Newsroom Café Change

Blended Sambazon açaí, soy moo, and banana, topped with hemp granola and fresh berries.

Frittata-style. Roma tomato, torn basil, and mozzarella. Served with Sliced Tomatoes or Roasted Potatoes.

Grilled low-fat chicken burger, sliced Hass avocado, baked low-fat crisp turkey bacon, and pesto tofunnaise on a toasted brioche onion bun. Served with News Salad or Terra Chips.

One big size! Free-range, organic roasted chicken broth, low-carb tofu noodles, ginger, cilantro, chicken breast, chilies, and vegetables. Soup is always vegan, dairy-free, and low-fat.

Mesclun, avocado, sunflower sprouts, mushrooms, tomatoes, and cucumbers with no-fat passion miso dressing. Served with a slice of wheat-free essence bread. Add Smoked Tofu $3.00. Add Grilled Chicken $3.50.

Newsroom is famous for this one! Multi-grain, eggless veggie burger, baked onions, sliced Roma tomatoes, red leaf lettuce, and pesto-tofunnaise. Try it with Tangy Barbeque Sauce, Ginger Ketchup, or Fresh Herb Mustard. Served with News Salad or Terra Chips.

Warm brown, black, red, and wild rice topped with organic mixed baby greens, a scoop of white tuna made with lite mayo, Roma tomato, artichoke, and carrots with balsamic tarragon vinaigrette.

Pesto-tofunnaise vegan dip, lemon wedges.

Rosemary marinated breast, baby arugula, roasted walnuts, fresh sheep feta, and sliced pear with cranberry vinaigrette.

Grilled chopped vegetables, avocado, organic mesclun, tomato-corn salsa, and balsamic-tarragon vinaigrette over a bed of warm brown, black, red, and wild rice blend. Add Smoked Tofu $3.00. Add Grilled Chicken $3.50.

Eggs steamed with herbs de Provence in an Italian espresso machine. Served with Sliced Tomatoes or Roasted Potatoes.

Eggs scrambled with caramelized onions. Includes grilled chicken sausage on the side. Served with Sliced Tomatoes or Roasted Potatoes.

Sun-dried tomatoes, green chile-pesto, and caramelized onions. Served with Sliced Tomatoes or Roasted Potatoes.

Eggs scrambled with spinach, bits of broken vegan sausage, caramelized onions, and Parmesan Romano with ciabatta toast. Add Tofu $2.95. Served with Sliced Tomatoes or Roasted Potatoes.

Tofu scrambled with spinach, bits of vegan sausage, caramelized onions, and Parmesan Romano. No eggs. Served with Sliced Tomatoes or Roasted Potatoes.

Cheese and laroco herb-stuffed corn tortilla topped with two eggs and salsa quemada. No toast. Served with Sliced Tomatoes or Roasted Potatoes.

Frittata-style. Roma tomato, torn basil, and mozzarella. Served with Sliced Tomatoes or Roasted Potatoes.

Broccoli and sharp Cheddar. Served with Sliced Tomatoes or Roasted Potatoes.

Sautéed shiitake mushrooms and herbs de Provence. Served with Sliced Tomatoes or Roasted Potatoes.

Scrambled with chipotle salsa, baked corn tortilla rajas, tomatillo salsa, and salsa quemada with whole wheat tortilla. No toast. Served with Sliced Tomatoes or Roasted Potatoes.

Prepared without eggs. Served with Sliced Tomatoes or Roasted Potatoes.

Spice-dusted grilled fresh catfish, two eggs any style, roasted potatoes, toasted onion bagel, and a side of green chile pesto cream cheese.

Oaxacan vegetable tamale topped with one poached egg, avocado, and salsa. Served with a side of breakfast potatoes. No toast.

Scrambled with fresh basil, Roma tomatoes, rustichella d’ abruzzo fusilli lunghi, marinara, and Parmesan-Romano. Served with Sliced Tomatoes or Roasted Potatoes.

Add Basil & Balsamic Mist or Parmesan & Red Chile $1.00. Served with Sliced Tomatoes or Roasted Potatoes.

Any style. Served with Sliced Tomatoes or Roasted Potatoes.

Blueberries inside and on top, sliced banana, toasted piñons. Served with a side of 100% Maple Syrup or try it with Red Chile Honey.

Banana, toasted piñons, maple syrup.

Dairy-free, six-grain jumbo hotcake served with sliced ripe banana and a side of hot 100% maple syrup with a fruit topping.

Blended Sambazon açaí, soy moo, and banana, topped with hemp granola and fresh berries.

Old-fashioned granola oats, sun-dried cherries, and sliced bananas with sides of brown sugar and non-fat milk.

Three organic ranch eggs open-face omelette-style with red chard, spinach manchego, and sweet Thai chile sauce. Served with a side of grilled chicken sausage and toast.

The chef's date-sweetened granola has no added fat and no nuts. Served with a side of non-fat milk.

Low-fat with no refined sugar.

Plain, Sesame Seed, Onion, or Cinnamon Raisin. Add Green Chile-Pesto Cream Cheese or Plain Cream Cheese $2.50.

Pesto-tofunnaise vegan dip, lemon wedges.

With high-end Maytag bleu cheese dip and chilled peeled celery batons.

Smothered under fresh chunky salsa with a side of crisp corn chips.

With grilled vegetables, kalamata olives, and Sangak sesame flatbread. For Extra Flatbread, add $2.50.

With side tres-salsa combo.

Extra virgin olive oil, tomato, torn basil, and kalamata olives.

Served with ginger ketchup.

One big size! Free-range, organic roasted chicken broth, low-carb tofu noodles, ginger, cilantro, chicken breast, chilies, and vegetables. Soup is always vegan, dairy-free, and low-fat.

Free-Range Chicken Breast or Applewood Smoked Tofu marinated in Indian spices, ginger, and non-fat yogurt with organic baby greens, Roma tomato, Kashmiri cashews, and baked lentil chip with mango chutney vinaigrette.

Warm brown, black, red, and wild rice topped with organic mixed baby greens, a scoop of white tuna made with lite mayo, Roma tomato, artichoke, and carrots with balsamic tarragon vinaigrette.

Organic whole wheat udon noodles, smoked firm tofu, broccoli, and kimchi tossed with cashew-ginger dressing.

Brown, black, red, and wild rice blend topped with mesclun, sunflower greens, house-smoked tofu, sugar snap peas, carrots, cucumbers, and bean sprouts with warm cashew-ginger dressing.

Mesclun, tomato, olives, and potato with balsamic-tarragon vinaigrette.

Rosemary marinated breast, baby arugula, roasted walnuts, fresh sheep feta, and sliced pear with cranberry vinaigrette.

Mesclun, avocado, sunflower sprouts, mushrooms, tomatoes, and cucumbers with no-fat passion miso dressing. Served with a slice of wheat-free essence bread. Add Smoked Tofu $3.00. Add Grilled Chicken $3.50.

Grilled chopped vegetables, avocado, organic mesclun, tomato-corn salsa, and balsamic-tarragon vinaigrette over a bed of warm brown, black, red, and wild rice blend. Add Smoked Tofu $3.00. Add Grilled Chicken $3.50.

Organic mixed baby greens, carrots, mandarin orange, and roasted walnuts with balsamic tarragon vinaigrette. Add Smoked Tofu $3.00. Add Grilled Chicken $3.50.

Organic mixed baby greens, carrots, mandarin orange, roasted walnuts, and balsamic tarragon vinaigrette. Add Smoked Tofu $3.00. Add Grilled Chicken $3.50.

The basic with garden hearts of romaine, Parmesan-Romano, and rosemary-garlic croutons. Add Grilled Chicken Breast $3.50.

Romaine, French sheep milk feta, roasted red and yellow peppers, kalamata olives, sun-dried tomato, and rosemary garlic croutons.

Fresh filet of grilled salmon nestled over the Il Caesar.

Island-spiced grilled chicken breast, hearts of romaine, Roma tomato, potato, and Parmesan-Romano with rosemary garlic croutons.

Chopped romaine, Roma tomato, roasted red and yellow peppers, baked tortilla rajas, toasted pepitas, and poblano-feta Caesar dressing. Topped with red chile-garlic croutons.

House-smoked firm tofu, romaine, sprouts, carrots, tomato, Parmesan-Romano, toasted almonds, and red chile-garlic croutons.

Romaine, tomato, snap peas, corn salsa, no-fat passion miso dressing, and a scoop of white tuna.

Served with Caesar dressing.

Red chile oil and sharp Cheddar.

Marinara, basil, and mozzarella.

All-natural corn-fed antibiotic and hormone-free beef served on a chili cheese sandwich roll with red leaf lettuce, raw onions, tomato, and pesto tofunnaise. Served with News Salad or Terra Chips.

Newsroom is famous for this one! Multi-grain, eggless veggie burger, baked onions, sliced Roma tomatoes, red leaf lettuce, and pesto-tofunnaise. Try it with Tangy Barbeque Sauce, Ginger Ketchup, or Fresh Herb Mustard. Served with News Salad or Terra Chips.

Grilled eggplant, bell peppers, low-fat mozzarella cheese, and tomato with herb mustard on nine-grain health bun. Available vegan upon request. Served with News Salad or Terra Chips.

Grilled low-fat chicken burger, sliced Hass avocado, baked low-fat crisp turkey bacon, and pesto tofunnaise on a toasted brioche onion bun. Served with News Salad or Terra Chips.

Fresh ahi tuna steak, pickled ginger, basil aioli, tomato, and red leaf lettuce. Served with News Salad or Terra Chips.

Vineyard roasted moist turkey breast, tomato, lettuce, and Cranberry Mayo or Fresh Herb Mustard. Served with News Salad or Terra Chips.

Water-packed solid white tuna, dill, easy mayo, tomato, artichoke hearts, and red leaf lettuce. Served with News Salad or Terra Chips.

Indian-spiced grilled chicken breast, baked onions, lettuce, tomato, and sugar-free raisin date chutney. Served with News Salad or Terra Chips.

Grilled chicken breast, tomato, red leaf lettuce, and plain mayonnaise on toasted potato rosemary bread. Served with News Salad or Terra Chips.

Organic Aussie beef filet on special pretzel roll with low-fat horseradish, lettuce, and tomato. Served with News Salad or Terra Chips.

Asian-spiced grilled turkey loaf, ginger ketchup, toasted ciabatta, red leaf lettuce, and tomato. Served with News Salad or Terra Chips.

Island-spiced grilled chicken breast, chile pesto-tofunnaise, tomato, red leaf lettuce, and tomato. Served with News Salad or Terra Chips.

Whole wheat tortillas, chile-pesto, low-fat cheese, onions, and dried tomatoes topped with avocado and corn salsa.

Sautéed garlic spinach, almonds, vegan soy cheese, and amazing vegan ham folded in a sun-dried tomato wheat tortilla; topped with Latino-Chino avocado salsa.

Fresh real crab meat, low-fat cheese, shrimp, and green garden tortilla topped with Latino-Chino avocado salsa.

Diced chicken breast, sun-dried tomato marinara, and wild greens. Served with grilled sesame flatbread.

Cavatappi pasta baked with four-cheeses, marinara, kernels of roasted corn, and vegetarian ground round with small Newsroom salad with balsamic-tarragon vinaigrette. Served with grilled sesame flatbread.

Whole wheat udon noodles, broccoli greens, smoked tofu, and bean sprouts tossed in a spicy Chinese black bean, garlic, ginger, chile, toasted sesame tomato sauce. Served with grilled sesame flatbread.

Spicy spaghetti, shiitake mushrooms, chicken sausage, and Parmesan-Romano. Served with grilled sesame flatbread.

Grilled fresh ahi over rustichella D'Abruzzo fusilli lunghi, tossed with dried tomato marinara. Served with grilled sesame flatbread.

Fusilli lunghi, grilled vegetables, French feta, greens, tomato, and basil. Served with grilled sesame flatbread.

Shiitake mushroom ravioli tossed with roasted garlic basil red sauce. No cheese. Served with grilled sesame flatbread.

Three of each ravioli: broccoli, carrot, and potato tossed with sun-dried tomato marinara. No cheese. Served with grilled sesame flatbread.

Indian chickpeas, mixed mushrooms, cauliflower, and basmati rice with a whole wheat tortilla. Add Tandoori Chicken $4.00. Served with a Newsroom salad with balsamic tarragon dressing.

Grilled soy-chicken drumstix slathered in tangy barbeque sauce, nestled on a mountain of rice pilaf with greens and cornbread. Served with Newsroom salad with balsamic tarragon dressing.

Chicken breast, lots of fresh vegetables, and green peas baked in a reduced-fat way, topped with a cornbread crust and a dollop of garlic smashed potatoes. Served with Newsroom salad.

Asian-spiced, low-fat, all-turkey loaf with Roasted Garlic Smashed Red Potatoes or Broccoli Florets, and a side of house-made ginger-ketchup. Try it Cajun-Style. Served with Newsroom salad.

Vegan low-fat steamed vegetable tamale topped with avocado and roasted corn chipotle salsa. Served with Newsroom salad with balsamic tarragon vinaigrette dressing.

Grilled rosemary chicken breast with a dollop of Cubano parsley-orange roasted garlic sauce, served over smashed potatoes with wild greens. Served with Newsroom salad.

Market selection of grilled fresh vegetables, couscous steamed in fresh carrot juice, and brown, black, red, and wild rice blend. Add Grilled Chicken or House-Smoked Firm Tofu $3.50. Served with Newsroom salad with balsamic tarragon vinaigrette.

Premium New Zealand free-range, natural, and hormone-free organic beef. Served with one sauce and two special sides.

Hand-carved moist slices. Served with one sauce and two special sides.

Dijon and rosemary marinade. Served with one sauce and two special sides.

Vegetarian wheat-meat. Served with one sauce and two special sides.

Chilean farm-raised filet. Served with one sauce and two special sides.

Hawaiian shibi tuna. Served with one sauce and two special sides.

A 1 oz. portion.

A 2 oz. portion.

A 2 oz. portion.

A 2 oz. portion.

The Original: apples, strawberry, banana.

Pineapple, papaya, banana.

Papaya, orange juice, strawberry, and banana.

Peach, orange juice, banana, and Shield's dates.

Apple, pear, banana, and strawberry.

Raspberry, orange, mint, and banana.

Orange and papaya.

Orange, papaya, ginger, and banana.

Sambazon açai blended with apple, strawberry, and banana.

With vanilla bean ice cream.

Butter pecan vegan ice cream.

With whipped cream.

Vanilla ice cream.

No added fat or sugar. Served with vegan vanilla cashew ice cream.

Cappuccino-crunch ice cream.