Franchia Vegan Café Menu

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.

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.

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

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.\r\nIt 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.\r\nBrewed 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.\r\nBrewed at a higher temperature of 160 F to 170 F.

Traditional Korean drink made from a blend of roasted grains. Nutty\nand slightly sweet.\n

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

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

Made with roasted buckwheat. Rich in antioxidants.

with oat milk

Green tea, offered sweetened, unsweetened, or with sugar on the side.

Chilled mango tea with options of green or black tea base.

Traditional Korean drink made from a blend of roasted grains. Nutty\nand slightly sweet.\n

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

with oat milk

A refreshing blend of black tea, spices, and sweetened condensed milk over ice.

Assorted selection of sodas: Regular Coke, Diet Coke, Sprite, Ginger Ale.

Voss water in small or large. Choice of still or sparkling.

Sweet corn cilantro, scallion & spicy kimchi pancakes

Pan-fried scallion pancakes with a crispy exterior, featuring layers of dough and fresh scallions.

Vegan buns stuffed with vegetables and mushrooms

Barbequed soy meat, peppers and onions on sticks with teriyaki sauce

with wasabi mayo

Crispy cauliflower in spicy sesame sauce

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

Steamed buns stuffed with crispy vegetarian 'duck' and scallions

Smooth, creamy porridge with a rich, golden hue, offering a comforting and hearty small plate option.

Chef's choice soup, made fresh daily with the finest ingredients.

Juicy chicken wings coated in a spicy buffalo sauce, served with crisp celery and carrot sticks, accompanied by a creamy dipping sauce.

Savory kimchi pancakes with spicy fermented cabbage, served with a tangy dipping sauce.

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\npeanut sauce.

Combination of vegan ‘scallop’, vegan barbequed ‘meat’, vegan ‘fish’ balls, and asparagus in skewers

Savory corn pancakes infused with fresh cilantro, served with a citrus garnish.

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

Korean sweet potato glass noodle, assorted vegetable, tofu

Mixed vegetable dumplings, choice of steamed or fried.

Dumplings stuffed with spicy preserved Korean pickles

Avocado & asparagus with carrot ginger dressing

Noodles made with pumpkin and wheat with peppers, carrot, mix greensand beet in lemon sesame soy sauce dressing

Mixed greens with fresh mango slices in mango lemon dressing

Crispy vegetarian ‘duck’ with variety of vegetables in spicy dressing

'Chicken' teriyaki maki roll with vegan 'chicken,' teriyaki sauce. Choice of white or brown sushi rice.

'Eel’, avocado and cucumber. Contains peanuts.

Plant-based 'salmon', creamy avocado wrapped in seaweed. Choice of white or brown sushi rice.

Avocado and asparagus wrapped in seaweed, choice of white or brown sushi rice.

avocado, cucumber & vegan crab meat

Crispy 'crab' vegan sushi roll with your choice of white or brown sushi rice.

Crispy tofu skin maki with choice of white or brown sushi rice.

vegan ‘fish’ fillet, avocado, cucumber, and crispy tempura batter

cucumber, avocado, carrot, squash, mountain greens & vegan ‘crab’ meat

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

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

California roll, crispy tofu skin roll & spicy ‘chicken’ roll

Spicy 'tuna' made from plant-based ingredients, wrapped in maki with options of white or brown sushi rice.

avocado, mango, vegan ‘crab’ meat & sesame leave

spicy ‘tuna’ and avocado topped with spicy vegan mayonnaise

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.

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

Stir-fried veggies and tofu in savory ginger sauce

Fried rice with ‘crab’ 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

Curry hot pot with vegetables and soy ’chicken’

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

Rice noodles with vegetables & tofu in tangy assam sauce

Noodles in spicy curry soup with soy ‘chicken’, stuffed tofu, tofu skin, and veggies

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

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

Barbequed 'pork' and wontons with bok choy in vegetable broth

Noodles in coconut based tom yum soup with tofu, tomato, carrot, and mushrooms

Rice cakes and vegetables stir-fried in spicy gochujang sauce

Stir-fried udon noodles with sweet soy sauce

Assortment of vegetables, mountain roots & greens over rice

Crunchy organic tempeh, vegetables, and mushroom over rice

Soy ‘chicken’ with curry sauce over rice

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

Tofu crumble, mushrooms, and vegetables

Marinated ‘eel’ with vegetables. Contains peanuts.

Vegetarian ‘duck’ with ginger and vegetables over rice

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

Rice noodles with vegetables & tofu in tangy assam sauce

Noodles in spicy curry soup with soy ‘chicken’, stuffed tofu, tofu skin, and veggies

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

Thin rice noodles with vegetables & ‘lobster’ balls stir fried in curry sauce

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

Thick and chewy noodles in vegetable broth, with fried ‘shrimp’ and\nvegetables.

Noodles in coconut based tom yum soup with tofu, tomato, carrot, and mushrooms

Stir-fried udon noodles with sweet soy sauce

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

Stir-fried veggies and tofu in savory ginger sauce

Fried rice with ‘crab’ 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

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

Curry hot pot with vegetables and soy ’chicken’

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

Braised soy ‘fish’ fillet stew in spicy chili and garlic sauce

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

Stir-fried veggies, ‘shrimp’, and peanuts in spicy szechuan sauce

Soy ‘chicken’ with basil and long beans in garlic sauce served in a sizzling plate

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

Assortment of vegetables, mountain roots & greens over rice

Crunchy organic tempeh, vegetables, and mushroom over rice

Soy ‘chicken’ with curry sauce over rice

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

Tofu crumble, mushrooms, and vegetables

Crispy soy ‘beef ’ cutlet and vegetables over rice

Vegetarian ‘duck’ with ginger and vegetables over rice

made with sweet rice flour

with gluten free soy sesame dressing

Classic Bibimbap or Stone Bowl Rice, gluten-free. Choices include white or brown rice, or an option without rice.

sweet potato & gluten free buckwheat noodles with vegetables, tofu, been sprout & baby bok choy

on a hot stone plate in gluten free brown sauce

grilled tofu with scallions & seaweed

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

Wholesome brown rice to complement your meal.

Light and fluffy white rice.

Rich chocolate fudge cake topped with chocolate shavings.

Soft and chewy rice balls made with taro and sweet potato, lightly dusted with powdered sugar.

No utensils provided. Options include a spoon, fork, or chopsticks.

Choice of utensils: None, Spoon and Fork, or Chopsticks.