Expanded Lunch Menu Debuts at Red Barn Bakery in Irvington

The lunchtime menu has been growing and taking on greater variety at the Red Barn Bakery in Irvington, Owner/Baker Randell Dodge said.

Among the items that have debuted recently for midday eating or takeout are gluten-free mac and cheese, a vegan quinoa potato/vegetable tart, and a veggie pot pie with root vegetables — each one available daily. Vegan French onion soup with a puff-pasty crust and French Gruyère cheese is new too and available on Friday and weekends.

Other new lunchtime offerings include vegan soups and omelets served with home fries and a baguette or toast. Here are examples:

• French lentil soup with cumin and roasted carrots
• Golden and white bean soup with garlic roasted kale
• Roasted Kabocha squash soup
• Kale, tomato and goat cheese omelet
• Mushroom, spinach and white cheddar cheese omelet
• Asparagus omelet (to be available in the spring)

The root vegetable used for the Kabocha soup will change seasonally to asparagus, mushroom/barley or other ingredients. The ingredients in the veggie pot pie will also change seasonally.

Special treats planned for Valentine’s Day (Saturday, Feb. 14, 2015) include chocolate covered strawberries, chocolate cheese cake, chiffon cake, macaroons, and flourless chocolate cake. Breakfast-in-bed packages can be customized with scones, muffins, or other baked goods.

A gluten-free bagel with cream cheese has been added to the breakfast items offered. Early in February, the bakery will introduce vegan gluten-free dog biscuits.

The Red Barn Bakery is open on Tuesday through Sunday from 7:30 a.m. to 6 p.m.

Red Barn Bakery, 4 South Astor Street, Irvington, NY, www.redbarn-bakery.com, 914-231-7779.