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: March 22, 2017

 

Dinner Menu

ARTISANAL    15

CHARCUTERIE                                                                                                                             

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

NUT CHEESE PLATE

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

SUSHI DE LA MER (limited)

Avocado dynamite roll, roasted bell and trumpet mushroom Nigiri, chickpea salad

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                                                                                                                                                      

ROASTED BEET SALAD*

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

STRAWBERRY SPINACH SALAD

Strawberries, pecans, avocado, red onion, with balsamic vinaigrette

MACADAMIA MISO SALAD*            (Raw upon request)

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

SMALL PLATES  12

BUCKWHEAT & WILD RICE CREPE

Crepe filled with spinach, mixed mushrooms atop a pumpkin cream sauce

CREAMY ARTICHOKE AND SPINACH SOUFFLÉ*

A light, fluffy soufflé with spinach, artichokes, onion, and red bell pepper

YUBA-WRAPPED ASPARAGUS*

Asparagus bundles wrapped with crispy yuba and drizzled with balsamic reduction

PATATE DOUCES*

Creamy sweet potato bake, chili oil, garnished with scallion knot

LARGE PLATES  19      

SPICY HAND STACKED LASAGNA

GF beet noodles, butternut squash, spinach, parsnips, basil-almond ricotta, habanero cashew alfredo cream

TOFU SCALLOPINI*

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

SPICY BLACKENED PORTOBELLO

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

KUNG PAO TOFU*

Szechuan-style braised eggplant with crispy kung pao tofu and toasted cashews served over steamed rice

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  

Chef Apprentice: Sab

 

* contains Soy

 

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

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.

About

Sanctuary Bistro is a neighborhood plant-based bistro that is healthy for the planet, the environment and all living beings. We create a sanctuary - a beautiful space to find peace while enjoying local organic healthy vegan food with a farm to table philosophy. Our Bistro is a warm, natural, organic location to enjoy with loved ones, family, and friends.  

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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