Greens Restaurant

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

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

Grilled Acme Italian bread is topped with DiStefano burrata cheese and a fresh Catalan Farm strawberry salsa with red onion and serrano chilies. It is a sweet savory toast that is perfect for sharing!

Gluten Free Possible. Tender anina eggplant from Star Route Farm is grilled over mesquite coals until the flesh is perfectly creamy. The eggplant is then peeled, brushed with harissa sauce, and topped over lemon-feta yogurt with pine nuts and fresh dill. Served with a big chunk of house made za'atar focaccia bread. Gluten Free Possible with GF sourdough from Young Cobras.

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.

Vegan Possible, Gluten Free. Our battered and fried cauliflower is crispy on the outside and creamy on the inside. Now with a new summer garlic & herb seasoning and house made tartar sauce. Vegan with vegan aioli.

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. Local heirloom cucumbers and arugula are tossed with grilled Brentwood corn, mild & buttery Castelvetrano olives, French feta cheese, and champagne shallot vinaigrette and then topped with lightly toasted sunflower seeds. Vegan possible without the cheese.

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)

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.

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, Gluten Free. Hodo tofu is marinated in jerk seasonings and grilled over mesquite coals, then served over a Caribbean-inspired coconut curry sauce. Served with red beans, English peas, and rice on the side and topped with fresh pea sprouts.

Vegan, Gluten Free. Bright and deeply satisfying, this tomatillo pozole verde includes sweet Brentwood corn, hominy, EUTS Farm summer squash, and Rancho Gordo beans. Served with cilantro rice, shredded cabbage, radishes, and tortilla strips.

Vegan Possible. Fresh shell pasta from Phoenix Pastificio with sweet Brentwood corn, confit 'butter' mushrooms, garlic, and a luxurious porcini basil cream sauce. Topped with lemon olive oil, Grana Padano, and fresh basil. Vegan with porcini cashew cream.

Vegan, Gluten Free Possible, Nut Free Possible. Reculture Foods tempeh is fried then coated in a sticky lemongrass glaze. Served over vermicelli rice noodles with spring crudites, avocado, mint, cilantro, and nuoc cham dressing. Topped with toasted peanuts and fresno chilies. Gluten Free without dark soy sauce. Nut free without peanut topping.

Luxurious and rich roasted mushrooms and caramelized onions wrapped in flaky puff pastry and baked to a deep golden brown. Served with our 8-hour porcini jus, roasted garlic & fontina mashed potatoes, broccolini, and roasted carrots.

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

Vegan Possible, Gluten Free. Fresh farm zucchini is grilled over mesquite coals and tossed in chipotle lime butter. Not too spicy, but has a slight kick! Vegan possible with vegan chipotle 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.

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.

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

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.

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.

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.

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

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.

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

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

House made with fresh lemon juice, squeezed daily.

Refreshing spearmint tea made with fresh mint from our farm.

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.

Our Greens branded tote bag. Order this item and we will pack your order in this bag!

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.