Menu ∙ Monday 10∙2∙23
*GF. Gluten Free ∙ *DF. Dairy Free ∙ *V. Vegetarian ∙ *VG. Vegan ∙ *VGA. Vegan Adaptable
Organic buttenut squash pureed with onion and coconut cream layered with cooked, fine dice carrots and quinoa, adding a little extra body to your soup enjoying experience.
Roast cauliflower florets with organic extra virgin olive oil and sea salt.
Little gems lettuce, cherry tomatoes, fire roast corn, tortilla strips, queso fresco, and a house made chipotle Caesar dressing.
Organic Cheese Tortellini tossed with roast mushrooms and green beans, 8oz serving of scratch made marinara sauce, and shredded parmesan for topping. Available over gluten free pasta.
House made with garlic, Dijon, queso fresco, chipotle in adobo, lemon, olive oil, and an avocado oil based mayonnaise.
Lemon and olive oil infused quinoa and chickpeas with fine diced cucumber and golden beet. A complete vegetable based protein.
Entree’s
Local caught black cod, seared with a side of sweet and tart cranberry orange relish, smoked paprika lemon quinoa and garlic roast cauliflower. Low carb version available with rosemary beets in place of the quinoa.
Grass-fed steak fajita with peppers & onions, Mexican brown rice, guacamole, and sour cream. All orders come with 3 tortillas, 2oz of sour cream, 2oz of guacamole, 5oz of rice, and 8oz of fajita mix per serving and 4oz of roast zucchini. Choose between corn and flour tortillas or Gluten Free corn tortillas.
House made, 8oz black bean burger with pickled red onions, avocado mousse on a pretzel bun with a side of roast potatoes and roast summer squashes.
House made, spice rubbed, spatchcock roast chicken with a pan au jus, roast gold potatoes, and green beans.
House made, all beef, grass-fed bolognese sauce over cheese tortellini with a side of roast cauliflower. Gluten Free and Low Carb / Paleo option available with spaghetti squash.
Mushroom, lentil, and cabbage fajitas with peppers and onions, Mexican brown rice, guacamole, and sour cream. All orders come with 3 tortillas, 2oz of sour cream, 2oz of guacamole, 5oz of rice, and 8oz of fajita mix per serving and 4oz of roast zucchini. Choose between corn and flour tortillas or Gluten Free corn tortillas.
Breakfast & Lunch
Fresh chopped strawberries, vanilla almond milk, A2 grass-fed yogurt, and a touch of maple syrup in this house made chia pudding topped with crushed almonds. 12oz cup
A refreshing salad featuring chopped kale, lemon-infused quinoa, crumbled feta, olives, shredded carrots, chickpeas, almonds, and cucumber, served with a house made red wine vinaigrette.
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.
House made hummus, quinoa and a cucumber dill yogurt sauce hold this roast chicken wrap together accompanied by kalamata olive, crumbled feta, and kale ribbons. Available gluten free “unwrapped” over salad greens.
A 6oz side of organic roast red garnet sweet potatoes. Sea Salt. Olive Oil
Yukon gold potatoes roast with sea salt, black pepper, and 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
Herbed chicken sausage with a myriad of vegetables including carrot, onion, celery, cabbage, tomatoes and potatoes.