Manna Cafe - Baltimore, MD

Live enzyme-rich drink made with kale, Swiss chard, bok choy, cucumber, parsley, celery, leaf lettuce, ginger and apple. Served raw. Gluten free and vegan.

Blend of 6 root vegetables, celery and parsley. Gluten free and vegan.

Lemonade-style drink made with fresh limes, kale, Swiss chard, ginger, raw sugar and purified water. Gluten free and vegan.

Raw almonds blended with coconut nectar, vanilla and purified water. Gluten free and vegan.

Seasonal. Smooth and creamy dark chocolate. Flavored with cinnamon and topped with fresh whipped cream. Gluten free.

Seasonal. Fresh cider made with red and green apples and cinnamon in your choice of size. Gluten-free and vegan.

Organic herbal. Non-caffeinated. Striking the perfect balance of savory and floral, this tea is a delightful way to relax and refresh the palate.

Organic herbal. Non-caffeinated. Pure peppermint leaves hail from the Pacific Northwest with a bright candy cane flavor.

Organic herbal. Non-caffeinated. Invigorating ginger and licorice are balanced with tart rosehips and succulent tangerine.

Promotes clarity. Purifying and energizing. This anti-oxidant rich blend is refreshing and revitalizing. Herbal caffeine free.

Organic herbal. A caffeine-free chai that highlights turmeric with a seductive blend of roasted coconut, sumptuous vanilla bean and creamy sarsaparilla root.

Non-caffeinated. Organic iced.

Organic black. Combining robust and fruity Thai black tea with mellow, caramel sweet Yunnan DianHong tea turns this into a perfect blend.

Organic black. Classic style of black tea blended with traditional spices native to South and Southeast Asia.

Organic green. Refreshingly fragrant and regarded as the perfect digestif tea for centuries.

Oolong tea. Combines floral and delicately sweet Bao Zhong oolong tea with real juicy pineapple and creamy coconut.

Organic iced.

Your choice of regular or decaf.

Your choice of flavor.

Your choice of size.

Crispy potato skins loaded with creamy guacamole and drizzled with ancho cashew sour cream. Topped with house made pico de gallo. Gluten free and vegan.

Dehydrated corn chips topped with spiced nut meat, cashew sour cream, turmeric nut cheese, house made guacamole, fresh pico de gallo and shredded lettuce served raw. Gluten free and vegan.

A warm, spicy mixture of spinach, feta, cream cheese, onions and garlic wrapped in a phyllo shell. Served with tzatziki.

Grilled zucchini, yellow squash, caramelized onions and poblano peppers layered with melted Gouda and zesty ranchero sauce in a flour tortilla. Served with guajillo salsa, avocado sour cream and fresh greens.

Steamed to order and served lightly salted. Gluten-free and vegan.

Fresh avocado, cucumber, carrot and sushi rice rolled in toasted nori. Served alongside a tamari sesame dipping sauce, pickled ginger and wasabi root and a spicy vegan mayo. Gluten free and vegan.

Delicious hearty lentil soup flavored with toasted coriander and cumin in your choice of size. Gluten-free and vegan.

Rice noodles with tofu, carrots, bell peppers, snow peas, bok choy and mushrooms in a ginger miso broth. Finished with fresh pea shoots and scallions. Gluten-free and vegan.

A soothing, delicate stew of garbanzo and cannellini beans with Yukon gold potatoes, root vegetables and spinach in a light turmeric scented broth. Gluten-free.

Please call restaurant for daily selection.

Please contact restaurant for daily selection.

Fresh Italian baby kale tossed with a delicious blend of wild rice, quinoa, feta and pomegranate seeds. Dressed in sweet apple cider honey vinaigrette and garnished with crushed oven roasted walnuts. Gluten-free.

Balsamic marinated roasted red beets served over an arugula and spring greens mix and tossed in maple balsamic vinaigrette. Topped with candied walnut encrusted goat cheese medallions, avocado and sun-dried cranberries. Gluten-free.

A combination of mixed greens, avocado, mango, jicama, tomato, green onion, cucumber and quinoa. Sprinkled with pepita and currants and dressed in mango-lime vinaigrette. Gluten-free and vegan.

Chopped salad served with house made Caesar dressing, fresh avocado, tomato, Parmesan cheese and served with Parmesan garlic bread.

Seasonal apples, squash, Bartlett pears and sun dried cranberries, tossed with baby kale, romaine and frisee in honey dijon dressing. Sprinkled with pepitas, candied walnuts and white cheddar cheese. Gluten free.

Heirloom tomatoes, English cucumbers, shaved red onion, fresh mozzarella and fresh basil tossed in a sherry thyme vinaigrette, balsamic glaze and scallion oil. Topped with a mesclun garnish and garbanzo beans. Gluten free.

Twin pyramids of brown basmati rice and quinoa with seasonal vegetables in a rich coconut curry sauce. Topped with a curried cashew crunch. Gluten free and vegan.

Warm jackfruit barbacoa placed on a bed of shredded romaine and kale surrounded by brown rice, black beans, sweet corn, sliced avocado and guajillo salsa. Garnished with fresh jalapenos, avocado lime dressing and cilantro lime microgreens. Gluten free and vegan.

Lightly battered and baked cauliflower tossed with a spicy Asian glaze. Served with udon noodles and fresh sauteed vegetables in a ginger cashew sauce. Vegan.

Orecchiette pasta, sauteed shallots, Alsum sweet corn, fresh broccoli, cherry tomatoes and wilted spinach tossed in a sauce blend of nuts, cauliflower and sun-dried tomato. Topped with vegan walnut Parmesan, tomato confit and scallion oil. Vegan.

A trio of spreads consisting of walnut feta pate, baba ghanoush and cashew coconut hummus accompanied by a crudite of vegetables. Served with crostinis and pita triangles.

Misa gluten-free crust topped with marinara, mushrooms, black olives, onions, bell peppers, vegan sausage and vegan pepperoni. Covered in mozzarella and baked to golden brown. Gluten free.

Sauteed shallots and mushrooms tossed in cashew cauliflower basil sauce with radiotori with basil sauce and truffle oil. Topped with basil peppers, vegan walnut Parmesan and fried basil leaves. Vegan.

A traditional Korean dish composed of a sunny side egg served on a bed of rice. Surrounded by sauteed carrots, spinach, red onions and shiitake mushrooms. Garnished with a beansprout kimchi and served with a red pepper chili paste. Gluten-free.

Seasonal mushrooms and shallots are sauteed then placed over garlic grilled asparagus spears. Served with saffron chickpea puree and garnished with fresh micro greens. Gluten-free and vegan.

Tender jackfruit is simmered in a tomatillo sauce then rolled inside corn tortillas with mozzarella cheese. Baked with a pumpkin seed mole then plated with a guajillo salsa, avocado sour cream and cilantro lime rice. Gluten-free.

Chef's selection of fresh seasonal vegetables sauteed in a flavorful orange teriyaki sauce. Topped with kimchi and served over choice of udon noodles or brown basmati rice. Vegan.

Thin ribbons of zucchini are dressed with a fresh avocado cucumber basil puree. Plated with grape tomatoes, fresh kale, shaved red onions, spicy bell pepper pistachio coulis, raw pepitas and hemp seeds. Garnished with micro greens. Gluten-free, raw and vegan.

Lightly caramelized mushrooms are sauteed with broccoli, orechhiette pasta and a rich 3-cheese cream sauce. Topped with truffled breadcrumbs and diced fresh tomatoes.

Koren glass noodles pan fried with a medley of carrots, bell peppers red onion, broccoli, snap and purple cabbage in a maple sesame tamari sauce. Gluten free and vegan.

Ribbons of zucchini, carrots and parsnips tossed with red and white cabbage, bean sprouts and scallions. Coated in an almond Thai dressing and sprinkled with pistachios served raw. Gluten free and vegan.

Crisp vegetables and a macadamia-lime filling wrapped in collard greens. Served raw with an Asian dipping sauce and sweet cauliflower couscous. Gluten free and vegan.

Southwestern spiced black bean and mushroom patty served with fresh cilantro lime aioli, fresh greens, tomato and red onion on a toasted whole wheat bun. Served with oven roasted sweet potato wedges. Vegan bun available.

Thinly sliced marinated portabella mushrooms smothered in caramelized onions and melted havarti dill cheese. Served on rosemary Kalamata olive bread with horseradish cream, fresh spinach, tomato and alfalfa sprouts. Served with a side salad and au jus for dipping.

A tasty blend of tempeh, celery, sunflower seeds, bell pepper and dill. Topped with turmeric nut cheese and grilled on rye bread. Served with seasonal fresh fruit. Vegan.

Tofu basted in a spicy marinade and then grilled. Served on a hoagie roll with pickled onions, carrots, cucumbers and a walnut mushroom pate. Served with a side salad. Vegan.

Marinated tempeh, melted Swiss cheese, grilled sauerkraut and housemade 1000 island dressing layered between two slices of toasted caraway rye bread. Served with a side salad and zucchini pickles.

Jamaican jerk lentil burger topped with spiced aioli, fresh greens, red onion and fresh tomato on a toasted whole wheat bun. Served with garlic Brussels sprouts. Vegan Bun Available

Gluten free, raw and vegan.

Gluten free and vegan.

Gluten free and vegan.

Gluten free and vegan.

Gluten free and vegan.

Gluten free and vegan.

Gluten free and vegan.

Gluten free and vegan.

Gluten free and vegan.

With garlic and lemon. Gluten free and vegan.

Gluten free, raw and vegan.

Vegan.

Vegan.

Fresh seasonal vegetables stir fried in house made teriyaki sauce and served over steamed basmati rice. Gluten-free and vegan.

Generous amount of cheese perfectly melted between 2 slices of grilled bread. Served with either fresh fruit or a side salad.

Pasta with a creamy cheese sauce.

House made flatbread topped with fresh tomato marinara and cheese.

Oven roasted sweet potato wedges. Served with a creamy tomato dipping sauce. Gluten-free and vegan.

Freshly made dairy-free cheesecake. Gluten-free, raw and vegan. Please contact restaurant for daily selection.

House made vegan chia yogurt layered between freshly diced mango, pineapple and strawberry. Topped with basil chiffonade. Gluten-free and vegan.

Two creamy chocolate avocado truffles covered in a rich chocolate ganache. Severed with a strike of fruit coulis. Gluten-free and vegan.

Signature moist and rich carrot cake made with macadamia nuts, coconut and ginger. Iced with classic cream cheese frosting.

Rich chocolate almond mini cake filled with sweet raspberry jam and finished with vegan amaretto buttercream frosting. Served with raspberry coulis and fresh berries. Gluten-free and vegan.

Chocolate chip cookie dough filling is sandwiched between moist chocolate cake layers. Iced with a rich chocolate buttercream and served with fresh berries. Vegan.

Please contact restaurant for daily selection.

Petite tart crust filled with lemon curd and swirled with a blueberry compote. Topped with light meringue and toasted.

Double layered rich and creamy cheesecake, on a graham cracker crust. Topped with whipped cream and a graham cracker.