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 6/23/2018

 

Soups: Cup 4.00/Bowl 5.50

 

Broccoli Cheddar (gf):

Two-Tomato Barley & Kale (v):

 

BU: Savannah Bisque (gf):

 

Entrée Specials

 

Broccoli Frittata (gf)   14.00

Layers of roasted Yukon potatoes and broccoli florets baked with gruyere and cheddar in a creamy egg custard; served with local baby kale and vine tomatoes in vinaigrette.

 

Hoppin’ John (v w/out chz)(gf)   13.00

Organic black eyed peas, onions, garlic & kale simmered with allspice, thyme, Dijon, and tamari; served on brown rice, topped with diced tomatoes, scallions, and applewood smoked cheddar (opt’l).

Lunch Menu

2018 Spring 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

Housemade Dressings (all gf)

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

Miso-Ginger (v), Honey Dijon, Tarragon Vinaigrette (v)

             

SANDWICHES and ENTREES

Roasted Vegetable Sandwich (v) 9.5  

roasted red peppers, portobello mushrooms, balsamic red onions, spinach, vegan chipotle aioli, melted provolone & smoked gouda (opt.) on Ithaca Bakery multigrain bread

Mock Chicken Salad Sandwich (v) 9.5 

baked organic tofu, bell pepper, celery, apple, red onion, creamy vegan mayo, on toasted ciabatta with arugula & provolone cheese (opt.)

 

The following come with a house salad and choice of dressing

Southwest Black Bean Tostada (v no sc)(gf)   13

organic black beans & corn simmered with cumin, coriander & garlic, with brown rice, pico de gallo, cilantro-cabbage slaw, fried tortilla strips & sour cream (opt.)

Japanese Noodle Bowl  13.5

ramen egg noodles with ginger-miso-kombu broth, shredded organic rainbow carrots, baby bok choy, baked tofu, pickled shiitakes, local microgreens & toasted sesame seeds

Chipotle-Mango BBQ Tofu (v)(gf) 13.5

baked organic tofu, peppers, and onions  in a sweet and spicy sauce, served with cilantro cabbage slaw & pineapple on a whole wheat bun; served with sweet potato salad

Fried Oyster Mushroom Plate (v)(gf) 13.5

deep fried local oyster mushrooms, asparagus, sugar snap peas, arugula, pickled red onions, local pea shoots, lemon-garlic-horseradish sauce

Mediterranean Shrimp Wrap  14.5

sauteed tiger shrimp, pesto ricotta, tomato, red onion, arugula, artichoke hearts in a flour tortilla; served with lemony organic rainbow carrot 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

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       

Thai Peanut Slaw (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

Optional items served with dishes unless otherwise requested

Dinner Menu

2018 Spring 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

add sauteed shrimp +$3

Housemade Dressings (all gf)

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

Miso-Ginger (v), Honey Dijon, Tarragon Vinaigrette (v)

 

LIGHTER FARE

Mexican Dips & Chips (v) (gf)       7

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

Pesto Ricotta  8

basil pesto and ricotta spread served with cherry tomatoes, sugar snap peas, and whole wheat pita

Tofu Wings (v) (gf)   8

deep fried tofu tossed in Korean roasted red pepper sauce, topped with local microgreens

 

ENTREES

The following come with a house salad and choice of dressing

Add sauteed shrimp to any entree +$3

Mixed Vegetable Curry  (v) (gf) 16.5

carrots, bell peppers, zucchini, yellow squash, cauliflower, and tofu simmered with cilantro chiles, and curried cashew cream; served on brown rice; topped with dried apricots, and local yogurt (opt’l)                                    

Asparagus Pasta Carbonara  16.5

penne tossed with a creamy sauce of asparagus, shallots, green peas, thyme and smoked cheese; topped with fresh tomatoes, local peas shoots, and pecorino Romano 

Cajun Shrimp (gf)  19.50

marinated, sauteed tiger shrimp, Cajun quinoa-vegetable-cheddar croquettes,red cabbage slaw, roasted red pepper sauce, and local microgreens

Bamboo Rice Stuffed Eggplant (v) (gf)  16.5

roasted eggplant  baked with a rice-bell pepper-mushroom pilaf; with pineapple-wasabi teriyaki sauce and sesame kale salad

 

 

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  Slaw (v)(gf) 4

Lemony Organic Rainbow Carrot Salad (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

*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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