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

Dinner Tuesday 11/21/17

 

Soups: Cup 3.5/Bowl 5

 

Creamy Mushroom (gf)

North African Split Pea & Rice (v)(gf)

 

Entrée Specials *served with a small house salad*

 

Pasta al Cavolfiore (gf rice pasta)      16.5

Farfalle pasta tossed with a creamy sauce of sauteed garlic, cauliflower florets, basil, mozzarella & parmesan; topped with fresh chopped tomatoes, pecorino romano and local microgreens

 

Yetakelt W’et (v no yogurt)(gf rice)   16.5

Red potatoes, carrots, bell peppers, zucchini, green peas, green beans & kale simmered with berbere (North African spice mix), organic lentils and fresh tomatoes; served on butternut squash couscous & topped with local yogurt (opt.)

Lunch Menu

2017 Fall Menu Lunch

 

SALADS

Thai Peanut Rice Bowl (v) (gf) 9.5

black rice, carrots, bell peppers, cucumber, and kale & Brussels slaw on a bed of spinach, topped with Thai peanut dressing, chopped peanuts and local microgreens

House Salad (v) (gf) 3.5/5.5

mixed greens, tomato, carrot, cucumber, and kalamata olive

Mediterranean Salad (v) (gf) 9.5

mixed greens, artichoke hearts, chickpeas, tomatoes,

red onions, and olives, topped with feta (opt’l)

Daily Soup-Salad-Bread Special

9.00 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, Apple-Maple Thyme (v)

             

SANDWICHES and ENTREES

BBQ Tofu Sandwich (v)  9.5

shredded, baked organic tofu in house-made BBQ sauce with roasted bell peppers and onions; served open-faced on Ithaca Bakery multigrain bread; topped with local microgreens and smoked cheddar (opt’l)

Hummus Wrap (v) 8.5

classic hummus, spinach, tomatoes, red onions, cucumber, sprouts, za’atar oil and feta cheese (opt’l) in a roasted red pepper wrap

The following come with a house salad and choice of dressing

Butternut Squash Latkes (gf)  13                                                                                                                                                                                                       fried butternut squash and sage latkes served with arugula, cider braised fennel, maple crema and toasted pecans

Pasta e Fagioli (v) 13                                                                                                                                                                                                                             penne topped with a sauce of carrots, celery, fennel, zucchini, yellow squash, kale, and organic white beans simmered with tomatoes, red wine and herbs; topped with basil oil and pecorino romano (opt’l)

Portobello Burger (v) (gf) 13                                                                                                                                                                                                             marinated and roasted portobello on a whole wheat bun, with arugula, cherry-walnut chutney, chevre-ricotta spread (opt’l), and a side of roasted red potato salad

Coconut-Cashew Fish Cake 14                                                                                                                                                                                                           salmon-vegetable cake baked with a coconut-cashew coating; served on a whole wheat bun with lettuce, mango salsa, and a side of kale & Brussels slaw

Wasabi Sesame Stir-Fry (v) (gf) 13.5                                                                                                                                                                                           vermicelli noodles, onions, carrots, bell peppers, broccoli, local shiitake mushrooms and marinated tofu stir-fried with a wasabi-ginger-sesame sauce; topped with mung bean sprouts and toasted sesame seeds

 

KIDS MEALS                                             7

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

 

SIDES

Seasoned Organic Baked Tofu (v) (gf) 3

Mixed Olive Plate (v) (gf) 4

Ithaca Bakery Multigrain Bread with butter or olive oil 1

Marinated Organic Chickpeas (v) (gf) 3

Marinated Artichoke Hearts (v) (gf) 3                                                                           

Organic Brown Rice (v) (gf) 2                                                                       

Thai Peanut Kale & Brussels Slaw (v)(gf) 4

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

Dinner Menu

2017 Fall Menu Dinner

 

SALADS

House Salad (v) (gf) 3.5/6

mixed greens, tomato, carrot, cucumber, and kalamata olive

Mediterranean Salad (v) (gf) 9.5

mixed greens, artichoke hearts, chickpeas, tomatoes,

red onions, and olives, topped with feta (opt’l)

Daily Soup-Salad-Bread Special

9 cup/10.5 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, Apple-Maple Thyme (v)

 

LIGHTER FARE

Mexican Dips and Chips (v) (gf)  7                                                                                                                                                                                                 cilantro guacamole, black bean pico de gallo, organic corn tortilla chips

Locavore Plate    9.5                                                                                                                                                                                                                                       a selection of 3 local cheeses, spiced honey, seasonal fruit, Ithaca Bakery 3-seed crostini

Classic Hummus (v)(gf)   6.5                                                                                                                                                                                                                 topped with za’atar oil, served with whole wheat pita, cucumber, cherry tomatoes and local microgreens

Tofu Wings (v)(gf)   7.5                                                                                                                                                                                                                     marinated, deep fried tofu tossed in Thai peanut sauce, garnished with chopped peanuts and local microgreens

 

ENTREES

The following come with a house salad and choice of dressing

Red Bean Jambalaya  (v) (gf) 16

carrots, celery, bell peppers, zucchini, yellow squash, okra and organic red beans simmered with tomatoes, Creole spices and fresh basil; served on brown rice and topped with applewood smoked cheddar (opt’l)                                       

Butternut Carbonara  16.5

penne tossed in a creamy sauce made with butternut squash, thyme, smoked paprika and parmesan; topped with green peas, fresh chopped tomatoes and pecorino romano

Maple-Apple-Bourbon Shrimp (gf) 19.5

marinated, sauteed tiger shrimp and baked polenta-cheddar-sage cutlets topped with a sweet & savory bourbon sauce, red cabbage slaw and local microgreens

Southwestern Sweet Potato Roll (v) 16

sweet potatoes, sauteed corn, bell peppers and chipotle-lime seitan baked in a flour tortilla, served on brown rice with red cabbage slaw, black bean pico de gallo and cilantro sour cream (opt’l)

 

KIDS MEALS   7

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

 

SIDES

Seasoned Organic Baked Tofu (v) (gf) 3

Ithaca Bakery Multigrain Bread with butter or olive oil 1

Marinated Organic Chickpeas (v) (gf) 3

Marinated Artichoke Hearts (v) (gf) 3

Organic Brown Rice (v) (gf) 2

Mixed Olive Plate (v) (gf) 4

Thai Peanut Kale & Brussels Slaw (v)(gf) 4

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
 

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