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.
Lunch Tuesday 6/27/17
Soups: Cup 3.50/Bowl 5.00
Mushroom Bisque (gf)
Sopa de Lima topped with cheddar cheese and tortilla chips (v w/o chz)(gf)
Entrée Specials *served with a small house salad*
Tamale Pie 13
Potatoes, onions, bell peppers, carrots, & zucchini cooked with cumin, garlic & oregano slow baked with cheddar cheese & a cornbread crust; topped with sour cream & served with a side of red cabbage slaw
Ratatouille 13
Roasted eggplant, bell peppers, zucchini, yellow squash, and tomatoes simmered with fennel, garlic, thyme, & red wine; served on brown rice and topped with parmesan & basil oil
2017 Spring Menu Lunch
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
KIDS MEALS 7.00
All kids meals come with fruit and choice of beverage (milk, apple juice, lemonade)
Pasta (v) (gf on request) with butter, olive oil, or tomato sauce, topped with grated Parmesan (opt)
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
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) 3.00
Marinated Artichoke Hearts (v) (gf) 3.00
Mixed Olive Plate (v) (gf) 4.00
Coconut-Lime-Peanut Kale & Brussels Slaw (v)(gf) 4.00
SANDWICHES and ENTREES
Artichoke Heart Cheese Melt 9.00
artichoke heart an 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
The following come with a house salad* and choice of dressing
Asparagus Fritters (gf) 12.50
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 and black bean burger with poblano relish, NYS cheddar (opt’l), lettuce, and tomato, 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
2017 Spring Menu Dinner
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
sautéed shrimp: +3.00
House-made Dressings (all gf)
Creamy Spinach-Basil, Feta-Garlic, Lemon-Tahini (v), Miso-Ginger (v), Honey-Dijon
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
SIDES
Seasoned Organic Baked Tofu (v) (gf) 3.00
Ithaca Bakery Multigrain Bread with butter or olive oil 1
Chipotle-Maple Sugar Snap Peas (v) (gf) 4.50
Marinated Organic Chickpeas (v) (gf) 3.00
Marinated Artichoke Hearts (v) (gf) 3.00
Organic Brown Rice (v) (gf) 2.00
Mixed Olive Plate (v) (gf) 4.00
Coconut-Lime-Peanut Slaw (v)(gf) 4.00
Split entrée plating fee $1.00
(v) or(gf) indicates item is or can be prepared vegan or gluten free
ENTREES
The following come with a house salad and choice of dressing
Vegetarian Jambalaya (v) (gf) 16.00
celery, carrots, bell peppers, zucchini, yellow squash and okra simmered with tomatoes, fresh basil and creole spices; served on brown rice and topped with tempeh sausage and applewood smoked cheddar (opt’l) ***add 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 MEALS 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)
(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
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
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