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. 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.

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

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.

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

Sweet corn cilantro, scallion & spicy kimchi pancakes

Vegan buns stuffed with vegetables and mushrooms

with wasabi mayo

Crispy cauliflower in spicy sesame sauce

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

Deep fried lychee stuffed with ‘ham’.

Steamed buns stuffed with crispy vegetarian 'duck' and scallions

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.

Steamed ‘pork’ and vegetable buns

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

Avocado & asparagus with carrot ginger dressing

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

Mixed greens with fresh mango slices in mango lemon dressing

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

'Eel’, avocado and cucumber. Contains peanuts.

avocado, cucumber & vegan crab meat

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’

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

spicy ‘tuna’ and avocado topped with spicy vegan mayonnaise

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

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

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

Rice cakes and vegetables stir-fried in spicy gochujang 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 vegetables.

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

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

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 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

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

Marinated ‘eel’ with vegetables. Contains peanuts.

Vegetarian ‘duck’ with ginger and vegetables over rice

made with sweet rice flour

with gluten free soy sesame dressing

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

served with vanilla almond ice cream