Brunch

 Mix-it Up Brunch

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

Updated September 23 2026

Brunch Menu  

STARTERS                                14 

OYSTER MUSHROOM CHOWDER: New England style chowder with ‘Urban Gourmet Farms’ oyster mushrooms, cashew cream, potatoes  

BROCCOLI AND BACON SOUFFLÉ*: A light, fluffy soufflé with onion, garlic, broccoli, cashew cream, and shiitake bacon 

SALADS                                 16 

ROASTED BEET SALAD (*bleu cheese): Mixed baby lettuces, hemp seeds, toasted walnuts, citrus and a “bleu cheese” dressings 

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

GF WAFFLES                                                                    14                                                      

CHOCOLATE CHIP WAFFLE: Decadent and rich chocolate chip waffle 

PLAIN WAFFLE: Plain waffle with fresh strawberry pieces and coconut whip  

GF SAVORY WAFFLES                          16    

CRISPY OYSTER MUSHROOM * (sweet Dijon drizzle): Plain waffle, oyster mushrooms with a sweet Dijon drizzle  

CRISPY TOFU WAFFLE*: Plain waffle, crispy tofu with a sweet Dijon drizzle 

BRUNCH (Add avocado to any menu item +2 )               16 

BISCUITS AND GRAVY*: House-made biscuit, crispy tofu, mushroom gravy served with garlicky kale  

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

BLUEBERRY BUCKWHEAT PANCAKES: 3 Blueberry buckwheat pancakes topped with blueberry compote, a dollop of coconut whip and powdered sugar 

FLORENTINE*: Choice of portabella mushrooms or crispy tofu with tomato, spinach atop a house-made biscuit topped with hollandaise 

SANCTUARY BISTRO OMELET*: Soy, garbanzo, omelet filled with butternut squash, carrots, and spinach 

VEGETABLE POLENTA SCRAMBLE OF THE DAY: Cashew creamy polenta scrambled with chef’s choice veggies of the day 

DILLAS (ALL DILLAS CAN BE MADE INTO A SALAD)                   16 

BLATT – DILLA*: Shiitake bacon, tempeh, avocado, tomatoes, lettuce, mayo on a brown rice tortilla 

OYSTER MUSHROOM PO-BOY – DILLA* (remoulade sauce, sub dijon mustard): Fried ‘Urban Gourmet Farms’ oyster mushrooms, grilled onions, bell peppers, tomatoes, lettuce, remoulade sauce on a brown rice tortilla 

SPICY BUFFALO TOFU – DILLA*: Crispy 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  8 

Roasted Potatoes 

Potato Salad*  

 Crispy Tofu* 

Garlicky Greens 

12oz. Vegan Bleu Cheese dressing* $13 

6oz. Spicy Smoky Cashew Cheddar Cheese $13 

 6oz. Lemon Peppercorn Cashew Chevre $13 

Frozen Bake at Home Baguette $13 

Disclaimer: All menu items are vegan and gluten free. Not all ingredients are listed including nuts. 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. We are 100% gluten-free. *contains soy, items that can be substituted labeled 

Executive Chef: Barry Horton DESSERTS                                                                                                                                      11

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

PUMPKIN CHOCOLATE BREAD PUDDING soy free: Pumpkin chocolate bread pudding served with pumpkin ice-cream and topped with cinnamon

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

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

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

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.