Greens Restaurant

A flavorful cornbread made with a blend of AP flour, cornmeal, flax, and organic brown sugar, lightly sweetened with maple syrup and baked to perfection. Served with a rich honey butter made from honey, butter, and a pinch of salt.(Make it vegan substituting butter for Olive oil)

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

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—Ask Host for inquiry

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

Signature Vegetarian Chili Bean Soup – A beloved house recipe since our opening, made with hearty beans, tomatoes, and warming spices. Finished with cheddar, crema, and pepita salsa. (Vegan option available)

Fresh lettuces from Green Gulch Farm, lightly dressed with our house-made vinaigrette for a simple and crisp bite. (GF, V)

Fresh kale paired with roasted cauliflower, crumbled feta, crispy toasted pita, pepitas, and radish. Finished with a creamy tahini herb dressing

Poached eggs, potatoes, corn, maitakes, roasted cherry tomatoes, cippolini onions, broccolini.

Marinated cauliflower with olive oil, lemon juice, parsley, dill, and capers, paired with creamy garlic aioli, crumbled feta cheese, fresh arugula, and grilled red onions. All served on our house-made bread

A crisp crust topped with asparagus, tangy goat cheese, asiago, fresh dill, and a touch of lemon.

A flavorful cornbread made with a blend of AP flour, cornmeal, flax, and organic brown sugar, lightly sweetened with maple syrup and baked to perfection. Served with a rich honey butter made from honey, butter, and a pinch of salt.(Make it vegan substituting butter for Olive oil)

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.

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

A gluten-free cake with a vibrant swirl of matcha and tangy yuzu, complemented by a rich coconut sauce. Topped with a crunchy coconut almond crumble and a hint of lychee and lime. (V, Gf)

with cheddar cheese, avocado, and warm pita

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

Everyday Greens: Everyday Greens by Annie Somerville Hardcover, 384 pages With more than 250 of the restaurant's most popular dishes fine-tuned for the home cook in straightforward recipes for the way we live today. This is spirited cooking for every day—from casual lunches and quick weeknight meals to family feasts and elegant entertaining. There are main-dish salads; soups that make a meal; rustic ragoûts; satisfying stews; vegetables on the grill; quick stir-fries; casseroles layered with flavor; innovative side dishes; pizzas, tortilla dishes, and savory tarts; pastas and risottos; warm beans and grains; sandwiches; salsas; pickles; and the famous Greens desserts.

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.