Greens Restaurant

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

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. Tossed with our "Bay" seasoning and served with remoulade sauce.

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 Possible. Fresh baby kale is tossed with roasted cauliflower, watermelon radish, feta cheese, and toasted pita bread, dressed with herb-tahini vinaigrette. Contains alliums, dairy, sesame, and gluten. Vegan option omits 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.

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 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.

Vegan Possible. Artichokes are featured two ways in this springtime pasta. Artichokes and kale are sauteed in garlic and chili flakes and tossed with fresh conchiglie (shell) pasta and saffron butter, then topped with Grana Padano, fresh parsley gremolata, and crispy fried artichokes. Vegan Possible with vegan saffron butter and no cheese.

Vegan, Gluten Free. Crisp, tender pea tendrils (the mature leaves of a snap pea plant) are sauteed in Sciabica olive oil with a Calabrian chili, caper, and roasted garlic paste. It is a springtime version of "sauteed spinach" featuring these beautiful tendrils while they're still tender. The Calabrian chili paste has a kick!

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

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!

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)

Tossed with butter or 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. Great for kids!

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.