal selection of roasted vegetables tossed with arugula in a balsamic vinaigrette. garnished with garlic crostini spread with creamy hummus | 12.75 | |||
| Kale chiffonade of kale with miso marinated tofu feta, diced sun-dried tomatoes & toasted walnuts; dressed with olive oil, lemon & garlic | 7.75 | |||
| Orchard mesclun lettuces, apple, toasted pecans, dried bing cherries & sourdough croutons; tossed in a rosemary vinaigrette | 9.25 | |||
| Mixed Sprout a refreshing toss of snow pea shoots, sunflower sprouts & seeds, and mint; mixed with cabbage, daikon, carrots & watercress in a cool mint vinaigrette. adorned with toasted peanuts and sprouts of onion & daikon | 8.75 | |||
| Si Se Puede balsamic marinated beets, & chickpeas seasoned with kalamata olives, on a bed of local greens. dressed with extra virgin olive oil, fresh squeezed lemon juice & coarse sea salt; paired with tofu ricotta on crisp garlic crostini; orange zest garnish | 10 | |||
| Well Cultured mélange of seasonal greens & watercress tossed with homemade kimchee, nori strips, toasted sesame seeds & extra virgin olive oil; garnish of radish slices | 8.75 | |||
| sandwiches | ||||
| Wrapsody seasonal selection of roasted vegetables, balsamic marinated beets, creamy hummus, dill pickles, sunflower sprouts & arugula, folded & wrapped in a soft whole wheat tortilla | 10.50 | |||
| Sam or I Sandwich herbed baked tofu layered with marinated hiziki & arame, crisp grated daikon, ruby kraut, a smear of mellow sesame spread & lettuce. served on choice of mixed grain or spelt bread | 9.25 | |||
| Half a Sandwich With Simple Salad or Cup of Soup & Kukicha Tea | 9.75 | |||
| Marinated Tofu Sandwich lemon herbed baked tofu layered with roasted vegetables, a smear of parsley-almond pesto & lettuce. served on choice of mixed grain or spelt bread | 9.25 | |||
| Half a Sandwich With Simple Salad or Cup of Soup & Kukicha Tea | 9.75 | |||
| Tempeh Reuben Sandwich served warm. our version of this classic features baked marinated tempeh, seasoned with caraway & cumin, tofu russian dressing, sauerkraut & lettuce. served on choice of mixed grain or spelt bread | 9.25 | |||
| Half a Sandwich With Simple Salad or Cup of Soup & Kukicha Tea | 9.75 | |||
| Hot Open Face Tempeh Sandwich slices of sourdough baguette topped with lightly marinated & baked tempeh, napped with savory mushroom gravy. served on a bed of raw spinach, garnished with ruby kraut | 10.50 | |||
| With a Scoop of Mashed Potatoes | 11.50 | |||
| entrees | ||||
| Daily Seasonal Specials * descriptions of today’s selections listed on overleaf | ||||
| A la Carte | 15.25 | |||
| With Choice of Two Basics or Cup of Soup | 17.50 | |||
| Dashi and Noodles bowl of traditional japanese broth made with shiitake mushrooms, kombu, fresh ginger & shoyu; served warm over soba noodles. adorned with chef ’s select garnishes | sm 8.50 | lg 10.50 | ||
| Three Bean Chili piquant chili made with homemade seitan, kidney and pinto beans & lentils; slowly simmered with sun-dried tomatoes and a blend of chiles; topped with lime-jalapeño tofu sour cream. served with fluffy southern style cornbread & butternut squash-red onion salsa | wee 9 | grand 11.50 | ||
| Ole Man Seitan homemade seitan & roasted vegetable mix folded into a warm whole wheat tortilla; dressed with spicy traditional mole sauce (peanuts & chocolate), & lime-jalapeño tofu sour cream; garnished with pimento | 14.50 | |||
| Thai Mee Up an all raw entree - delicate strands of daikon radish, butternut squash & carrot, on a bed of garlic-lemon marinated kale, dressed with thai tahini sauce | 11.25 | |||
| Norimaki * nine pieces of rolled vegetable sushi, served with wasabi, pickled ginger & lemon-tamari dipping sauce (ingredients vary daily) | 11.50 | |||
| 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. (one Substitution only) | ||||
| Dragon Bowl rice, beans, tofu, sea vegetables & steamed vegetables; served with your choice of dressing | 13 | |||
| Dragon Bargain a dragon bowl served with cup of soup and bread with spread | 18 | |||
| Wee Dragon a dragon bowl in half portion | 9 | |||
| Wee Dragon Bargain a half dragon served with cup of soup and bread with spread | 14 | |||
| combo bowls | ||||
| Any Combination of the Basics At Right Served With Your Choice of Dressing | ||||
| Choice of 2 | 7.25 | |||
| Choice of 3 | 9.50 | |||
| Choice of 4 | 11 | |||
| dressings & sauces $0.95 | ||||
| House puree of tahini, scallions & parsley | ||||
| Black Sesame with wasabi, garlic & toasted sesame oil | ||||
| Balsamic Vinaigrette balsamic vinegar, olive oil & mustard | ||||
| Creamy Carrot with ginger and dill | ||||
| Brown Rice Gravy brown rice flour roux with a savory blend of herbs, spices & tamari | ||||
| Soba Sensation Sauce rich, velvety sesame sauce | 1.90 | |||
| pantry plate | ||||
| 3 Items $7.75 / 4 Items $9.50 / 5 Items $11.50. Select Menu items, Served cool, to Mix and Match | ||||
| 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 | 3.75 | |||
| Tempeh | 4.25 | |||
| Beans * | 3 | |||
| Sea Vegetables * | 4.25 | |||
| Steamed Vegetables * | 4 | |||
| Simple Salad | 5.50 | |||
| Soba Noodles | 3.75 | |||
| Rice | 2.75 | |||
| Millet | 3.50 | |||
| 3 Grain Mix quinoa, wild rice and amaranth | 3.75 | |||
| 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 & fluffy (wheat) | 3.25 | |||
| Small Angelica Cornbread Loaf | 7.50 | |||
| Miso-tahini Spread rich and smooth | 2 | |||
| Ginger-carrot Spread light and bright | 1.75 | |||
| Onion Spread sweet and savory | 1.75 | |||
| beverages | ||||
| Juices made to order | ||||
| Carrot | 5.50 | |||
| Carrot, Apple | 5 | |||
| Carrot, Mixed Vegetable | 6.50 | |||
| Added Fresh Ginger | .35 | |||
| Lemonade-vibrant | 2.75 | |||
| Cranberté pure cranberry juice, kukicha tea, apple cider & fresh orange. hot or chilled | 2.75 | |||
| Hot Mulled Cider | 2.75 | |||
| Apple Cider chilled | 2.75 | |||
| Grain Coffee with rice dream | 2.50 | |||
| Grain Coffee Refill | 1.25 | |||
| Chai black tea, chai spices & soy milk | 2.75 | |||
| Chai Tea Refill | 1.50 | |||
| Green Tea | 1.75 | |||
| Kukicha Tea | hot 1.25 | chilled 1.50 | ||
| Mu 16 Tea first tea refill free | 1.50 | |||
| angelica kitchen organic brittle | ||||
| Packaged to go. Pumpkin seeds, Sunflower seeds, Sesame seeds, pecans, Rice syrup, Maple sugar, vanilla, Sea Salt | ||||
| Small | (1.1 oz) 2.75 | |||
| Large | (3.2 oz) 6.75 | |||
| Sunday’s Soup creamy cauliflower-sorrel | cup 3.50 | bowl 4.25 | ||
|---|---|---|---|---|
| Cro-quette Mags lightly curried quinoa-vegetable croquettes including mashed yukon gold potatoes, roasted red kuri squash, carrots, celery & red onions; crowned with mint tofu cream & served over yellow split pea dhal. accompanied by date apple- raisin chutney, broccoli & marinated red cabbage; garnished with chicory | ||||
| À la Carte | 15.25 | |||
| With a Choice of Two Basics or a Cup of Soup | 17.50 | |||
| Survival of the Beets delectable casserole featuring a mix of sautéed brussels sprouts, spinach, leeks, onions, roasted butternut squash, cauliflower & carrots; baked with a lemon tofu cheese top, in a basmati rice-corn meal crust; served over beet coulis. accompanied by green beans & roasted turnips; garnished with escarole | ||||
| À la Carte | 15.25 | |||
| With a Choice of Two Basics or a Cup of Soup | 17.50 | |||
| Still Special classic three sisters stew featuring heirloom borlotti beans, roasted sweet corn, butternut squash, cherry tomatoes, celery & sautéed red, green & yellow peppers, simmered with garlic, oregano, cumin, cinnamon & jalapeño pepper; served with brown rice & cilantro tofu sour cream. garnished with chicory | 10 | |||
| Sunday’s Norimaki marinated tempeh, snow pea shoots, celery, broccoli, carrots, seasoned brown rice & tahini | (6 pieces) 8 | (9 pieces) 11.50 | ||
| Sunday’s Salad chickpea-vegetable salad with butternut squash, cauliflower, carrots, celery & red onions; tossed in a lemon-tahini dressing & served over mesclun greens; garnished with chives | sm 8.50 | lg 11.50 | ||
| today’s basics | ||||
| Gluten Free | ||||
| Bean adzuki | 3 | |||
| Sea Vegetables arame & hiziki | 4.25 | |||
| Steamed Vegetables kale, collard greens, bok choy & napa cabbage and/or butternut, red kuri & acorn squash | 4 | |||
| sweets | ||||
| Vanilla Bean Raspberry Swirl Cheesecake with walnut crust & raspberry sauce | spelt 6.75 | |||
| Carob Chip Brownie with peppermint whip & carob drizzle | spelt 6.25 | |||
| Mixed Berry Kanten Parfait with almond cream | wheat free 5.25 | |||
| Mixed Berry Kanten gluten free | 4 | |||
| Cookie mocha hazelnut | spelt 2.65 | |||
| Fig Newton spelt | spelt 2 | |||
| Muffin sweet: apricot walnut (wheat), savory: five grain (spelt) | 3.50 | |||
| Maple Tofu Whip gluten free | 2.50 | |||
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