Brunch

 Mix-it Up Brunch

Saturdays  10:00am – 3:00pm, First come first serve.

 updated: February 2/10/2023 

Choose 1 item: $14         Choose 2 items: $25            Choose 3 items: $35

Per person pricing

Starters       

Soup of the Day                                                                                                              

Roasted Baby Beet Salad*: Mixed baby lettuces, hemp seeds, toasted walnuts, citrus vinaigrette and a “bleu cheese” dressing

MACADAMIA MISO SALAD: Romaine, avocado, bell peppers, carrots, and nori dust and a macadamia miso dressing                                                                                                

GF WAFFLES                

Chocolate Chip Waffle: Decadent and rich chocolate chip waffle

Crispy Tofu Waffle*: Plain waffle, crispy tofu with a sweet Dijon drizzle

Crispy Oyster Mushroom * (sweet Dijon drizzle): Plain waffle, oyster mushrooms with a sweet Dijon drizzle

SHIITAKE BACON AND CHEESE WAFFLE: Shiitake bacon waffle topped with lemon peppercorn cashew chevre and shiitake bacon

Main Courses  (All dillas can be served as a salad)

BLACK BEAN CHILAQUILES*        (sub avocado to make soy free) (add avocado +2): Baked corn tortillas, Nach-oat cheese, black beans, pico de gallo, and a sunny side “egg”

Sanctuary Bistro Omelet*: Baby Bella Mushrooms, spinach, onions and bell peppers in a soy, garbanzo, fava omelet

Vegetable Polenta Scramble of the day: Cashew creamy polenta scrambled with chef’s choice veggies of the day.

FLORENTINE*(sub jalapeño cashew cream to make soy free) (add avo. +2)                   Choice of portabella mushrooms or crispy tofu with tomato, spinach atop a food for Life English Muffin topped with hollandaise

Blatt- Dilla*: Shiitake bacon, tempeh, avocado, tomatoes, lettuce, remoulade sauce on a brown rice tortilla

Oyster Mushroom Po-Boy- Dilla*: Fried Urban Gourmet Farms oyster mushrooms, grilled onions, bell peppers, tomatoes, lettuce, remoulade sauce on a brown rice tortilla

Spicy buffalo tofu – dilla*: Crispy Soy Boy tofu, buffalo sauce, tomato, “bleu-cheese”, romaine on a brown rice tortilla                                

GRILLED PORTABELLO-DILLA*: Grilled, marinated portobello, romaine, tomato, red onion, macadamia dressing on a brown rice tortilla                                                                                           

Sides     5

Shiitake Bacon         

Garlicky Greens

Crispy Tofu*

Roasted Potatoes

Potato Salad*

Disclaimer: All menu items are vegan and gluten free. Not all ingredients are listed. While we take precaution, our kitchen uses a variety of nuts and we do not have an allergy-free cooking area. Please let your server know of any allergies.                                                        

Items marked with * have soy ingredients, some items are adjustable.

Executive Chef: Barry Horton

Dessert                                                                    11

CASHEW CHEESECAKE - SEASONAL (Ask for the flavor of the day- 980.335-0908): Cashew cheesecake with a pecan and almond crust                     

CRÈME BRÛLÉE – (Not available for take-out): Vanilla coconut custard with a candied top

DECADENT CHOCOLATE PARFAIT*: Rich chocolate mousse with a layer of coconut whipped cream, finished with an almond butter cup

 TIRAMISU*: Ladyfinger cake soaked in chocolate espresso sauce with cashew mascarpone

BANANA FOSTER- (Not available for take-out): Candied flambe bananas, vegan butter, brown sugar, cinnamon, dark rum and served with a coconut strawberry ice-cream

LEMON TRIFLE*: Layers of white cake, coconut whip, lemon curd, and fresh fruit

Executive Chef: Barry Horton

Disclaimer: All menu items are vegan and gluten free. Not all ingredients are listed. While we take precaution, our kitchen uses a variety of nuts and we do not have an allergy-free cooking area. Please let your server know of any allergies. Items marked with * have soy ingredients.