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All items are a la carte and serve 4-6 adults

*Please note all items are prepped in our shared kitchen space that uses nuts and gluten. Our space maintains separate workspaces and prep times to separate top allergen prep.


Soups, Salads and Sauces

Brussel Sprout Slaw
18.00

Shaved brussel sprouts with purple cabbage, fresh apple, and light mustard dressing

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Kale Salad
27.00

Kale salad, with black lentils, apricot, pecans, and cider vinaigrette

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Squash Bisque
21.00

Local fall squash, cashew cream, and ras el hanout croutons (32oz)

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Cranberry Sauce
12.00

Orange ginger cranberry sauce (16oz)

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Sides

Corn Bread
21.00

Classic southern style cornbread

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Garlic Bread
15.00
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Green Bean Casserole
25.00

With mushroom cashew cream and fried onions

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Marinated Beets
30.00

Marinated Beets with dill and cashew cheese

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Mashed Potatoes with Gravy
21.00

Classic mashed potatoes with mushroom gravy

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Sweet Potato Casserole
27.00

Sweet potato casserole with maple pecan crumble

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Mains

Crispy Seitan Cutlets with Gravy
31.00
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Eggplant Sarma
48.00

Thin sliced eggplant wrapped around almond cheese, white beans, and broccoli rabe. Baked with tomato sauce and garlic-almond cream

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Mac and Cheese
30.00

With cashew bechamel and rose harissa spice breadcrumbs

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Stuffed Seitan Roast
56.00

Bartleby’s signature seitan stuffed with sweet corn bread and cranberry, drizzled with a sage and thyme glaze

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Sweets

*Honey-Nut Pumpkin Dark Cheesecake
27.00

Made with org honey-nut pumpkin, cashews, almonds, org coconut sugar and org cacao powder

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Candied Pecan Chains
13.00

Sticky and crunchy nutty chain is caramelized with org coconut sugar and maple syrup

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*Note: No honey is used for the pumpkin dessert. It is the variety we use called "Honey-Nut" because it is naturally sweeter and tastier than other varieties