Angelica Kitchen

Vibrant.

Cool mix of green tea, apple cider, cider vinegar and lemon wedge.

Chilled hibiscus flower tea sweetened with agave nectar, served with lime.

Sweetened with agave nectar.

Chilled chai with coffee ice cubes.

With coffee ice cubes.

With wakame and tofu.

Please call restaurant for soup of the day.

A warm invigorating cup of broth, rich in minerals, delicately seasoned with ginger, sage and thyme.

Miso soup or soup of the day ladled over lemon-garlic marinated kale. Garnished with nori strips.

Rounds of warm polenta studded with diced vegetable confetti baked with a basil-walnut pesto center. Topped with chile de arbol-guajillo chili tofu cream, garnished with avocado and piquant marinated kale.

Multi-grain or spelt bread with mashed avocado.

Rich, velvety sesame sauce ladled over soba noodles and topped with pickled red cabbage garnish.

Served with baked zahtar pita wedges and crisp crudites.

Traditional, with a hint of jalapeno heat. Served with blue and white corn chips.

6 pieces of rolled vegetable sushi, served with wasabi, pickled ginger and lemon-tamari dipping sauce.

With rice crackers and crisp crudites topped with tofu sour cream.

Chipotle carrots, marinated beets, garlic shiitake and assorted pickled seasonal vegetables.

Homemade, mild-style, tangy fermented cabbage with carrot, daikon and jalapeno pepper.

Homemade red cabbage sauerkraut.

Served with brown rice gravy.

Daily selection of grilled vegetables tossed in rosemary balsamic vinaigrette. Served on a bed of arugula with garlic crostini spread with creamy hummus. Angelica uses only organic extra-virgin, cold pressed olive oil.

Chiffonade of kale tossed with garlicky lemon-olive oil dressing and miso marinated tofu feta, diced sun-dried tomatoes and toasted walnuts. Angelica uses only organic extra-virgin, cold pressed olive oil.

House-made kimchee, avocado slices and nori strips, on a bed of seasonal greens. Dressed in tamari and olive oil. Angelica uses only organic extra-virgin, cold pressed olive oil.

Winter beets and basil-olive marinated chickpeas served over local greens. Tossed with olive oil and fresh squeezed lemon juice. Accompanied by garlic crostini topped with tofu ricotta. Angelica uses only organic extra-virgin, cold pressed olive oil.

A refreshing toss of snow pea shoots, sunflower sprouts and seeds. Mixed with watercress, cabbage and carrots in a cool mint vinaigrette. Adorned with toasted peanuts, onion and daikon sprouts. Angelica uses only organic extra-virgin, cold pressed olive oil.

Served cool, to mix and match.

Served cool, to mix and match.

Served cool, to mix and match.

Please call restaurant for today's selection.

Please call restaurant for today's selection.

Please call restaurant for today's selection.

Grilled patty of ground walnuts, quinoa, black beans and shiitake mushrooms seasoned with chipotle and smoked paprika; sandwiched in a whole wheat bun with a spread of scallion tofu cream. Plated alongside spears of garlic herb roasted Yukon Gold potatoes and fire roasted red pepper aioli; lettuce, tomato, sliced purple onion, dill pickles and the vegetable of the day.

Delicate, aromatic sauce enveloping a daily variety of grilled and roasted vegetables. Accompanied by roasted chickpeas and ginger-garlic jasmine rice.

Piquant chili made with kidney and pinto beans and lentils. Slowly simmered with sun-dried tomatoes and a blend of chiles. Topped with lime-jalapeno tofu sour cream. Served with cucumber-red onion salsa and choice of fluffy Southern-style cornbread or blue corn chips.

Homemade seitan and roasted vegetable mix folded into a warm whole wheat tortilla. Dressed with spicy traditional mole sauce (peanuts, almonds and chocolate) and lime-jalapeno tofu sour cream. Garnished with pimento.

9 pieces of rolled vegetable sushi, served with wasabi, pickled ginger and lemon-tamari dipping sauce.

Served warm. Our version of this classic features baked marinated tempeh, seasoned with caraway and cumin, tofu Russian dressing, sauerkraut and lettuce. Served on choice of mixed-grain or spelt bread.

Marinated tofu sandwich. Lemon-herbed baked tofu layered with roasted vegetables, a smear of basil-walnut pesto and lettuce. Served on choice of mixed-grain or spelt bread.

Marinated tofu sandwich. Lemon-herbed baked tofu layered with roasted vegetables, a smear of basil-walnut pesto and lettuce with added avocado, marinated kale and house-made hot sauce. Served on choice of mixed-grain or spelt bread.

Half a marinated tofu or tempeh reuben sandwich with a simple salad or a cup of soup and a choice of kukicha, peppermint rooibos or green tea. Available Monday through Friday until 5 p.m.

Rice, beans, tofu, sea vegetables and steamed vegetables. Served with your choice of dressing.

A dragon bowl served with cup of soup and choice of Angelica cornbread or sourdough bread with spread.

A dragon bowl in half portion.

A half dragon served with cup of soup and choice of Angelica cornbread or sourdough bread with spread.

Served with your choice of dressing.

Served with your choice of dressing.

Served with your choice of dressing.

Served with your choice of dressing.

Served with your choice of dressing.

Served with your choice of dressing.

Served with your choice of dressing.

Served with your choice of dressing.

Served with your choice of dressing.

Served with your choice of dressing.

Served with your choice of dressing.

Amaranth, wehani and brown jasmin rice. Served with your choice of dressing.

Rustic and whole grain slice (gluten-free ingredients).

Authentic tangy whole-wheat slice.

Generous square, light and fluffy (wheat).

Rich and smooth.

Light and bright.

Rich, velvety sesame sauce.

Pumpkin seeds, sunflower seeds, sesame seeds, pecans, rice syrup, maple sugar, vanilla and sea salt.

With wakame and tofu.

Please call restaurant for soup of the day.

Rounds of warm polenta studded with diced vegetable confetti baked with a basil-walnut pesto center; topped with chile de arbol-guajillo chili tofu cream, garnished with avocado and piquant marinated kale.

Traditional, with a hint of jalapeno heat. Served with blue and white corn chips.

Rich, velvety sesame sauce ladled over soba noodles, topped with pickled red cabbage garnish.

Served with baked zahtar pita wedges and crisp crudites.

Rolled vegetable sushi, served with wasabi, pickled ginger and lemon-tamari dipping sauce.

With rice crackers and crisp crudites topped with tofu sour cream.

Crisp corn tortillas with smear of refried pintos; layered with shredded lettuce, savory garbanzo scramble, guacamole and chile de arbol-guajillo tofu cream; served with a side of warm tomato chile salsa. Gluten free.

Oven-roasted rosemary potatoes with homemade tomato ketchup, rich and creamy chickpea shallot scramble, garlic marinated kale and choice of southern style or angelica cornbread.

Served with oven roasted portobello mushroom gravy.

With sliced avocado and homemade tomato jam.

Blueberry, raspberry, strawberry or apricot jam.

Fluffy pancakes with a touch of lemon zest; offered with choice of maple syrup, maple tofu whip or jam.

With homemade tomato ketchup. Gluten free.

With shallots. Gluten free.

Bread with mashed avocado.