Acorn Community Cafe

cafe brunch vegan international

769 Monroe St, Eugene, OR 97402

  • MILKSHAKE — made with vegan coconut ice cream and your choice of: SALTED VANILLA BEAN, PERSIMMON, CHOCOLATE - OR - PEANUT BUTTER
  • LEMON ARTICHOKE PASTA — Handmade spaghetti, artichoke hearts, spinach and melted leeks in preserved lemon artichoke sauce
  • PESTO GNOCCHI — Handmade potato gnocchi in creamy basil pesto sauce with pickled beets and parsley caper salsa verde
  • RICOTTA LASAGNA — Handmade pasta layered with tomato sauce, spinach, and almond ricotta
  • SPRING POLENTA — Roasted asparagus and green beans, crispy white beans and creamy polenta topped with green onions and pistachio green olive tapenade
  • BANANAS FOSTER — Banana flambéed in buttery rum sauce, with coconut ice cream, vanilla whip, toasted walnuts and an amarena cherry
  • GRAPEFRUIT BRULEE — Fresh grapefruit and vanilla bean custard in a torched sugar shell
  • POPPYSEED WAFFLES — Three poppyseed Belgian waffles, lemon curd, blueberry compote, flaked almonds and vanilla bean whipped cream
  • BANANA PANCAKES — Three buckwheat oat banana pancakes, walnuts, salted caramel, maple syrup
  • SPRING HASH — Pan fried red potatoes, crispy white beans, turnips, green beans, nettles, grilled onion, and green garlic dill aioli
  • BISCUIT + GRAVY — Freshly baked biscuit, topped with herbed crimini mushroom gravy and a fried sage leaf
  • CARROT DILL — creamy blend of roasted carrots, fresh dill and vegetable stock
  • PASTA FAZOOL — white beans, carrots, celery, onion, escarole greens and toasted fregola pasta with rosemary oil
  • FOCACCIA + WHITE BEAN SPREAD — freshly baked olive oil focaccia and roasted garlic white bean spread
  • GRILLED ASPARAGUS — with lemon and olive oil
  • POTATO SALAD — creamy potato salad with mustard, onion, celery and cornichon pickle
  • SPRING GREEN SALAD — butter lettuce, creamy herb dressing, green beans, shaved radish and carrot
  • GARDENER’S PIE — black lentils, peas and carrots topped with mashed potatoes and asparagus
  • BBQ SANDWICH — soy curls, lemon bbq sauce, grilled zucchini and pickled onion on ciabatta
  • MUSHROOM BOURGUIGNON — Crimini and oyster mushrooms seared and braised in porcini stock and red wine with carrots and leeks, served over garlic mashed potatoes
  • PICKLED BEETS — pickled in white wine vinegar & shallot, served cold in parsley and caper salsa verde