Café Contemporary is open for dine-in, terrace seating or curbside pickup!
Call (405) 768-2845 to place your order.
Open 10 a.m.-8 p.m. Monday, Wednesday-Sunday. Closed Tuesdays.
Learn more about us in Luxiere Magazine!
Café Latte, Wellness Salad, Beef & Pork Bolognese (Photo Credit: Luxiere Magazine)
MENU
COFFEE & TEA
Serving Counter Spell Coffee Roasters
Pour Over 3.25
Cold Brew 3.25
Espresso 3
Café Latte 4
Cappuccino 4
Americano 4
Hot Tea 3.25
Matcha Latte 4.5
Ginger Chai Tea Latte 4.5
Hot Chocolate 3.25
House-Made Add Ons & Substitutions
Almond Milk .50
Cashew Milk .75
Vanilla Syrup .50
Honey Syrup .50
Cinnamon Syrup .50
Brown Sugar Syrup .50
Ginger Syrup .50
EARLY BITES
Smoothie Bowl (V) 12
Almond milk, strawberry, blueberry, banana; topped with fresh blueberries and bananas, honey, toasted coconut, granola, chia seeds
Chipotle Chocolate Oats (V+) 8
Dates, coconut milk, cacao powder, chipotle; topped with cashew, pumpkin seeds, banana, cacao nibs
Red Smoothie Bowl (V+) 12
Almond milk, banana, beet, mango; topped with tart cherry, oats, pumpkin seeds, strawberry maple
Ricotta Toast (V) 12
Milk bread, house whipped ricotta, lemon curd, pistachio
SMALL BITES
Hummus Plate (V) 10
Roasted garlic hummus, Bulgarian feta, olives, grilled pita, extra virgin olive oil
Charred Curried Cauliflower 8
Crispy bacon, yuzu cream
House Made Whipped Ricotta (V) 12
Seasonal jam, fresh fruit, spiced nuts, Bui's Bread milk bread
Brussel Sprouts (V+) 7
Gochujang cashew cream, shallot, lemon zest
SALADS
Café Salad (V+) 10
Butter lettuce, white wine pear, dill goat cheese, spices mixed nuts, green goddess dressing (changes seasonally)
Shrimp Grapefruit Salad (V) 10
Cucumber, arugula, red bell pepper, grapefruit, ponzu; served with a side of prawn chips
Shredded Cabbage Salad (V) 10
White and purple cabbage, crispy shallot, cucumber, mint, chicken thighs, serrano pepper, red wine garlic vinaigrette
Wellness Salad (V+) 13
Shredded kale, purple cabbage, broccoli, grapefruit, toasted coconut, chickpeas, avocado, chia seeds, vegan parmesan, lemon-grapefruit tahini dressing
Kale Caesar Salad (V) 10
Shredded kale, sun-dried tomatoes, parmesan crisp, house Caesar dressing, parmesan (vegan Caesar dressing upon request .50)
Café Salad (V) 10
Butter lettuce, white wine pear, dill goat cheese, spices, mixed nuts, green goddess dressing (changes seasonally)
Caesar Salad (V) 11
Butter lettuce, sun-dried tomatoes, pine nuts, shaved parmesan, polenta croutons (vegan Caesar dressing option upon request .50)
Soup of the Day
cup 4 | bowl 8
Add cured smoked salmon 5 | grilled shrimp 5 | chicken thighs 4
SANDWICHES
Served with a side of Farro Salad
Fennel Grilled Cheese (V) 13
Mozzarella, goat cheese, spicy honey, caramelized fennel, golden raisins, pistachios; served on marble rye bread
Chicken Pesto Sandwich 13
Kale sundried tomato pesto, mascarpone cheese, pickled turnips, spring mix
Open Faced Curried Chickpea (V+) 11
Mango chutney, pickled mustard, curried chickpea, fried spinach
Veggie Sandwich (V+) 12
Shitake mushrooms, squash, carrot, red bell pepper, red onion, Swiss chard, eggplant, curried toum, tarragon vegan mayo
PASTAS
Curried Udon 12
Udon, pickled mustard, yellow curry, crab stick, green onion, red bell pepper
Spicy Spaghetti 14
Cherry peppers, capers, cherry tomato, basil
Soba 12
Chili crisp, eggplant, green onion, pork floss
DESSERT
From the Mixing Bowl Baked Goods 2.50+
Poached Pear 7
Poached pear, mascarpone, cherry balsamic chutney, honey
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
