By Any Beans Necessary Menu Version 1

The menu for By Any Beans Necessary is based around typical southern church food, (minus the bits that would require us to have a hood vent). While we don’t miss going to church ourselves, as a society it is important to have accessible 3^rd spaces where fellowship and community can develop. Churches served that purpose for many people over the years, and the need for community gathering still exists. We will serve accessible food, food that is nostalgic, nourishing and comforting. We hope that By Any Beans Necessary will provide the environment that allows our community to grow and thrive.

With that in mind, we have developed this version 1 of our menu, inspired by Richmond/Virginia, the Fannie Farmer Cookbook, Food Not Bombs, and Church Suppers and Potlucks.

We will offer many vegan, vegetarian, and gluten free versions of our food in addition to the carnivore and omnivore versions.

We hope to source fresh, local and seasonal ingredients as much as we can.

We will also change out our offerings seasonally, to keep food costs down and flavors interesting.

We will rotate our dinner/hot dish offerings and have 1 a night. When applicable, we will sell leftovers in our fridge case the next day.

We will have a pay it forward board so customers can purchase extra drink or meal vouchers that other customers can turn in when they are short on funds.

Not all of the items on this version of the menu will make the final cut, nor will they all be available all of the time. But we wanted to get the concept out into the world to see who is stoked about it, and who might see our mistakes or oversights.

Some of our food items will be made to order and others will be available in our grab and go food case.

Beverages – served in 12 and 16 ounce sizes

Simple syrup, sugar, false sugar, milk, creamer and false milk all available to be added by customers.

Drip Coffee – Rotating roasts from Afterglow Coffee if they will have us

Thrift Coffee – you know how sometimes you just buy 500 pounds of coffee from the thrift store because you are opening a coffee shop and the folks are real nice and you need coffee? Yea. Us too. Donation based drip coffee, free to those who want some, perfectly decent dark roast.

Iced Coffee – cold brew

Espresso Shot (s) in a champagne glass

Latte

Cappucino

Americano

Matcha Latte

Golden Milk Latte

Chai Tea Latte

Hot Chocolate

Flavor Syrups: Chocolate, raspberry, vanilla, hazelnut, caramel, peppermint, peach, raspberry, pumpkin spice, brown sugar cinnamon

Lemonade or Limeade

Sweet tea

Herbal Loose Leaf Teas:

Shoulders Back – Borage, Yarrow, reishi, ashwaganda

Open Heart: lemon balm, lemon verbena, motherwort and tulsi

The End is the Beginning-

Nourish to Flourish – Nettle, elderberry,

Grumble Guts- Peppermint, fennel, coriander, cumin

Go to Bed- chamomile, lavender, skullcap,

Bagged Tea- Earl Gray, Irish Breakfast, Orange Pekoe, Green, peppermint, chamomile

French Press – Coffee or Tea

Breakfast

Feeling Toasty: served with 1 cheeky spread

Bagel – everything, plain, onion, cinnamon sugar, blueberry

Bread- Dave’s Killer 21 Grain, Sourdough, Wonder, or Gluten Free

Biscuit – Gotta Risk it to get the

Bagel with the Works (VO) – bagel with schmear, red onions, capers, tomato

Bagel with the Works and Lox

Out Here Wafflin’ – waffle with 2 toppings (VO, GFO)

Southern Grit – yellow corn grits with 2 toppings (VO, GFO)

Tater Tots – bring your own fanny pack

Bacon – we have to

Scrambled Eggs – on their own, or add to something toasty

Cheeky Spreads:

butter, vegan butter, cream cheese, vegan cream cheese, blackberry jam, raspberry jam, peanut butter, nutella, hummus, vegan mayo, dukes mayo, mango chutney, pesto, balsamic glaze

No Top Shortage Here:

maple syrup, cinnamon, brown sugar, golden raisins, whipped cream, baked apples, cheddar cheese, vegan mexican cheese, chocolate chips, hot honey, fresh berries, banana slices, carmelized onions, rainbow sprinkles, marachino cherries, chocolate syrup, jalopenos, capers, red onions, tomato, lettuce, walnuts

Sweet Treats:

Coffee Cake

Banana Bread

Pumpkin Bread

Chocolate Chip Cookie

Black Bean Brown

Ruby Scoops Ice cream

Housemade Fruit Popsicle

Lunch and Supper

Small Plates:

Texas Caviar with Bagel Chips/Tortilla Chips (GFO)

Hummus and Veg Plate (V,GF)

Pimento Cheese with crackers (GFO)

Ham Biscuits

Mason Jar Pickle Party Plate (V,GF)

Deviled Eggs (GF)

Side Dishes: probably run 3-5 options at a time.

Potato Salad (VO,GFO)

Coleslaw (VO,GF)

Baked Apples

Baked Beans

Collard Greens

Pasta Salad

Cucumber Salad

Fruit Salad

Watermelon Salad

Baked Beans

Sandwiches:

PB & J

Grilled Cheese

BLT

Hanover Tomato Classic

Tuna or Tu-NO

BBQ Sweet Potato

Cubano

Loaded Veggie

Salad Salad – Rotating Salad Flavors for Fiber’s Sake:

Arugula, apple, balsamic banger

Falafel Salad with gherkins, olives, carrots, and apples

The Kale has been Massaged – kale, evoo, nooch,

Raw peanut sauce stir fry – broccoli, carrots, onion, garlic, ginger, cilantro and peanut sauce

Garden Salad

Cabbage Salad

Liquid Nutrition – Soup of the Day:

Tomato and Basil Soup

Classic Vegetable

Kale and Noodle

Young Ones Lentil

Hot Dishes- A rotating nightly special for dinner, with leftovers available the following day for some of the options:

Butternut Mac n Cheese and Peas

Garlic and Broccoli Pasta

Spaghetti Supper with Garlic Bread

Breakfast for Dinner – pancakes, sausage, eggs, tater tots, tofu scramble

Chili Cookoff with Cornbread

But We Must Stir the Lentils

Martha Tried a New Recipe – potluck roulette

Nacho Night

Red Beans and Rice