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 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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