Sample menu – we are constantly changing the menu to represent the best of what we can get locally.

Lunch menu posted: July 28, 2017

Mix it up Lunch

Choose any 1 item     10.     Choose any 2 items   18.       Choose any 3 items    25.

Per Person Pricing

SOUPS

Chowder of the Day

Bisque of the Day

Stock Soup of the Day

SALADS

ROASTED BEET*

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

MACADAMIA MISO*

Romaine, avocado, tempeh croutons, 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

SANDWICHES AND MORE

TEMPEH REUBEN-DILLA*

Rhizocali tempeh, sauerkraut, lettuce, tomato, house-made French dressing, on a brown rice tortilla

BLATT- DILLA*

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

PORTOBELLO PO BOY-DILLA

Seasoned portobella with grilled onions, bell peppers, tomatoes, lettuce and a remoulade sauce

SPICY BUFFALO TOFU-DILLA*

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

BROCCOLI AND BACON SOUFFLÉ*

A light, fluffy soufflé with onion, garlic, broccoli, cashew cream, and shiitake bacon

VEGETABLE SOCCA CAKE

Garbanzo-fava cake topped with cherry tomatoes, zucchini, and snap peas with sundried tomato cream sauce

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

Executive Chef:  Barry Horton

     

* contains soy

 

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 Tuesday

Mon, Wed, Thu: Lunch 11am – 3 pm, Dinner 5:30 – 9

Fri: Lunch 11am – 3 pm,  Dinner 5:30 – 10

Sat: Brunch 8:30 am – 3 pm,  Dinner 5:30 – 10

Sun: Brunch 8:30 am – 3 pm (closed for dinner unless we have a special event)

Special events: Visit our events page for details.

 

STARTING OCTOBER 8, 2017 NEW HOURS
Monday – CLOSED
Tuesday – CLOSED
Wednesday – Lunch 11am – 3pm, Dinner 5:30pm – 9pm
Thursday – Lunch 11am – 3pm, Dinner 5:30pm – 9pm
Friday – Lunch 11am – 3pm, Dinner 5:30pm – 9pm
Saturday – Brunch 8:30am – 3pm, Dinner 5:30pm – 9pm
Sunday – Brunch 8:30am – 3pm, Dinner 5:30pm – 9pm

I thank you in advance for understanding and while we know that this is going to cause some inconvenience at the beginning as everyone gets used to the new schedule we have also decided we will be able to be our best and most creative selves.

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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