Larchmont Bungalow Cafe Menu

Honey-glazed chicken breast topped with fresh salsa Verde, roasted red peppers, jalapeño, jack cheese and avocado on grilled focaccia bread.

Vegan. Maple bacon tempeh, tomato, lettuce, avocado and veganaise served on sourdough bread.

Grilled chicken, pesto, tomato and fresh mozzarella cheese served on grilled focaccia.

Applewood smoked bacon, two poached eggs, spinach, tomato on brioche or English muffin, topped with hollandaise sauce.

Vegetarian. Two eggs, grilled tomato, grilled zucchini and spinach on brioche or English muffin, topped with basil-infused hollandaise sauce.

Vegetarian. Egg white omelet with sautéed spinach, grilled zucchini, grilled asparagus and goat cheese.

Scrambled eggs, chicken apple sausage, shrimp, peppers, onions, pepper and jack cheese topped with new Orleans okra tomato sauce.

Vegetarian. Scrambled egg whites, grilled asparagus, zucchini, exotic mushrooms and roasted red peppers, sundried tomatoes and fresh mozzarella cheese.

Vegan. Same vegetables as the vegetarian scramble (above) with tofu, vegan mozzarella cheese, avocado, ginger and garlic.

Three eggs any style with toast, and choice of chicken apple sausage or bacon. Served with fresh seasonal fruit or breakfast potatoes.

Seasoned chicken breast, eggs, roasted bell peppers, caramelized onions, cheddar cheese, jalapeño jack cheese, topped with avocado, salsa and sour cream. Served with seasonal fresh fruit.

Vegan. Marinated tofu and five-grain tempeh, black beans, roasted peppers, caramelized onions and vegan chipotle aioli wrapped in a flour tortilla with a side of guacamole. Served with fresh fruit or potatoes.

Vegetarian. Eggs, goat cheese, tomatoes and spinach served on grilled focaccia. Choice of fresh seasonal fruit or breakfast potatoes.

Gluten free, vegetarian. Three eggs any style served on crispy tri-color tortillas (may request soft tortillas), black beans, roasted peppers topped with warm salsa and avocado. Served with a side of sour cream and fresh seasonal fruit.

Scrambled eggs, bacon, grilled mole sausage, black beans and cheddar cheese wrapped in a flour tortilla. Served with a side of fresh seasonal fruit, salsa and sour cream.

7 oz top sirloin steak topped with sautéed shitake mushrooms, pico de gallo over mini toasted focaccia and aujus on the side. Served with three eggs and rosemary potatoes.

Vegetarian. Two slices of brioche bread topped with tequila-infused strawberries, honey tropical crème and maple syrup.

Decadent and homemade, topped with black berries, creme anglaise and powdered sugar.

Vegetarian. Layered buttermilk pancakes and brioche French toast. Topped with fresh seasonal berries and served with a side of maple syrup.

Gluten free, vegan. Organic red and white quinoa pancakes, candied walnuts and blueberries. Served with maple syrup on the side.

Savory fried chicken and buttermilk waffle topped with fresh blackberries and a side of maple syrup.

Vegetarain. Red & Blue Velvet Pancakes topped with our cream cheese spread. Garnished with candied walnuts.

Buttermilk Waffle topped with strawberries and bananas.

Crispy corn tortillas and grilled chicken tossed in a smoky chipotle sauce topped with avocado, feta & 2 eggs.

Vegetarian. Topped with mixed berries and served with non-fat organic yogurt on the side.

Gluten free. Protein packed organic red and white quinoa, fresh blueberries, bananas and cinnamon topped with candied walnuts. Served with steamed almond milk and honey on the side.

Vegan, gluten free. Marinated five-grain tempeh, black beans, spinach and caramelized onions wrapped in corn tortillas, with vegan mozzarella cheese, guacamole, and homemade tomatillo salsa.

Elbow pasta and lobster smothered with gruyère swiss cheese, cheddar, pepper jack and reggianito parmesan.

Vegan.

Gluten-free & Vegan. Organic red and white quinoa with grilled zucchini, red bell pepper, asparagus and edamame over a bed of mixed greens garnished with fresh basil mixed in extra virgin olive oil, fresh lime juice and honey. Add grilled salmon and grilled chicken for an extra.

Gluten-free. Crispy tender calamari, plantains, cucumbers, avocados and pistachios on a bed of romaine. Served with a light sesame-orange dressing.

Grilled chicken tossed with radicchio, Napa cabbage, and sesame dressing. Topped with Asian wonton strips.

Curried chicken, grapes, toasted almonds, carrots, and cucumbers all tossed in yogurt aioli and served on a bed of spring mixed green.

Romaine hearts, parmesan cheese, pico de gallo and croutons tossed in Caesar dressing and topped with grilled chicken breast.

Vegan. Smokey-maple bacon tempeh, vegan mock chicken, avocado, chopped tomatoes, vegan mozzarella, mixed greens, romaine lettuce and lime peppercorn dressing served with gluten-free vegan roll.

Vegan. Two crispy tostada shells, vegan mock chicken, black bean puree, vegan mozzarella, shredded cabbage, cholula, guacamole, pico de gallo and ranchero salsa.

Bacon, avocado, Point Reyes blue cheese, tomatoes, romaine lettuce & mixed greens. Served with balsamic vinaigrette & roll.

Grilled salmon, cranberries, spiced pecans, bacon& Point Reyes blue cheese on a bed of fresh spinach. Served with balsamic vinaigrette & roll.

Lobster, shrimp, spinach, jasmine rice and roasted red bell peppers tossed in a light curry sauce. Substitute brown rice for an extra.

Choice of grilled or crispy fried chicken, peppers, onions, shredded lettuce and tomato, tossed in our bbq sauce and wrapped in a flour tortilla.

Homemade crepes stuffed with seasonal berries, topped with a maple drizzle, crème anglaise and a Nutella covered strawberry.

Vegan. All natural vegan patty with grated carrot, fresh zucchini, yellow squash and vegan mozzarella cheese served with bibb lettuce, tomatoes, red onion and dill pickle slices. Add avocado for an extra.

Vegetarian. Bell peppers, Napa cabbage, mushrooms, broccoli, asparagus, cooked in an Asian glaze. Add tofu, chicken or vegan mock chicken for an addition.

Skinless salmon fillet with basil sauce on the side. Choice of two sides.

3 pieces