Gratitude Kitchen & Bar

Menu indicates which items contain gluten. Fryer is safe – dedicated GF fryer. GF bread available upon request.

Starters

• grilled yam with tahini sauce, toasted sesame seeds, house hot sauce
• buffalo cauliflower with breaded cauliflower, adobo buffalo sauce, celery, spicy cashew aioli
• chef’s seasonal soup (request w/o bread; can be made GF upon request)
• shishito peppers with toasted sesame oil, miso ginger sauce, gomasio, maldon salt
• roasted Brussels sprouts with maple miso glaze

Salads

• signature salad with chickpea frittata, watercress, spinach, dandelion greens, blistered cherry tomato, roasted oyster mushrooms, caramelized onion, herbed hemp seeds, green goddess dressing
• raw pad Thai kelp noodles with Thai almond sauce, carrots, red bell pepper, kale, toasted almonds, sprouts
• butter lettuce salad with fennel, carrot, radish, green olives, avocado, pistachio, shallot herb vinaigrette

Sandwiches & Wraps

• served with fries or salad, and GF bun available upon request
• pulled mushroom sandwich with barbecue sauce, creamy coleslaw, spicy cashew aioli (request GF version)
• black bean burger with cashew macadamia cheddar, tomato, red onion, ketchup (request GF version)
• tartine with arugula, shiitake mushrooms, cashew mozzarella, cherry tomato, seasonal pesto, brazil nut parmesan (request GF version)

Entrees

• beetroot ravioli with beurre blanc, dill, broccolini, pine nuts, cashew parmesan
• macrobiotic bowl with braised butternut squash, adzuki beans, sea vegetables, sautéed greens, kimchee, garlic tahini, toasted almonds, brown rice or quinoa
• acai superfood bowl with quinoa cashew granola, coconut, mixed berries, ginger syrup, and 2 additions: berries, almond butter, cacao nibs , coconut yogurt, hemp seeds, raw honey
• Indian curry bowl with red lentil dal, spinach, roasted garnet yams, coconut mint chutney, spicy tomato jam, brown rice or quinoa
• Mexican bowl with black beans, guacamole, pico de gallo, cashew nacho cheese, romaine, brown rice or quinoa
• blackened tempeh bolognese with cresta di gallo pasta, cashew mozzarella, broccolini, brazil nut parmesan, spinach (request quinoa pasta)

Brunch

• chicken & waffles with chicken-fried mushrooms, GF oat waffles, whipped cashew butter, maple syrup
• superfood granola with crispy quinoa cashew granola, Incan berries, mixed berries, coconut yogurt
• turmeric chia overnight oats with chia seeds, almond milk, cinnamon, dates, ginger, cardamom, orange zest
• buckwheat flax pancakes with cashew coconut whipped cream, mixed berries, banana, maple syrup
• BBQ tempeh scramble with market vegetables, mushrooms, spinach, avocado (request w/o bread & ask for GF version)
• gratitude Benedict with delicata squash, chickpea omelette, tempeh bacon, spinach, macadamia cashew hollandaise (request w/o bread & ask for GF version)
• cast-iron quiche with kalamata olives, tomato, red onion, cashew feta, almond romesco sauce

Dessert

• pot de creme with salted coconut caramel, white miso, black sesame seeds
• mocha cheesecake with Groundwork® espresso & pecan crust
• tiramisu with shortbread, chocolate mousse, whipped cream, rum, espresso
• coconut ice cream with flavors like chocolate, vanilla bean or maple pecan