Lunch
Lunch - July 2021
Tuesday – Friday
Small Plates
Cornbread – 4 with honey butter (vp)
House Whole Grain Seed Rolls – 6 with house made cultured butter (vp)
Roasted Potatoes – 11 with lemon butter, dill, and garlic (gf, vp)
Grilled Blossom Bluff Peaches – 13 with watercress, golden balsamic, goat cheese, and toasted almonds (gf, vp)
Baba Ghanouj – 15 with roasted eggplant, feta cheese, pine nuts, cilantro, and Seka Hills olive oil.
Served with house made pita (vp, gfp)
Served with house made pita (vp, gfp)
First Course
Soup of the Day (gf, v) – 11 Coral Lentil Dal (gf, v) – 11
Black Bean Chili – 11 with white cheddar and creme fraiche (gf, vp)
Baby Lettuces – 15 with snap peas, snow peas, flambeau radishes, buttermilk ranch, and seeds (gf, vp)
Sweet Corn Johnny Cakes – 15 with marinated cherry tomatoes, avocado, red onion, cilantro, jalapeños, and creme fraiche (gf, vp)
Fresh Spring Rolls – 15 with jicama, daikon, carrots, cabbage, Hodo tofu, cucumber, and rice noodles. Served with coconut peanut sauce and grilled beech mushroom & radish salad with sesame ginger vinaigrette (gf, v)
Cucumber Melon Salad – 15 with feta, pickled shallots, mache, mint, cracked pepper, and honey vinaigrette (gf, vp)
Celery Peanut Noodle Salad – 17 with carrots, pickled ginger, Hodo tofu, tatsoi, red bell peppers, and rice noodles
Served with peanut tamarind vinaigrette (gf, v)
Served with peanut tamarind vinaigrette (gf, v)
Main Courses
Roasted Eggplant Sandwich – 20 with garlic whipped goat cheese, roasted red peppers, mozzarella, arugula, mint pesto, and aged balsamic. Served with arugula salad with pine nuts, watermelon radish, and balsamic vinaigrette (vp)
Greens Patty Melt – 20 lentil and mushroom patty with smoked cheddar, chipotle aioli, avocado crema, lettuce, tomato, and red onion on a pain de mie bun. Served with potato salad and a kosher style pickle (gf, vp)
Chipotle Roasted Corn Pizza – 23 with roasted poblanos, cheddar, feta, red onions, fresh jalapenos, cilantro, and a squeeze of lime.
A little spicy!
A little spicy!
Linguini Puttanesca – 27 with fresh tomatoes, salt cured olives, capers, basil, Calabrian chilies, pine nuts, and ricotta salata (vp)
Mesquite Grilled Tofu and Eggplant – 28 with portobello mushrooms, charmoula sauce, cherry almond couscous, and carrot-beet slaw (gfp, v)
Summer Green Curry – 28 with cauliflower, zucchini, haricot verts, red bell peppers, and Hodo tofu.
Served with papaya salad and jasmine rice (gf, v)
Served with papaya salad and jasmine rice (gf, v)
v – vegan, vp – vegan possible, gf – gluten free, gfp – gluten free possible
Dinner
Dinner - July 2021
Tuesday – Sunday
Small Plates
House Whole Grain Seed Rolls – 6 with cultured butter (vp)
Blistered Shishito Peppers – 11 with sherry garlic aioli, breadcrumbs, and toasted almonds (gf, vp)
Roasted Potatoes – 11 with lemon butter, dill, and garlic (gf, vp)
Grilled Blossom Bluff Peaches – 13 with watercress, golden balsamic, goat cheese, and toasted almonds (gf, vp)
Baba Ghanouj – 15 with marinated eggplant, feta cheese, pine nuts, cilantro, olive oil, and fresh baked pita (gfp, vp)
First Course
Soup of the Day (gf,v) – 11 ~ Coral Lentil Dal (gf, v) – 11
Green Gulch Baby Lettuces – 15 with snap peas, sunflower sprouts, flambeau radishes, buttermilk dressing, and toasted seeds (gf, v)
Celery Peanut Noodle Salad – 15 with carrots, pickled ginger, Hodo tofu, tatsoi, red bell peppers, and rice noodles
Served with peanut tamarind vinaigrette (gf, v)
Served with peanut tamarind vinaigrette (gf, v)
Cucumber Melon Salad – 15 with feta, pickled shallots, mache, mint, cracked pepper, and honey vinaigrette (gf, vp)
Fresh Spring Roll – 15 with Hodo tofu, carrots, jicama, daikon, cucumbers, cabbage, jalapeños, rice noodles. Served with coconut peanut sauce and grilled beech mushroom & radish salad with sesame vinaigrette (gf, v)
Sweet Corn Johnny Cakes – 15 with marinated cherry tomatoes, avocado, red onion, grilled corn, cilantro, and creme fraiche (gf, vp)
Main Course
Chipotle Roasted Corn Pizza – 23 with roasted poblanos, cheddar, feta, red onions, fresh jalapenos, cilantro, and a squeeze of lime.
A little spicy!
A little spicy!
Linguini Puttanesca – 27 with fresh tomatoes, salt cured olives, capers, basil, Calabrian chilies, pine nuts, and ricotta salata (vp)
Mesquite Grilled Tofu and Eggplant – 28 with portobello mushrooms, charmoula sauce, cherry almond couscous, and carrot-beet slaw (gfp, v)
Summer Green Curry – 28 with cauliflower, zucchini, haricot verts, Hodo tofu, and red bell peppers.
Served with papaya salad and brown rice (gf,v)
Served with papaya salad and brown rice (gf,v)
Saffron Risotto – 29 with roasted Juliet tomatoes, heirloom peppers, cippollini onions, garlic, kale,
king trumpet mushrooms, and shaved fennel (gf/vp)
king trumpet mushrooms, and shaved fennel (gf/vp)
(v) Vegan, (vp) Vegan Possible, (gf) Gluten Free, (gfp) Gluten Free Possible
*Menu items may change based on produce availability.
Brunch
Brunch - July 2021
Saturday & Sunday
Small Plates
Smoked Cheddar and Chive Biscuits – 7 with jalapeno butter
Cornbread – 6 with honey butter
Strawberry Scones – 7 with seasonal preserves and house-made cultured butter
Strauss Greek Yogurt and Granola– 9 with seasonal fruits (gf/vp)
Roasted Fingerling Potatoes – 11 with lemon butter, dill, and garlic (gf/vp)
Baba Ghanouj – 15 with marinated eggplant, pine nuts, feta cheese, cilantro, olive oil, and fresh baked pita (gfp/vp)
Brunch
Soup of the Day – 11 Coral Lentil Dal – 11
(gf/v)
Greens ‘Famous’ Black Bean Chili – 11 (gf/vp)
Green Gulch Baby Lettuces – 15 with snap peas, snow peas, flambeau radishes, sunflower sprouts, buttermilk ranch, and seeds (gf/vp)
Celery Peanut Noodle Salad – 17 tatsoi, tofu, bell pepper, carrots, pickled ginger, sesame seeds (gf,v)with carrots, pickled ginger, Hodo tofu, tatsoi, red bell peppers, and rice noodles
Served with peanut tamarind vinaigrette (gf, v)
Served with peanut tamarind vinaigrette (gf, v)
Cucumber Melon Salad – 15 with feta, pickled shallots, mache, mint, cracked pepper, and honey vinaigrette (gf, vp)
Cornmeal Sourdough Pancakes – 17 with fresh stone fruits, Vermont maple syrup and whipped creme fraiche (vp)
Pinnacle Scrambled Eggs – 20 with chipotle, Green Gulch potatoes, scallions, roasted poblanos, and cheddar cheese. Served with black bean chili, pepita salsa, warm tortillas, and creme fraiche (gf/vp)
Roasted Eggplant Sandwich – 20 with garlic whipped goat cheese, roasted red peppers, fresh mozzarella, arugula, mint pesto,
and aged balsamic. Served with arugula salad with pine nuts and balsamic vinaigrette (vp)
and aged balsamic. Served with arugula salad with pine nuts and balsamic vinaigrette (vp)
Lentil Mushroom Burger – 20 with smoked cheddar cheese, avocado crema, chipotle aioli, lettuce, tomato, and red onion. Served with potato and frisee salad and a kosher style pickle. (gfp, vp)
Summer Squash Pupusas – 23 with spring onions, serranos, pumpkin seeds, and cheddar cheese. Served with over easy eggs, escabeche pickled vegetables, salsa verde, salsa amarilla, and avocado. (gf/vp)
Anson Mills Soft Polenta– 23 with two poached Rolling Oaks Ranch eggs, roasted tomatoes, spinach, cremini mushrooms,
basil pesto, and toasted focaccia (gfp/vp)
basil pesto, and toasted focaccia (gfp/vp)
Chipotle Roasted Corn Pizza – 23 with roasted poblanos, cheddar, feta, red onions, fresh jalapenos, cilantro, and a squeeze of lime.
A little spicy!
A little spicy!
Add an Egg – 2 any style, to any dish
Dessert
Chocolate Pot de Creme – 12 served with espresso fudge, whipped creme fraiche, and cocoa nib biscotti (gfp)
Brownie Sundae – 12 with roasted strawberry ice cream, strawberry-balsamic syrup, vanilla wafer (gf)
Cardamom Cake – 12 rich cardamom cake with orange buttercream frosting, peach saffron sorbet,
and fresh stone fruits (v)
and fresh stone fruits (v)
Spring Berry Trifle – 12 with lemon sponge cake, whipped cream, mascerated berries, and strawberry sorbet
Blueberry Nectarine Cobbler – 16 (serves 2) with a buttermilk biscuit and nectarine sherbet (gfp, vp)
(v) Vegan, (vp) Vegan Possible, (gf) Gluten Free, (gfp) Gluten Free Possible
*Menu items may change due to produce availability.
Breakfast
Breakfast at Greens to Go - April 2021
Tuesday – Sunday at Greens to Go (6:30am – 10:30am)
Strawberry Scone – 3.5
Smoked Cheddar & Chive Biscuit – 3.5
Blueberry Muffin – 4 with oat streusel
Poached Egg Tart – 7 with goat cheese
Granola & Strauss Yogurt Parfait – 8 with seasonal fruits
St. Frank Coffee Coffee, Espresso or Caffé Americano – 3.5
Cappuccino, Caffé Latte, or Mocha 5
Macchiato, Cortado, Café au Lait 4
Cappuccino, Caffé Latte, or Mocha 5
Macchiato, Cortado, Café au Lait 4
Juice, Iced Tea & Soda Freshly Squeeze Orange Juice 6
Organic Apple Juice or Hot Apple Cider 6
Hot Chocolate 6
Organic Apple Juice or Hot Apple Cider 6
Hot Chocolate 6
Herbal Tea Chamomile Blossom 6
Spearmint Sage 6
Spearmint Sage 6
Green Tea Ryokucha 6
Pre Qing Ming 8
Pre Qing Ming 8
Oolong Tea Tieguanyin “Monkey Picked’ 7
Iron Goddess of Mercy 7
Iron Goddess of Mercy 7
Pu-erh Tea Maiden’s Ecstacy 6
Zhi Ran Tuocha 2004 8
Zhi Ran Tuocha 2004 8
Black Tea English Breakfast 6
California Pesian 6
California Pesian 6
v – vegan, vp – vegan possible, gf – gluten free, gfp – gluten free possible
Beverages
Beer
Tecate – 4 Baja California, Mexico (4.5% abv – 12oz)
Trumer Pils – 6.5 Berkeley, California (4.8% abv – 12oz)
Stone IPA – 6.5 San Diego, California (6.9% abv, 12 fl oz)
Founders Brewing, Breakfast Stout – 7.5 Grand Rapids, Michigan (8.3% abv – 12oz)
Erdinger ‘non-alcoholic’ Weissbräu – 4.75 Germany (0.5% abv – 12oz)
Juice, Iced Tea & Soda
Pomegranate-Lime Spritzer – 8
Hibiscus-Mint Cooler – 6
House-Made Ginger Soda – 6
Freshly Squeezed Organic Orange Juice – 6
Freshly Squeezed Lemonade or Lemonade Spritzer – 5
Oolong Iced Tea – 6
Organic Apple Juice or Soda – 6
Hot Apple Cider – 6 with bourbon 13
South African Iced Mint (herbal) – 5
Fever Tree Club Soda or Tonic Water – 4
St Frank Coffee, San Francisco
Coffee, Espresso, or Caffé Americano – 3.5
Cappuccino, Caffè Latte, or Mocha – 5
Macchiato, Café au Lait – 4
Hot Chocolate – 6 with Benedictine DOM 13
Sparkling Wine
Chateau de Lavernette ‘Granit’ Brut Nature – 14 Beaujolais, France NV
Victorine de Chastenay, Brut Rosé – 12 Crémant de Bourgogne, France NV
Rosé & White Wine
Moulin de Gassac ‘Guilhem’ Rosé of Grenache & Syrah – 11 Languedoc, France 2018
Loimer Grüner Veltliner – 13 Kamptal, Austria 2018
Côte West Sauvignon Blanc – 13 Pine Mountain–Cloverdale Peak, Sonoma, California 2018
County Line Chardonnay – 15 North Coast, Sonoma & Anderson Valley, California 2017
Red Wine
Navarro Pinot Noir – 14 Anderson Valley, Mendocino, Califorina 2018
Haarmeyer Wine Cellars ‘Fields Family’ Syrah – 12 Mokelumne River, Lodi, California 2017
Rose & Son Cabernet Sauvignon – 15 Santa Ynez Valley, Santa Barbara, California 2016
Whole Leaf Hot Tea
Chamomile Blossom – 6
Spearmint Sage – 6
Ryokucha – 6
Pre Qing Ming – 8
Tieguanyin ‘Monkey Picked’ – 7
Iron Goddess of Mercy – 6
Maidens Ecstacy – 6
Zhi Ran Tuocha – 8
English Breakfast – 6
Earl Grey – 6
California Persian – 6
Corkage fee is 25.00 per 750 ml bottle (limit 2)
Wine
Champagne & Sparkling
refreshing and naturally effervescent
Chateau de Lavernette ‘Granit’ Brut Nature, Beaujolais, France NV
Broc Cellars Pétillant Natural Chenin Blanc, Paso Robles 2017
Béchet de Rochefontaine Brut Rosé Premier Cru, Verzenay, Champagne, France NV
Tissot Crémant du Jura Extra Brut, Jura, France 2018
Thierry Germain ‘Bulles de Roche’ Brut Non-Dosé, Saumur, Loire, France NV
Caraccioli Cellars Brut Rosé, Santa Lucia Highlands, California 2014
Veuve Fourny et Fils Blanc de Blancs Brut Nature Premier Cru, Champagne, France NV
J. Vignier Blanc de Blancs, Grand Cru Brut, Cramant, Champagne, France NV
Lilbert-Fils ‘Perle’ Brut Blanc de Blancs, Grand Cru, Cramant, Champagne, France NV
Gaston Chiquet ‘Special Club’ Brut Millésime, Dizy, Champagne, France 2009
Rosé
fresh and crisp to lush and textured
– NEW WORLD –
Ryme ‘Heringer Vineyard’ Rosé of Aglianico, Clarksburg 2018
La Garagista ‘Lupo in Bocca’ Rosé of Frontenac Gris, Vermont 2018
– OLD WORLD –
Moulin de Gassac ‘Guilhem’ Rosé of Syrah & Grenache, Languedoc-Roussillon, France 2018
Domaine Tempier, Rosé of Mourvèdre, Grenache, Cinsault, Bandol, Provence, France 2018
Dry Whites
crisp and mineral-driven
– NEW WORLD –
Maiden Stoen ‘Coast View Vineyard’ Dry Riesling, Monterey 2016
Old Westminster ‘Heirloom’ Chardonnay, Albarino, Muscat, Westminster, Maryland 2018
Handley Cellars Pinot Gris, Anderson Valley, Mendocino 2017
Côte West, Sauvignon Blanc, Russian River Valley, Sonoma 2018
– OLD WORLD –
Baudry-Dutour ‘Le Petit Rouilly’ Sauvignon Blanc, Loire Valley, France 2016
Julien Delrieu ‘Pont Bourceau’ Chenin Blanc, Vin de France 2018
Hirsch ‘Zöbing’ Dry Riesling, Kamptal, Austria 2015
Nikolaihof ‘Hefeabzug’ Grüner Veltliner, Wachau, Austria 2017
Francois Le Saint ‘Calcaire’ Sauvignon Blanc, Sancerre, Loire Valley, France 2017
Anne & JF Ganevat ‘L’Ailleurs’ Sauvignon & Riesling, Jura & Alsace, Vin de France 2016
Gérard Boulay ‘Comtesse’ Sauvignon Blanc, Sancerre, Loire Valley, France 2017
Aromatic & Rich Whites
fuller-bodied, some with a touch of oak
– NEW WORLD –
Oro en Paz ‘Luchsinger Vineyard’ Sémillon, Lake County 2016
County Line Chardonnay, North Coast, Sonoma and Anderson Valley 2017
Brick House Chardonnay, Ribbon Ridge, Willamette Valley, Oregon 2017
Corison ‘Corazón’ Gewürztraminer, Anderson Valley, Mendocino 2017
The Withers ‘Peters Vineyard’ Chardonnay, Sonoma Coast 2018
Big Table Farm Chardonnay, Willamette Valley, Oregon 2015 magnum
– OLD WORLD –
Vincent Raimbault ‘Bel Air’ Chenin Blanc, Vouvray-Sec, Loire Valley, France 2015
Arches de Belliviere ‘Confluence’ Chenin Blanc, Loire, France 2017
R. Lopez de Heredia ‘Viña Gravonia’ Viura, Rioja Alta, Spain 2007
Loimer Grüner Veltliner, Langenlois, Kamptal, Austria 2018
Alain Graillot, Marsanne & Roussanne, Crozes-Hermitage, Rhône Valley, France 2015
Manincor ‘Eichhorn Vineyard’ Pinot Bianco, Alto Adige, Italy 2018
François Chidaine ‘Argiles’ Chenin Blanc, Vin de France, Loire Valley, France 2017
Uliz ‘La Combe’ Chardonnay, Burgundy, France 2015
Feuillat-Juillot ‘Les Jardins’ Chardonnay, Montagny 1er Cru, Burgundy, France 2018
Domaine Huet ‘Le Mont’ Sec, Chenin Blanc, Vouvray, Loire Valley, France 2016
A. & P. de Villaine ‘Les Saint-Jacques’ Chardonnay, Rully, Burgundy 2017
Light, Earthy & Spicy Reds
graceful with delicate tannins
– NEW WORLD –
Navarro Pinot Noir, Anderson Valley, Mendocino 2018
Chanin ‘Sanford & Benedict’ Pinot Noir, Sta. Rita Hills, Santa Barbara County 2014
Radio-Coteau ‘La Neblina’ Pinot Noir, Russian River Valley, Sonoma 2015
Racines Pinot Noir, Santa Rita Hills, Santa Barbara, California 2017
Littorai Pinot Noir, Sonoma Coast 2018
Hirsch Vineyard ‘San Andreas Fault’ Pinot Noir, Sonoma Coast 2017
Hope Well ‘Estate’ Pinot Noir, Eola Amity Hills, Willamette Valley, Oregon 2017
Antica Terra ‘Botanica’ Pinot Noir, Willamette Valley, Oregon 2017
– OLD WORLD –
Nicole Chanrion Gamay, Côte-de-Brouilly, Beaujolais, France 2017
Domaine Sérol ‘Eclat de Granite’ Gamay, Côte Roannaise, Loire Valley, France 2017
Marcel Lapierre Gamay, Morgon, Beaujolais, France 2018
A. & P. de Villaine ‘La Fortune’ Pinot Noir, Côte Chalonnaise, Burgundy, France 2017
Gini ‘Campo alle More’ Pinot Nero, Veneto, Italy 2015
Jean Foillard ‘Eponym’ Gamay, Morgon, Beaujolais, France 2016
Camus-Bruchon Pinot Noir, Savigny-Narbantons, Burgundy, France 2017
Domaine de la Renardière Trousseau, Arbois-Pupillin, Jura, France 2018
Bigger & Bolder Reds
fuller-bodied, more tannins and intensity
– NEW WORLD –
Rose and Son Cabernet Sauvignon, Santa Ynez Valley, Santa Barbara 2016
Robert Sinskey ‘POV’ Merlot, Cabernet Sauvignon, Cabernet Franc, Carneros, Napa 2014
Anthill Farms ‘Campbell Ranch’ Syrah, Sonoma Coast 2017
Fine Disregard ‘Altas Piedras’ Grenache, Alexander Valley, Sonoma 2016
A Tribute to Grace ‘Provisor Vineyard’ Grenache, Dry Creek Valley, Sonoma 2014
Matthiasson Cabernet Sauvignon, Napa Valley 2015
Ceritas ‘Peter Martin Ray Vineyard’ Cabernet Sauvignon, Santa Cruz Mountains 2016
Hiyu Wine Farm ‘The May II’ Pinot Noir & Pinot Gris, Columbia Gorge, Hood River, Oregon NV
– OLD WORLD –
Suertes Marqués ‘7 Fuentes’ Listàn Negro, Valle de la Orotava, Tenerife, Canary Islands, Spain 2017
Château Haut Lariveau Merlot, Fronsac, Bordeaux, France 2015
Catherine & Pierre Breton ‘Les Perrières’ Cabernet Franc, Bourgueil, Loire Valley, France 2014
Tempier ‘Pour Lulu’ Mourvèdre, Grenache, Cinsault, Carignan, Bandol, Provence, France 2017
Vieux Télégraph ‘La Crau’ Grenache, Syrah, Mourvédre, Châteauneuf-du-Pape, Rhone 2017
G.D. Vajra ‘Bricco delle Viole’ Nebbiolo, Barolo, Italy 2015
Greens Restaurant supports winemakers and growers who share our commitment to sustainability and stewardship of the environment. We favor wines that are produced in limited quantities, by organic, biodynamic, and sustainable methods. Above all, we offer wines to our guests that are delicious and complimentary to our vegetarian cuisine.
Corkage fee: $25 per bottle and $40 per magnum (2 bottle limit)
