Breakfast

Lunch

Dinner

Specials

Wine & Beer

Organic Vegetarian Specials Cuisine

Everything is warmed fresh at the Garden Cafe on the Green and we do not use microwaves. Some menu items may take a few minutes longer to serve
A 20% gratuity will be added to parties over 6
Appetizers

Sweet Pea Guacamole
with lime wasabi rice chips (GF) 8

Cashew Cheddar Corn Tart with Tomato Coulis (GF)
9
Garden Bowl

Southern Corn Grit Cake with Red Eye Coffee Gravy
baked tempeh with toasted sunflower seed sauce, sauteed greens $12 (GF) 12

Green Chili Rice
refried black beans, sauteed greens GF 12
Salads

Spinach and Red Grapefruit Salad
with toasted sunflower seeds, avocado, red onion and dijon vinaigrette Small 7.50   Large 10

Everything Salad
Curried Cous Cous with Cashews Small 7.50   Large 10
Served over a bed of mesclun with dijon vinaigrette and warm foccacia
Sandwiches

Tofu Mango Sandwich with Caramelized Onions and Roasted Red Peppers on Multigrain Bread
served with a side salad 10

Roasted Sweet Potato Burger
with caramelized onions, spinach, and cashew cilantro "cream" 10
served with red bean salad
Soups

Homemade soups to choose from daily Cup 4.50   Bowl 6.00
Barley Vegetable
Summer Lima Bean (GF)
Entrees

Rice and Summer Vegetable Pilaf 21
spicy cashew crusted tofu with pineapple salsa, smoky roasted corn and cherry tomatoes with lime crema
sauteed greens $21 (GF)

Indian Vegetable Chickpea Enchiladas with Bombay Sauce 16
curried apple coconut salad, sauteed greens
Desserts

Add: A scoop of ice cream to any dessert 1.5

Warm Brownie with Chocolate Sauce and Vanilla Soy Ice Cream 7.50

Dessert by Terra Pura- Apple Coconut Cake GF 6.50

Peach Plum Crisp (GF) 7

Organic Nectars Agave Sweetened, Raw Cashew Gelato (GF) 7.00

Strawberry Shortcake with Vanilla Soy Ice Cream 8

Vanilla or Chocolate Soy Ice Cream 4
Beverages

Iced Coffee (Regular)       2.5

Organic Strawberry Lemonade with Fresh Picked Mint       4

Raspberry Black Iced Tea       3

Mint Herbal Iced Tea       3
New York Organic Vegetarian Restaurant   Return to Top of Page