Larchmont Bungalow Cafe Menu

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

Seasoned chicken, roasted peppers, caramelized onions and black beans topped with creme fraiche, and shredded tortillas.

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

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

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

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

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

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

Buttermilk waffle topped with strawberries and bananas.

Vegetarain. Red & blue velvet pancakes topped with our cream cheese spread. Garnished with candied walnuts.

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

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

Stuffed with Nutella and plantains, topped with toasted hazelnuts and side of maple syrup. Substitute gluten-free bread for an extra.

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

Avocado, paprika, lime juice, parsley and butter on your choice of toast.

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.

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

Gluten free. Crisp kale, fresh mango and toasted pumpkin seeds lightly tossed in extra virgin olive oil, fresh lime juice and honey. Add grilled salmon and grilled chicken for an extra.

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

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

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

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

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.

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.

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

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

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.

Grass-fed beef burger with sharp cheddar cheese, wild arugula, tomato, red onion and dill pickle slices.

A crisp, refreshing taste you know and love with zero calories.