Greens Restaurant

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.

Vegan, Gluten Free Possible. Star Route Farms slow cooked carrots are infused into this otherwise classic hummus recipe. Topped with sun-dried tomato harissa, olive oil, and sesame seeds and served with house made pita bread. Contains alliums, sesame, gluten Gluten Free option omits pita and substitutes either crudite or GF seeded bread.

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.

Vegan Possible, Gluten Free. The first perfect strawberries of the season from Catalan Farm are tossed in Star Route baby lettuces with EUTS 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.

Vegan Possible, Gluten Free Possible. A hearty mix of farm-fresh spring vegetables and potatoes with dill, topped with poached eggs and basil pistou. Served with grilled ciabatta bread. Vegan possible subs tofu for the eggs. Gluten free is served with corn tortillas in place of bread.

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

scallion, cilantro, serrano chile, pumpkin seeds, cheddar cheese Served with avocado, pickled cabbage, salsa and eggs over easy Gluten Free, Vegan Possible (with tofu)

Vegan Possible, Gluten Free Possible. Our potato & lentil patty is perfectly textured to be crisp on the outside and soft on the inside, served alongside cilantro chutney, coconut yogurt, pea shoots, and red onion on a seeded pain de mie bun. Served with a side salad of baby lettuces, snap peas, radish, and lemon vinaigrette. Vegan and GF version substitutes a delicious GF/V bun from Young Kobras.

Vegan Possible. 'Pastrami' spiced maitake mushrooms are roasted to perfection, then topped with sauerkraut, gruyere cheese, and house made thousand island dressing. Vegan option omits cheese and substitutes vegan thousand island.

Our classic cornmeal crust is topped with spring garlic, lemon ricotta, asiago cheese, dill, chives and shaved Grana Padano.

roasted sweed potatoes & chickpeas, cilantro rice, little gems, beets, radish, avocado, lemon labneh, tahini sauce, avocado, shatta chili sauce.

Sautéed potatoes with dill, garlic, and lemon butter. Gluten-free, vegan possible.

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. A trio of freshly baked breads, including our popular house made cornbread. Served with Shared Cultures corn miso honey butter.

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

star anise tapioca pudding, salted chocolate sauce, cherry compote, anise orange shortbread cookies (V,GF)

yuzu caramel, toasted coconut, Triple Delight blueberries (V, GF)

blackberry anglaise, vanilla cake crumbs (GF)

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. Great for kids!

Tossed with butter or 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.

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.