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.

dots-line

Specials

 

Lunch Friday 8/18/17

 

Soups: Cup 3.50/Bowl 5.00

 

Corn, Black Bean, & Quinoa Chowder (gf):

Summer Minestrone w/parmesan (v w/out chz) (gf):

 

Entrée Specials *served with a small house salad*

 

Pasta Cavolfiore      13.00

Roasted cauliflower, local heirloom and sundried tomatoes, sauteed asparagus, saffron, and parsley in a creamy parmesan-fontina bechamel; served on farfalle noodles and topped with pecorino romano.

 

Mole de Olla (v w/out sc) (gf)     13.00

Red potatoes, multicolored bell peppers, zucchini, summer squash and fresh corn simmered with a housemade dried chili-chocolate mole sauce; served on organic brown rice, topped with cilantro sour cream (opt’l).

 

Lunch Menu

2017 Summer Menu Lunch

 

SALADS

Summer Salad (v) (gf) 9.5

mixed greens, arugula, fresh minted melon, crumbled feta (opt’l), cherry tomatoes, popped wild rice, red onion, local microgreens and cucumber-lime vinaigrette

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, Cucumber-Lime Vinaigrette (v)             

 

SANDWICHES and ENTREES

Artichoke Heart Cheese Melt  9.5

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) 8.5

marinated shredded baked organic tofu, carrot & radish pickle, cucumber, cilantro, and garlic-chili aioli on a whole wheat roll

White Bean-Spinach Wrap (v) 9.5

white bean spread with spinach & basil, tomatoes and fresh mozzarella (opt’l) in a sun-dried tomato wrapper

The following come with a house salad and choice of dressing

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

Creole Fish Cake 14                                                                 

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

Caribbean Black Beans & Vegetables (v)(gf) 12.5

organic black beans, bell peppers, carrots and corn            

simmered with jerk seasonings, served on rice with melon salsa and cilantro sour cream (opt’l)

Peanut-Lime Noodles (v) (gf) 13.5                                                                 

shirataki noodles, shredded napa cabbage, kale & Brussels slaw, pickled carrots & radish, and spicy coconut-lime dressing, topped with crushed peanuts

*served with cup of soup instead of salad

 

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                                                                       

Coconut-Lime 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 Summer Menu Dinner

 

 

SALADS

Summer Salad (v) (gf) 9.5

mixed greens, arugula, fresh minted melon, crumbled feta (opt’l), cherry tomatoes, popped wild rice, red onion, local microgreens and cucumber-lime vinaigrette

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,

Cucumber-Lime Vinaigrette (v)

 

LIGHTER FARE

Mexican Dips and Chips (v) (gf)  7

cilantro guacamole, black bean pico de gallo, organic corn tortilla chips

Locavore Plate (gf)       9.5

a selection of 3 local cheeses, cherry-walnut chutney, Ithaca Bakery 3-seed crostini

White Bean-Basil and Spinach Dip (v)(gf) 6.5

dusted with sumac, served with toasted pita chips,  cucumber, cherry tomatoes and microgreens

 

ENTREES

The following come with a house salad and choice of dressing

Ratatouille (v) (gf)      16

eggplant, bell peppers, summer squash and fresh tomatoes simmered with oregano, fennel, and red wine, served with polenta croutons, basil oil, and fresh mozzarella (opt’l)                                       

Farfalle with Tutto Giardino Sauce  16.5

imported pasta topped with a medley of summer vegetables in a fontina bechamel; served topped with fresh tomatoes and parmesan cheese

Shrimp with Risotto Cakes (gf) 19.5

sauteed tiger shrimp, baked lemon-parmesan risotto cakes topped with a green chimichurri, chopped heirloom tomatoes and Remembrance Farm baby greens

Sweet Potato Roti (v) 16.5

curried sweet potatoes, sauteed corn, bell peppers and jerked seitan baked in a flour tortilla, served on brown rice with melon salsa 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

Coconut-Lime 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
 

Demo Content

 

Demo Content