The Red Avocado

———Lunch Feature of the Week——-
Seasonal vegetables and Marinated tofu on a bed of quinoa in coconut lime sauce with local basil and cayenne peppers. 10

This portion of the menu changes frequently to reflect the season and the available bounty our rich land provides.  During peak harvest times over 90% of our produce comes from organic farms within a 60 mile radius of our restaurant.

Napoleon of roasted eggplant, marinated tofu, fresh tomato, cucumber, and basil on a bed of quinoa drizzled with balsamic reduction.   18

Marinated tempeh and fresh herb sauce, served with whole oats & the grain of the day, steamed greens, and seasonal vegetables. 15

Pizza on herbed housemade crust with tofu cheese, tomato sauce, spinach, bell peppers, and grilled scapes. (serves 1-2) 18.  Pita Pizza 10.

Bruschetta of quick-pickled hot peppers, fresh tomato, and toasted seeds.  7.50

Above menu items in italics are produced locally or regionally.

This portion of our menu changes frequently to reflect the season and the availability of the bounty our rich land provides. During peak harvest times over 90% of our produce comes from organic farms within a 60 mile radius of our restaurant.

Roasted cumin tempeh & oyster mushroom sauce with seasonal vegetable, whole oats & the grain of the day, and greens. 18

Salad with veggies, creamy green onion dressing & blue corn tortilla chips, topped with red bean-tomato salsa. 14

Pizza on herbed housemade whole wheat crust with tofu cheese, tomato sauce, green pepper, onion, and spinach. (serves 1-2) 18
PERSONAL PITA PIZZA 10

Bruschetta of balsamic-roasted beet spread, fresh cucumber, and toasted seeds. 7.50



Above menu items in italics are produced locally or regionally.

We are once again open for Lunch.

11am-2pm Tuesday through Friday

Lunch Menu

Weekly and Daily Features available prepared with Local and Seasonal Products.

Coconut Corn Soup

Coconut milk & sweetcorn seasoned with tamari & our homemade hot sauce make a sweet & spicy soup. 3.75 | 6.50

Soup of the Day

Check with your server for today’s featured soup. 3.25 | 6.50

Salad Organica

Mixed seasonal salad greens & vegetables, tossed in an olive oil-balsamic vinaigrette. 3.25 | 4.75 | 8

Queen’s Salad

Seasonal salad greens, steamed quinoa, & diced vegetables are tossed in a dressing of nama shoyu, extra virgin olive oil, lime juice, sorghum, & fresh ground black pepper creating a delicious balance between sweet, salty, & sour. 6 | 10

Veggie Burger

Our famed house recipe of green lentils, brown rice and vegetables with our secret blend of spices. This stellar grilled patty is served on toasted homemade bread with salad greens and Vegenaise dressing. 6.50

Revolutionary Reuben

Marinated tempeh and onions, grilled then steamed with our house pickled cabbage and dusted with Red Avocado Reuben spice. The sandwich is grilled golden and we add 1000 Island dressing for the final touches on this perennial favorite. 7

Additions:

Grilled Onions .75 ~ Roasted Red Pepper 1.75 ~ Tofu Cheese 1.75 Any Sandwich Grilled 1.00

Kids’ Lunch Menu:

• Tofu Cheese Quesadilla 4
• Hummus, Bread and Carrots 5
• Fried Tofu Bites 3
• Peanut Butter & Jelly Sandwich Half 3 | Whole 5
• Kid’s Coconut Corn Soup Cup 3.75 | Bowl 6.50
• Seasonal Fruit Medley 5

Please join us for a palate-pleasing and fund-and-awareness-raising dinner on Wednesday April 29th, at the Red Avocado with special guest Gene Baur, president and co-founder of the national nonprofit Farm Sanctuary.

For 23 years, Gene and his staff have been fighting for farm-animal protection through rescue, education, and advocacy efforts. In recent years, his organization has played a key role in outlawing the most egregious forms of cruelty on factory farms in Florida, Arizona, and California; might Iowa be next?

Gene will be in Iowa the last week of April for a program put on by Iowa native Elizabeth Cummings. For more details about Gene’s background and the event lineup, please go to IowaFarmLife.org.

Join us on the last Wednesday of the month to support this worthy cause.  The Expel the Hormones campaign is working to give school children rBGH-free milk.  Be sure to sign the petition.

For more information go to http://foodandwaterwatch.org.

Prix Fixe Valentine’s Day Wine Dinner

A flight of five 2 oz wine pours with four paired tasting items.
APERITIF
Our housemade toasted cashews paired with Sauvignon Blanc, Lucien Crochet “Le Chene;” Sancerre, France 2006
1ST COURSE
Mixed green salad with vegetables, pea shoots, and avocado in roasted red & dried sweet chili pepper vinaigrette paired with Viognier-Marsanne, d’Arenburg “Hermit Crab;” S. Australia 2006
2ND COURSE
Fennel-spiced roasted celeriac soup with horseradish butter paired with Barbera, Colle dei Venti; Piedmont, Italy 2005
3RD COURSE
Winter vegetable tart with sesame-mushroom sauce with ginger pumpkin risotto & red wine-balsamic reduction paired with Grenache, Domaine de Chateaumar; Cotes du Rhone, France 2007
DESSERT
Layered raspberry cake with chocolate mouse, raspberry sauce, and whipped cream paired with sparkling raspberry champagne.

Price with wine pairing: 63
Price without wine: 40

A la Carte Menu

STARTERS, SOUPS, & SALADS

APPETIZER DELUXE 12
Classic hummus, herbed white bean pate, and carrot-chipotle pate with
homemade pita & fresh crisp vegetables.
COCONUT CORN SOUP 3.75 | 6.50
Rich coconut milk & sweet-corn, seasoned with tamari & our homemade hot sauce, make a sweet & spicy soup. A Red Avocado original!

SOUP OF THE DAY 3.75 | 6.50
Check with your server for today’s featured soup.
SALAD ORGANICA 4.75 | 8
Mixed seasonal salad greens, pea shoots & vegetables, tossed in an olive oil-balsamic vinaigrette.

ENTREES

QUESADILLA 8
The Red Avocado’s own tofu cheese-filled tortilla with seasonal greens & onion, fried crisp & served with our black bean & barley salad.
TERIYAKI VEGETABLES with tofu, tempeh, chick-peas, or black beans 12 | 9
Seasonal vegetables stir-fried in our teriyaki sauce, served with whole oats & grain of the day.
CASHEW COCONUT VEGETABLES with tofu, tempeh, chick-peas, or black beans 12 | 9
Cashews & coconut milk blend in a savory & spicy sauce to cover a mix of seasonal vegetables for a Red Avocado original. Served with whole oats & grain of the day.

COLLEGE GREEN SUNSET 18
Layered herbed white bean pate, tempeh sausage, tofu ricotta, and caramelized onions wrapped in a flaky filo pastry purse on spinach polenta with horseradish-root vegetable-sweet-corn relish, roasted red pepper sauce & a fine drizzle of sweet balsamic reduction.

LINGUINE MARINARA WITH BREADED TOFU & CRIMINIS 20
Broccoli and spinach lightly steamed & tossed with house made herbed tomato & crimini mushroom sauce topped with delicately breaded tofu and garnished with fresh basil.
Add to any regular sized entrée: House Salad 4.25 ~ Cup Of Soup 3.25 .
18% gratuity added for split checks & parties of 5 or more.

Yule

Zucchini-corn fritters & cilantro sauce with lemon-pepper tofu wedges and spicy glazed carrots. 16

Dijon-sesame-breaded tempeh wedges topped with caramelized onions; served with sautéed red cabbage & beet, grains, fresh green apple matchsticks, and red chard. 17

Grilled zucchini & red bean pepperoni pizza on herbed whole wheat crust with housemade tofu cheese and rich tomato sauce.
(serves 1-2) 18
PERSONAL PITA PIZZA 10

Bruschetta of avocado & fresh sweet pea shoots. 7.50

Spaghetti squash & tofu ricotta cakes on a bed of fresh spinach; served with lemon-caper tomato sauce, grilled zucchini, and roasted cashews. 17

Dijon-sesame-breaded tempeh wedges topped with caramelized onion sauce; served with steamed collards and black-eyed pea & green apple cassoulet. 16

Pizza on herbed housemade crust with tofu cheese, tomato sauce, crimini mushrooms, onion, and spinach
(serves 1-2) 18
Personal Pita Pizza 10

Bruschetta of avocado & fresh sweet pea shoots. 7.50

This portion of our menu changes frequently to reflect the season and the availability of the bounty our rich land provides. During peak harvest times over 90% of our produce comes from organic farms within a 60 mile radius of our restaurant.