Our goal is to bring you the most interesting, fresh, delicious and diverse food that our vegan imaginations can cook up at prices you can afford. Below is our menu-in-progress; still being re-sized and tweaked. Tell us what you think as we work towards finalizing our opening day offerings.
BRUNCH MENU (Sat. 8 am-3 pm & Sunday 10-3; limited but similar breakfast menu Wed. 8 am-11 am)
Entrees
Brunch plate: fresh fruit bowl, curry roasted potatoes, maple roasted Brussels sprouts & ½ order of pancakes or pumpkin French toast 12
Breakfast biscuit Florentine: battered baked tofu, steamed spinach, tomato slice and our own hollandaise sauce on a housemade biscuit 6
with maple-roasted Brussels sprouts or curry roasted potatoes 8
Breakfast burrito: housemade seitan chorizo, sauteed greens with onions and tomatoes, black beans, rice, potatoes, housemade tapioca cheese and avocado on a whole-grain flour tortilla. Served with fresh pico de gallo salsa and tropical fruit 8
Cauliflower-spinach frittata w/ curry-roasted potatoes & sliced fuit 9
Oatmeal brûlée platter with housemade granola, fresh fruit, raisins, brown sugar & almond milk 7
Potato pancakes with housemade cashew sour cream & our own applesauce 9
Pumpkin French toast with fresh berries and real maple syrup 8
Pancakes: light and fluffy, served with fruit & real maple syrup 7
Seitan sausage, biscuit & gravy 5
with maple-roasted Brussels sprouts or curry roasted potatoes 7
Sides
Fresh fruit bowl with toasted coconut & lime juice 4
Housemade granola with almond milk 3.50
Curry roasted potatoes 3
Maple-roasted Brussels sprouts 3
Apple crumble-top coffee cake 2.50
Pumpkin cinnamon rolls with maple syrup glaze 3
Chocolate babka 3
MAIN MENU
ALL OTHER HOURS
Appetizers
Bread basket with cashew cheese, olive tapenade, and whipped herbed buttery spread 7
Fresh summer rolls with peanut sauce (order of 2): cucumber, carrot & red pepper, cellophane noodles, basil, cilantro, mint rolled in rice paper wrappers 6
Salad rolls with peanut-hoisin and plum sauces (order of 2): avocado, lettuce, purple cabbage, carrot & cucumber stuffed into large rice paper wrappers 6
Basket of tortilla chips and trio of salsas 7
Soups
Garden vegetable borscht with housemade cashew sour cream 4 cup/ 6 bowl
Miso soup with tofu, veggies & edamame 4 cup/ 6 bowl
Pozole: Mexican chili hominy soup with herbs, avocado slices and tortilla strips 5 cup/7 bowl
Sides
Housemade applesauce 2.50
Curry roasted potatoes 3.50
Fresh fruit bowl with toasted coconut & lime juice 4
Southern-style collard greens 3.50
2 slices warm bread with whipped herb buttery spread 3.50
Roasted root veggies with wild mushroom gravy 4
Mini-roasted root veggie pasties 2.50
Small green salad 5
Seaweed salad 5
Tangy Thai slaw 4
Snack mix: salty, spicy, crunch mix of nuts, crackers & pretzels 3
Salads
Caesar salad: romaine, kalamata olives and hearty herbed croutons with almasen (almonds, sesame seeds, lemon zest) topping and housemade Caesar dressing 6/8
Massaged kale and fruit salad: with pickled beets, candied pecans and chili-lime dressing 7/9
Lumberjack salad: hearty enough to satisfy a lumberjack’s appetite—mixed greens with marinated baked tofu cubes, fresh veggies, carrot-radish pickle, kalamata olives & toasted walnuts with creamy sesame-garlic vinaigrette 6/8
Southwestern salad: layered bowl of shredded cabbage, Cuban black beans, cumin-lime rice, corn, avocado and fresh pico de gallo salsa. Served with tortilla chips 6/8
Sandwiches
Banh mi chay: The Lunch Room’s take on this classic Vietnamese baguette sandwich with marinated baked tofu, carrot-radish pickle, jalapenos, and fresh cilantro and mint with garlic mayo. Served on our housemade baguette with a side of tropical fruit slices 7
BBQ tofu sliders: A Lunch Room classic, thinly sliced and flash baked tofu in our tangy BBQ sauce on housemade whole wheat slider buns. Two sliders with a side of tangy Thai slaw 7
Veggie burger: hearty house-made patty on our own whole grain bun w/ fresh veggie toppings and tapioca cheese 7
with curry roasted potatoes 9
Tempeh reuben: marinated, baked tempeh and sauerkraut from The Brinery on housemade rye bread with our special tangy dressing 7
with side salad 10
Washington St. wrap: hummus, marinated roasted red pepper slices & fresh veggies on a whole wheat tortilla 6
with curry roasted potatoes 8
Main events
Pizza by the slice: We make the whole wheat crust, the roasted-tomato marinara, the seitan chorizo, the grilled veggies, the tapioca cheese, and the almasen topping 4
Jambalaya with housemade seitan chorizo: a Lunch Room twist on the New Orleans favorite 7
Mac & cheese: The ultimate comfort food, the “cheese” is rich with butternut squash & red peppers. Baked to perfection with a crunchy almasen (almonds, lemon zest and sesame seeds) topping 6
with collard greens 8
Loaded nachos: Tortilla chips layered with our own cashew cheese nacho sauce, grilled onions & green pepper with corn and black beans, topped with fresh pico de gallo salsa 8
Pad Thai: broad bean thread noodles pan fried with slightly spicy coconut-milk peanut sauce and topped with fresh red pepper, cilantro, cucumber, carrots, crushed peanuts and a lime wedge 8
Veggie sushi: freshly rolled and served with tamari, pickled ginger and wasabi 6
with seaweed salad 8
Kids meal: PB&J, applesauce (peanut butter, bread & applesauce all housemade), carrot sticks, cookie 6
Beverages
Coffee, Mighty Good 12 oz 2.50;
bottomless cup of coffee 4.50
Tea (variety) 2.50
Chai, with almond milk & lightly sweetened 2.50
Limeade, 16 oz 3
Tropical fruit and coconut milk smoothie 12 oz 4.50
16 oz 6.50
Sparkling water 1.50
Natural sodas 2.50
Sparkling juices, 16 oz 3
Hot cocoa (seasonal) 3
Hot spiced cider (seasonal) 3
Desserts
Ice cream (Coconut Bliss coconut-milk ice cream) sundae with house-made hot fudge, strawberry topping, caramel & whipped cream 6
Single scoop ice cream 2
Ice cream sandwich on Lunch Room cookies 4
Peanut butter-chocolate fudge 1.50
Baked apple with ice cream 4
Poached pears & berries 4
ROTATING DINNER SPECIALS (We will offer a few of these at a time, Mon-Sat 5 to close.)
Chef’s tasting menu: six of The Lunch Room’s signature dishes 15
Chile relleno with cornbread and steamed greens 12
Cuban black beans w/ cumin-lime rice, stewed tomatoes & squash, and bread 12
Curried seitan and red pepper with rice 9
Udon noodle-seitan stirfry 9
Panang curry with fresh bread and tapioca cheese spread 10
Moroccan stew with housemade bread 10
Taco platter: 3 tacos (fillings include spicy kabocha squash, poblano-potato, and black beans & rice) with tortilla chips and avocado salsa 10
Mediterranean veggie paella for 2. 11 per person
Pozole soup platter with tortilla strips, fresh avocado, cilantro, lime and shredded cabbage 11
Pizza: 9” veggie supreme 9
Stuffed pasta shells with marinara, steamed greens & warm bread 11
Tart red lentils with tomatoes, lime juice & scallions + aloo gobhi 12
Cabbage & cauliflower in spicy tomato-mint sauce + aloo kurakuré 12
Red & yellow lentils with garlic & curry leaves + aloo kurakuré 12
Pho with breaded tofu and herb toppings 9
DAILY BAKERY
Assorted cookies 1.75
Mini-fruit pie 2.50
Soft pretzel 2.25
Brownies 2.50
Mini roasted root-veggie pasties 2.50
Rotating bakery items by day of week:
Cupcakes 2.50
Scones 3
Muffins 2.50
4-inch mini-tart 6
Pear frangipane tart 4.50 slice/16 whole
Pumpkin cinnamon rolls 3
Strawberry kiwi cream tart 4.50 slice/16 whole
Apple-berry pie 4.50 slice/16 whole
Chocolate babka (brunch) 3
Raspberry blackout cake 4.50
