KALE CHIPS
MISO SOUP
Traditional Japanese massawippi
miso-based broth, goji berries,
mushrooms, seaweed, chaga
RAW SOUP
Homemade soup of the day
TAPAS TRIO
Sprouted almond hummus, creamy
quinoa pâté and guacamole.
Served with sprouted crackers
SUSHIS
Maki rolls with vegetables, sprouts,
pâté of the day and creamy ginger
sauce
FIBONACCI
Fennel, beets, sprouts, sprouted
hemp seeds, caramelized sea
buckthorn
DISCOVERY PLATE
Chef’s inspiration (plate for two)
served after 5pm
PESTO LASAGNA
Zucchini slices layered with macadamia nut ricotta,
fresh tomato, spinach, pistachio pesto, garlic Brazil nuts.
Served with Kale Caesar salad
ÖM BURGER SOLO | WITH DAILY SALAD
(add aubergine bacon 1.50)
Sun-dried tomato, fl axseed and mixed vegetable patty,
served on chapati and garnished with fresh tomato, red onion, lettuce,
with homemade mustard and ketchup and our famous caper aïoli
TACOS
Corn and golden fl ax taco shell, creamy quinoa pâté,
pico de gallo, sprouts, jalapeño-lime cream.
Add Guacamole
CRUDESSENCE
Mix of garden greens, carrot, beet,
avocado, tomato, sprouts and
sauerkraut. Served with sprouted
hummus, crackers and choice of
dressing.
KALE CAESAR
Macerated kale, sprouted almond
croutons, aubergine bacon, capers,
garlic Brazil nuts and creamy Caesar
Served on sun-dried tomato
and sprouted buckwheat
bread Solo 13 | With daily
salad 16.75
BLT
Aubergine bacon, lettuce and
tomato with caper aïoli and
sprouts
FUJIYAMA
Grilled tempeh, tomato, cucumber,
spinach, sprouts and caper aïoli.
Served with house mustard and
Samourai sauce
Rolled in rice paper
Solo 11.50 | With daily salad 15.25
EXCEPTIONAL WRAP
Chipotle quinoa and millet, avocado,
lettuce, sprouts, red pepper, carrot,
onion and nori
TUNA » WRAP
Dill, seaweed and sprouted almond pâté,
sprouts, olives, red cabbage, aïoli,
capers and nori
MAJESTIK
Tempeh, avocado, carrot, beet, lettuce,
nori, sprouts and sauerkraut. Served
with Samurai sauce.
BROWNIE
A raw cacao, pecan and walnut
base covered in chocolate fondant
DREAM SQUARE
Walnut and coconut fl our cake,
cranberry, raw cacao nibs, lucuma
maca carame
CHOCOLATE BANANA PIE
Rich raw chocolate and
banana mousse on a decadent
coconut macadamia crust
LIME PIE
Lime and lemon based
avocado mousse on a coconut
and macadamia nut crust
CHOCOLATE MOUSSE
The pinnacle of raw cacao in a
coconut milk and cacao butter
mousse
ICE CREAM SANDWICH
Vanilla or Chocolate
ICE CREAM TRIO
Ask the waiter for the favors
of the day
BLUEBERRY UN-CHEESECAKE
A creamy cheesecake made with
cashews, coconut oil and blueberries
on a Brazil nut and fi g crust
LA VIE EN ROSE
Raw chocolate ganache, raspberry
cream, almond and coconut crust
BANANA SPLIT
A fresh, fair trade banana topped
with two fl avours of raw ice cream,
brownie pieces and raspberry coulis
DISCOVERY PLATE
Bite-size variety of our most
popular desserts – a pure delight!
YOUR DESSERT À LA MODE
Top off any dessert with a scoop
of our raw ice cream
COOKIE
Maca macadamia | Chocolate
SCONE
Delicious fruit and nut pastry
MACARONS
RAW CHOCOLATES
Mint pistachio
Sublime ( green tea fondant )
Dark ganache truff e
Brownie bite
Sweet bliss ( sweet cheese chocolate
fondant )
Ferrero (chocolate fondant and a
hazelnut crunch )
PAD THAI
Daikon and zucchini noodles with fresh vegetables in a
spicy tamarind sauce garnished with dehydrated sprouted
buckwheat
MR. PALL IV
The chef’s celebrated chili bowl made of sweet potato,
black beans and greens, on a bed of quinoa millet,
topped with lime-jalapeño cream and guacamole
7TH SAMOURAÏ
Japanese style black bean noodles with macerated kale,
arame, grilled seaweed, shiitake, sprouts and hemp seed
APOLLO
Mix of quinoa and millet covered with beet, carrot,
spinach, red cabbage, sprouts and kimchi.
Served with grilled tempeh and Creamy Ginger sauce
Pâté or sauce
Dressing
Substitute your daily salad for Kale Caesar
GREEN TEA, MINT & CHLOROPHYLL
BLACK TEA, HIBISCUS & ROSEHIPS
BLACK TEA, BLUEBERRY & MAPLE
GREEN TEA, ROSE & SCHIZANDRA
WHITE TEA & GINGER
GREEN TEA & LEMONGRASS
AÇAI BOWL (AVAILABLE ALL WEEK)
Living crunchy granola, açai, blueberries, almond milk, coconut, goji berries, fresh fruits
SAINT-GRAAL (AVAILABLE ALL WEEK)
Layered goblet of fresh fruit, living crunchy granola with almond and cashew yogurt
BREAKFAST BURRITO (SATURDAY AND SUNDAY UNTIL 3PM)
Eggless” pâté, eggplant bacon, tomato, lettuce and sprouts rolled in our zucchini, chia and fl ax seed crêpe served with avocado and local microgreens
STACK-A-PANCAKES (SATURDAY AND SUNDAY UNTIL 3PM)
Blueberry and sprouted buckwheat pancakes, topped with fresh fruits, crème Chantilly and fi eldberry coulis.
CRÊPE FLORENTINE (SATURDAY AND SUNDAY UNTIL 3PM)
A zucchini, chia and fl ax seed crêpe, fi lled with spinach, fresh tomato, herbed nut cheese and marinated mushrooms
Drinks
HOT DRINKS, COFFEES, LATTES, LIQUIDS
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More than just a restaurant - actually, three restaurants - Crudessence is also a company with a number of health counters in local grocery stores, a catering service and a teaching academy. Crudessence takes pride in serving fresh, vegan, organic and gluten-free dishes, much of it raw. You can come and dine during the day or evening, or stay for a late-night snack.
View this Smart ListCrudessence has long been a leader in the raw-food movement in Montreal. The restaurant serves delicious raw, organic and gluten-free meals. The menu includes raw versions of traditional restaurant fare, with burgers, lasagna, sandwiches and soups being prominent features. Portions are large and the food is satisfying. If you still have room after your main course, you'll want to try the blueberry un-cheesecake. In keeping with their mission to spread the message of health, sustainability and ecology, Crudessence offers themed classes on raw cooking, fermenting, dehydration and more.
View this Smart ListKey lime pie at Crudessence — made with avocado mousse, lemon and lime, and a coconut and macadamia nut crust. On top of being completely vegan, it’s gluten free and raw. Crudessence is known for their raw vegan cuisine and serve tasty alternatives to traditional foods such as their pesto lasagna and their Öm burger.
View this Smart List