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 Monday 8/13/2018

 

Soups: Cup 4.00/Bowl 5.50

 

Creamy Onion-Fennel-Garlic (gf):

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

Chilled Tropical Fruit (v) (gf):

 

Entrée Specials *all specials come with a house salad*

 

Yetakelt W’et (v w/out yogurt) (gf)   16.50

Spiced North African stew with potatoes, carrots, bell peppers, green peas, and organic brown lentils simmered with tomatoes, garlic, and berbere (Ethiopian spice blend); served on brown rice, topped with local sheep’s milk yogurt (opt’l) and microgreens.

 

Salmon with Sun-Dried Tomato-Chevre Pesto (gf) 24.00

Oven roasted Faroe Island filet topped with herbed bread crumbs and a pesto made with sun-dried tomatoes, Lively Run goat cheese, almonds, and local garlic scapes; served with smashed rosemary potatoes and buttered broccoli spears.

Lunch Menu

2018 Summer Menu Lunch

 

SALADS

Summer Salad (v) (gf)             10

Mixed greens, baby kale, cherry tomatoes, cucumber, fresh strawberries, organic quinoa, jicama, toasted almonds, local goat cheese (opt’l), watermelon-strawberry vinaigrette

 

House Salad (v) (gf)                4/6.5

Mixed greens, tomato, carrot, cucumber, Kalamata olive

 

Mediterranean Salad (v) (gf)              10

Mixed greens, tomato, cucumber, red onion, olives, marinated artichoke hearts & chickpeas, feta (opt’l)

 

Daily Soup-Salad-Bread Special

10 cup/11.5 bowl

Choice of soup, large house salad, and bread

Add seasoned tofu, feta +1 each

Add sautéed shrimp +3

 

House-made Dressings (all gf)

Creamy Spinach-Basil, Feta-Garlic, Lemon-Tahini (v)

Miso-Ginger (v), Honey-Dijon,

Watermelon-Strawberry Vinaigrette (v)

 

KIDS MEALS       

 

Each kids meal is $7 and comes with fruit and choice of beverage (milk, apple juice, lemonade)

 

Pasta (v) (gf on request) with butter, olive oil, or tomato sauce, grated Parmesan (optional)

 

PB&J (v) on multigrain bread

 

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

 

Multigrain Toast with melted NYS cheddar

 

Crudités (v) (gf) with choice of dressing

 

Seasoned Organic Baked Tofu (v)(gf) 3

Ithaca Bakery Multigrain Bread with butter or olive oil (v) 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

Lemony Organic Rainbow Carrot Salad (v)(gf) 4

 

Split entrée plating fee 1

(v) or (gf) indicates item is or can be prepared vegan or gluten-free

 

SANDWICHES & ENTREES

Mushroom Quesadilla (v)        9.5

Portobello mushrooms, bell peppers, chipotle, caramelized onions, garlic kale & pepper jack cheese (opt’l) in a flour tortilla, with ancho-pasilla sauce

 

Sicilian Caponata (v) (gf)       8

Roasted eggplant, tomato and caper relish with toasted whole wheat pita, pine nuts, and fresh mozzarella (opt’l)

 

The following items come with a house salad

 

Southwest Black Bean Tostada (v) (gf)   13

Organic black beans, summer squash, corn, cumin, coriander & garlic, with brown rice, watermelon-pineapple pico, red cabbage slaw, fried corn tortilla strips, sour cream (opt’l)

 

Tandoori Tofu Bowl (gf)            14

Baked tofu in curried cilantro yogurt sauce with tamarind chickpeas, roasted vegetables, brown rice, yogurt, and toasted cashews

 

Korean Tofu Burger (v) (gf)      14

Tofu-vegetable-walnut burger, sautéed shiitake mushrooms, housemade kimchi slaw & vegan miso mayo on a whole wheat bun,

 with sesame kale

 

Thai Peanut Noodles (v)          14

Udon noodles, jicama, organic rainbow carrots, bell peppers, cucumbers, Thai peanut dressing, chopped peanuts, local microgreens

 

New England Shrimp Salad Wrap       15

Shrimp, bell peppers, corn, red onion & celery in a dijon-tarragon mayo, with arugula in a flour tortilla, with lemony organic rainbow carrot salad

Dinner Menu

Dinner Menu Summer 2018

SALADS

Summer Salad (v) (gf)   10

Mixed greens, baby kale, cherry tomatoes, cucumber, fresh strawberries, organic quinoa, jicama, toasted almonds, local goat cheese (opt’l), watermelon-strawberry vinaigrette

 

House Salad (v) (gf)    4/6.5

Mixed greens, tomato, carrot, cucumber, kalamata olive

 

Mediterranean Salad (v) (gf)  10

Mixed greens, tomato, cucumber, red onion, olives, marinated artichoke hearts & chickpeas, feta (opt’l)

 

Daily Soup-Salad-Bread Special

10 cup/11.5 bowl

Choice of soup, large house salad, and bread

Add seasoned tofu, feta, +1 each

Add sautéed shrimp +3

 

House-made Dressings (all gf)

Creamy Spinach-Basil, Feta-Garlic, Lemon-Tahini (v)

Miso-Ginger (v), Honey-Dijon,

Watermelon-Strawberry Vinaigrette (v)

 

 

LIGHTER FARE   

 

Watermelon-Pineapple Pico de Gallo (v) (gf)    7

Served with organic corn tortilla chips

 

Locavore Cheese Plate            11

Selection of three local cheeses (check for today’s selection), Ithaca Bakery crostini, local fruit & honey

 

Sicilian Caponata (v)              8

Roasted eggplant, tomato, and caper relish with toasted whole wheat pita, pine nuts, fresh mozzarella (opt’l)

 

 

SIDES

 

Seasoned Organic Baked Tofu (v) (gf) 3

Ithaca Bakery Multigrain Bread with butter or olive oil (v) 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

Lemony Organic Rainbow Carrot Salad (v)(gf) 4

Cilantro Orzo & Vegetable Salad (v) 4

 

Split entrée plating fee 1

(v) or (gf) indicates item is or can be prepared vegan or gluten-free

Optional items served with dished unless otherwise requested

Please alert your server to any potential allergen concerns

ENTREES

Served with house salad and choice of dressing

 

Pasta with Lemon-Basil Cream Sauce 17

Penne, artichoke hearts, sundried tomatoes, baby kale, and creamy lemon-basil sauce; with fresh heirloom tomatoes & parmesan

 

Bamboo Rice Stuffed Eggplant (v)(gf)            17

Roasted eggplant baked with a bell pepper & water chestnut bamboo rice pilaf; with pineapple-wasabi teriyaki sauce and sesame kale salad

 

Pepper-Mushroom Marsala (v)(gf)                  17

Bell peppers, button & portobello mushrooms, tomatoes, oregano, thyme & marsala wine; with roasted garlic polenta cutlets, basil oil & asiago cheese (opt’l)

 

Shrimp & Chimichurri    21

Sautéed shrimp, cilantro orzo & vegetable salad, roasted poblano-orange chimichurri, red cabbage slaw, local microgreens

 

KIDS MEALS       

 

Each kids meal is $7 and comes with fruit and choice of beverage (milk, apple juice, lemonade)

 

Pasta (v) (gf on request) with butter, olive oil, or tomato sauce, grated Parmesan (optional)

 

PB&J (v) on multigrain bread

 

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

 

Multigrain Toast with melted NYS cheddar

 

Crudités (v) (gf) with choice of dressing

Sunday Brunch

*THIS IS JUST AN EXAMPLE- The Brunch menu changes weekly, and we post the actual Brunch menu under "Specials" every Sunday, and that is the menu to order from on that given Sunday*

Brunch Sunday 1/21/17 

Soups: cup 3.5/bowl 5

Creamy Mushroom (gf)

French White Bean & Vegetable (v)(gf)

Salads

House Salad (v) (gf)                            3.5 small/6.5 large

Mixed greens, tomato, cucumber, grated carrot & kalamata olive

The Daily Special (v)                            8.5 cup 10.5 bowl

Large House Salad, choice of soup and Ithaca Bakery multigrain bread

Thai Peanut Rice Bowl (v) (gf)

Spinach, Brussels sprouts and kale slaw, black rice, carrots, & peppers drizzled with a Thai peanut sauce; topped with local microgreens                   

Housemade Dressings (gf):

Creamy Spinach Basil, Feta-Garlic, Honey-Dijon, Lemon-Tahini (v), Miso-Ginger (v), Cranberry Vinaigrette (v)

Specials

Vegan Apple Cinnamon Waffles (v)     11

Crispy apple waffles with a an apple-cinnamon topping & powdered sugar; served with maple syrup

Chick’n and Waffles (v)     13

Chick’n fried oyster mushrooms served on crispy vegan waffles and topped with brown sugar-sriracha sauce

Tofu Quiche (v) (gf)     12  

Sautéed button mushrooms, spinach and whipped tofu baked in a crispy hash brown crust; served with a choice of side

Mock Chicken Salad Sandwich (v w/o cheese)      9.5  

Cubed, baked organic tofu with bell peppers, celery, red onion, & vegan mayo dressing, served with arugula, sliced apple & provolone (opt’l) on Ithaca Bakery multigrain bread

Artichoke & Smoked Gouda Strata      11    

Artichoke hearts, spinach, cheddar, and smoked gouda baked with Ithaca Bakery multigrain bread in a creamy egg custard; served with a choice of side

Southwestern Omelet (gf)     12

Bell peppers, onions, corn and smoked cheddar cooked in a three egg omelet; served with choice of side

French Toast Sandwich (v)     11

Two pieces of Ithaca Bakery multigrain French toast stuffed with blueberry compote and brie (opt’l)

Peruvian Vegetable Stew (v) (gf)     11

Local blue potatoes, carrots, bell peppers, zucchini, yellow squash, and corn simmered with tomatoes, cilantro, chilies and lime; served on organic quinoa and topped with cheddar cheese (opt’l)

Farmer Skillet (v)     11

Roasted beets, squash, carrots, potatoes, oyster mushrooms, kale and tempeh served on farro; topped with a tahini-kalamata dressing

Tofu Chilaquiles (v) (gf)     12.5

Organic tofu scramble, roasted peppers and onions, & corn tortilla chips; topped with a spicy cashew cheese & avocado slices

Shakshuka (gf)     12

Two eggs cooked sunny side up in a Mediterranean tomato-feta sauce topped with chopped cilantro; served on brown rice with roasted eggplant & chickpea salad.

Sides

Fennel & Brussel Sprouts (v) (gf)    4

Roasted Blue Potato Hash (v) (gf)    4

Winter Fruit Salad (v) (gf)   4

Muffin of the Day (v)    3

Side Egg 1

 

Brunch Sunday 1/21/17

$6 Cocktail Specials:

Moosewood Bloody Mary

Organic 360 vodka infused with thyme, rosemary & dill, housemade Bloody Mary mix,                              celery stalk, cracked pepper

Mimosa

Fresh squeezed orange juice and prosecco

Bellini

Peach juice and prosecco

Irish Co/ffee

Hot Coffee, Tullamore Dew Irish whiskey & sugar; topped with fresh whipped cream

Apple Jack

Jack Daniel’s Whiskey, cold apple cider & a splash of ginger beer

Juices:

Fresh Squeezed Juice   small 4.00   large 6.00

Orange or Grapefruit

Bottled Juices    small 2.50   large 4.00

Organic apple, cranberry, peach

Coffee & Tea:

House coffee (regular or decaf)   2.00

Cappuccino   single 3.50 double 4.50

Café Latte   single 3.50 double 4.50

Café Mocha   single 3.50 double 4.50

Hot tea   2.00

Ginger Tea (hot or cold) 4.00

 

Please see our drink menu for our full drink list

 

 

 

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