New Day Eatery

Vegan version of a Vietnamese street classic, lemongrass marinated tofu, served on a toasted baguette, with cilantro lime sauce, pickled carrots, pickled daikon, fresh cilantro, and shaved cucumbers. Served with fries or side salad.

Vegan smoked chyken. Topped with BBQ sauce and honey poppy coleslaw. Served on a toasted brioche bun with a side of fries or side salad.

Chickpea patty with house BBQ sauce, fried onions, arugula, and tomato. Served on a toasted brioche bun with fries or a side salad.

Herbed chickpea patty, vegan mozzarella, vegan pesto, red pepper aioli, arugula, and grilled tomato on a toasted brioche bun. Served with fries or side salad.

Day break blend, agave, avocado, house-made turmeric chai, and coconut milk.

Bananas, pecans, salt, dates, maple, and almond milk.

Cocoa powder, salt, pecans, maple flavor, dates, avocado, and almond milk.

Bananas, strawberry, dates, avocado, and orange juice.

Blueberries, cherries, lemon, agave, avocado, and hibiscus tea.

Roasted root vegetables, baby greens, Cajun candied pecans, dried Bing cherries, and fresh apple slices. Served with maple balsamic dressing.

Vegan eggs or two eggs your way, sautéed peppers and onions, over crispy tortilla chips with salsa verde, cheddar cheese, Monterey jack cheese, and Mexican crema. Option to add your choice of smoked pork or chicken, brisket, or house smoked salmon.

Tender roasted root vegetables, delicata squash, spinach, and vegan eggs or two eggs your way over potato rounds.

Cavatappi pasta tossed in a creamy cheddar mornay sauce with roasted red peppers. Topped with toasted panko. Option to add smoked chyken, pulled pork, or fried artichoke hearts. Option to add brisket or smoked salmon. Available with gluten-free penne pasta and cashew cheese sauce.

Herbed vegan biscuit topped with tempeh gravy. Served with house potato rounds.

Vegan biscuit, topped with seasonal greens, sautéed peppers and onions, tofu eggs, vegan cashew cheese sauce, avocado, and house pico de gallo. Served with house potato rounds.

Coconut milk vanilla yogurt, honey poached cranberry apple compote, and vanilla almond and quinoa granola.

Grilled sourdough toast with smashed avocado, pickled red onions, oven-roasted cherry tomatoes, microgreens, hemp hearts, and chimichurri seasoning. Option to add two eggs or vegan eggs.

House potato rounds, topped with vegan mozzarella, onion gravy, and vegan eggs. Option to add vegan apple fennel sausage.

Tofu eggs on house-made focaccia, seasonal greens, vegan red pepper aioli, vegan apple fennel sausage, and vegan mozzarella. Served with potato rounds.

Tofu eggs, smoked chyken, diced potatoes, black beans, and vegan mozzarella. Wrapped in a vegan wheat tortilla. Topped with tomatillo verde sauce and avocado.

Freshly pressed broccoli, celery, kale, cilantro, and green apple.

Caramelized onion, smoky eggplant purée, vegan cream cheese, and scallions with house seeded crisps and vegan caviar.

Fried Brussels sprouts tossed in harissa seasoning and lemon zest. Served with a smoky romesco sauce.

A skillet of French fries tossed with truffle salt and truffle oil. Served with vegan black garlic aioli.

Romaine tossed in a vegan Caesar dressing. Topped with vegan mozzarella, croutons, and your choice of smoked chyken or gluten-free fried artichokes.

Pan-seared falafel cake and roasted Brussels sprouts on a bed of wild arugula. Served with smoky romesco sauce and drizzled with lemon-mint tahini sauce.

Wild arugula, roasted delicata squash, bread and butter starfruit, pickled red onion, mama lil's peppers, and gorgonzola cheese. Served with a balsamic reduction.

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