Cafe Sunflower

Name: Cafe Sunflower
Address: 5975 Roswell Rd., 30328, GA, 30328
Telephone: 404-256-1675

5975 Roswell Rd., Sandy Springs, GA 30328, US

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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:

LUNCH

STARTERS

Sandy Spring Rolls

Our light, crispy-fried version of the old favorite—filled with shredded cabbage, carrots, onion and glass noodles, accompanied by a fruity dipping sauce and zesty mustard.

Basil Rolls

Julienned celery, snow peas, jicama, tofu, carrots, glass noodles and basil wrapped in rice paper, served with sweet and spicy ginger sauce.

Steamed Dumplings (6)

Hand wrapped dumplings filled with fresh spinach, tofu, carrots, glass noodles and black mushrooms. Served with a soy dipping sauce.

Red Pepper Hummus

We blend roasted red bell peppers with the ingredients of a traditional hummus. Served with pita triangles and fresh cut vegetables for dipping.

Sunflower Box

Our bountiful bento box filled with samples of our popular Sandy Spring rolls, basil rolls, pot stickers, spaghetti squash cake and red pepper hummus; perfect for sharing or have it as a hearty meal.

Tossed Salad

Dressing choices: Soy Sesame, Tarragon Mustard or Creamy Italian.

Soup of the Day

ENTRÉES

Stir-Fried Vegetables with Tofu

Broccoli, snow peas, mushrooms, carrots, yellow squash, zucchini and tofu wok-cooked in a ginger-soy sauce. Served with brown rice.

Greek Salad

Romaine lettuce, tomatoes, kalamata olives, red onions, artichoke hearts, pepperoncinis, feta cheese and croutons tossed in olive oil and vinegar.

Black Bean Quesadilla

A grilled flour tortilla filled with black beans, brown rice, corn, sun-dried tomatoes, feta and cheddar cheeses.

Vegetable Quesadilla

A grilled flour tortilla filled with bell peppers, red onions, tofu, portabella mushrooms, spinach, tomatoes and cheddar cheese.

Burrito

Seasoned beans, rice, cheddar cheese, bell peppers, corn, onions, tomatoes and cilantro wrapped in a flour tortilla, topped with homemade BBQ sauce. | Jalapeños, no charge.

Portabella Mushroom Wrap

Grilled eggplant, portabella mushrooms, roasted red bell peppers, onions, spinach and tomatoes served open-faced in a whole-wheat pita with sun-dried tomato-artichoke spread.

Moo Shu Vegetables

Stir-fried tofu, bean sprouts, fine cut cabbage, green onions, carrots and mushrooms served in a tortilla wrap, laced with a sweet brown sauce.

Chili

Black, white and red beans, corn, bell peppers and onions simmered in a fiesta chili. Served with brown rice.

The World’s Best Veggie Burger

Soy-protein patty on a sunflower-sesame seed bun served with lettuce, tomatoes, red onions and pickles.

Tuscan Sandwich

Tangy herbed goat cheese, portabella mushroom, onions, tomatoes and spinach served on rosemary focaccia bread.

Sweet and Sour Soy Chicken

Battered and fried soy chicken with onions, bell peppers, water chestnuts, broccoli and fresh pineapple tossed in a fruity and spicy sauce. Served with brown rice.

Macro Stir-Fry

Broccoli, snow peas, black mushrooms, carrots, cauliflower and tempeh wok-cooked the macrobiotic way (eating foods that are healing to the body) in a tamari-miso sauce. Served with brown rice.

Garden Steak Salad

Strips of soy steak, created by our chef using soy, herbs and seasonings, drizzled with our own BBQ sauce and served on a bed of romaine lettuce, broccoli, tomatoes and onions tossed with red wine vinaigrette.

Spicy Pad Thai Noodles

Rice noodles tossed in a spicy Thai coconut-peanut sauce with oyster mushrooms, red bell peppers, baby corn, tofu and kale.

Garden Lasagna

Pasta layers filled with soy, zucchini, yellow squash, red bell pepper, cheese and our chef’s roasted garlic marinara sauce.

Jamaican Black Bean Cakes

Black bean cakes topped with a pineapple Jamaican jerk sauce accented with coconut sour cream. Served with sautéed vegetables.

Spring Salad

Spring mix with asparagus, sun-dried tomatoes, Granny Smith apples, carrots, shiitake mushrooms, gorgonzola cheese, caramelized walnuts and herb croutons tossed in fresh thyme vinaigrette.

CHILDREN’S MENU

Pasta with Marinara

Served with steamed broccoli and carrots.

Grilled Cheese Quesadilla

Flour tortilla grilled with cheddar cheese.

Kid’s Pizza

Baked on whole wheat pita.

DESSERTS

Dairy-free Cakes

Chocolate, Carrot, Chocolate Raspberry Mousse.

DINNER

SALADS

Garden Steak Salad

Strips of garden steak, created by our chef using soy, herbs and spices, drizzled with our own BBQ sauce and served on a bed of fresh greens tossed with a red wine vinaigrette.

Greek Salad

Romaine lettuce, tomatoes, calamata olives, red onions, artichoke hearts, pepperoncini, feta cheese and herb croutons in extra virgin olive oil and vinegar.

Spring Salad

Spring mix with asparagus, sun-dried tomatoes, Granny Smith apples, carrots, shiitake mushrooms, gorgonzola cheese, caramelized walnuts and herb croutons tossed in a fresh thyme vinaigrette.

STARTERS

Spaghetti Squash Cakes

Grilled cakes made of fresh spaghetti squash, polenta and leeks, drizzled with a creamy caper tofu coulis.

Chips and Salsa

Salsa picante with jalapeno-spiked sour cream and corn chips.

Sandy Spring Rolls

Crispy-fried wontons filled with shredded cabbage, carrots, onions and glass noodles served with sweet and sour dipping sauce and zesty mustard.

Basil Rolls

Julienned celery, snow peas, jicama, tofu, carrots, glass noodles and basil wrapped in rice paper. Served with a sweet and spicy ginger sauce.

Steamed Dumplings (6)

Hand wrapped dumplings filled with fresh spinach, tofu, carrots, glass noodles and black mushrooms served with a soy dipping sauce.

Pot Stickers (6)

Our house-made dumplings grilled to a golden crisp. Served with a soy dipping sauce.

Stuffed Mushrooms (3)

Mushroom caps stuffed with soy, scallions, carrots, onions and bell peppers in our black-pepper ginger sauce.

Rainbow Pancake

Crispy wedges of savory flour-carrot-scallion pancake accompanied by a sweet soy dipping sauce.

Red Pepper Hummus

Traditional hummus blended with roasted red bell peppers. Served with pita triangles and fresh-cut vegetables.

Sunflower Box

A bento box including samples of Sandy Spring Rolls, Basil Rolls, Pot Stickers, Spaghetti Squash Cake and Red Pepper Hummus.

Soup of the Day

Using the freshest vegetables in the market, our chef creates a new soup every day.

ENTRÉES

Spicy Pad Thai Noodles

Rice noodles tossed in a Thai coconut-peanut sauce with red bell peppers, oyster mushrooms, baby corn, tofu and kale.

Wild Mushroom Fettuccine

An earthy pasta tossed with shiitake, portabello, and white mushrooms, with sun-dried tomatoes, leeks and spinach in an herb and mushroom stock.

Garden Lasagna

Pasta layers filled with soy, zucchini, yellow squash, red bell pepper, cheese and our chef’s roasted garlic marinara sauce make this lasagna flavorful.

Tuscan Sandwich

Tangy herbed goat cheese gives this sandwich made of portabella mushroom, onions, tomato and spinach its earthy note. Served on rosemary focaccia bread.

Stir Fried Vegetables with Tofu

Broccoli, snow peas, white mushrooms, carrots, yellow squash, zucchini and tofu wok-cooked in a ginger-soy sauce. Served with rice medley.

Macro Stir Fry

Broccoli, snow peas, black mushrooms, carrots, cauliflower and tempeh wok-cooked the macrobiotic way (eating foods that are healing to the body) in a tamari-miso sauce. Served with rice medley.

Stuffed Acorn Squash

Seasoned and oven-baked squash stuffed with navy beans, corn, dried cranberries, mushrooms, carrots, wild rice, walnuts and spinach. Served with sautéed seasonal vegetables.

Baked Samosas

Our version of the Indian platter. Curried potato baked in phyllo, served with lentil dahl, sautéed seasonal vegetables, mango chutney, cucumber yogurt and saffron basmati rice.

Veggie Loaf

Triangles of our unique veggie loaf, made with soy and fresh vegetables, served over rosemary mashed potatoes, in a smooth tomato fennel sauce. Accompanied by sautéed seasonal vegetables.

Jamaican Black Bean Cakes

Black bean cakes topped with a pineapple Jamaican jerk sauce accented with coconut sour cream, served with sautéed seasonal vegetables.

Stuffed Mushrooms

Mushroom caps stuffed with soy, scallions, carrots, onions and bell peppers in a black-pepper ginger sauce. Served with broccoli and rice medley.

Moo Shu Vegetables

Our version of the tortilla wrap includes tofu, sprouts, fine cut cabbage, green onions, carrots and mushrooms laced with a sweet brown sauce.

Sweet and Sour Soy Chicken

Battered and fried soy chicken with onions, bell peppers, broccoli, water chestnuts and fresh pineapple tossed in a fruity and spicy sauce. Served with rice medley.

Burrito

Seasoned beans, rice medley, cheddar cheese, bell peppers, corn, onions, tomatoes and cilantro wrapped in a flour tortilla, topped with our BBQ sauce. | Jalapenos, no charge.

Chili

Black, white and red beans, corn, bell peppers and onions simmered in a fiesta chili. Served with brown rice.

Quesadilla

Feta cheese and our house-made salsa picante add zip to this Southwestern classic. A flour tortilla is filled with black beans, brown rice, corn, sun-dried tomatoes and feta and cheddar cheese, then grilled.

The World’s Best Soy Burger

A soy-protein patty served on a toasted sunflower-sesame seed bun, with lettuce, tomatoes, red onions and pickles, accompanied by baked sweet potato fries.