Bouldin Creek Cafe

House-made award-winning veggie burger served on grilled ciabatta bread with green-leaf lettuce, red onion, and local tomatoes. Served with a choice of sauce.

Marinated and roasted portobello mushrooms seared with zucchini medallions, red onions, and garlic; served with pico de gallo, shredded lettuce, tortillas, beans, and choice of chipotle pecan pesto or house salsa.

Vegan penne tossed with roasted balsamic grape tomatoes and baby spinach in a lemon basil cream sauce (cauliflower base); served with a side of grilled ciabatta.

Stir-fried sesame tofu cubes and broccoli with carrots, local tomatoes, sunflower sprouts, sunflower seeds, and organic mixed greens.

Vegan carrot pumpkin cake with vegan cream cheese frosting. Contains nuts.

Sourdough toast with house-made tofu bacon, green leaf lettuce, local tomatoes, avocado, and basil aioli. Served with choice of side & pickles.

House-made red salsa (2 oz).

Rotating vegan, gluten-free soup selection. Call for daily selection.

Whole beans and brown rice topped with tomatoes, scallions and pickled jalapeños.

Gluten-free oats soaked overnight in oat and coconut milk with turmeric, cardamom, warming spices, topped with bananas and pecans.

Choice of mushrooms or extra veggies, roasted new potatoes, onion and broccoli tossed in a mild Massaman sauce; served with organic brown rice.