Please call for our most up-to-date menu.  As we use fresh seasonal produce… our menu changes more often in person than it does on our site.  🙂

Posted: October 26, 2017

 

Dinner Menu

ARTISANAL    15

ARTISAN CHEESE PLATE                                                            Suggested Wine Pairing: Poco a Poco Sauvignon Blanc       

A daily trio of nut cheeses served with GF crostini, dehydrated flax crackers and fresh fruit

CHARCUTERIE PLATE                                                                 Suggested Wine Pairing: Twisted Cedar Sangiovese Rosé  

Black-eyed pea sausage atop a gluten-free IPA dijon mustard sauce, kalamata olive tapanade, seared mushrooms, spicy/sticky nut assortment served with GF baguette

SUSHI MAKI PLATE                                                                     Suggested Wine Pairing: Vegan Vine Cabernet Sauvignon 

Avocado dynamite roll and uramaki mushroom roll with asparagus, beetroot, wasabi, and tamari sauce

STARTERS   10

KING OYSTER SCALLOPS

Lightly seared oyster mushrooms served in a white wine broth and GF bread

SOUP DU JOUR   Daily fresh-made soup                                                                                                                                       

MACADAMIA MISO SALAD*            (Raw upon request)

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

ROASTED BEET SALAD*

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

WINTER SQUASH SALAD

Warm winter squash, fingerling potatoes shiitake bacon, herbed mustard vinaigrette, arugula, and toasted pumpkin seeds

SMALL PLATES  12

BROCCOLI AND BACON SOUFFLÉ*

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

BUCKWHEAT & WILD RICE CREPE

Crepe filled with spinach, mixed mushrooms atop a roasted red bell pepper cream sauce

PUMPKIN LOBSTER MUSHROOM RAVIOLI

Pumpkin ravioli filled with lobster mushroom, atop a sage cream sauce, finished with sage and spicy chili oils

SWEET POTATO AND TOFU RICOTTA BAKE*

Creamy sweet potato and tofu ricotta with a chili oil drizzle, served with cabbage slow and garnished with a grilled scallion knot

LARGE PLATES  19      

HAND STACKED LASAGNA                                                              Suggested Wine Pairing: Inizi Montepulciano Blend

GF spinach noodles, cherry tomatoes, zucchini, snap peas, basil almond ricotta, and sundried tomato cream sauce

JACKFRUIT BOURGUIGNON                                                            Suggested Wine Pairing: Donkey & Goat Grenache Blanc

Rich red wine stew with carrots, mushrooms, jackfruit, pearl onions, and tomato served with cashew mashed potatoes

SPICY BLACKENED PORTOBELLO                                                  Suggested Wine Pairing: Mary Elke Chardonnay

Spice-rubbed portobello mushroom, smashed potatoes, avocado garlic aioli, smoked rainbow carrots, stoneground mustard sauce

TOFU SCALLOPINI*                                                                          Suggested Wine Pairing: Harrington Pinot Noir

Pan-fried Hodo Soy tofu, rich mushroom sauce, cashew cream filled twice-baked potato with shiitake & seared veggie trio

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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