Soups Starters & Sides
Miso Soup with wakame and tofu G Soup of the day Kombu Vegetable Bouillon Soba Sensation
Rich, velvety sesame sauce ladled over soba noodles, topped with pickled red cabbage garnish. cup 3.50 bowl 3.75 cup 3.50 bowl 4.25
1.75
A warm invigorating cup of broth, rich in minerals, delicately seasoned with ginger, sage & thyme
6.50
Curried Cashew Spread
An intriguing live blend of raw cashews, sprouted chickpeas, freshly ground curry powder & unpasteurized miso. Accompanied by crisp crudits.
4.75
Thai Mee Up
All Raw delicate strands of daikon radish, butternut squash & carrot dressed with Thai tahini sauce, garnished with garlic-lemon marinated kale.
7.25
Hummus
Served with baked zahtar pita wedges and crisp crudits.
6.50 8.00
G Norimakirolled vegetable sushi, served with wasabi, Six pieces of
pickled ginger & lemon-tamari dipping sauce. (ingredients vary daily)
Angelica Pickle Plate
Garlic pickled shiitakes, assorted seasonal pickled vegetables & marinated beets.
4.25
Beverages
Juices Made to Order Carrot Carrot/apple Carrot/mixed vegetable added fresh ginger 5.50 5.00 6.50 .35
Kimchee
Homemade, mild style, tangy fermented cabbage with carrot, daikon & jalapeno pepper.
3.25
Ruby Kraut
Homemade red cabbage sauerkraut.
2.75 6.75
Walnut-Lentil Pt
Topped with tofu sour cream, served with baked rice crackers and crisp crudits.
Lemonade Vibrant! 2.75 Cranbert Pure cranberry juice, kukicha tea, apple cider & fresh orange. Hot/Chilled 2.75 Hot Mulled Cider Apple Cider Chilled Grain Coffee with Rice Dream grain coffee refill Chai Black tea, chai spices & soymilk; sweetened with agave nectar chai tea refill Green Tea Kukicha Tea Hot/Chilled Mu 16 Tea first tea refill free 2.75 2.75 2.50 1.25 2.75 1.50 1.75 1.25/1.50 1.50
Mashed Yukon Gold Potatoes
Served with brown rice gravy
4.75
Special Appetizer Agrarian Salgado
8.00
Baked rounds of mashed Yukon Gold potatoes and herbed seitan, with a parsley-almond pesto center; topped with dill-tofu sour cream & garnished with piquant marinated kale. Brazils mass social movements are mobilizing forces to end hunger. A portion of the proceeds from this appetizer goes to FRIENDS OF THE BRAZILIAN LANDLESS WORKERS MOVEMENT (MST) to support their implementation of agrarian reform and widespread development of sustainable agriculture. Learn more by visiting www.mstbrazil.org
G See the Special Today page for todays selections
Entrees
G Daily Seasonal Specials listed on overleaf. Descriptions of todays selections
la carte 15.25 With choice of two Basics or cup of soup 17.50
Salads
House
Assorted lettuces; sunflower sprouts; grated red & green cabbage, daikon, carrots and beets; topped with clover sprouts; served with your choice of dressing. 7.50
Dashi and Noodles
Bowl of traditional Japanese broth made with shiitake mushrooms, kombu, fresh ginger & shoyu; served warm over soba noodles. Adorned with chef s select garnishes. small 8.50 large 10.50
Warm Roasted Vegetable
A seasonal selection of roasted vegetables tossed with arugula in a balsamic vinaigrette. Garnished with garlic crostini spread with creamy hummus. 12.75
Three Bean Chili
Piquant chili made with homemade seitan, kidney and pinto beans & lentils; slowly simmered with sun-dried tomatoes and a blend of chiles; topped with lime-jalapeo tofu sour cream. Served with fluffy Southern style cornbread & butternut squash-red onion salsa. wee 9.00 grand 11.50
Kale
Chiffonade of kale with miso marinated tofu feta, diced sun-dried tomatoes & toasted walnuts; dressed with olive oil, lemon & garlic. 7.75
Orchard
Mesclun lettuces, apple, toasted pecans, dried bing cherries & sourdough croutons; tossed in a rosemary vinaigrette.
Ol Man Seitan
Homemade seitan & roasted vegetable mix folded into a warm whole wheat tortilla; dressed with spicy traditional mole sauce (peanuts & chocolate), & lime-jalapeo tofu sour cream; garnished with pimento. 14.50
9.25
Mixed Sprout
A refreshing toss of snow pea shoots, sunflower sprouts & seeds, and mint; mixed with cabbage, daikon, carrots & watercress in a cool mint vinaigrette. Adorned with toasted peanuts and sprouts of onion & daikon. 8.75
Thai Mee Up
An All Raw Entree - delicate strands of daikon radish, butternut squash & carrot, on a bed of garlic-lemon marinated kale, dressed with Thai tahini sauce. 11.25
Si Se Puede
Balsamic marinated beets, & chickpeas seasoned with kalamata olives, on a bed of local greens. Dressed with extra virgin olive oil, fresh squeezed lemon juice & coarse sea salt; paired with tofu ricotta on crisp garlic crostini; orange zest garnish. 10.00
G Norimakiof rolled vegetable sushi, served with wasabi, pickled ginger Nine pieces
& lemon-tamari dipping sauce (ingredients vary daily)
11.50
Well Cultured
Sandwiches
Wrapsody
Seasonal selection of roasted vegetables, balsamic marinated beets, creamy hummus, dill pickles, sunflower sprouts & arugula, folded & wrapped in a soft whole wheat tortilla. 10.50
Mlange of seasonal greens & watercress tossed with homemade kimchee, nori strips, toasted sesame seeds & extra virgin olive oil; garnish of radish slices. 8.75
Sam or I Sandwich
Herbed baked tofu layered with marinated hiziki & arame, crisp grated daikon, ruby kraut, a smear of mellow sesame spread & lettuce. Served on choice of mixed grain or spelt bread. 9.25 Half a sandwich with simple salad or cup of soup & kukicha tea. 9.75
Tempeh Reuben Sandwich (served warm)
Our version of this classic features baked marinated tempeh, seasoned with caraway & cumin, tofu Russian dressing, sauerkraut & lettuce. Served on choice of mixed grain or spelt bread. 9.25 Half a sandwich with simple salad or cup of soup & kukicha tea. 9.75
Marinated Tofu Sandwich
Lemon herbed baked tofu layered with roasted vegetables, a smear of parsley-almond pesto & lettuce. Served on choice of mixed grain or spelt bread. 9.25 Half a sandwich with simple salad or cup of soup & kukicha tea. 9.75
Hot Open Face Tempeh Sandwich
Slices of sourdough baguette topped with lightly marinated & baked tempeh, napped with savory mushroom gravy. Served on a bed of raw spinach, garnished with ruby kraut. 10.50 With a scoop of mashed potatoes 11.50
G See the Special Today page for todays selections
Dragon Bowls
Part of the Angelica Kitchen menu since day one, this special combination of Basics is named for the Chinese bowl in which it was originally served. (one substitution only)
Pantry Plate
Select menu items, served cool, to mix & match. *starred items available in larger a la carte portions elsewhere on menu. `
Dragon Bowl Dragon Bargain Wee Dragon
A Dragon Bowl in half portion.
13.00
3 items 7.75 4 items 9.50 5 items 11.50
Assorted Seasonal Pickled Vegetables* Walnut-Lentil Pt* Norimaki* (two pieces) Simple Salad* Hummus* Ruby Kraut* Kimchee* Baked Marinated Tofu Todays Special Vegetable Marinated Hiziki & Arame Salad Baked Marinated Tempeh Todays Salad Special* Live Curried Cashew Spread* Garlic Lemon Marinated Kale
Rice, beans, tofu, sea vegetables & steamed vegetables; served with your choice of dressing.
18.00
A Dragon Bowl served with cup of soup and bread with spread.
9.00 14.00
Wee Dragon Bargain
A half Dragon served with cup of soup and bread with spread.
Basics
Served with your choice of dressing Tofu Tempeh Beans Sea Vegetables Steamed Vegetables Simple Salad Soba Noodles Rice Millet 3 Grain Mix (quinoa, wild rice & amaranth)
Combo Bowls
Any combination of the Basics at right served with your choice of dressing
choice of 2 choice of 3 choice of 4
7.25 9.50 11.00
Dressings & Sauces
House Puree of tahini, scallions & parsley Black Sesame with wasabi, garlic & toasted sesame oil Balsamic Vinaigrette Balsamic vinegar, olive oil & mustard Creamy Carrot with ginger & dill Brown Rice Gravy Brown rice flour roux with a savory blend
of herbs, spices & tamari
3.75 4.25 3.00 4.25 4.00 5.50 3.75 2.75 3.50 3.75
Breads & Spreads
Angelica Cornbread
Rustic, whole grain slice (wheat free)
Refills are .95 on all dressings above Soba Sensation Sauce Rich, velvety sesame sauce
1.90
2.00
Sourdough Bread
Authentic tangy whole wheat slice
1.75
Southern Style Cornbread
Generous square, light & fluffy (wheat)
3.25 7.50
Angelica Kitchen Organic Brittle
Ingredients: pumpkin seeds, sunflower seeds, sesame seeds, pecans, rice syrup, maple sugar, vanilla, sea salt. Packaged To Go. small 1.1 oz large 3.2 oz 2.75 6.75
Small Angelica Cornbread Loaf Miso-Tahini Spread
Rich & smooth
2.00
Ginger-Carrot Spread
Light & bright
1.75
Onion Spread
G See the Special Today page for todays selections
Sweet & savory
1.75
glossary
Agar: Marine algae used as a vegetarian gelling agent. Agave Nectar: Natural sweetener made by pressing and filtering the agave plant. Amaranth: Tiny golden seeds, extraordinarily nutritious, amaranth was once the sacred food of the Aztecs. Higher than milk in protein and calcium, and when cooked has the aroma of fresh corn. Arame (AHR-ah-may): Dark brown sea vegetable, thin & thread-like, with a mild, sweet taste; rich in iron, calcium & iodine. Burdock: A slender root vegetable with a sweet, earthy flavor & a tender crisp texture. Daikon (DI-kon): Large white radish; mild, pungent & crisp with remarkable medicinal qualities. Dulse: Reddish purple sea vegetable, often an immediate favorite of those first tasting seaweed. High in iron & protein, our dulse is harvested from the coast of Maine. Gomasio: A low sodium table condiment consisting of dry roasted, crushed sesame seeds & sea salt. Grain Coffee: Caffeine-free beverage made from roasted barley, chicory, beets & figs. Hiziki (hijiki): A dark brown sea vegetable with a strong flavor of the ocean. Resembling thin black spaghetti, hiziki is the most mineral rich of all foods & is considered by the Japanese as esteemed beauty food. Kamut (Kah-MOOT): Heirloom durum wheat, plump, golden & high in protein & minerals. Many people allergic to common wheat find kamut easier to digest. Kanten: Light, soothing gelled dessert made with apple cider, agar, kuzu & fruit. Kimchee: Traditional Korean pickle of fermented vegetables, often cabbage or daikon. Kimchee is high in fiber, low in calories, and high in Vitamin C, B vitamins, and Lactobacilli.
Kombu: Wide, thick, dark green sea vegetable, very high in vitamins A & C as well as potassium & calcium. Useful as a natural flavor & health enhancer. Kukicha Tea: A satisfying cup with body & deep flavor, made from the roasted twigs of the tea plant. A digestive aid, twig tea has less than one quarter of the caffeine content of black tea. Kuzu: The starchy root of the kudzu plant is used as a thickener in desserts, soups, and sauces. Extraordinarily beneficial as a strengthening and alkaline ingredient, kuzu promotes digestive health and relieves headaches and hangovers. Millet: A gluten-free small yellow grain with a nutty flavor, easy to digest & having a rich amino acid profile, millet is among the earliest cultivated grains. Mirin: Ambrosial cooking wine, naturally brewed & fermented from sweet brown rice. Miso: A protein-rich fermented paste made from soybeans, sea salt, koji & a grain; sweet & light to deep & hearty in taste depending on the grain used & the aging time. An invaluable digestive aid, miso is also known for reducing the effects of environmental pollution. Mu 16 Tea: A distinctive combination of 16 plants & herbs with a natural sweetness from licorice root. Delicate, full-bodied & caffeinefree, Mu tea is good for relieving tiredness. Nori: Thin black or dark green crisp sheets of dried sea vegetable, with a delicate nutlike flavor & a fresh sea essence. Remarkably, nori contains more vitamin A than carrots & is 35.6% protein. Quinoa (KEEN-wha): A staple of the ancient Incas, who called it the Mother Grain, quinoa is light & fluffy & the highest source of protein of any grain. Sea Palm: Domestic brown sea vegetable, mildly sweet with a pleasing al dente texture. Helps reduce cholesterol & supports normal thyroid function.
Seitan (SAY-tan): Concentrated wheat protein. Succulent & chewy, it takes on the flavor of other ingredients with which it is cooked. At Angelicas, we make our own, fresh on the premises. Shoyu: Fermented nutritious flavor enhancer made from whole soybeans, salt, water, and wheat koji. Shoyu provides richer seasoning with less sodium, containing only 1/7 the amount as plain salt. Soba: Tan Japanese noodles made of buckwheat or a blend of buckwheat & whole wheat. Spelt: An ancient red wheat. People with sensitivities to wheat often have a better tolerance for spelt because it contains a unique form of gluten that is easier to digest. Tahini: Smooth, creamy high-protein paste made from hulled ground sesame seeds. Tamari: Wheat-free soy sauce containing only soy, salt and water. Tamari is a natural flavor enhancer and an excellent source of amino acids. Tamari, like shoyu, contains only 1/7 the amount of sodium as plain salt. Teff: Tiny grain with giant nutritional superiority. Having a pleasing nutty flavor, teff boasts 12% protein & is especially high in calcium & iron. Tempeh: A traditional Indonesian soy food, exceptionally high in protein; made into a firm cake from soybeans, water & special culture. One of the plant kingdoms richest sources of vitamin B12. Tofu: Soybean curd made from fresh soymilk, then pressed into blocks. Fresh Tofu in Pennsylvania produces Angelicas tofu from non-hybridized New York State organically grown soybeans. Udon: A light flat Japanese wheat noodle. Umeboshi (Ume): Salty, refreshingly sour, pickled plums that stimulate the appetite & enhance digestion. Wakame: Long thin green sea vegetable with sweet taste & delicate texture. High in calcium & rich in iodine. Rebecca Woods The New Whole Foods Encyclopedia has been a great resource in compiling this glossary.
We Happily Accept only cash
The Angelica Home Kitchen cookbook is available for purchase. Gift Certificates Available Gratuities will be added to parties of 6 or more. www.angelicakitchen.com
Illustration at left by Tom Donald Inside illustrations by Flavia Bacarella Cover photograph by John Bigelow Taylor
