The Red Avocado

*Cornmeal-breaded tofu with caramelized leek & onion sauce; served on a bed of whole oats & the grain of the day, with steamed kale & seasonal vegetable

*Sweet potato gnocchi on arugula topped with cilantro sauce; garnished with grilled red bell peppers, jalapeno tofu cheese, and toasted cashews

*Whole wheat pizza with tomato sauce, tofu cheese, spinach, garlic, and crimini mushrooms

*Bruschetta with roasted butternut spread, arugula, balsamic reduction, and toasted seeds

Items in italics are local

Marinated tempeh smothered with onions & peppers; served with roasted garlic oven fries & kale 15

Wine suggestions: Drunk Rooster, Chardonnay  $23

Pral, Beaujolais  $27

Crimini mushrooms & tofu in herbed white wine sauce with whole oats & the grain of the day and grilled seasonal veggies 18

Wine suggestions:  Gysler, Gruner veltliner (1L.)  $29

Rubens, Tempranillo  $22

Pizza on whole wheat crust with tofu cheese, pesto marinara, butternut squash, spiced cabbage, and toasted seeds

12 inch   18  ~  7 inch     10

Wine suggestions: Snoqualmie, Reisling  $25

Chanteluserie, Cab Franc  $28

Bruschetta of grilled red bell peppers and basil sauce 7⁷⁵

Wine suggestions:  Crabilis, Vermentino  $26

Colle dei Venti, Barbera  $27

Breaded tofu with red wine sauce on a bed of whole oats & the grain of the day with roasted tomatoes and grilled leeks $18

Marinated tempeh & barbeque sauce with roasted new potatoes, steamed kale, and caramelized onions $15

Pizza with tofu cheese, sambal sauce, grilled zucchini, and fresh basil $18

Bruschetta with fresh cucumber-basil salad and snow pea shoots $7.50

italicized items are local

Chipotle-glazed tofu on a bed of basil polenta served with steamed greens, roasted tomatoes, and grilled leeks 18

Roasted cumin tempeh with whole oats & the grain of the day and seasonal vegetables 14

Pizza with tofu cheese, grilled summer squash, fresh tomato & basil 18

Bruschetta of cucumber-basil salad and snow pea shoots 7.50

Italicized items are grown locally

We want to inform our customers that The Red Avocado will be closed for Dinner Service and Happy Hour this Friday July 17th for a private party.

Sorry for any inconvenience.  We will resume normal business hours on Saturday the 18th.

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.