Lunch
Menu
October 2008:
* = Vegan or can be.
Local Artisanal 5 Cheese Taster
Soups
*Kale and potato soup
Czech mushroom potato soup
*Quinoa potato soup with cilantro
*Spanish lentil and garlic
*Shiitake soup with soba noodles
Salads
*Marinated tofu salad with Chinese cabbage
*Sweet and sour rice salad with mung beans
Beet salad with goat cheese
Roasted Bosc pear salad with walnuts, blue cheese and raspberry vinaigrette
*Roumanian salad with lima beans, lentils and smoked eggplant and roasted peppers
*Tossed salad with organic greens and red onions
Omelets
Creamed spinach
Cheese (Port Salut) & sprouts
Special Sandwiches
Grilled imported Swiss cheese and onions on our own whole wheat bread with a small salad
* Bloodroot burger on pita bread with greens, chips and pickles
* Avocado on rye with sundried tomatoes, sprouts, and chips
Quiche
Oyster
Mushrooms in port wine
served with small tossed salad
Breads
* potato-rye
* oatmeal-sunflower seed
* whole wheat
* wheat-free spelt
(all breads made in-house)
Desserts
*Chocolate devastation cake
Brown rice pudding with cream and brandy
*Chocolate almond ice cream
*Apple pie
Apple cobbler
*Pumpkin tofu custard
*Hubbard squash pie with hazelnut crust
Hot fudge sundae
* = Vegan or can be.
We have a wide variety of sodas, bottled water, and juices as well as coffee and tea.
Beer & wine are also served. Take
out is available.
Cash, credit cards, and personal checks accepted.
Please note that our menu is seasonal. The
menus listed here may differ slightly from the actual menu in
the restaurant at any given time.
Not all menu items are available at all times. Be prepared for
pleasant surprises!
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