Franchia Vegan Cafe 12 Park Ave

Picked before the first rainfall in spring, this wild green tea may be the smallest in size (baby leaf), but it is the smoothest in taste. It s the best of the wild green teas and highest levels of minerals and polyphenols (effective antioxidants) ensure you receive the most energy and nutrients. Brewed at a low temperature of 120 F to 140 F.

Picked 10 days after the first picking, this wild green tea contains a variety of nutrients and minerals to still bring you health benefits you seek from green tea. Aptly named the swallow s tongue due to the size and resemblance, the taste is subtle and mild. Brewed at a temperature of 140 F to 160 F.

Picked 10 days after the second picking from the same rocky slopes of Mount Jilee, this wild green tea s taste is slightly stronger. Brewed at a higher temperature of 160 F to 170 F.

Crafted from spring-picked, southern Chinese green tea and fresh jasmine blossoms, each individual pearl is a set tender, silvery leaf buds, carefully rolled and then dried amid fresh jasmine blossoms.

A light and fragrant oolong tea from Taiwan s famous tea growing region, Nantou. This tea accompanies light food and desserts extremely well.

Made from Korean kumquats. Boosts younger looking skin. Also good for the cold.

A popular tea beverage in Korea consumed to calm the mind. A good sleeping aid.

Perfect cup of tea for the flu. Also prevents spreading of infections in the digestive system.

A popular Korean herbal fruit tea that refreshes and revitalizes the body from fatigue. (Contains almonds)

Has a cleansing effect, breaking down dangerous oxidants and metals absorbed by the blood system. Also rich in vitamin C.

Full of vitamin C. Citric acids in this tea also relieve food poisoning and digestive problems.

Made with roasted buckwheat. Rich in antioxidants.

Traditional Korean drink made from a blend of roasted grains. Nutty and slightly sweet.

Traditional Korean drink made from a blend of roasted grains. Nutty and slightly sweet.

a popular Korean herbal fruit tea that refreshes and revitalizes the body from fatigue. contains almonds

with oat milk

Steamed ‘pork’ and vegetable buns

Golden shiitake and oyster mushrooms with sweet and tangy sauce

with wasabi mayo

Steamed buns stuffed with crispy vegetarian 'duck' and scallions

Crispy fried seaweed rolls filled with glass noodles

Crispy cauliflower in spicy sesame sauce

Crispy lion’s mane mushroom, with long beans and red peppers. Served with yuzu sauce.

Golden, bite sized ‘shrimp’ with spicy mayo

House made spring rolls with vermicelli, vegetables, and mushrooms with mango citron sauce

Shiitake and button mushrooms stuffed with tofu and vegetables in pineapple sauce

'Shrimp’, mixed vegetables, and cilantro wrapped in rice paper, with peanut sauce.

Combination of mixed vegetable dumplings, japchae dumplings, and spicy kimchi dumplings.

Korean sweet potato glass noodle, assorted vegetable, tofu

Dumplings stuffed with spicy preserved Korean pickles

Sweet corn cilantro, scallion & spicy kimchi pancakes

'Chicken' over mixed greens with house-made creamy vinaigrette.

Avocado & asparagus with carrot ginger dressing

Mixed greens with sun-dried figs, pecans, with balsamic dressing.

Crunchy greens, edamame, golden raisin and wonton strips with sesame miso dressing

Korean seaweed rice roll with spinach, carrots, yellow radish, gosari (Korean vegetable), and 'bulgogi'

avocado, cucumber & vegan crab meat

Tofu, avocado, and cucumber roll topped with torched cheddar cheese.

'Eel’, avocado and cucumber. Contains peanuts.

Korean seaweed rice roll with spinach, tofu, carrots, yellow radish, and gosari(Korean vegetable).

soy ‘chicken’, avocado, cucumber and vegan soy cheese

combination of avocado, barbeque soy ‘meat’ and crispy ‘shrimp’ with spicy ‘tuna’

Deep-fried sushi roll filled with 'chicken', red pepper, carrot and spinach

spicy ‘tuna’ and avocado topped with spicy vegan mayonnaise

Ramen with mountain vegetables in clear vegetarian broth

Ramen in kimchi stew broth

Ramen in spicy miso broth served with soy beef

Ramen topped with soy meat cutlet

The lunch box comes with a small salad, the chef's choice of two appetizers, and ginger fried rice with the entree.

The lunch box comes with a small salad, the chef's choice of two appetizers, and ginger fried rice with the entree.

The lunch box comes with a small salad, the chef's choice of two appetizers, and ginger fried rice with the entree.

The lunch box comes with a small salad, the chef's choice of two appetizers, and ginger fried rice with the entree.

Tofu with kabocha pumpkin and eggplant in Korean citron and miso sauce

Stir-fried veggies and tofu in savory ginger sauce

Fried rice with bbq ‘pork’ and vegetables

Eggplant with water chestnut, veggies, soy shrimp & chicken in spicy sauce

Crispy tofu pan fried with garlic and Korean chili sauce served with cucumber and tomato

Stir fried rice noodles with basil, broccoli, eggplant, tofu, and soy ‘chicken’ in dark sweet soy sauce

Noodles in black bean sauce with onion, zucchini, 'chicken', and carrots. Garnished with cucumber.

Korean stew with house-made vegan kimchi, mushrooms and tofu

Fried rice with soy “chicken”, ginger, tomato & vegetables in spicy sauce

Rice noodles with vegetables & tofu in tangy assam sauce

Noodles in a spicy curry soup and coconut broth, with soy ‘chicken’, stuffed tofu, tofu skin, and vegetables.

Marinated shiitake mushroom, asparagus, broccoli, and onions served in sizzling plate

Stir fried noodles with peanuts, dried chili, vegetables & mushrooms

Cold Korean noodles in a light, refreshing broth. Seasonal.

Tender ‘beef’ with bell peppers and scallions in a sweet savory sauce

Braised tofu with mushrooms and vegetables in chili bean sauce.

Avocado with a variety of vegetables & tofu over rice

Assortment of vegetables, mountain roots & greens over rice

Crunchy organic tempeh, vegetables, and mushroom over rice

‘Chicken’ with vegetable curry sauce over rice

Sauteed kimchi with a variety of vegetables and mushrooms over rice with crispy seaweed

Tofu crumble, mushrooms, and vegetables

Vegetarian ‘duck’ with ginger and vegetables over rice

‘Salmon’ tossed in spicy mayo with avocado, seaweed salad, vegetables and crispy crab over rice.

Chewy udon noodles in a rich, creamy kimchi sauce

Stir fried rice noodles with basil, broccoli, eggplant, tofu, and soy ‘chicken’ in dark sweet soy sauce

Noodles in black bean sauce with onion, zucchini, 'chicken', and carrots. Garnished with cucumber.

Udon noodles in Japanese curry sauce, topped with fried katsu.

Rice noodles with vegetables & tofu in tangy assam sauce

Noodles in a spicy curry soup and coconut broth, with soy ‘chicken’, stuffed tofu, tofu skin, and vegetables.

Vietnamese rice noodles with soy ‘beef ’, basil & bean sprout in veggie broth

Stir fried noodles with peanuts, dried chili, vegetables & mushrooms

Cold Korean noodles in a light, refreshing broth. Seasonal.

Tofu with kabocha pumpkin and eggplant in Korean citron and miso sauce

Stir-fried veggies and tofu in savory ginger sauce

Fried rice with bbq ‘pork’ and vegetables

Eggplant with water chestnut, veggies, soy shrimp & chicken in spicy sauce

Crispy tofu with garlic and Korean chili sauce served with cucumber and tomato

Steamed eggplant and red bell pepper in s savory garlic sauce

Hearty Korean Stew with house-made vegan kimchi, mushrooms, and tofu

Fried rice with soy ‘chicken’, ginger, tomato and vegetables

Braised tofu with mushrooms and vegetables in chili bean sauce

Marinated shiitake mushrooms, asparagus, broccoli, and onions served in sizzling plate

Korean soft tofu stew with vegetables

Korean style kimchi Sautéed with mushroom, vegetables and thick pieces of soy ‘meat’

Tender ‘beef’ with bell peppers and scallions in a sweet savory sauce

Avocado with a variety of vegetables & tofu over rice

Assortment of vegetables, mountain roots & greens over rice

Crunchy organic tempeh, vegetables, and mushroom over rice

‘Chicken’ with vegetable curry sauce over rice

Sauteed kimchi with a variety of vegetables and mushrooms over rice with crispy seaweed

Vegetarian ‘duck’ with ginger and vegetables over rice

‘Salmon’ tossed in spicy mayo with avocado, seaweed salad, vegetables and crispy crab over rice.

Vegetables and cilantro wrapped in rice paper, with gluten-free peanut sauce.

made with sweet rice flour

Mixed greens with sun-dried figs and pecans, with balsamic dressing

Crunchy greens, edamame, golden raisin with sesame miso dressing

Chicken with vegetable curry sauce

Rice noodles with vegetables, tofu, bean sprouts, and baby bok choy in vegetable broth

Stir-fried thin rice noodles with vegetables and chicken, Singapore-style curry seasoning

Stir-fried veggies and tofu in gluten-free ginger sauce

grilled tofu with scallions & seaweed

gluten free soy ‘chicken’ with vegetables sautéed with gluten free brown sauce served in a sizzling hot plate