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.
Dinner Friday 4/20/18
Soups: Cup 3.50/Bowl 5.00
Broccoli Cheddar (gf)
Egyptian Red Lentil (v) (gf)
*Entrée Specials*
Salmon with Black Garlic Butter (gf) 23.50
Oven roasted Faroe Island fillet topped with microgreens and a compound butter made from local black garlic; served with sherry braised potatoes and sauteed asparagus spears
Ghanaian White Beans (v) (gf) 15.50
Organic white beans, celery, carrots, zucchini, yellow squash, bell peppers, and tomatoes simmered with cilantro, lime, and annatto; served on brown rice and topped with fiery pepper sauce
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
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
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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