The Plant Cafe Organic Opening Greens The Embarcadero

The Embarcadero is getting a new restaurant with so much vegetation its only rival may be the nearby farmers’ market. The Plant Cafe Organic, an offshoot from the Marina location formerly known as Lettus, bills itself as the “greenest cafe in San Francisco,” and the menu and decor do seem to fit the claim. Designed by the architecture firm of Cass Calder Smith, who did the nearby La Mar Cebicheria the space is LEED certified and built with reclaimed and recycled materials. Organic vegetarian dishes dominate the menu, which features a house-made veggie burger. But perhaps the most emphatic adherance to the “green” theme comes in the form of a “living green wall” of plants designed for the dining room by Flora Grubb. The cafe opened last week for coffee and pastries and the restaurant has been in soft-launch mode, but opens to the public tomorrow. Check out the lunch and dinner menu after the jump.


Soup of the Day along with a slice of bread
cup 4.75 bowl 5.75
Miso Soup miso, scallions, wakame & tofu (v)(gf)
cup 3.75 bowl 4.75
Cup of Soup & Tossed Greens with choice of dressing 6.75
Cup of Soup, Half Sandwich & Tossed Greens with choice of dressing (sandwiches: Tuna, Grilled Chicken Avocado, Grilled Chicken Pesto or Grilled Vegetable) 10.25
Shiitake Spring Rolls roasted shiitake mushrooms, marinated tofu, cucumber, cabbage, lettuce, carrots, basil, mint & cilantro in rice paper wrappers*. Served with roasted onion peanut sauce (v)(gf) 6.50
Hummus Plate served with garlic lemon hummus & basil hummus, grilled pita bread, mixed greens & black olives (v) 6.75
Naked Dumpling Indian spiced potato & chickpea cake with cilantro tamarind* sauce & spicy mango chutney (v)(gf) 8.00
Bruschetta ask about our current seasonal Spring & Summer selection served on grilled country bread 8.25
Lettuce Cups Napa cabbage, basil, cilantro & ginger tossed in roasted peanut sauce topped with toasted cashews & fresh mango, choice of grilled chicken or baked tofu 8.25
THE PLANT Crab Cakes a blend of crab meat and spices served with paprika aioli & mixed greens 9.25

Served with house made pickles & a side of mixed greens

Grilled Chicken & Avocado with tomato, greens, sprouts & honey mustard on grilled country sourdough 9.95
Grilled Chicken Pesto with tomato, greens, roasted red peppers & garlic aioli on grilled country sourdough 9.95
Grilled Vegetables with local goat cheese* & basil pesto on grilled country sourdough (v option) 8.50
Tempeh Reuben with lettuce, tomato, Swiss cheese, sauerkraut & house made thousand island dressing on toasted rye (v option) 8.50
Open Faced Wild Smoked Salmon with red onion, lemon, capers & dill aioli on walnut bread 12.00
Open Faced Crab Cake on a bed of sprouts & greens with garlic aioli, grilled pepper & tomato on grilled country sourdough 12.00
Tuna Campagna with scallions, lemon, olive oil, lettuce & tomato on grilled country sourdough 8.50

All burgers are served with grilled onions, lettuce, tomato (seasonally available) & garlic aioli with a side of house made pickles & mixed greens dressed with champagne vinaigrette

PLANT Burger (made in house) from lentils, mushrooms, beets, cashews & bulgur wheat. Served on a whole wheat bun (v) 9.00
California our PLANT burger topped with avocado & white cheddar cheese on grilled country sourdough 11.00
Swiss & Mushroom our PLANT burger topped with sautéed mushrooms & melted Swiss cheese on grilled country sourdough 11.00
Wasabi our PLANT burger topped with wasabi* raspberry aioli, sauerkraut & house made pickles on grilled country sourdough bread 10.00

Served on grilled ciabatta

Grilled Eggplant with mozzarella,* sun dried tomato & basil pesto 8.95
Italian Grilled Cheese with basil oil, fresh mozzarella* & diced tomato 8.75
Spicy Lemon Grass with cilantro, carrot, red cabbage & tofu (v) 8.75
Substitute with chicken 9.75
Tuscan Chicken with fresh basil, local goat cheese*, sun dried tomato, onion, garlic aioli & mixed greens 9.75
Mango Lime Chicken chili-lime marinated breast with fresh mango, avocado & garlic aioli 9.75

We always use a fresh selection of seasonal & local farm vegetables in our entrees & appetizers. Curry dishes, Soba & bowls are garnished with fresh basil, mint & cilantro

Chilled Soba Noodles tossed with ginger lime sesame scallion sauce, vegetables julienne, scallions & sesame seeds (v) 7.50
Quinoa Bowl with sautéed vegetables & greens in ginger-miso sauce (v)(gf) 9.75
Jasmine Rice Bowl with sautéed vegetables & greens in peanut sauce (v)(gf) 9.75
Green Curry with mixed vegetables, coconut milk & lemon grass, kaifer lime, basil & mint served over jasmine rice (v)(gf) 9.75
Spicy Red Thai Curry with mixed vegetables, red chili, coconut & lemongrass served over jasmine rice (v)(gf) 9.75
Udon Noodles with sautéed vegetables in a light cilantro shiitake lemongrass broth (v) 9.75
Seasonal Tempeh ask about our current tempeh special (v) 10.25
Chicken Bouillabaisse legs & thighs seared & braised in a tomato, garlic & saffron broth with roasted fingerling potatoes & seasonal vegetables (Please allow 15 minutes) 13.25
Daily Fish Special fresh, wild, sustainable fish prepared daily with market vegetables & chef’s choice of side
(Please allow 15 minutes) market price
Wild Salmon pan seared served with ginger lime scallion sauce & seasonal vegetables over soba noodles
(please allow 15 minutes) market price

Please refer to our specials board for seasonal & varietal dishes.
Brown rice available. Most dishes and sandwiches may be ordered spicy if desired.


Grazer Plate apple, carrot, celery, raisins & sliced cheddar cheese or almond butter 5.00
Pasta with butter or tomato sauce 5.00
PB & J on country sourdough (v) 3.25
Chicken baked & breaded with honey mustard sauce 5.25
Grilled Cheese on country sourdough with cheddar cheese 5.00

(v) vegan (gf) gluten free *non organic
Take-out available.

Photo by Cesar Rubio

The Plant Cafe Organic Opening Greens The Embarcadero