Monday | 10/16
*GF. Gluten Free ∙ *DF. Dairy Free ∙ *V. Vegetarian ∙ *VG. Vegan ∙ *VGA. Vegan Adaptable
PORTION SIZES:
Soup 16oz | Salad Individual 32oz Container |Entree (Unless otherwise noted) 2oz Sauce, 7oz Protein, 5oz Starch, 4oz Vegetable | Oats & Pudding | 12oz
All organic, fried garlic infused short grain brown rice with sea salt.
Ouroboros Farm, lettuces. Shaved Radish. Roast Apple. Butternut Squash. Walnut. Citrus Ginger Vinaigrette.
House made with whole fruits including lemon, orange, and carrot. Avocado oil based and sweetened with honey.
Entree’s
Fresh sole, seared and crusted with dijon and a toasted crushed almond topping accompanied by house made meyer lemon vinaigrette, steamed broccoli. and quinoa parsely pilaf. Low carb option available with spaghetti squash in place of the rice.
Organic, diestel turkey and black bean chili with a side of gluten free, scratch made skillet corn bread and a side of roast zucchini. 16oz cup of chili 1 large piece of cornbread 4oz zucchini
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
Roast, spiced acorn squash. Black rice with toasted sesame seeds. Roast vegetable hash with beet, turnip, shredded brussel sprouts, and cauliflower. Crushed almonds for garnish. Available with herbed chevre lemon goat cream or pomegranate glaze. 8oz Rice, 12oz Vegetables 4oz Sauce
Iconic San Francisco-born seafood stew: Shrimp, mussels, squid, clams, fresh halibut, and cod come together in a tomato- and wine-based stew to create this fresh and delicious delicacy. Served with local sourdough and garlic herb butter. 16oz cup of stew, 2 slices of sourdough, and 2oz of butter.
A 6oz side of organic roast red garnet sweet potatoes. Sea Salt. Olive Oil
Pumpkin infused chia pudding with traditional pumpkin spice, dried cranberry and sweetened with maple.
Breakfast & Lunch
Blueberry, vanilla, almond butter, and hemp seed infused steel cut oats with ground flax seeds and chia seeds. 12oz cup
Black Rice. Cabbage. Kale. Roast Butternut Squash. Sweet Potato. Broccoli. Cashew. Orange Sesame Ginger Vinaigrette.
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.
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.
A grilled flour tortilla stuffed with chopped chicken, house made hummus, crumbled feta, pickled vegetables, kale and a flavorful garlic rice for a satisfying, savory wrap.
Sides
Lemon and olive oil infused quinoa and chickpeas with fine diced cucumber and golden beet. A complete vegetable based protein.
7oz Portion of salmon, seasoned and seared left for you to finish off to perfection.
Organic chicken breast skillet seared and roasted.
SOUP & SALAD
French lentil soup with fresh thyme, mirepoix, kale and fortified with a house made vegetable broth that utilizies shiitake mushroom and kombu for a rich soup enjoying experience.
Lemongrass and ginger infused chicken soup with shiitake mushroom, onion, and cabbage.
Fresh zucchini, sauteed in a olive oil with fresh chopped herbs.