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: January 11, 2018

 

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 maki roll with mushroom, asparagus, tofu, and a blood orange sweet and sour 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

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

YUBA BACON-WRAPPED ASPARAGUS*

Asparagus wrapped in a marinated yuba skin, finished with a balsamic reduction

LARGE PLATES  19      

HAND STACKED LASAGNA                                                              Suggested Wine Pairing: Broc Cellar Love Red

GF spinach noodles, cherry tomatoes, zucchini, snap peas, basil almond ricotta, and a habanero 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: Poco a Poco Sauvignon Blanc

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 & baby broccoli

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: Holiday Hours: 

December 24, 2017: Holiday Pre-ordered Meal pick up.  Order here.

December 24 – December 28:  Closed for the holidays.

December 29 – Closed for lunch, open for Dinner 5:30 – 9pm

December 31, 2017: New Years Eve Dinner: 6:30 seating.

 

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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