Lunch
Lunch - April 2021
Tuesday – Friday
Small Plates
House Whole Grain Seed Rolls – 5 with house made cultured butter (vp)
Grilled Artichokes – 11 with Grana Padano, chives, and lemon artichoke aioli (gf)
Sauteed Yuca – 10 with pickled cabbage, chimichurri, and Greens house hot sauce (gf, v)
Greens Goddess Hummus – 10 with mint, green garlic, scallions, toasted pepitas, crispy chickpeas, and house pita (v, gfp)
First Course
Soup of the Day (gf, v) – 9.75
Coral Lentil Dal (gf, v) – 9.75
Black Bean Chili – 9.75 with white cheddar and creme fraiche (gf, vp)
Baby Lettuces – 13 with lemon poppy seed vinaigrette, mixed citrus (gf, v)
Cauliflower Griddle Cakes – 12 with cheddar, cilantro, and chives. Served with ancho salsa and
escabeche pickled vegetables
escabeche pickled vegetables
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)
Pea Tendril Ssalad – 15 with roasted beets, pickled shallots, mint, olives, feta cheese, toasted walnuts, sherry cinegar, and hot olive oil (gf, v)
Strawberry Salad – 15 with jicama, carrots, Thai basil, scallions, and sesame seeds.
Served with creamy sesame vinaigrette (gf, v)
Served with creamy sesame vinaigrette (gf, v)
Main Courses
Maitake and Nopales Tacos – 19 three tacos with roasted maitake mushrooms, sauteed cactus pads, smoked cheddar, lime cabbage slaw, tomatillo salsa and chipotle salsa. Served on corn tortillas (gf, vp)
Mesquite Grilled Tofu and Asparagus – 27 with maitake mushrooms, miso mustard glaze, jasmine rice, and a radish salad with pickled turnips and ginger lime vinaigrette (gf, v)
Red Coconut Curry – 28 with carrots, cauliflower, Hodo tofu, delicata squash, and lacinato kale. Served with Massa Organics brown rice (v, gf)
Asparagus Pizza – 22 with whipped lemon ricotta, scallion pesto, fresh mozzarella, arugula, chili flakes, and grana padano
Fresh Camaroni – 26 with English peas, fennel soffrito, snap peas, spinach, and spring onions in a gorgonzola cream sauce. Topped with garlic breadcrumbs, chili flakes, and pea shoots. (vp)
v – vegan, vp – vegan possible, gf – gluten free, gfp – gluten free possible
Dinner
Dinner - April 2021
Tuesday – Sunday
Small Plates
House Whole Grain Seed Rolls – 5 with cultured butter (vp)
Roasted Rainbow Carrots – 10 with citrus peppercorn salt, pickled currants and almond gremolata (gf,v)
Grilled Artichokes – 11 with grana padano, parsley, and lemon artichoke aioli (gf)
Sautéed Yuca – 10 with pickled cabbage, Greens house-made hot sauce, and chimichurri (gf,v)
Green Goddess Hummus – 10 with green garlic, scallion, mint, toasted pumpkin seeds, and crispy chickpeas. Served with house-made lavash crackers (gfp, v)
First Course
Soup of the Day (gf,v) – 9.75
Coral Lentil Dal (gf,v) – 9.75
Cauliflower Griddle Cakes – 12 with cilantro, quinoa, chives, and cheddar cheese. Served with ancho chili sauce and escabeche pickled vegetables. (gf, vp)
Baby Lettuces – 13 with lemon poppy vinaigrette and mixed citrus (gf, v)
Pea Tendril Salad – 7 with roasted beets, pickled shallots, mint, olives, feta cheese, tasted walnuts, sherry vinegar and hot olive oil (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)
Strawberry Salad – 15 with baby kale, carrots, jicama, Thai basil, scallions, sesame seeds and creamy sesame vinaigrette (gf,v)
Main Course
Asparagus Pizza – 22 with whipped lemon ricotta, scallion pesto, fresh mozarella, arugula, chili flakes, and grana padano
Fresh Camaroni – 26 with English peas, fennel soffrito, snap peas, spinach and spring onions in a gorgonzola cream sauce. Topped with ciabatta breadcrumbs, chili flakes, and pea shoots (vp)
Root Vegetable Biryani – 27 with sweet potatoes, celeric, rainbow carrots, caramelized onions, toasted cashews, mint and cilantro. Served with carrot riata and tamarind chutney. (gf,vp)
Mesquite Grilled Tofu and Asparagus – 27 with maitake mushrooms, miso mustard glaze, jasmine rice, and a radish salad with pickled turnips and lime vinaigrette (gf,v)
Red Coconut Curry – 28 with Hodo tofu, cauliflower, carrots, kale, potatoes, and pickled papaya.
Served with Massa Organic brown rice. (gf,v)
Served with Massa Organic brown rice. (gf,v)
(v) Vegan, (vp) Vegan Possible, (gf) Gluten Free, (gfp) Gluten Free Possible
*Menu items may change based on produce availability.
Brunch
Brunch - April 2021
Saturday & Sunday
Small Plates
Smoked Cheddar and Chive Biscuits – 7 with jalapeno butter
Strawberry Scones – 7 with seasonal preserves and house-made cultured butter
Roasted Fingerling Potatoes – 9 with meyer lemon butter, dill, and garlic (gf/vp)
Green Goddess Hummus – 9 with mint, green garlic, scallion, toasted pepitas, and crispy chickpeas (gfp/v)
Strauss Greek Yogurt and Granola– 8 with seasonal fruits (gf/vp)
Brunch
Soup of the Day – 9.5 (gf/v)
Coral Lentil Dal – 9.5 (gf/v)
Greens ‘Famous’ Black Bean Chili – 9.5 (gf/vp)
Baby Lettuces – 13 with arugula, mixed citrus, blood orange vinaigrette and pistachios (gf/v)
Strawberry Salad – 15 with jicama, carrots, Thai basil, scallions, and toasted sesame seeds.
Served with creamy sesame vinaigrette (gf,v)
Served with creamy sesame vinaigrette (gf,v)
Pea Tendril Salad – 15 with roasted beets, pickled shallots, mint, olives, feta cheese, toasted walnuts, sherry vinegar, and hot olive oil (gf,vp)
Buttermilk Challah French Toast – 16 topped with blood orange marmalade, fresh citrus segments, and whipped creme fraiche.
Served with warm honey.
Served with warm honey.
Pinnacle Scrambled Eggs – 17 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 Maitake and Nopales Tacos – 17 three tacos with roasted maitake mushrooms, sauteed cactus pads, smoked cheddar, lime cabbage slaw, tomatillo salsa and chipotle salsa. Served on corn tortillas. Gluten free, vegan possible. (gf, vp)
Pinto Bean Pupusas– 21 with serranos, cheddar, cilantro, pepitas scallion, Rolling Oaks over easy eggs, chipotle salsa,
grilled serrano salsa verde, avocado, and escabeche pickles (gf/vp)
grilled serrano salsa verde, avocado, and escabeche pickles (gf/vp)
Asparagus and Yuca Hash – 21 with carrots, nettles, dill, garlic, and two poached Rolling Oaks Ranch eggs.
Served with chimichurri sauce and house made sourdough toast. (gfp/vp)
Served with chimichurri sauce and house made sourdough toast. (gfp/vp)
Asparagus Pizza – 22 with whipped lemon ricotta, scallion pesto, fresh mozzarella, arugula, chili flakes and grana padano
Add an Egg – 2 any style, to any dish
Dessert
Chocolate Budino – 12 served warm with salted caramel, whipped creme fraiche, and a hazelnut wafer (gfp, vp)
Meyer Lemon Cheesecake – 12 with graham cracker crust, candied citrus, and seasonal fruits
Milk Chocolate Mousse Cake – 11 with peanut cream sauce and candied peanuts
Orange Creamsicle Cake – 12 rich vanilla bean cake with orange buttercream frosting, rhubarb sorbet,
and strawberry rhubarb compote (v)
and strawberry rhubarb compote (v)
Strawberry Turnovers – 11 with Thai basil-buttermilk swirl ice cream and macerated strawberries
(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)
