Angelica Kitchen Menu

A seasonal mix of grilled & roasted vegetables tossed in rosemary balsamic vinaigrette. Served on a bed of arugula with garlic crostini spread with creamy hummus.

Chiffonade of kale with miso marinated tofu feta, diced sun-dried tomatoes & toasted walnuts; dressed with olive oil, lemon & garlic.

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 onio

Balsamic marinated beets & basil-olive seasoned chickpeas, over local greens. Tossed with olive oil, fresh squeezed lemon juice. Accompanied by garlic crostini topped with tofu ricotta.

Melange of seasonal greens & watercress tossed with homemade kimchee, nori strips & extra virgin olive oil; topped with avocado & radish slices.

Served with wakame and tofu.

Miso soup or soup of the day ladled over lemon-garlic marinated kale; garnished with nori strips.

Traditional, with a hint of jalapeno heat. Served with blue corn and white corn chips.

A warm invigorating cup of broth, rich in minerals, delicately seasoned with ginger, sage & thyme.

Rich, velvety sesame sauce ladled over soba noodles, topped with pickled red cabbage garnish.

An intriguing live blend of raw cashews, sprouted chickpeas, freshly ground curry powder & unpasteurized miso. Accompanied by crisp crudites.

Served with baked zahtar pita wedges and crisp crudites.

Six pieces of rolled vegetable sushi, served with wasabi, pickled ginger & lemon-tamari dipping sauce.

Chipotle carrots, marinated beets, garlic shiitake and pickled seasonal vegetables.

Rich mix of oven-roasted burdock, carrots & ginger in a teriyaki glaze, tossed with hiziki & arame.

Homemade, mild style, tangy fermented cabbage with carrot, daikon & jalapeno pepper.

Home-made red cabbage sauerkraut.

Served with tofu sour cream, rice crackers & crisp crudites.

Served with brown rice gravy.

One half

Delicate, aromatic sauce enveloping a daily variety of grilled and roasted vegetables. Accompanied by roasted chickpeas & ginger–garlic jasmine rice.

Bowl of traditional japanese broth made with shiitake mushrooms, kombu, fresh ginger & shoyu served warm or cool over soba noodles. Adorned with chef's select garnishes.

Style cornbread piquant chili made with kidney and pinto beans & lentils slowly simmered with sun-dried tomatoes and a blend of chiles topped with lime jalapeno tofu sour cream. Served with butternut

Homemade seitan & roasted vegetable mix folded into a warm whole wheat tortilla; dressed with spicy traditional mole sauce peanuts, almonds, & chocolate & lime-jalapeno tofu sour cream; garnished wit

Nine pieces of rolled vegetable sushi, served with wasabi, pickled ginger & lemon-tamari dipping sauce.

A la carte $18.00. Served with a choice of two basics or a cup of soup

Sliced of sourdough baguette topped with lightly marinated and baked tempeh, napped with savory gravy. Served on a bed of raw spinach, garnished with ruby kraut.

Delicate strands of raw zucchini, daikon & carrots, folded in a soft whole wheat tortilla with balsamic marinated beets, creamy hummus, dill pickles, sunflower sprouts, arugula & a touch of house hot

Lemon herbed baked tofu layered with roasted vegetables, a smear of parsley-almond pesto & lettuce. Served on choice of mixed grain or spelt bread.

hot sauce Same as old school with added avocado, marinated kale & house made.

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.

tea. Half a marinated tofu or tempeh reuben sandwich, with a simple salad or a cup of soup, & a choice of kukicha, mu 16 or green.

Sliced of sourdough baguette topped with lightly marinated and baked tempeh, napped with savory gravy. Served on a bed of raw spinach, garnished with ruby kraut.

Rice, beans, tofu, sea vegetables & steamed vegetables; served with your choice of dressing.

A dragon bowl served with cup of soup and bread with spread.

A Dragon Bowl in half portion.

A half Dragon served with cup of soup and bread with spread.

Millet, amaranth and teff.

Parsley, scallions, tahini & umeboshi puree.

Served with wasabi, garlic & toasted sesame oil.

Balsamic vinegar, olive oil & mustard

Served with ginger & dill

Brown rice flour roux with a savory blend of herbs, spices & tamari.

Rich, velvety sesame sauce.

Rustic, whole grain slice.

Authentic tangy whole wheat slice.

Generous square, light & fluffy,wheat.

Rich & smooth.

Light & bright.

Vibrant

Cool mix of green tea, apple cider, cider vinegar and lemon wedge.

Hot $2.50

Black tea, chai spices & soymily. Sweetened with agave nectar chai tea $1.75.