Restaurant Menu

Click the green tabs to see our seasonal specials, lunch and dinner; specials and soups post an hour before lunch and dinner. We strive to use fresh, local, seasonal ingredients.  We serve vegetarian, vegan (v), gluten-free (gf) dishes and sustainably-sourced fish and seafood.  ★ Dietary restrictions/allergies? Ask your server to list ingredients. We serve wine, beer, spirits and juices. ★ At Ithaca To Go – you can order from our menu and have it delivered to your door. Ithacatogo.com.

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Specials

Lunch Saturday 4/29/17

 

Soups: Cup 3.50/Bowl 5.00

 

Everyday Split Pea (v) (gf):

Creamy Asparagus (gf):

 

Entrée Specials *served with a small house salad*

 

Pasta with Fiddlehead & Ramp Cream Sauce (gf on rice pasta) 13.50

Farfalle noodles tossed with a creamy sauce made with wild harvested fiddleheads & ramps, garlic, white wine, lemon, and fresh basil; topped with chopped tomatoes and pecorino romano cheese.

 

Thai Yellow Curry (v) 13.00

Potatoes, bell peppers, zucchini, yellow squash, baby corn, and green peas simmered with coconut milk, ginger, and yellow curry paste; served on brown rice and topped with chopped peanuts (opt’l).

 

Lunch Menu

Salads

Spring Salad (v) (gf)   9.50 
mixed greens, arugula, popped wild rice, snap peas, cherry tomatoes, red onion, radish, and creamy lemon-poppy seed dressing (opt’l)

House Salad (v) gf)    3.50/6.00  
mixed greens, tomato, carrot, cucumber, and kalamata olive

Mediterranean Salad (v)  gf) 9.50     
mixed greens, artichoke hearts, chickpeas, tomatoes, red onions, olives, and feta cheese (opt’l)

Daily Soup-Salad-Bread Special 8.50 cup/10.50 bowl
large house salad, choice of soup, and bread; add seasoned tofu, feta +1.00 each

House-made Dressings (all gf)
Creamy Spinach-Basil, Feta-Garlic, Lemon-Tahini (v), Miso-Ginger (v), Honey-Dijon, Creamy Lemon Poppy Seed


Sandwiches

Artichoke Heart Cheese Melt  9.00  
artichoke heart and dilled havarti cheese spread, melted on whole grain Ithaca Bakery bread, with Dijon mustard, red onion, sliced tomato and local microgreens

Vegetarian Banh Mi (v)   9.00     
marinated shredded baked organic tofu, carrot & radish pickle, cucumber, cilantro, and garlic-chili aioli on a whole wheat roll

Pesto Quesadilla 9.50
parmesan-basil-sunflower seed pesto, roasted bell peppers and onions, and mozzarella baked in a flour tortilla

 


Entrées

(served with small house salad and choice of dressing)

Asparagus Fritters (gf) 12.50
served on baby spinach with cucumbers, tomatoes, crumbled feta cheese, and lemon-beet coulis

Sweet Potato-Quinoa Bean Burger (v) (gf) 12.50
roasted sweet potato, organic quinoa & black bean burger with poblano relish, NYS cheddar (opt.l) on a whole wheat bun; served with chipotle-maple sugar-snap peas

Creole Fish  Cake 14.00       
Creole seasoned salmon, cod and vegetable cake baked with  panko crumbs; served on a whole wheat bun with lettuce, tomato, remoulade, and side of Brussels & kale slaw

Ghanaian White Beans (v) (gf)      12.50   
organic white beans simmered with zucchini, yellow squash, bell peppers, tomatoes, annatto, cilantro and lime; served on brown rice and topped with fiery onion relish

Peanut-Lime Noodles (v) (gf)    13.50  
shirataki noodles, shredded lettuce, Brussels & kale slaw, pickled carrots and radish, and spicy coconut-lime dressing, topped with crushed peanuts   *served with cup of soup instead of salad

Optional items served with dishes unless otherwise requested
Split-entrée: plating fee $1.00
(v) or (gf) indicates item is, or can be prepared vegan or gluten free


Kids Meals 7.00

All kids meals come with fruit and choice of beverage (milk, apple or peach juice, lemonade)

Pasta (v) with butter, olive oil, or tomato sauce, topped with grated Parmesan (opt'l). (Gluten-free pasta available on request.)

PB & J (v) on multigrain bread

Maple Nutty Butter (v) (gf) with sliced fruit or multigrain bread

Multigrain Toast with melted NYS cheddar cheese

Crudités (v) (gf) with choice of dressing


Sides

Seasoned Organic Baked Tofu (v) (gf) 3.00
Mixed Olive Plate (v) (gf) 4.00
Ithaca Bakery Multigrain Bread with butter or olive oil 1.00
Chipotle-Maple Sugar Snap Peas (v) (gf) 4.50
Marinated Organic Chickpeas (v) (gf) 3
Marinated Artichoke Hearts (v) (gf) 3
Organic Brown Rice (v) (gf) 2
Coconut-Lime-Peanut Kale & Brussels Slaw (v) (gf) 4.00


Desserts

Fudge Brownie 4.25, a la mode +2.25
Vegan Fruit Crumble* 6.50, a la mode +2.25
Banana Cake or Carrot Cake* 6.50
Frosted Vegan Chocolate Cake 6.50
Baker’s Choice* 6.50
Ice Cream by Dennis Caso* 4.50

*ask your server for today’s selection

Dinner Menu

Salads

Spring Salad (v) (gf) 9.50
mixed greens, arugula, sugar snap peas, popped wild rice, cherry tomato, red onion, radish, and creamy lemon poppy seed dressing (opt’l)

House Salad (v) (gf) 3.50/6:00
mixed greens, tomato, carrot, cucumber and kalamata olive

Mediterranean Salad (v) (gf) 9.50
mixed greens, artichoke hearts, chickpeas, tomatoes, red onions, and olives, feta cheese (opt’l)

Daily Soup-Salad-Bread Special 8.50 cup  10.50 bowl
large house salad, choice of soup, and bread

  • add seasoned tofu, feta + 1.00 each
  • sauteed shrimp + 3.00

House-made Dressings (all gf)

  • Creamy Spinach-Basil, Feta-Garlic, Honey Dijon
  • Lemon-Tahini (v), Miso-Ginger (v), Creamy Lemon Poppy Seed Dressing

Lighter Fare

Mexican Dips & Chips  (v) (gf)   7.00
cilantro guacamole, black bean pico de gallo, organic corn tortilla chips

Artichoke Heart Cheese Dip     8.50     
warm dilled havarti, cheddar & cream cheese dip with artichoke hearts and garlic, served with Ithaca Bakery bread

Fried Tofu Wings (v) (gf)    7.00              
crispy organic tofu tossed with a house-made jerk sauce, topped with fresh pineapple and local microgreens

Wasabi Edamame-Green Pea Hummus (v) (gf) 6.50       
served with toasted whole wheat pita, cucumber, cherry tomatoes and local microgreens

 


Soups

Please click on the Specials tab to see which soups are offered today.


Entrees

(the following come with house salad and choice of dressing)

Vegetarian Jambalaya (v) (gf) 16.00
celery, carrots, bell peppers, zucchini, yellow squash & okra simmered with tomatoes, fresh basil and creole spices; served on brown rice and topped with tempeh sausage and applewood smoked cheddar (opt.)

  • with shrimp 19.00

Moroccan Stuffed Eggplant (v) 16.50
roasted eggplant baked with a filling of chickpeas, sweet potatoes, bell peppers, tomatoes, Israeli couscous, lemon, and North African spices, served with local yogurt, toasted almonds (both opt’l) and lemony carrot salad

Asparagus Carbonara 16.50
linguine tossed with a creamy sauce of shallots, asparagus, green peas, thyme and smoked cheese, topped with fresh tomatoes, fried leeks and pecorino romano                                                           

Risotto & Shrimp (gf) 19.50
arborio rice, lemon, spinach & arugula simmered with white wine and cream; served with za’atar marinated sauteed shrimp, crumbled feta, blistered cherry tomatoes and local microgreens

 


Kids Menu Suggestions 7.00

All kids meals come with fruit and choice of beverage (milk, apple juice, lemonade)

Pasta (v) with butter, olive oil, or tomato sauce, topped with grated Parmesan (opt.l). Gluten-free pasta available on request.

PB & J(v) on multigrain bread

Maple Nutty Butter (v) (gf) with sliced fruit or multigrain bread

Multigrain Toast with melted NYS cheddar cheese

Crudités (v) (gf) with choice of dressing


Sides:

Seasoned Organic Baked Tofu (v) (gf) 3
Ithaca Bakery Multigrain Bread with butter or olive oil 1
Chipotle-Maple Sugar Snap Peas (v) (gf) 4.50
Marinated Organic Chickpeas (v) (gf) 3
Marinated Artichoke Hearts (v) (gf) 3
Organic Brown Rice (v) (gf) 2
Coconut-Lime-Peanut Slaw (v)(gf) 4
Mixed Olive Plate (v) (gf) 4
Steamed Vegetable (v) (gf)
ask server for vegetable choices

Desserts

Fudge Brownie 4.25, a la mode +2.25
Vegan Fruit Crumble* 6.50, a la mode +2.25
Banana Cake or Carrot Cake* 6.50
Frosted Vegan Chocolate Cake 6.50
Baker’s Choice* 6.50
Ice Cream by Dennis Caso* 4.50

*ask your server for today’s selection


Optional items served with dishes unless otherwise requested
Split-entrée plating fee $1
(v) or (gf) indicates item is or can be prepared vegan or gluten free

Sunday Brunch

Soups of the day*: cup 3.5 / bowl 5

*ask your server about the soups

Salads

Spring Salad (v) (gf) 9.5
Mixed greens, arugula, sugar snap peas, popped wild rice, cherry tomato, red onion, radish, local microgreens and creamy lemon-poppy seed ranch dressing (opt.)

House Salad (v) (gf) small 3.5 / large 6.5
Mixed greens, tomato, cucumber, grated carrot & Kalamata olive (choice of dressing)

The Daily Special (v) cup 9/ bowl 10.5
Large House Salad, choice of cup or bowl of  soup and Ithaca Bakery multigrain bread

Housemade Dressings (gf):
• Creamy Spinach Basil, Creamy Lemon-Poppy Seed, Feta-Garlic,
• Honey-Dijon, Lemon-Tahini (v), Miso-Ginger (v)

Brunch Items

Quinoa Breakfast Bowl (v) (gf) 6
Organic quinoa cooked with cinnamon, nutmeg, ginger, clove, dried cranberries and maple syrup; topped with toasted sunflower seeds, slivered almonds & drizzled with a coconut sauce (all opt’l)

Housemade Waffles & Compote (v)      7.5
Crisp buttermilk OR vegan waffles made to order; served with fruit compote*, powdered sugar and NYS maple syrup

Tofu Florentine (v) (gf)      9
Marinated organic tofu baked & glazed with paprika and brown sugar; served on a bed of baby spinach with tomato, topped with vegan almond cream sauce & local microgreens
Add a poached egg +1

Omelet (gf)      9
3-egg omelet with cheese and vegetable filling of the day*

Puff Pastry Quiche 11
Two muffin-sized puff pastry quiches with baked with a vegetable-cheese filling* and a creamy egg custard; served with red cabbage slaw
Add Curried Potato Pancakes to any special - $4
*ask your server for today’s featured ingredients

Sides

  • Curried Potato Pancakes (v) – served with spiced fruit chutney    4
  • Mixed Olive Plate (v) (gf)   4
  • Red Cabbage Slaw (v) (gf)   3
  • Ithaca Bakery Multigrain Bread with butter or olive oil   1
  • Lemon-Poppy Seed Muffin  2.5