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: July 24, 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                                                                                                                                                      

HEIRLOOM TOMATO CAPRESE

With fresh basil, house mozzarella, fried capers, and a balsamic reduction drizzle

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

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

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

WHITE BEAN TARTLET

Baked crust filled with white bean purée, spinach, mushroom, garlic, onion, and carrots

LARGE PLATES  19      

SPICY BLACKENED PORTOBELLO                                                       Suggested Wine Pairing: Mary Elke Chardonnay

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

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

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

SPICY BBQ PULLED JACKFRUIT *  (Soy-free upon request)           Suggested Wine Pairing: Artevino Flora Blush

Barbecued jackfruit with yuba bacon-smoked cattle beans, zucchini fritter, and green beans

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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