Cafe Manna

A delicious blend of six root vegetables, celery and parsley. A soothing and warming mineral-rich tonic.

A nutritious lemonade-style drink made with fresh limes, kale, swiss chard, pear, agave nectar and purified water. This refreshing drink contains live enzymes and a healthy supply of vitamins and minerals for natural energy.

Raw almonds blended with agave nectar, vanilla and purified water, leaving a smooth satisfying milk. The "King of Nuts" provides a high level of protein.

A live enzyme-rich drink made with kale, swiss chard, bok choy, cucumber, parsley, celery, leaf lettuce, ginger and apple. This drink is loaded with vitamins and minerals helping the body detoxify.

Regular or Decaf

Smooth, creamy, decadent dark chocolate. Flavored with cinnamon and topped with fresh whipped cream.

Grapefruit, Pomegranate, Blackberry, Clementine or low-cal Black Raspberry.

Filled with garlic roasted chayote squash, zucchini, caramelized onion, avocado, guajillo salsa and a Mexican cheese blend. Served with roasted garlic aioli and cabbage slaw. Vegan option available

Dehydrated corn chips topped with shredded lettuce, spiced nut meat, raw "refried beans", cashew sour cream, turmeric nut cheese, house made guacamole and fresh guajillo salsa

Made from hearts of palm, chickpeas and traditional seasonings. The cakes are encrusted in panko breadcrumbs and seared until crisp. Served with remoulade and cabbage slaw

Crispy potato skins loaded with creamy guacamole and drizzled with ancho cashew "sour cream". Topped with guajillo salsa

A blend of wild mushrooms, tofu, bean sprouts and green onions are sautéed with savory maple ginger tamari sauce. Served with crispy rice sticks, sambal chili sauce, and tender butter lettuce for wrapping

Chickpea hummus topped with olive oil and pimientos. Served with crackers, fresh vegetables and micro greens.

Maryland style "Crab Cake" is blackened, seared, and topped with remoulade. Served over arugula and mixed green blend. Dressed with a blood orange vinaigrette and topped with avocado, tomato, radish and micro greens

Carrots, cabbage, bell peppers, scallions and bok choy are tossed with a ginger soy vinaigrette and seared soy curls. Topped with crispy wontons

Romaine and organic Mesclun mix with roasted vegetables including beets, cippolini onions, sweet potatoes and asparagus. Topped with charred lemon vinaigrette, Gorgonzola and micro greens. Vegan option available.

Kale and Romaine lettuce tossed with creamy tahini dressing and farro grains. Topped with piles of butternut squash, sweet potatoes, chickpeas, red onions, feta cheese and pomegranate seeds. Vegan option available. Gluten free option available.

Our delicious hearty lentil soup made with tomato, carrot and potato

Rice noodles with tofu, carrots, bell peppers, snap peas, bok choy and mushrooms in a ginger miso broth. Garnished with micro greens

Brown rice and quinoa are topped with pan roasted cauliflower, broccoli, bell pepper, spinach and sweet potato. Tossed with sweet coconut curry and garnished with a cashew crunch

Lightly battered and baked cauliflower is coated with orange tamari maple glaze. Served on udon noodles with sautéed carrots, onion, red pepper, purple cabbage and thai peanut sauce. Topped with fresh bean sprouts and roasted peanuts

Medley of carrots, bell peppers, red onion, broccoli, snap peas and purple cabbage in a maple sesame tamari sauce. Served over brown rice

Asian noodles are sauteed with Gochujang, roasted garlic, sesame and tamari maple sauce. Topped with fresh salad of sugar snap peas, carrots, green onions and toasted peanuts. Add Chefs choice of vegetable 6

Bolognese sauce prepared with mirepoix, stewed tomatoes, porcini and portabella mushrooms are sauteed with brown butter toasted jackfruit, "beef" crumbles and bucatini noodles. Tossed with vegan demi glace and topped with parmesan cheese. Vegan option available.

Crisp vegetables and a macadamia-lime filling wrapped in collard greens. Served with ginger-lime dipping sauce

Thinly sliced portabella mushrooms smothered in caramelized onions and melted havarti dill cheese. Served on a toasted ciabatta roll with horseradish cream, fresh spinach, tomato and alfalfa sprouts. Accompanied by au jus. Vegan Option Available

A spicy southwestern patty served with roasted garlic aioli, fresh cilantro sprigs, tomato and red onion on a toasted ciabatta roll

House made seitan is shaved, seared and served in pita bread with sliced tomatoes, red onions, cucumber and vegan tzatziki sauce

Grilled sourdough with baby spinach, roasted asparagus, artichokes, provolone, mozzarella, parmesan and cream cheese. Vegan option available.

Our dairy-free, non-traditional "cheesecake" prepared with cashews and dates. Ask your server about our current flavor

Two creamy chocolate avocado truffles covered in a rich chocolate ganache. Served with a strike of fruit coulis

Vegan chocolate cake is filled with house made strawberry jam. Iced with peanut buttercream and topped with chopped peanuts and chocolate ganache. Served with fruit coulis and fresh berries. Add scoop of vegan vanilla gelato 4.

Yellow cake baked with vanilla bean paste and filled with grapefruit marmalade. Iced with white wine swiss buttercream and served with candied grapefruit peels, fruit coulis and fresh berries. Add scoop of vegan vanilla gelato 4.

add veggies 1.50

Fresh limes, kale, swiss chard, ginger, raw sugar and purified water

Blend of six root vegetables, celery and parsley. A warm and soothing mineral-rich tonic

Kale, swiss chard, bok choy, cucumber, parsley, celery, leaf lettuce, ginger and apple

Black (caffeine) or Elderberry Hibiscus

Earl Grey, Masala Chai, Matcha Super Green, Tropical Coconut

Chamomile Medley, Peppermint, Tangerine Ginger, Turmeric Chai

Regular or Decaf

A generous amount of cheese perfectly melted between two slices of grilled bread. Served with either fresh fruit or a side salad

Fresh seasonal vegetables stir fried in our house made teriyaki sauce and served over steamed basmati rice

Noodles with a red sauce topped with parmesan cheese

House made flatbread topped with fresh tomato marinara and cheese

Oven roasted sweet potato wedges. Served with a creamy tomato dipping sauce.

A delicious blend of six root vegetables, celery and parsley. A soothing and warming mineral-rich tonic.

A nutritious lemonade-style drink made with fresh limes, kale, swiss chard, pear, agave nectar and purified water. This refreshing drink contains live enzymes and a healthy supply of vitamins and minerals for natural energy.

Raw almonds blended with agave nectar, vanilla and purified water, leaving a smooth satisfying milk. The "King of Nuts" provides a high level of protein.

A live enzyme-rich drink made with kale, swiss chard, bok choy, cucumber, parsley, celery, leaf lettuce, ginger and apple. This drink is loaded with vitamins and minerals helping the body detoxify.

Regular or Decaf

Smooth, creamy, decadent dark chocolate. Flavored with cinnamon and topped with fresh whipped cream.

Grapefruit, Pomegranate, Blackberry, Clementine or low-cal Black Raspberry.

Filled with garlic roasted chayote squash, zucchini, caramelized onion, avocado, guajillo salsa and a Mexican cheese blend. Served with roasted garlic aioli and cabbage slaw. Vegan option available

Dehydrated corn chips topped with shredded lettuce, spiced nut meat, raw "refried beans", cashew sour cream, turmeric nut cheese, house made guacamole and fresh guajillo salsa

Made from hearts of palm, chickpeas and traditional seasonings. The cakes are encrusted in panko breadcrumbs and seared until crisp. Served with remoulade and cabbage slaw

Crispy potato skins loaded with creamy guacamole and drizzled with ancho cashew "sour cream". Topped with guajillo salsa

A blend of wild mushrooms, tofu, bean sprouts and green onions are sautéed with savory maple ginger tamari sauce. Served with crispy rice sticks, sambal chili sauce, and tender butter lettuce for wrapping

Vegan cream cheese baked with spinach, artichokes and garlic. Served warm with crackers, sliced ciabatta bread and fresh veggies for dipping

Romaine and organic Mesclun mix with roasted vegetables including beets, cippolini onions, sweet potatoes and asparagus. Topped with charred lemon vinaigrette, Gorgonzola and micro greens. Vegan option available.

Maryland style "Crab Cake" is blackened, seared, and topped with remoulade. Served over arugula and mixed green blend. Dressed with a blood orange vinaigrette and topped with avocado, tomato, radish and micro greens

Our delicious hearty lentil soup made with tomato, carrot and potato

Rice noodles with tofu, carrots, bell peppers, snap peas, bok choy and mushrooms in a ginger miso broth. Garnished with micro greens

Romaine hearts are halved and topped with Caesar dressing, parmesan and Ricotta Salata, Finished with San Marzano tomatoes, fried capers, croutons and micro greens

Wild rice tossed with roasted butternut squash, local apples, roasted brussel sprouts and maple balsamic vinaigrette. Topped with feta, candied pepitas, pecans and cranberries.

Brown rice and quinoa are topped with pan roasted cauliflower, broccoli, bell pepper, spinach and sweet potato. Tossed with sweet coconut curry and garnished with a cashew crunch

Lightly battered and baked cauliflower is coated with orange tamari maple glaze. Served on udon noodles with sautéed carrots, onion, red pepper, purple cabbage and thai peanut sauce. Topped with fresh bean sprouts and roasted peanuts

Medley of carrots, bell peppers, red onion, broccoli, snap peas and purple cabbage in a maple sesame tamari sauce. Served over brown rice

Asian noodles are sauteed with Gochujang, roasted garlic, sesame and tamari maple sauce. Topped with fresh salad of sugar snap peas, carrots, green onions and toasted peanuts. Add Chefs choice of vegetable 6

Bolognese sauce prepared with mirepoix, stewed tomatoes, porcini and portabella mushrooms are sauteed with brown butter toasted jackfruit, "beef" crumbles and bucatini noodles. Tossed with vegan demi glace and topped with parmesan cheese. Vegan option available.

Crisp vegetables and a macadamia-lime filling wrapped in collard greens. Served with ginger-lime dipping sauce

Thinly sliced portabella mushrooms smothered in caramelized onions and melted havarti dill cheese. Served on a toasted ciabatta roll with horseradish cream, fresh spinach, tomato and alfalfa sprouts. Accompanied by au jus. Vegan Option Available

A spicy southwestern patty served with roasted garlic aioli, fresh cilantro sprigs, tomato and red onion on a toasted ciabatta roll

House made seitan is shaved, seared and served in pita bread with sliced tomatoes, red onions, cucumber and vegan tzatziki sauce

Grilled sourdough with baby spinach, roasted asparagus, artichokes, provolone, mozzarella, parmesan and cream cheese. Vegan option available.

Our dairy-free, non-traditional "cheesecake" prepared with cashews and dates. Ask your server about our current flavor

Two creamy chocolate avocado truffles covered in a rich chocolate ganache. Served with a strike of fruit coulis

Vegan chocolate cake is filled with house made strawberry jam. Iced with peanut buttercream and topped with chopped peanuts and chocolate ganache. Served with fruit coulis and fresh berries. Add scoop of vegan vanilla gelato 4.

Yellow cake baked with vanilla bean paste and filled with grapefruit marmalade. Iced with white wine swiss buttercream and served with candied grapefruit peels, fruit coulis and fresh berries. Add scoop of vegan vanilla gelato 4.

add veggies 1.50

Fresh limes, kale, swiss chard, ginger, raw sugar and purified water

Blend of six root vegetables, celery and parsley. A warm and soothing mineral-rich tonic

Kale, swiss chard, bok choy, cucumber, parsley, celery, leaf lettuce, ginger and apple

Lemon, simple syrup, water, club soda

Black (caffeine) or Elderberry Hibiscus

Earl Grey, Masala Chai, Matcha Super Green, Tropical Coconut

Chamomile Medley, Peppermint, Tangerine Ginger, Turmeric Chai

Regular or Decaf

Local, Assorted flavors,5 mg

Local to Milwaukee, Assorted flavors, 20 MG CBD

Assorted flavors, 5MG THC and 10 MG CBD

Romaine and organic Mesclun mix with roasted vegetables including beets, cippolini onions, sweet potatoes and asparagus. Topped with charred lemon vinaigrette, Gorgonzola and micro greens. vegan option available

Maryland style "Crab Cake" is blackened, seared, and topped with remoulade. Served over arugula and mixed green blend. Dressed with a blood orange vinaigrette and topped with avocado, tomato, radish and micro greens.

Romaine hearts are halved and topped with Caesar dressing, parmesan, and Ricotta Salata. Finished with San Marzano tomatoes, fried capers, croutons and micro greens. vegan option available, gluten free option available.

Wild rice tossed with roasted butternut squash, local apples, roasted brussels and maple balsamic vinaigrette. Topped with feta, candied pepitas, pecans and cranberries. vegan option available.

A generous amount of cheese perfectly melted between two slices of grilled bread. Served with either fresh fruit or a side salad

Fresh seasonal vegetables stir fried in our house made teriyaki sauce and served over steamed basmati rice

Noodles with a red sauce topped with parmesan cheese

House made flatbread topped with fresh tomato marinara and cheese

Oven roasted sweet potato wedges. Served with a creamy tomato dipping sauce.

A delicious blend of six root vegetables, celery and parsley. A soothing and warming mineral-rich tonic.

A nutritious lemonade-style drink made with fresh limes, kale, swiss chard, pear, agave nectar and purified water. This refreshing drink contains live enzymes and a healthy supply of vitamins and minerals for natural energy.

Raw almonds blended with agave nectar, vanilla and purified water, leaving a smooth satisfying milk. The "King of Nuts" provides a high level of protein.

A live enzyme-rich drink made with kale, swiss chard, bok choy, cucumber, parsley, celery, leaf lettuce, ginger and apple. This drink is loaded with vitamins and minerals helping the body detoxify.

Regular or Decaf

Smooth, creamy, decadent dark chocolate. Flavored with cinnamon and topped with fresh whipped cream.

Grapefruit, Pomegranate, Blackberry, Clementine or low-cal Black Raspberry.

Filled with red peppers, caramelized onion, avocado, guajillo salsa, Oaxaca and Cotija cheese. Served with curtido slaw and a side of remoulade. Vegan option available

Dehydrated corn chips topped with shredded lettuce, spiced nut meat, raw "refried beans", cashew sour cream, turmeric nut cheese, house made guacamole and fresh guajillo salsa

Made from hearts of palm, chickpeas and traditional seasonings. The cakes are encrusted in panko breadcrumbs and seared until crisp. Served with remoulade and cabbage slaw.

Crispy potato skins loaded with creamy guacamole and drizzled with chile aioli. Topped with guajillo salsa

A blend of wild mushrooms, tofu, bean sprouts and green onions are sautéed with savory maple ginger tamari sauce. Served with crispy rice sticks, sambal chili sauce, and tender butter lettuce for wrapping

Vegan cream cheese baked with spinach, artichokes and garlic. Served warm with crackers, sliced ciabatta bread and fresh veggies for dipping. Gluten free option available.

Rice Paper filled with mango, bell pepper, bok choy, carrot, cucumber and green onions. Served with sweet Tamari ginger vinaigrette and a Chuka noodle and Thai peanut salad.

Thai coconut cream soup with tofu, shiitake and oyster mushrooms, lemongrass, galangal, chiles, Kaffir lime leaves and rice noodles. Garnished with micro greens.

Our delicious hearty lentil soup made with tomato, carrot and potato

Maryland style "Crab Cake" is blackened, seared, and topped with remoulade. Served over arugula and mixed green blend. Dressed with a blood orange vinaigrette and topped with avocado, tomato, radish and micro greens

Baby spinach, cabbage, snap peas, cucumber and green onions are tossed with our Green Goddess Avocado dressing. Topped with micro greens and toasted walnuts.

Baby spinach tossed with bell pepper, green onion, cucumber, radish and mango lime vinaigrette. Topped with pomegranate seeds, pepitas, red pepper flakes and micro greens.

Roasted red beets marinated with red wine vinaigrette, topped with salad of red onion, arugula and squash. Garnished with Chevre goat cheese and pistachios.

Brown rice and quinoa are topped with pan roasted cauliflower, broccoli, bell pepper, spinach and sweet potato. Tossed with sweet coconut curry and garnished with a cashew berry crunch

Lightly battered and baked cauliflower is coated with orange tamari maple glaze. Served on udon noodles with sautéed carrots, onion, red pepper, purple cabbage and thai peanut sauce. Topped with fresh bean sprouts and roasted peanuts

Medley of carrots, bell peppers, red onion, broccoli, snap peas and purple cabbage in a maple sesame tamari sauce. Served over brown rice

Asian noodles are sauteed with Gochujang, roasted garlic, sesame and tamari maple sauce. Topped with fresh salad of sugar snap peas, carrots, green onions and toasted peanuts. Add Chefs choice of vegetable 6

Saute of King Oyster Mushrooms with shallots, Broccolini, garlic, spinach and linguine tossed in our piccata sauce. Garnished with parmesan and microgreens.

Sauteed mushrooms with fennel, onion, peppers, and garlic with roasted spaghetti squash. Tossed with orange-white wine and butter pan sauce. Garnished with parmesan and microgreens.

Three collard greens filled with crisp vegetables, cabbage, romaine and macadamia-lime filling. Served with ginger-lime dipping sauce

Thinly sliced portabella mushrooms smothered in caramelized onions and melted havarti dill cheese. Served on a toasted ciabatta roll with horseradish cream, fresh spinach, tomato and alfalfa sprouts. Accompanied by au jus. Vegan Option Available

A spicy southwestern patty served with guajillo aioli, fresh cilantro sprigs, tomato and red onion on a toasted ciabatta roll.

House made seitan is shaved, seared and served in pita bread with sliced tomatoes, red onions, cucumber and vegan tzatziki sauce

Grilled sourdough with baby spinach, roasted asparagus, artichokes, provolone, mozzarella, parmesan and cream cheese. Vegan option available.

A tasty blend of tempeh, celery, sunflower seed, bell pepper and dill . Served warm on grilled rye with melted Havarti dill cheese.

Our dairy-free, non-traditional "cheesecake" prepared with cashews and dates. Ask your server about our current flavor

Two creamy chocolate avocado truffles covered in a rich chocolate ganache. Served with a strike of fruit coulis

Vegan chocolate cake is filled with house made strawberry jam. Iced with peanut buttercream and topped with chopped peanuts and chocolate ganache. Served with fruit coulis and fresh berries. Add scoop of vegan vanilla gelato 3.

Yellow cake baked with vanilla bean paste and filled with grapefruit marmalade. Iced with white wine swiss buttercream and served with candied grapefruit peels, fruit coulis and fresh berries. Add scoop of vegan vanilla gelato 3.

add veggies 1.50

Fresh limes, kale, swiss chard, ginger, raw sugar and purified water

Blend of six root vegetables, celery and parsley. A warm and soothing mineral-rich tonic

Kale, swiss chard, bok choy, cucumber, parsley, celery, leaf lettuce, ginger and apple

Lemon, simple syrup, water, club soda

Carrots, beetroot, apple and ginger

Black (caffeine) or Elderberry Hibiscus

Flavor Choices: Green Tea Mint, Masala Chai, Peach Blossom, Lemon Ginger

Flavor Choices: Elderberry Healer, Peppermint, Tangerine Ginger, Turmeric Chai, Bergamot Rose

Regular or Decaf

Local, Assorted flavors,5 mg

Local to Milwaukee, Assorted flavors, 20 MG CBD

Assorted flavors, 5MG THC and 10 MG CBD

A generous amount of cheese perfectly melted between two slices of grilled bread. Served with either fresh fruit or a side salad

Fresh seasonal vegetables stir fried in our house made teriyaki sauce and served over steamed basmati rice

Noodles with a red sauce topped with parmesan cheese

House made flatbread topped with fresh tomato marinara and cheese

Oven roasted sweet potato wedges. Served with a creamy tomato dipping sauce.

A delicious blend of six root vegetables, celery and parsley. A soothing and warming mineral-rich tonic.

A nutritious lemonade-style drink made with fresh limes, kale, swiss chard, pear, agave nectar and purified water. This refreshing drink contains live enzymes and a healthy supply of vitamins and minerals for natural energy.

Raw almonds blended with agave nectar, vanilla and purified water, leaving a smooth satisfying milk. The "King of Nuts" provides a high level of protein.

A live enzyme-rich drink made with kale, swiss chard, bok choy, cucumber, parsley, celery, leaf lettuce, ginger and apple. This drink is loaded with vitamins and minerals helping the body detoxify.

Regular or Decaf

Smooth, creamy, decadent dark chocolate. Flavored with cinnamon and topped with fresh whipped cream.

Grapefruit, Pomegranate, Blackberry, Clementine or low-cal Black Raspberry.

Filled with red peppers, caramelized onion, avocado, guajillo salsa, Oaxaca and Cotija cheese. Served with curtido slaw and a side of remoulade. Vegan option available

Dehydrated corn chips topped with shredded lettuce, spiced nut meat, raw "refried beans", cashew sour cream, turmeric nut cheese, house made guacamole and fresh guajillo salsa

Made from hearts of palm, chickpeas and traditional seasonings. The cakes are encrusted in panko breadcrumbs and seared until crisp. Served with remoulade and cabbage slaw.

Crispy potato skins loaded with creamy guacamole and drizzled with chile aioli. Topped with guajillo salsa

A blend of wild mushrooms, tofu, bean sprouts and green onions are sautéed with savory maple ginger tamari sauce. Served with crispy rice sticks, sambal chili sauce, and tender butter lettuce for wrapping

Vegan cream cheese baked with spinach, artichokes and garlic. Served warm with crackers, sliced ciabatta bread and fresh veggies for dipping. Gluten free option available.

Rice Paper filled with mango, bell pepper, bok choy, carrot, cucumber and green onions. Served with sweet Tamari ginger vinaigrette and a Chuka noodle and Thai peanut salad.

Thai coconut cream soup with tofu, shiitake and oyster mushrooms, lemongrass, galangal, chiles, Kaffir lime leaves and rice noodles. Garnished with micro greens.

Our delicious hearty lentil soup made with tomato, carrot and potato

Maryland style "Crab Cake" is blackened, seared, and topped with remoulade. Served over arugula and mixed green blend. Dressed with a blood orange vinaigrette and topped with avocado, tomato, radish and micro greens

Baby spinach, cabbage, snap peas, cucumber and green onions are tossed with our Green Goddess Avocado dressing. Topped with micro greens and toasted walnuts.

Baby spinach tossed with bell pepper, green onion, cucumber, radish and mango lime vinaigrette. Topped with pomegranate seeds, pepitas, red pepper flakes and micro greens.

Roasted red beets marinated with red wine vinaigrette, topped with salad of red onion, arugula and squash. Garnished with Chevre goat cheese and pistachios.

Brown rice and quinoa are topped with pan roasted cauliflower, broccoli, bell pepper, spinach and sweet potato. Tossed with sweet coconut curry and garnished with a cashew berry crunch

Lightly battered and baked cauliflower is coated with orange tamari maple glaze. Served on udon noodles with sautéed carrots, onion, red pepper, purple cabbage and thai peanut sauce. Topped with fresh bean sprouts and roasted peanuts

Medley of carrots, bell peppers, red onion, broccoli, snap peas and purple cabbage in a maple sesame tamari sauce. Served over brown rice

Asian noodles are sauteed with Gochujang, roasted garlic, sesame and tamari maple sauce. Topped with fresh salad of sugar snap peas, carrots, green onions and toasted peanuts. Add Chefs choice of vegetable 6

Saute of King Oyster Mushrooms with shallots, Broccolini, garlic, spinach and linguine tossed in our piccata sauce. Garnished with parmesan and microgreens.

Sauteed mushrooms with fennel, onion, peppers, and garlic with roasted spaghetti squash. Tossed with orange-white wine and butter pan sauce. Garnished with parmesan and microgreens.

Three collard greens filled with crisp vegetables, cabbage, romaine and macadamia-lime filling. Served with ginger-lime dipping sauce

Thinly sliced portabella mushrooms smothered in caramelized onions and melted havarti dill cheese. Served on a toasted ciabatta roll with horseradish cream, fresh spinach, tomato and alfalfa sprouts. Accompanied by au jus. Vegan Option Available

A spicy southwestern patty served with guajillo aioli, fresh cilantro sprigs, tomato and red onion on a toasted ciabatta roll.

House made seitan is shaved, seared and served in pita bread with sliced tomatoes, red onions, cucumber and vegan tzatziki sauce

Grilled sourdough with baby spinach, roasted asparagus, artichokes, provolone, mozzarella, parmesan and cream cheese. Vegan option available.

A tasty blend of tempeh, celery, sunflower seed, bell pepper and dill . Served warm on grilled rye with melted Havarti dill cheese.

Our dairy-free, non-traditional "cheesecake" prepared with cashews and dates. Ask your server about our current flavor

Two creamy chocolate avocado truffles covered in a rich chocolate ganache. Served with a strike of fruit coulis

Vegan chocolate cake is filled with house made strawberry jam. Iced with peanut buttercream and topped with chopped peanuts and chocolate ganache. Served with fruit coulis and fresh berries. Add scoop of vegan vanilla gelato 3.

Yellow cake baked with vanilla bean paste and filled with grapefruit marmalade. Iced with white wine swiss buttercream and served with candied grapefruit peels, fruit coulis and fresh berries. Add scoop of vegan vanilla gelato 3.

add veggies 1.50

Fresh limes, kale, swiss chard, ginger, raw sugar and purified water

Blend of six root vegetables, celery and parsley. A warm and soothing mineral-rich tonic

Kale, swiss chard, bok choy, cucumber, parsley, celery, leaf lettuce, ginger and apple

Lemon, simple syrup, water, club soda

Carrots, beetroot, apple and ginger

Black (caffeine) or Elderberry Hibiscus

Flavor Choices: Green Tea Mint, Masala Chai, Peach Blossom, Lemon Ginger

Flavor Choices: Elderberry Healer, Peppermint, Tangerine Ginger, Turmeric Chai, Bergamot Rose

Regular or Decaf

Local, Assorted flavors,5 mg

Local to Milwaukee, Assorted flavors, 20 MG CBD

Assorted flavors, 5MG THC and 10 MG CBD