Cafe Flora Menu

Seasonal Cookie

Flavor changes regularly.

Chocolate Brownie

Vegan Cinnamon Roll

Baked fresh every morning with caramelized sugar, maple toasted pecans, and vanilla icing.

Vegan Coconut Cake

1Dz. Vegan Cinnamon Rolls

Baked fresh every morning with caramelized sugar, maple toasted pecans, and vanilla icing.

Side Seasoned Breakfast Potatoes

Cheesy Grits

Cringer

Rosemary Lemonade

Columbia City Bakery Bread

Served with choice of whipped butter or olive oil.

Fruit Bowl

Selection of fresh and seasonal fruit.

Caesar Salad

Romaine, harbed croutons, parmesan, and fried capers

House Salad

Organic greens and vegetables in herbed balsamic vinaigrette.

Sesame Miso Turnips

Roasted local roots turnips, sesame seeds, miso, sriracha.

Fried Avocado

Served with vegan tomatillo crema.

Spring Wontons

Bok choy filled wontons, fermented black bean sauce, goat cheese crema, and roasted rhubarb.

Maple Dijon Roasted Spring Carrots

Petite carrots, maple dijon glaze and toasted pecans.

Coconut Tofu

Coconut breaded tofu, lettuce, herbs, and sweet chili dipping sauce.

Fried Olive & Hummus Platter

Fried castelvetrano olives, fresh seasonal vegetables, and hummus drizzled with chili oil, mint, and marcona almonds.

Strawberry Rhubarb Spinach Salad

Savy spinach, strawberry, roasted rhubarb, smoky bleu cheese, toasted hazelnut, mint, and balsamic vinaigrette.

Roasted Beet and Butter Lettuce Salad

Butter lettuce, roasted beets, french breakfast radish, marcona almonds, and creamy tarragon-goat cheese dressing.

Vegan Biscuits and Gravy

Housemade rosemary biscuits and vegan country gravy.

Southern Platter

Eggs or seasoned tofu, smoky collard greens, and a housemade rosemary biscuit with vegan country gravy.

Breakfast Quesadilla

Roasted yams, poblano peppers, corn, and pepper jack cheese inside an egg battered flour tortilla. Topped with snappy sauce and tomatillo salsa served with mixed greens.

Portobello Leek Scramble

Eggs or seasoned tofu, roasted portobello mushrooms, leeks, chives, nettle-pine nut pesto, and feta cheese.

Rancho Colorado Scramble

Eggs or seasoned tofu, slow cooked rancho bean with tomatillos, fresh chilis, sweet corn, queso fresco, and blue corn tortilla chips.

Asparagus Romesco Scramble

Eggs or seasoned tofu, asparagus, spinach, romesco sauce, and manchego cheese.

French Dip with Salad

Portobello mushrooms, caramelized onions, and swiss cheese on a seeded baguette with mushroom garlic au jus and seasonal mixed greens.

Italian Burger with Salad

Grilled black bean burger, basil pesto aioli, sundried tomato jelly, balsamic tossed arugula, and soft potato roll with seasonal greens.

Falafel

Chickpea croquettes on a warm pita, with romaine, cucumber, tomato, fresh herbs, sumac vinaigrette, and tahini.

Cheese Florentine Pizza

Spinach, garlic, smoked mozzarella, and parmesan on wheat crust.

Summer Squash Blossom Pizza

Summer squash, grilled walla walla onions, squash blossoms, manchego, dill, & chili oil on wheat crust (available vegan and gluten-free)

Grilled Mushroom & Roasted Pea Pizza

Grilled crimini mushroom, roasted peas, spinach pesto, chili oil, goat cheese and parmesan cheese on wheat crust.

Oaxaca Tacos

Corn tortillas filled with cheesy mashed potatoes, served with black bean stew, braised greens, roasted tomato salsa, and lime creme fraiche.

Moroccan Tagine

Seared halloumi, lemon-mint quinoa, yam and eggplant tagine, coriander-tomato confit, turmeric-parsley sauce, and harissa-spiced almonds.

Wellington

Grilled portobello mushrooms, mushroom pecan pate, and leeks in puff pastry. Served with mashed potatoes, madeira wine sauce, and market vegetables.

Artichoke Croquettes

Artichoke croquettes, lemongrass-kaffir lime sauce, okinawan purple potatoes, sweet chili sauce, and crunchy fresh slaw.