Lunch & Dinner
Small Plates
House Whole Grain Ciabatta – 5 with herb arbequina olive oil (v)
Brussels Sprouts – 8 with Szechuan peppercorn vinaigrette, sesame and cashews (gf, v)
Grilled Kabocha Squash – 9 with garlic lime vinaigrette and pepita salsa (gf, v)
Roasted Green Gulch Potatoes – 9 with Meyer lemon butter, garlic and dill (gf, v)
Greens Classic Hummus – 12 with persimmon jam, olives, toasted almonds, and house pita (v, gfp)
First Course
Soup of the Day (gf, v) – 9.5
Black Bean Chili – 9.5 with white cheddar and creme fraiche (gf, vp)
Baby Lettuces – 13 with arugula, mixed citrus, pear vinaigrette and pistachios (gf, v)
Potato Griddle Cakes – 12 with jalapenos, cheddar, scallion and cilantro. Served with fire roasted tomato salsa and creme fraiche (gf, v)
Fresh Spring Rolls – 14 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)
Warm Cauliflower Salad – 15 with crisp capers, mint, pine nuts, escarole, frisee, tarragon mustard vinaigrette, and shaved manchego (gf, vp)
Roasted Beet and Apple Salad – 15 with kale, radicchio, maple seed clusters, and Point Reyes Original Blue. Served with apple cider vinaigrette (gf, vp)
Main Courses
Garden Vegetable Sandwich – 16 with Greens classic hummus, avocado, cucumbers, carrots, red onion, lettuce, and tomato on whole wheat seeded bread. Served with Green Gulch baby lettuces with honey vinaigrette. (vp, gfp)
Rapini and Mozzarella Melt – 17 with roasted red and yellow peppers, Calabrian chilis, and garlic white bean spread on rosemary focaccia. Served with escarole and white bean soup.
Winter Vegetable Biryani – 27 with sweet potatoes, celeriac, rainbow carrots, kale, delicata squash, caramelized onion, toasted cashews, mint and cilantro. Served with carrot raita and tamarind chutney (gf, vp)
Red Coconut Curry – 28 with carrots, cauliflower, Hodo tofu, delicata squash, and lacinato kale. Served with Massa Organics brown rice (v, gf)
Mesquite Grilled Tofu and Pumpkin – 28 with brussels sprouts, pomegranate and Asian pear tabbouleh, citrus pickled beets, and muhammara sauce (v)
v – vegan, vp – vegan possible, gf – gluten free, gfp – gluten free possible
Brunch
Small Plates
Smoked Cheddar and Chive Biscuits – 7 with jalapeno butter
Coffee Cake Muffins – 7 with cinnamon apples (gf/v)
Roasted Baby Potatoes – 8 with lemon butter, dill, and garlic (gf/vp)
Greens Classic Hummus – 12 with persimmon jam, olives, and house pita (gfp/v)
Brunch
Soup of the Day – 9.5 (gf/v)
Greens ‘Famous’ Black Bean Chili – 9.5 (gf/v)
Baby Lettuces – 13 with arugula, mixed citrus, blood orange vinaigrette and pistachios (gf/v)
Roasted Beet and Apple Salad – 15 with Green Gulch kale, radiccio, maple seed clusters, and Point Reyes Original Blue. Served with apple cider vinaigrette (gf,vp)
Warm Cauliflower Salad – 15 with crisp capers, toasted pine nuts, mint, tarragon mustard vinaigrette, and shaved manchego (gf/vp)
Pinnacle Scrambled Egg – 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)
Rapini and Mozzarella Melt – 17 with roasted red and yellow peppers, Calabrian chilies, and garlic white bean spread on rosemary focaccia. Served with escarole and white bean soup.
Garden Vegetable Sandwich – 16 with Greens classic hummus, avocado, cucumbers, carrots, red onion, lettuce, and tomato on whole wheat seeded bread. Served with Green Gulch baby lettuces with honey vinaigrette (vp, gfp)
Challah French Toast – 16 topped with cinnamon apple butter and powdered sugar. Served with Vermont maple syrup.
Potato Griddle Cakes– 18 two large cakes with jalapenos, cheddar, cilantro, scallion, Rolling Oaks over easy eggs, fire roasted tomato salsa, avocados, and escabeche pickles (gf/vp)
Sweet Potato Hash – 21 with rainbow carrots, potatoes, kale, leeks, arugula pesto, and two poached Rolling Oaks Ranch eggs. Served with house made sourdough toast. (gfp/vp)
Add an Egg – 2 any style, to any dish
Dessert
Coconut Tapioca – 10 with seasonal fruit and toasted coconut (gf, v)
Meyer Lemon Cheesecake – 10 with graham cracker crust, candied citrus, and seasonal fruits
Vegan Chocolate Cake – 10 with dark chocolate ganache, candied hazelnuts, and coffee caramel (v)
v – vegan, vp – vegan possible, gf – gluten free, gfp – gluten free possible
Beverages
Cocktails
Greens Bloody Mary– 12 House made Bloody Mary mix, Worcestershire, Square One Organic Vodka, house pickled vegetables
Pomegranate Sparkler – 12/36 Pomegranate reduction, sparkling wine (glass/carafe)
Rosemary Pink Peppercorn G&T – 13 Hendrick’s Gin, tonic, peppercorn, Green Gulch rosemary
Cranberry Margarita – 14 Fortaleza Tequila Blanco, cranberry reduction, agave, lime, triple sec
Negroni – 14 Hendrick’s Gin, Eden’s Orleans Bitters, Carpano Antica Vermouth
Perfect Manhattan – 14 Mitcher’s Single Barrel Rye, Carpano Sweet and Dry Vermouths, bitters
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
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
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
Corkage fee is 25.00 per 750 ml bottle (limit 2)
Wine
Champagne & Sparkling
refreshing and naturally effervescent
Victorine de Chastenay, Brut Rosé, Crémant de Bourgogne, France NV
Chateau de Lavernette ‘Granit’ Brut Nature, Beaujolais, France NV
Broc Cellars Pétillant Natural Chenin Blanc, Paso Robles 2017
François Pinon Vouvray Brut Non-Dosé, Loire Valley, France 2012
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
Dehours & Fils ‘Grande Réserve’ Brut, Champagne, 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 –
Brooks ‘Amycas’ Dry Aromatic White, Willamette Valley, Oregon 2018
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
Do Ferreiro Albariño, Rias Baixas, Spain 2017
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
Hippolyte Reverdy Sauvignon Blanc, Sancerre, Loire Valley, France 2018
Gérard Boulay ‘Comtesse’ Sauvignon Blanc, Sancerre, Loire Valley, France 2017
Deux Montille ‘1er Cru Fourchaume’ Chardonnay Chablis, Burgundy, France 2015
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 –
Folk Machine ‘Lolonis Vineyard’ Valdiguié, Redwood Valley, Mendocino 2018
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
Manincor ‘Kalterersee Keil’ Schiava, Alto Adige, Italy 2018
Quentin Harel ‘Les Grandes Terres’ Gamay, Beaujolais-Villages, 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 –
Haarmeyer Wine Cellars ‘Fields Family’ Syrah, Mokelumne River, Lodi, California 2017
Lost & Found ‘Old Vine’ Carignane, Cinsault, Mourvèdre, California 2016
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 –
Françoise Chidaine, Cabernet Franc, Cot, Pinot d’Aunis, Touraine, Loire Valley, France 2018
Maestracci ‘E Prove’ Niellucciu, Grenache, Sciacarellu & Syrah, Corsica, France 2015
Gris des Bauries ‘Duo des Achaux’ Grenache & Syrah, Côtes du Rhône Villages, France 2015
Suertes Marqués ‘7 Fuentes’ Listàn Negro, Valle de la Orotava, Tenerife, Canary Islands, Spain 2017
Uccelliera Sangiovese, Rosso di Montalcino, Tuscany, Italy 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
J.L. Chave Selection ‘Farconnet’ Syrah, Hermitage, Rhône Valley, France 2013
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)
