Walls wall walls. Walls are going up! (at The Lunch Room)
Ceiling art installation in progress. Photo: @jenniferruthjanssen
Wood delivery from Burt Forest Products (Ann Arbor, MI). Let tabletop building begin! @adammsmi @lisauve
We cannot wait for this event tonight. The two best things in the world: vegan food & bicycles. Join us!
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
Test recipe of the evening: Dan Dan Noodles.
Pizza for lunch today. Hello homemade tapioca cheese, whole wheat crust, marinara sauce, and chorizo seitan. This could be your lunch soon.
Construction progress: There is a shiny new furnace installed in our ceiling
Mayo testing today. Comparing homemade with store-bought. Anyone have a favorite recipe or brand?
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