Vegan Brunch Menu

Join us for Vegan Brunch

This is a sample menu from Sanctuary Bistro – our vegan brunch is very popular here in Berkeley, California. The menu changes seasonally, and you can read our reviews on Yelp.  Sanctuary Bistro Brunch Menu. We serve brunch Saturdays and Sundays from 8:30 am to 3 pm.

Brunch menu posted: June 5, 2017

 

ARTISANAL PLATE  15

HOUSEMADE CHEESE                                                                                                                                                                   

Daily trio of cheeses served with crostini, dehydrated flax crackers and fresh fruit

SOUP AND SALADS   10

SOUP DU JOUR   Daily fresh-made soup

ROASTED BEET*

Mixed baby lettuces, hemp seeds, walnuts and a “bleu cheese” dressing

MACADAMIA MISO*              (Raw upon request)

Romaine, avocado, tempeh croutons, bell peppers, carrots, and Nori dust in a macadamia miso dressing

WALDORF TOFU*                                                                                                                                                                              

Hodo Soy tofu, shiitake bacon, seasonal fruit, “mayo”, atop mixed greens

GARBANZO SALAD

Chickpeas, “mayo,” nori, green onion, pinch of cayenne on salad greens

GF WAFFLES   10

WITH MAPLE SYRUP AND HOUSE-MADE ALMOND COCONUT BUTTER (upon request)

SEASONAL FRUIT WAFFLE

Fresh, seasonal fruit atop a waffle

CHOCOLATE CHIP WAFFLE

Decadent and rich chocolate chip waffle

CRISPY TOFU AND WAFFLES*

Plain waffle with crispy Hodo Soy tofu sweet Djion drizzle

SHIITAKE BACON & CHEESE WAFFLE (plus $2)

Shiitake Bacon waffle, cashew chèvre with a potato cashew cream drizzle

ALMOND PANCAKES (plus $2)      half order 6.50

Four almond pancakes

BRUNCH 12     served with greens and potatoes

SANCTUARY OMELET*

Oyster mushroom, spinach, onions and bell peppers in a soy, garbanzo, fava omelet

BLACK BEAN CHILAQUILLES*   (soy-free sub avocado, no charge)               (add avocado, plus $2)

Baked corn tortillas, Nach-oat cheese, black beans, pico de gallo, and two sunny side fried tofu

FLORENTINE*

House-made biscuit topped with seasoned portabella mushroom, wilted spinach and a hollandaise sauce

SEASONAL POLENTA SCRAMBLE                                                         

Arugula, heirloom tomato, mozzarella, black salt

BLATT-DILLA*

Shiitake bacon, lettuce, avocado, tomato, Rhizocali tempeh, and “mayo,” on a brown rice tortilla

SPICY BUFFALO TOFU-DILLA*

Crispy Hodo Soy tofu, buffalo sauce, tomato, “bleu-cheese,” romaine on a brown rice tortilla

SIDES ($5.00 EACH)

Shiitake bacon

Crostini and Flax crackers

Biscuits&Mushroom Gravy*

Crispy tofu*

Fresh fruit

Garlic greens

 

DESSERT MENU 10

SEASONAL CASHEW CHEESECAKE

Seasonal cashew cheesecake with a pecan and almond crust

DECADENT CHOCOLATE PARFAIT*

Rich chocolate mousse with a layer of coconut whipped cream and finished with an almond butter cup

VANILLA CRÈME BRÛLÉE

Vanilla coconut custard with a candied top

TIRAMISU*

Ladyfinger cookies soaked in chocolate espresso sauce with cashew mascarpone

RAW CARROT NAPOLEON (no sugar added)                                      

Date-sweetened carrots, walnut, shredded coconut, and cashew cream cheese

 

* CONTAINS SOY

 

Executive Chef:  Barry Horton    

 

 

We use organic ingredients. This saves our garden friends, the planet, humans, animals and our ground water. This does lead to an occasional uninvited guest of our garden friends to dinner. Please let us know if this occurs so that we can set them free.

All menu items are gluten free. If you have any food related allergies please let your server know.

Disclaimer: While we take precaution, our kitchen uses a variety of nuts and we do not have an allergy-free cooking area.

 

 

 

 

 

 

 

Hours

Closed Monday and Tuesday

 LUNCH: Wed, Thu, Fri:  11am – 3 pm,      DINNER: Wed, Thu, Fri, Sat, Sun 5:30pm – 9pm
 BRUNCH: Sat, Sun 8:30am – 3pm

Special events: Visit our events page

PLEASE NOTE: THANKSGIVING HOLIDAY HOURS: We are additionally Closed November 22 and November 23 for the holiday.

 

Reservations

  • Dinner Reservations Strongly advised

    Lunch and Brunch: First Come First Serve

  • 1019 Camelia St., Berkeley, CA 94710

  • (510) 558.3381

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