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 Sunday 2/18/18

 

Soups: Cup 3.50/Bowl 5.00

Creamy Tomato-Fennel-Gruyere (gf)

Egyptian Red Lentil (v)(gf)

 

*Entrée Specials *

Korean Salmon (gf) 23

Sustainably raised oven-roasted Faroe Island filet topped with gochujang (Korean red pepper sauce) & housemade kimchi; served on organic brown rice-mushroom pilaf with sesame broccoli

Ratatouille (v no cheese)(gf rice)   16.5

Roasted eggplant, bell peppers, zucchini, yellow squash & fennel simmered with tomatoes, garlic, spinach & fresh basil; served on lemony whole wheat couscous & topped with parmesan (opt.)

Lunch Menu

2017 Winter 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, Cranberry Vinaigrette (v)

             

 

SANDWICHES and ENTREES

Mock Chicken Salad Sandwich (v) 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

Sweet Potato & Black Bean Quesadilla (v) 9.5 

roasted sweet potatoes, organic black beans and NYS cheddar cheese (opt’l) in a flour quesadilla; topped with ancho-pasilla sauce

Add guacamole +$1 or sour cream +$.50

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

Penne with Chevre Pesto  13.5

penne pasta tossed with a roasted red pepper, almond & Side Hill Acres chevre pesto, topped with parmesan and local microgreens

Jamaican Red Bean Burger (v)(gf) 13

Jerk spiced red bean, quinoa, and vegetable patty served on a whole wheat bun with Brussels-kale slaw, vegan mango aioli, and pineapple roasted in jalapeno oil; served with a side of spicy Caribbean okra

Tuna Wrap  14.5                                                               

Pan-seared Ahi tuna fillet, carrots, cucumbers, avocado, local microgreens and wasabi-ginger sauce in a flour tortilla wrap; served with a raw sesame kale salad           

Mixed Vegetable Curry (v)(gf) 13.5

Carrots, bell peppers, zucchini, yellow squash, cauliflower, and tofu simmered with cilantro and chilies in a house-made curried almond cream; served on brown rice, topped with dried apricots and local yogurt (opt’l)

 

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 Winter 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, Cranberry Vinaigrette (v)

 

LIGHTER FARE

Mexican Dips & Chips (v) (gf)       7

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

Smoked Gouda & Mushroom Dip  8

warm sauteed button mushroom & smoked gouda dip, served with Ithaca Bakery 3-seed crostini

Tofu Wings (v) (gf)   8

deep fried tofu tossed in choice of Thai peanut OR brown sugar-sriracha sauce, topped with local microgreens

 

ENTREES

The following come with a house salad and choice of dressing

Add sauteed shrimp to any entree +$3

Red Bean Jambalaya  (v) (gf) 16.5

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)                                    

Pasta Cavolfiore  16.5

penne pasta tossed with a creamy sauce of cauliflower, sauteed shallots, thyme, basil, white wine & parmesan; topped with fresh chopped tomatoes, pecorino romano and local microgreens

Lemon-Dijon Shrimp & Grits (gf)  19

marinated, sauteed tiger shrimp, baked polenta-butternut squash & sage cutlets topped with an herbed mustard-    lemon sauce, red cabbage slaw & local microgreens

Mediterranean Stuffed Eggplant (v) (gf)  16.5

roasted eggplant half baked with a filling of organic quinoa, mushrooms, celery, bell peppers and oregano, topped with lemon tahini and feta cheese (opt’l); served with shredded carrot 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 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

 

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