Greens Restaurant

Gluten Free, Vegan. Impossibly moist and laden with Triple Delight blueberries (the very best!), this is the weekend splurge you have been waiting all week for.

Two buttery biscuits studded with melty smoked cheddar cheese and chives. Served with jalapeno butter.

Vegan Possible. A flavorful cornbread made with the highest quality cornmeal and lightly sweetened with maple syrup. Served with Shared Cultures corn miso honey butter.

with spiced persimmon chutney, slow roasted almonds, olives and fresh baked pita. Gluten-free possible, vegan.

Vegan, Gluten Free. A refreshing mix of Hodo tofu, pickled vegetables, rice noodles, cucumber, mint, and Thai basil, wrapped in rice paper. Served with a rich coconut peanut sauce and grilled beech mushrooms. No nuts substitution is tamari soy sauce (GF)

Vegan Possible, Gluten Free. Ultra juicy Swanton strawberries are tossed with Star Route baby lettuces, EUTS Farm snap peas, red onion, and balsamic vinaigrette. Topped with ricotta salata. Vegan without the cheese.

Vegan Possible, Gluten Free Possible. Three falafels, marinated anello beets, marcona almonds, olives, house baked pita bread, crudites, and a trio of sauces: muhammara, lemon labneh, and our seasonal hummus.

Gluten Free, Vegan. Chef’s Daily Soup – A rotating selection of house-made soups, crafted with the freshest ingredients and rich, comforting flavors. Each batch is a delightful surprise—call us for today's soup flavor.

Vegan, Gluten Free. A fragrant and hearty blend of slow-simmered lentils, coconut, and warming curry spices.

Vegan Possible, Gluten Free. Our Signature Chili Bean Soup – A beloved house recipe since 1979, made with hearty beans, tomatoes, and warming spices. Served with cheddar, crema, and pepita salsa on the side.

Vegan Possible, Gluten Free. Scrambled eggs with scallions, potatoes, poblanos, chipotles, and cheddar cheese. Topped with our famous, black bean chili, pepita salsa, and creme fraiche and served with two corn tortillas.

Acme ciabatta bread is soaked in a vanilla-orange custard and griddled to golden brown perfection. Topped with Catalan Farm strawberries, Triple Delight blueberries, crispy filo, and chantilly cream.

Vegan Possible, Gluten Free. Two pupusas, stuffed with finely shredded local zucchini, pumpkin seeds, cilantro, and cheddar cheese. Served with two over easy eggs, Brokaw avocado, pickled cabbage, salsa verde, and salsa rosa. Vegan possible with vegan pupusas and tofu.

Vegan Possible, Gluten Free Possible. This rich, Middle-Eastern inspired roasted pepper tomato sauce includes Star Route Farms eggplant, garbanzo beans, and cippolini onions. Topped with two poached eggs, feta cheese, and cilantro and served with house made ciabatta bread on the side. Vegan: sub tofu, no cheese Gluten Free: sub gluten free bread

Vegan Possible, Gluten Free Possible. Hodo tofu is marinated in our sweet-tangy chipotle BBQ sauce and grilled on our mesquite grill. Topped with smoked cheddar, jack cheese, house coleslaw and dill pickles and served on an Acme sesame bun. Vegan version substitutes the bun & coleslaw and omits cheese. Gluten Free version substitutes the bun for a GF bun from Young Kobras.

Vegan, Gluten Free Possible. A Greens to Go staple returns! Our house made chickpea salad features fresh herbs, Shared Cultures corn miso, capers, and pickled onions. Served on Acme rye bread with Brokaw avocado, little gems, and sunflower-miso dressing. Side salad includes Green Gulch baby lettuces and lemon vinaigrette. Gluten free version substitutes GF rye bread from Young Kobras.

Our first summer pizza of the season is simply divine. Our classic cornmeal crust is topped with asiago cheese, fresh thyme, perfectly roasted local summer squashes, squash blossoms, red onion, goat cheese, and ricotta salata. Topped with Calabrian chili hot honey and micro basil. Not spicy! Just delicious.

Vegan Possible, Gluten Free. Wild mushrooms are tossed with savory shawarma spice and roasted to perfection and served with roasted chickpeas, cilantro rice, little gems, cucumber, tomato, Brokaw avocado, lemon labneh, tahini sauce, avocado, shatta chili sauce. This is the perfect "little bit of everything" lunch! Vegan version substitutes lemon labneh for our seasonal hummus.

Vegan Possible, Gluten Free. Sautéed potatoes with dill, garlic, and lemon butter.

Vegan, Gluten Free. A curated selection of the season's best fruits.

A hearty blend of sunflower, pumpkin, flax, poppy, sesame, and chia seeds, combined with psyllium husk powder and brown rice flour. Lightly seasoned with Maldon sea salt and sweetened with agave nectar, all baked with coconut oil for a satisfying, gluten-free bite. Served with corn miso honey butter.

Vegan Possible, Gluten Free Possible. A trio of freshly baked breads, including our popular house made cornbread. Served with Shared Cultures corn miso honey butter. Gluten Free version substitutes GF breads from Young Kobras

Fudgy, rich, crinkle-topped, and gluten free!

Vegan, Gluten Free. Our creamy, coconutty tapioca pudding is back, this time topped with luscious salted Guittard chocolate sauce and tioga cherry compote, giving this dessert black forest vibes in the best way. Served with anise orange shortbread cookies on the side.

Vegan, Gluten Free. Our Nian Gao, a denser, chewier mochi-like cake, is an ode to Triple Delight blueberries. It is deeply purple in color thanks to blueberry puree. Paired with yuzu caramel sauce, toasted coconut, and fresh blueberries, this is a unique dessert with the Bay's most beloved berry.

Gluten Free. Our classic Guittard chocolate torte is leveled up with farm fresh blackberries and blackberry preserves. Served with a blackberry anglaise sauce and vanilla cake crumbs.

This incredible "custard cake" is like a dutch baby combined with a creme caramel, topped with Blossom Bluff yellow peaches. Served with peach compote, brown butter cardamom sauce, and pistachios.

Gluten Free Possible. Two eggs scrambled with cheddar cheese. Served with avocado and warm pita.

Pain de mie bread with white cheddar cheese, griddled in butter. Served with a side of steamed broccoli.

10" pizza topped with marinara sauce and asiago cheese. Baked on our classic cornmeal crust.

Vegan Possible. Tossed with organic butter or house made tomato sauce and served with a side of steamed broccoli.

One thick slice of French toast, topped with powdered sugar and served with pure Vermont maple syrup.

IYKYK! House made soda with our own classic celery-seed syrup.

Our house made Swanton strawberry syrup with club soda, THE BEST!

Sweet-tart tamarind syrup with club soda

House made ginger soda made with ginger syrup and club soda. Has a mild kick!

Refreshing spearmint tea made with fresh mint from our farm.

House made with fresh lemon juice, squeezed daily.

Our new cookbook by Chef Katie! Enjoy 120+ new recipes, from soups and salads to beloved entrees and desserts. All books are signed by chef and can be personalized, just write a name in the box below.

The Tassajara Bread Book by Edward Espe Brown, Ron Suresha (Editor) Good bread needs more than just flour and water, milk, or eggs. It requires nurturing and care. In this twenty-fifth anniversary edition of the international best-seller that started a generation of Americans baking, Ed Brown shows how to make—and enjoy—breads, pastries, muffins, and desserts for today's sophisticated palates.