SUNDAY BRUNCH

We're hosting an all Raw Brunch on Sunday, May 4th
at noon. $25 per person. Please call 773.463.1085 for details

Here are three recent Sunday brunch menus:
Some of these items may not be available today. Soon we'll have each day's menu listed at the beginning of the day

RECENT BRUNCH MENU #1
Raw Cheese Balls crusted with Roasted Almonds, served with raw Flax Seed & Vegetable Crackers and Dried Fruit

Scrambled Eggs (Tofu) with Tempeh Bacon and Hash Brown Potatoes.

Pancakes served with Hot Maple Syrup and Caramelized Pecans.

Roasted Beet Carpaccio served with Mushroom & Sprout Salad.

Maple Roasted Butternut Squash Sandwich served with Pear & Parsnip Salad and “Smashed Potatoes”

Mini Raspberry Pie with Pastry cream and Fresh Raspberries.

RECENT BRUNCH MENU #2
French Toast: Three pieces of Bot Bakery sour bread, battered with organic peanut-butter, flavored with tahitian vanilla bean & fresh ground cassia; served with locally grown fruit syrup; and flavored butter

Tempeh & Hash: Marinated & roasted pieces of Mu tempeh; cooked with organic wawas poptoes, boogie onions & sweet bell peppers; and seasoned with home-grown herbs

“Eggs” Benedict: Bot Bakery english muffin; Vegan by Nature flavored Mu tempeh; topped with Mu silken tofu; and smothered in “hollandaise” sauce.

Pizza: Hand stretched gluten-free crust; brushed liberally with olive oil, sun-dried tomato and garlic paste; cooked with pine nuts, sweet onions & artichoke hearts; topped with thinly sliced organic, raw heirloom tomatoes and fresh herbs.

Raw Sushi: Sprouted quinoa & young coconut meat seasoned with rice wine vinegar & agave nectre; wrapped in organic raw saweed; filled with a chopped salad of avocado, heirloom tomatoes & lime; served with wasabi and tamri; and raw seaweed salad.

Radish Salad: Thin slices of watermelon radishes, local apples, frieze, walnuts, sweet walnut oil vinaigrette.

Fruit Plate: Fresh & dehydrated seasonal fruits, cut and displayed; with an assortment of raw and roasted nuts

RECENT BRUNCH MENU #3
Belgian Waffles: Brown rice & flax meal waffles; served with seasonal, homemade fruit preserves; and whipped cream.

Grits Cakes: Organic varietals grits, locally grown sweet corn & scallions formed into cakes; with mixed organic mushrooms and ramp sautéed in coconut oil.

Cinnamon Toast: Gluten-free bread slathered in butter; and sprinkled with ground cassia & fair-trade, organic evaporated cane juice; served with white hot chocolate and berries.

Yogurt & Granola with Fruit on the bottom: Fresh soy yogurt made on premises, with a trio of fruits & garnishes.

Salad: Mixed greens, sautéed tempeh & garlic scapes, with vinaigrette made from deglazing the pan with lemon & cranberry juice, and seasonal herbs; with pitted and slice dates & olives.

Sandwich: Focaccia bread, pan seared tofu, caramelized balsamic onions, toasted hazelnut & sun-dried tomato spread, and spinach; served with potato salad.

Fruit Plate: Fresh & dehydrated seasonal fruits, cut and displayed; with an assortment of raw and roasted nuts

SAMPLE LUNCH MENU