Cafe Flora

Name: Cafe Flora
Address: 2901 E. Madison St., 98112, WA, 98112
Telephone: 206-325-9100

2901 E. Madison St., Seattle, WA 98112, US

• Monday: 11:30AM-10:00PM •Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-10:00PM •Saturday: 9:00AM-10:00PM •Sunday: 9:00AM-9:00PM •

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Details

Cuisine: Vegetarian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

SAMPLE BRUNCH MENU

STARTERS

BEIGNETS (ben-YAY)

Traditional New Orleans deep fried yeast pastries, powdered sugar, mango coulis & strawberry creme anglaise.

VEGAN APRICOT ROLLS

Vegan yeast pastries filled with apricot, walnuts and topped with a blueberry syrup.

FROM THE GRIDDLE

STRAWBERRY CRUNCHY FRENCH TOAST

Fresh baked french bread dipped in rich egg batter & crunchy wheat flakes, strawberry cream cheese, maple syrup and powdered sugar.

OATMEAL RAISIN PANCAKES

with cinnamon creme fraiche, maple syrup & powdered sugar

APPLE SAGE WAFFLE

with warm apple compote, toasted walnuts, powdered sugar and maple syrup. (Gluten- Free & Vegan)

IRISH OATMEAL

Slow cooked steel cut oats, dried fruit, walnuts and brown sugar with choice of milk.

EGGSCELLENT SELECTIONS

BREAKFAST QUESADILLA

A flour tortilla filled with roasted yams and Pepper Jack cheese dipped in egg and pan fried served with “Snappy Sauce”, lime crème fraiche and wild greens dressed in cilantro vinaigrette.

SPINACH SCRAMBLE

Scrambled eggs, spinach, leeks and Asiago cheese with teabread and choice of roasted potatoes or cheesy grits.

GRILLED MUSHROOM SCRAMBLE

Scrambled eggs, grilled mushrooms, caramelized onions, red bell pepper and White Cheddar cheese with teabread and choice of roasted potatoes or cheesy grits.

FAMILY PLATTER

Scrambled eggs or roasted vegetable scrambled tofu with fruit, soy “sausage”, coffeecake and choice of roasted potatoes or cheesy grits.

QUICHE of the DAY

Yukon gold potatoes, kale, leeks and Smoked Mozzarella cheese baked in custard and served with wild greens.

SAVORY SELECTIONS

REUBEN SANDWICH

Smoked mushroom sauerkraut, grilled zucchini, grilled marinated tofu, housemade 1000 Island dressing and Swiss cheese on rye bread from "Essential Baking Co" with wild greens. (Available Vegan)

BISCUITS AND GRAVY

Herb biscuits and root vegetable gravy served with scrambled eggs.

MEXICAN POLENTA HASH AND EGGS

Crispy cilantro polenta, red potato, red peppers and housemade veggie "chorizo" with eggs over medium and roasted tomatillo sauce. (Available Vegan)

HOPPIN’ JOHN FRITTERS

Savory black eyed pea cakes, spicy cayenne aioli, roasted red pepper & corn relish, smoked mushroom collard greens and cheesy grits. (Gluten Free)

CAESAR SALAD

Hearts of romaine, Caesar dressing, fried capers, croutons and Parmesan cheese.

ORGANIC WILD GREENS & LETTUCES

Dressed in an herbed balsamic vinaigrette. (Vegan)

SOUP AND SALAD

Soup of the day and a salad of organic seasonal greens with balsamic vinaigrette.

A LA CARTE

SAUTEED VEGETABLES

SPICY COLLARD GREENS

CHEESY GRITS

ROASTED POTATOES

CUP OR BOWL OF SOUP

BANANA CHERRY PECAN TEABREAD

APPLE CINNAMON COFFEE CAKE (Vegan)

SAMPLE LUNCH MENU

SOUP & SALAD

SOUP OF THE DAY

SOUP AND SALAD

Soup of the day and salad of organic seasonal greens with balsamic vinaigrette.

ORGANIC WILD GREENS & LETTUCES

Dressed in an herbed balsamic vinaigrette. (Vegan & Gluten Free)

CAESAR SALAD

Hearts of romaine, Caesar dressing, fried capers, croutons and Parmesan cheese. (crumbled Gorgonzola optional)

SOBA

Buckwheat noodles, spicy peanut sauce, pistachios, pickled red cabbage, broccoli, sea vegetable, enoki mushrooms and pickled ginger. (Vegan)

TART CHERRY & SPINACH SALAD

Baby spinach, watercress, romaine & radicchio lettuces, petite lentils, spiced almonds, Grisdale Goat cheese and tart cherry dressing. (Available Vegan & Gluten Free)

STARTERS

SEITAN SPRING ROLLS

Seitan and water chestnut filled spring rolls with apricot-plum-tamarind dipping sauce and carrot salad with sweet chili sauce. (Vegan)

PATE PLATTER

Lentil pecan pate, gherkins, apple, marinated olives, red onion confit with croccantini crackers from "La Panzanella Bakery". (Vegan)

QUESADILLA VERDE

Roasted yams, pumpkin seed cilantro spread and Pepper Jack cheese in corn tortillas with salsa verde and lime crème fraiche. (Gluten Free)

COCONUT TOFU

Coconut breaded marinated organic tofu, leaves of lettuce, basil & cilantro, and sweet chili dipping sauce. (Vegan)

BUCKET OF YAM FRIES

Served with cayenne aioli. (Available Vegan)

CHEESE SELECTION

RED DARLA

Raw Cow's Milk; Red Wine Washed; Soft, Rich Mouthfeel; Complex Long Finish.

VINYARD TOMME

Raw Cow's Milk; Aged 60 Days; Made Seasonally in time for the holidays, Our Tomme is buried in bins of fermenting Grape Skins/Seeds/Pulp from Local Wine Makers

WYNOCHEE RIVER BLUE

Raw Cow's Milk; Aged 60 days; Blue Veined with a rustic natural rind, and soft paste. Hand assembled with the curd of two separate milkings. Pairs well with apples, pears, as a dessert with honey, or a big Syrah.

VALENTINA

Raw Cow's Milk; Aged 40 Days; Named after EFC cow with a heart shaped marking on her face. Washed rind Gruyere style, slightly Swissy

BLACK CREEK BUTTERY

Raw Cow's Milk; Aged 6 Months; Read Old World Style Cheddar.

CHEESE PLATE

A Selection of All 5 cheeses.

ENTRÉES

OAXACA TACOS

Roasted corn tortillas filled with mashed potatoes, Cheddar and smoky Mozzarella cheeses with lime crème fraiche, Feta cheese, black bean stew, pico de gallo and wilted greens. (Gluten Free)

POLENTA VERDI

Leek peppercorn polenta, sautéed spinach and watercress, pinenuts, a rich Taleggio cheese from Estrella Family Creamery and a red wine-golden raisin reduction. (Available Vegan & Gluten Free)

IRISH STEW with SODA BREAD

Seitan, yukon gold potatoes, carrots and cabbage in a "Pike Place Pale Ale" broth. (Available Vegan)

PIZZAS

SUNDRIED TOMATO

Roasted cauliflower, roasted garlic, toasted hazelnuts, sundried tomato pesto, green olives and Manchego cheese

FIG & EGGPLANT PIZZA

Fig, eggplant and pinenut pistou with baby spinach, Gruyere and red pepper coulis.

SANDWICHES

FRENCH DIP

Caramelized onion, portabello mushroom, Swiss cheese on an herbed baguette with roasted garlic mushroom jus and wild greens. (Available Vegan)

BLACK BEAN BURGER

Chipotle black bean burger with cayenne aioli & pineapple relish on a whole wheat bun with wild greens or yam fries. (Available Vegan)

FALAFEL

Spicy chickpea croquettes, leaf lettuce, tomato, alfalfa sprouts in pita with Middle Eastern salad and lemon oregano yogurt. (Available Vegan w/Tahini)

GRILLED MEDITERRANEAN SANDWICH

Hummus, Feta cheese, three olive tapenade, lime marinated red onions on grilled potato bread with wild greens or yam fries (Available Vegan)

Lunch Prix Fixe

First Course:

| CAESAR SALAD | SOUP OF THE DAY

Second Course:

| PATE PLATTER (Vegan) | COCONUT TOFU (Vegan) | 1/2 MEDITERRANEAN SANDWICH (Available Vegan)

Third Course:

| SORBET or VEGAN ICE CREAM | ICE CREAM

SAMPLE DINNER MENU

SOUPS AND SALADS

SOUP OF THE DAY

CAESAR SALAD

Hearts of romaine, fried capers, croutons and Parmesan cheese. (Crumbled Gorgonzola Optional).

ORGANIC WILD GREENS & LETTUCES

Dressed with an herbed balsamic vinaigrette. (Vegan & Gluten Free)

SOBA SALAD

Buckwheat noodles in spicy peanut sauce, pistachios, pickled red cabbage, broccoli, sea vegetable, enoki mushrooms and pickled ginger. (Vegan)

TART CHERRY & SPINACH SALAD

Baby spinach, watercress, romaine & radicchio lettuces, petite lentils, spiced almonds, Grisdale Goat cheese and tart cherry dressing. (Available Vegan & Gluten Free)

STARTERS

SEITAN SPRING ROLLS

Seitan and water chestnut filled spring rolls with apricot-plum-tamarind dipping sauce and carrot salad with sweet chili sauce. (Vegan)

QUESADILLA VERDE

Roasted yams, pumpkin seed-cilantro-scallion spread and Pepper Jack cheese in corn tortillas with salsa verde and lime creme fraîche. (Gluten Free)

PÂTÉ PLATTER

Lentil-pecan pâté, gherkins, apple, marinated olives and red onion confit with croccantini crackers from "La Panzanella Bakery". (Vegan)

COCONUT TOFU WITH SWEET CHILI SAUCE

Coconut breaded marinated organic tofu, leaves of lettuce, basil & cilantro and sweet chili dipping sauce. (Vegan)

CHEESE SELECTION

RED DARLA

Raw Cow's Milk; Red Wine Washed; Soft, Rich Mouthfeel; Complex Long Finish.

VINYARD TOMME

Raw Cow's Milk; Aged 60 Days; Made Seasonally in time for the holidays, Our Tomme is buried in bins of fermenting Grape Skins/Seeds/Pulp from Local Wine Makers

WYNOCHEE RIVER BLUE

VALENTINA

Raw Cow's Milk; Aged 40 Days; Named after EFC cow with a heart shaped marking on her face. Washed rind Gruyere style, slightly Swissy.

BLACK CREEK BUTTERY

Raw Cow's Milk; Aged 6 Months; Read Old World Style Cheddar.

CHEESE PLATE

A Selection of All 5 cheeses.

SANDWICHES

FRENCH DIP

Caramelized onion, Swiss cheese & portobella mushroom on an herbed baguette with roasted garlic-mushroom jus and wild greens. (Available Vegan)

BLACK BEAN BURGER

Chipotle black bean burger with cayenne aioli & pineapple relish on a whole wheat bun with wild greens or roasted potatoes. (Available Vegan)

FALAFEL

Spicy chickpea croquettes, leaf lettuce, tomato, alfalfa sprouts in pita with Middle Eastern salad and lemon oregano yogurt sauce. (Available Vegan w/ Tahini)

PIZZAS

SUNDRIED TOMATO

Roasted cauliflower, roasted garlic, toasted hazelnuts, sundried tomato pesto, green olives and Manchego cheese.

FIG & EGGPLANT PIZZA

Fig, eggplant and pinenut pistou with baby spinach, Gruyere and red pepper coulis.

ENTRÉES

OAXACA TACOS (wa-HA-ka)

Roasted corn tortillas filled with mashed potatoes, Cheddar & smoky Mozzarella cheeses with lime crème fraîche, Feta cheese, black bean stew, pico de gallo and wilted greens. (Gluten Free)

PORTOBELLA WELLINGTON

Grilled portobella mushrooms, leeks and mushroom-pecan pâté in puff pastry with Madeira wine sauce, seasonal vegetables and mashed potatoes.

ROASTED SUNCHOKE RAVIOLI

with sauteed kale and mustard leek sauce. (Available Vegan)

ARTICHOKE CROQUETTES

with citrus cream and sweet chili lime sauces, petite lentils and a fresh vegetable slaw in orange ginger vinaigrette. (Vegan)

POLENTA VERDI

Leek peppercorn polenta, sautéed spinach and watercress, pinenuts, a rich Taleggio cheese from Estrella Family Creamery and a red wine-golden raisin reduction. (Available Vegan & Gluten Free)

SUNDRIED TOMATO CORN CAKES

with Goat cheese, tomatillo sauce, quinoa-kidney bean pilaf and fresh radishes with lime vinaigrette. (Available Vegan & Gluten Free)

IRISH STEW with SODA BREAD

Seitan, yukon gold potatoes, carrots and cabbage in a "Pike Place Pale Ale" broth. (available vegan)

Dinner Prix Fixe

First Course:

Second Course:

| ARTICHOKE CROQUETTES | Or | POLENTA VERDI

Third Course:

| BUTTERSCOTCH CREME BRULEE (Gluten Free) | PB & J TART. (Vegan & GLUTEN FREE) | SORBET with Shortbread Cookies. (Vegan)

SAMPLE DESSERT MENU

DESSERTS

CHOCOLATE MARQUISE

Bittersweet Chocolate & White Chocolate Mousses, Milk Chocolate Ganache and Lady Lychee Coulis (Gluten Free)

COCONUT CAKE

Coconut Cake, Raspberry filling & Mango Coulis (Vegan)

PB & J TARTLET (Vegan & GLUTEN FREE)

Chocolate Rice Flour Crust, Peanut Butter Filling, and Strawberry Coulis.

MEYER LEMON CRÈME BRULEE

STICKY PUDDING

Sticky Bun Brioche, Bourbon Custard, Maple Pecan Filling and Breve Whip.

ALMOND FINANCIER

Brown Butter Cake served with a scoop of Lavender Gelato.

HOUSEMADE ICE CREAM, VEGAN ICE CREAM, & SORBET

(See Server for Weekly Flavors)