Soups Starters & Sides

Miso Soup with wakame and tofu cup 3.50 bowl 3.75

G Soup of the day cup 3.50 bowl 4.25

Kombu Vegetable Bouillon 1.75

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

Soba Sensation 6.50

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

Curried Cashew Spread 4.75

An intriguing live blend of raw cashews, sprouted chickpeas,
freshly ground curry powder & unpasteurized miso.
Accompanied by crisp crudités.

Thai Mee Up 7.25

All Raw – delicate strands of daikon radish, zucchini
& carrot dressed with Thai tahini sauce, garnished with
garlic-lemon marinated kale.

Hummus 6.50
Served with baked zahtar pita wedges and crisp crudités.

G Norimaki
Six pieces of rolled vegetable sushi, served with wasabi,
8.00

pickled ginger & lemon-shoyu dipping sauce.

(ingredients vary daily)

Angelica Pickle Plate 4.25

Garlic pickled shiitakes, assorted seasonal pickled vegetables
& marinated beets.
Beverages
Kimchee 3.25 Juices – Made to Order
Homemade, mild style, tangy fermented cabbage Carrot 5.00
with carrot, daikon & jalapeno pepper. Carrot/apple 5.00
Carrot/mixed vegetable 6.50
Ruby Kraut 2.75 added fresh ginger .35
Homemade red cabbage sauerkraut.
Lemonade – Vibrant! 2.75
Walnut-Lentil Pâté 6.75 Hibiscus Cooler 2.75
Topped with tofu sour cream, served with baked rice crackers – Chilled hibiscus flower served with lime
and crisp crudités. Apple Cider – Chilled 2.75
Grain Coffee with Rice Dream 2.50
Mashed Yukon Gold Potatoes 4.75
grain coffee refill 1.25
Served with brown rice gravy
Chai – Black tea, chai spices & soymilk; 2.75
Special Appetizer Agrarian Salgado 8.00 sweetened with agave nectar
Baked rounds of mashed Yukon Gold potatoes and herbed seitan, chai tea refill 1.50
with a basil-walnut pesto center; topped with dill-tofu sour cream Green Tea 1.75
& garnished with piquant marinated kale. Kukicha Tea Hot/Chilled 1.25/1.50
Brazil’s mass social movements are mobilizing forces to end hunger. Mu 16 Tea 1.50
A portion of the proceeds from this appetizer goes to FRIENDS OF THE first tea refill free
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 today’s selections
 Entrees Salads
G Daily Seasonal Specials House
Descriptions of today’s selections listed on overleaf. Assorted lettuces; sunflower sprouts; grated red & green cabbage,
À la carte 15.25 With choice of two Basics or cup of soup 17.50 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, Roasted Vegetable Salad
kombu, fresh ginger & shoyu; served warm or cool over soba A seasonal selection of roasted vegetables tossed with arugula
noodles. Adorned with chef ’s select garnishes. small 8.50 in a balsamic vinaigrette. Garnished with garlic crostini
large 10.50 spread with creamy hummus, & cherry tomatoes. 12.75

Three Bean Chili Sea Caesar

Piquant chili made with homemade seitan, kidney and pinto beans Crisp romaine lettuce tossed with creamy garlic dressing. Topped with
& lentils; slowly simmered with sun-dried tomatoes and a blend of seasoned sourdough croutons, a sprinkle of smoked dulse & nori strips.
chiles; topped with lime-jalapeño tofu sour cream. Served with fluffy 8.75
Southern style cornbread & cucumber-red onion salsa.
wee 9.00
Orchard
Mesclun lettuces, apple, toasted pecans, dried bing cherries
grand 11.50
& sourdough croutons; tossed in a rosemary vinaigrette. 9.25
Olé Man Seitan
Homemade seitan & roasted vegetable mix folded into a warm
whole wheat tortilla; dressed with spicy traditional mole sauce
Mixed Sprout
(peanuts & chocolate), & lime-jalapeño tofu sour cream; A refreshing toss of snow pea shoots, sunflower sprouts & seeds, and
garnished with pimento. 14.50 mint; mixed with cabbage, daikon, carrots & watercress in a cool mint
vinaigrette. Adorned with toasted peanuts, onion & daikon sprouts.
Thai Mee Up 8.75
An All Raw Entree - delicate strands of daikon radish, zucchini &
carrot, on a bed of garlic-lemon marinated kale, Si Se Puede
dressed with Thai tahini sauce. 11.25 Balsamic roasted cherry tomatoes & basil-olive marinated chickpeas,
over local greens tossed with extra virgin olive oil, fresh squeezed

G Norimaki
Nine pieces of rolled vegetable sushi, served with wasabi, pickled ginger
lemon juice & coarse sea salt. Accompanied by garlic crostini
topped with tofu ricotta & chives. 10.00
& lemon-shoyu dipping sauce (ingredients vary daily) 11.50
Well Cultured
Mélange of seasonal greens & watercress tossed with homemade

Sandwiches kimchee, nori strips, toasted sesame seeds & extra virgin olive oil;
garnish of radish slices. 8.75

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

Sam or I Sandwich Tempeh Reuben Sandwich (served warm)

Herbed baked tofu layered with marinated hiziki & arame, crisp grated Our version of this classic features baked marinated tempeh, seasoned with
daikon, ruby kraut, a smear of mellow sesame spread & lettuce. Served on caraway & cumin, tofu Russian dressing, sauerkraut & lettuce. Served on
choice of mixed grain or spelt bread. 8.75 choice of mixed grain or spelt bread. 8.75
Half a sandwich with simple salad or cup of soup & kukicha tea. 9.50 Half a sandwich with simple salad or cup of soup & kukicha tea. 9.50

Marinated Tofu Sandwich Hot Open Face Tempeh Sandwich

Lemon herbed baked tofu layered with roasted vegetables, a smear of Slices of sourdough baguette topped with lightly marinated & baked
basil-walnut pesto & lettuce. Served on choice of mixed grain or tempeh, napped with savory mushroom gravy. Served on a bed of raw
spelt bread. 8.75 spinach, garnished with ruby kraut. 10.50
Half a sandwich with simple salad or cup of soup & kukicha tea. 9.50 With a scoop of mashed potatoes 11.50

G See the Special Today page for today’s selections

 Dragon Bowls Picnic Plate
Part of the Angelica Kitchen menu since day one, this Select menu items, served cool, to mix & match.
special combination of Basics is named for the Chinese bowl in *starred items available in larger à la carte portions elsewhere on menu.
which it was originally served.
(one substitution only) 3 items 7.75
4 items 9.50
Dragon Bowl 13.00 5 items 11.50
Rice, beans, tofu, sea vegetables & steamed vegetables; Assorted Seasonal Pickled Vegetables* Baked Marinated Tofu
served with your choice of dressing. Walnut-Lentil Pâté* Today’s Special Vegetable
Dragon Bargain 18.00 Norimaki* (two pieces) Marinated Hiziki & Arame Salad
A Dragon Bowl served with cup of soup and bread with spread. Simple Salad* Baked Marinated Tempeh
Hummus* Today’s Salad Special*
Wee Dragon 9.00 Ruby Kraut* Live Curried Cashew Spread*
A Dragon Bowl in half portion. Kimchee* Garlic Lemon Marinated Kale

Wee Dragon Bargain 14.00

A half Dragon served with cup of soup and bread with spread. Basics
Served with your choice of dressing
Combo Bowls Tofu
Tempeh
3.75
4.25
Any combination of the Basics at right

{
Beans 3.00
served with your choice of dressing
choice of 2 7.25 G Sea Vegetables 4.25
choice of 3 9.50 Steamed Vegetables 4.00
choice of 4 11.00 Simple Salad 5.50
Soba Noodles 3.75
Dressings & Sauces Rice 2.75
Millet 3.50
House – Puree of tahini, scallions & parsley
3 Grain Mix 3.75
Tangy Basil – Sweet & sour, oil free (quinoa, teff & amaranth)
Black Sesame – with wasabi, garlic & toasted sesame oil
Balsamic Vinaigrette – Balsamic vinegar, olive oil & mustard
Creamy Carrot – with ginger & dill Breads & Spreads
Brown Rice Gravy – Brown rice flour roux with a savory blend
of herbs, spices & tamari Angelica Cornbread
Rustic, whole grain slice (wheat free) 2.00
Refills are .95 on all dressings above
Sourdough Bread
Soba Sensation Sauce – Rich, velvety sesame sauce 1.90 Authentic tangy whole wheat slice 1.75
Sea Caesar Dressing – Creamy garlic dressing 1.90
Southern Style Cornbread
Generous square, light & fluffy (wheat) 3.25
Angelica Kitchen Organic Brittle
Ingredients: pumpkin seeds, sunflower seeds, sesame seeds,
Small Angelica Cornbread Loaf 7.50
pecans, rice syrup, maple sugar, vanilla, sea salt.
Miso-Tahini Spread
Packaged To Go. Rich & smooth 2.00
small 1.1 oz 2.75
Ginger-Carrot Spread
large 3.2 oz 6.75
Light & bright 1.75

Onion Spread
1.75
G See the Special Today page for today’s selections Sweet & savory
glossary
Kanten Seitan (SAY-tan)
Light, soothing gelled dessert made with apple Made from whole wheat flour, seitan is concen-
cider, agar & fruit trated wheat protein. Succulent & chewy, it takes on
the flavor of other ingredients with which it is
Agar Kombu cooked. At Angelica’s, we make our own here, fresh
Marine algae used as a vegetarian gelling agent. Wide, thick, dark green sea vegetable, very on the premises.
high in vitamins A & C as well as potassium
Amaranth & calcium. Useful as a natural flavor & health Shoyu
Tiny golden seeds, extraordinarily nutritious, enhancer. Fermented nutritious flavor enhancer made
amaranth was once the sacred food of the from whole soybeans, salt, water & wheat koji.
Aztecs. Cooked as a grain, it has the aroma Kukicha Tea Shoyu provides richer seasoning with less salt,
of fresh corn & the crunch & appearance A satisfying cup with body & deep flavor, containing 1/7 the amount of sodium as plain salt.
of blonde caviar. Higher than milk in protein & made from the roasted twigs of the tea plant.
calcium. A digestive aid, “twig tea” has less than one Soba
quarter of the caffeine content of black tea. Tan Japanese noodles made of buckwheat or a
Arame (AHR-ah-may) blend of buckwheat & whole wheat.
Dark brown sea vegetable, thin & thread-like, Millet
with a mild, sweet taste; rich in iron, calcium A gluten-free small yellow grain with a nutty Spelt
& iodine. flavor, easy to digest & having a rich amino acid An ancient red wheat. People with sensitivities
profile, millet is among the earliest cultivated to wheat often have a better tolerance for spelt
Burdock grains. because it contains a unique form of gluten
A slender root vegetable with a sweet, earthy that is easier to digest.
flavor & a tender crisp texture. Acts as a blood Mirin
purifier & is an excellent source of potassium Ambrosial cooking wine, naturally brewed & Tahini
fermented from sweet brown rice. Smooth, creamy high-protein paste made from
Daikon (DI-kon) hulled ground sesame seeds.
Large white radish; mild, pungent & crisp with Miso
remarkable medicinal qualities. A protein-rich fermented paste made from Teff
soybeans, sea salt, koji & a grain; sweet & light Tiny grain with giant nutritional superiority.
Dulse to deep & hearty in taste depending on the Having a pleasing nutty flavor, teff boasts 12%
Reddish purple sea vegetable, often an immedi- grain used & the aging time. An invaluable protein & is especially high in calcium & iron.
ate favorite of those first tasting seaweed. High digestive aid, miso is also known for reducing
in iron & protein, our dulse is harvested from Tempeh
the effects of environmental pollution. A traditional Indonesian soy food, exceptionally
the coast of Maine.
Mu 16 Tea high in protein; made into a firm cake from
Gomasio A distinctive combination of 16 plants & herbs soybeans, water & special culture. One of the
A low sodium table condiment consisting of with a natural sweetness from licorice root. plant kingdom’s richest sources of vitamin B12.
dry roasted, crushed sesame seeds & sea salt Delicate, full-bodied & caffeine free, Mu tea is
good for relieving tiredness. Tofu
Grain Coffee Soybean curd made from fresh soymilk, then
Caffeine free beverage made from roasted Nori pressed into blocks. Fresh Tofu in Pennsylvania
barley, rye, chicory & roots Thin black or dark green crisp sheets of dried sea produces Angelica’s tofu from non-hybridized
Hiziki (hijiki) vegetable, with a delicate nutlike flavor & a fresh New York State organically grown soybeans.
A dark brown sea vegetable with a strong flavor sea essence. Remarkably, nori contains more
vitamin A than carrots & is 35.6% protein. Udon
of the ocean. Resembling thin black spaghetti, A light flat Japanese wheat noodle.
hiziki is the most mineral rich of all foods & is Quinoa (KEEN-wha)
considered by the Japanese as “esteemed beau- A staple of the ancient Incas, who called it the Umeboshi (Ume)
ty food” Mother Grain, quinoa is light & fluffy & the Salty, refreshingly sour, pickled plums that
highest source of protein of any grain. stimulate the appetite & enhance digestion.
Kamut (Kah-MOOT)
Heirloom durum wheat, plump, golden & high Sea Palm Wakame
in protein & minerals. Many people allergic to Domestic brown sea vegetable, mildly sweet with a Long thin green sea vegetable with sweet taste
common wheat find kamut easier to digest. pleasing al dente texture. Helps reduce cholesterol & delicate texture. High in calcium & rich in
& supports normal thyroid function. iodine.

We Happily Accept only cash Rebecca Wood’s The New Whole Foods
Encyclopedia has been a great resource in
compiling this glossary.

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