Menu ∙ Monday 9∙25∙23
*GF. Gluten Free ∙ *DF. Dairy Free ∙ *V. Vegetarian ∙ *VG. Vegan ∙ *VGA. Vegan Adaptable
Gluten free miso in a house made, umami rich vegetable stock with savoy cabbage, onion, garlic, ginger, and shiitake mushrooms and adzuki red beans.
Roast cauliflower florets with organic extra virgin olive oil and sea salt.
Shredded cabbage. Carrot. Radish. Pepper. Cashew. Citrus Ginger Vinaigrette
Lemon herb quinoa and chickpea pilaf with a myriad of roast autumn vegetables including beets, turnip, butternut squash, cauliflower, served with a creamy, coconut pupmkin date and citrus sauce. 8oz Quinoa 12oz Vegetables 4oz Sauce
House made with whole fruits including lemon, orange, and carrot. Avocado oil based and sweetened with honey.
Lemon and olive oil infused quinoa and chickpeas with fine diced cucumber and golden beet. A complete vegetable based protein.
Entree’s
Rosemary and lemon seasoned and seared wild salmon. Sun dried tomato and almond pesto sauce. Garlic parsley brown rice and roast cauliflower. Choose the low carb option to substitute rice with spaghetti squash.
House-Crafted Creamy Masala Chicken: Tender roast chicken pieces bathed in our signature creamy and spiced masala sauce. Accompanied by vegetable-infused brown Sonamasuri rice. Low carb option available with roast cauliflower and zucchini in place of the rice. 16oz cup of tikka masala, 12oz cup of rice or vegetables.
Sesame roast chickpeas and vegetables: sweet potato, green beans, cauliflower, carrot and an organic, house made miso sauce to toss in to the vegetables just before serving over coconut infused, short grain brown rice. 12oz of vegetables, 8oz rice, 2oz of sauce.
Roast persimmon with organic, herb roast chicken and a mixture of roast fall squashes, carrot, and beets, served with a scratch made shallot thyme pan sauce. Choice of chicken breast or leg & thigh.
House made, ginger sesame pork meatballs crafted with organic pasture raised pork, tossed in a house made ginger sesame soy sauce served with sesame shiitake brown rice and steamed broccoli.
House made pumpkin and chickpea curry utilizing fresh kabocha squash, coconut, tomato, and a mixture of house blended spices. 12oz cup served along with a 12oz cup of brown basmati rice.
Cinnamon apple raisin infused, steel cut oatmeal with ground flax and chia seeds. Sweetened with maple syrup
Breakfast & Lunch
Raspberry puree, raw cacao nib and powder folded in a vanilla almond milk chia pudding.
Crunchy Asian Peanut Salad with Sesame Quinoa, Shredded Cabbage, Cucumber, Carrot, Bell Pepper, and a Rich Peanut Dressing. Available with teriyaki salmon or chicken.
A 4oz ramekin of organic, house made hummus with an assortment of fresh cut vegetables.
House made hummus with garlic, chickpeas, olive oil, lemon, sea salt, and sesame tahini in a 12 oz cup.
Chopped chicken salad with dried cranberries and apples in an avocado oil based mayonnaise wrapped in a flour tortilla with cheddar cheese and grilled. *Organic Tortilla Contains Seed Oils.
A 6oz side of organic roast red garnet sweet potatoes. Sea Salt. Olive Oil
Sides
7oz Portion of salmon, seasoned and seared left for you to finish off to perfection.
Organic chicken breast skillet seared and roasted.
SOUP & SALAD
Braised and chopped smoked turkey, kale, mirepoix, garlic and lentils in a house made chicken bone broth.