Monday Menus: Elf Cafe

Elf Cafe
2135 Sunset Blvd.
Wednesday – Sunday 6:00 pm – 11:00 pm
Reservations: email

v= Vegan, gf = Gluten Free
Cash Only. Elf uses only organic, sustainable, locally grown products and only local rennet-free cheeses.

The restaurant is currently under construction to expand its kitchen, but we can still expect the great menu below!


Mediterranean Lentils: A crock of organic lentils topped with mushrooms and carmelized onions (v, gf) – 9
Baked Sheep Feta and Tomatoes: Served with thyme and oil cured olives (gf) – 12
Soup du Jour: Our soups are made fresh daily with vegetables, olive oil and spices (v, gf)
Vegan Fondue: Pan-roasted vegetables and herbs served with a walnut romesco dip (v, gf) – 9
Labneh: California goat yogurt cheese with date, kalamata olive tapenade & warm pita (gf) – 12
Tahini Avocado Puree: Creamy avocado hummus served with garlic and warm pita (gf) – 9
Roasted Flatbread Shawarma: Similar to a shawarma sandwich served open-faced with crispy oyster mushrooms, spicy hummus and savory cabbage salad (v) – 12
Roasted Beet Carpaccio: Served chilled with savory pickled salsa and grated horseradish (v, gf) – 10
Spiced Moroccan Olives and Roasted Almonds: with rosewater infused organic dates (v, gf) – 6
Cornmeal and Herb Dusted Spicy Oyster Mushrooms: Our version of ‘hot wings’ crispy oyster mushrooms served with marinated celery salad and bleu cheese cream reduction (gf) – 10


Spicy Moroccan Kale Salad: A mountain of kale topped with charmoula dressing, harissa, avocado & sheep feta (v without feta, gf) – 13
Greek Village Salad: Traditional Greek salad of sheep feta, tomatoes, cucumbers, kalamata olives & onions (gf)- 12
Lebanese Cabbage Salad: Made with organic cabbage, dried mint, sumac, garlic and lemon (v, gf) – 8
Elf Salad: Mixed greens with dill, avocados, potatoes, olives and green beans (v, gf) – 11
Raw Organic Kale and Avocado Salad: A mountain of kale with avocado, hemp seeds and fresh blood orange dressing (v) – 12

Main Course

Spanakopita: Traditional Greek spinach and sauteed greens pie served in a filo shell with wild rice, tomato coulis and seasonal vegetables – 17
Braised Portobello Mushroom: Stuffed w/ seasonal risotticelli & smokey mozzarella on a bed of garlic mashed potatoes (gf) – 18
Moroccan Vegetable Tagine: Moroccan vegetable stew served over red quinoa with a side of spicy homemade harissa (v, gf) – 16
Baked Tart with Thyme and Garlic: Served on a bed of mixed green salad (choose two fillings or add a third for $1). Roasted tomatoes, mushrooms or red bell peppers, rosemary potatoes, carmelized onions, feta cheese, blue cheese & smoked mozzarella – 14
Stuffed Mediterranean Dolma: Sauteed chard filled w/ lentils, wild rice & mushrooms served with seasonal vegetables (v, gf) – 14
Savory Crepe and Chevre Butter: A chickpea crepe filled w/ spinach and cheese gratin & topped with a dollop of homemade goat cheese butter – 17
Roasted Beet and Braised Fennel: Served with aromatic wild rice and port wine reduction (v, gf) – 16

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