Monday | 10/23
*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
A 12oz cup of house made macaroni and cheese. Choose between regular and gluten free.
Fresh Harvested Lettuce. Crisp Quinoa. Almond. Beet. Pickled Apple Lemon Mint Vinaigrette.
Fresh lemon, mint, extra virgin olive oil, avocado oil, sea salt, and sweetened with honey.
Entree’s
Fresh Alaskan halibut, blackened with a house made spice mixture accompanied by a cooling mango lime coulis, garlic brown rice, and sauteed kale. Low carb option available with roast beets in place of the garlic rice.
Marinated cauliflower steaks in a Peruvian spice mixture accompanied by Costa Rican inspired black lentils and rice, steamed broccoli and a cilantro salsa verde.
Your chioce of tender, slow roasted slices of organic pork shoulder or skillet roast chicken breast or leg & thigh. with a house made peach and fresh pitted cherry compote. Accompanied by roast sweet potatoes and cauliflower. Low carb version available with roast zucchini in place of the sweet potatoes
House made walnut basil pesto folded in to cheese tortellini with a mix of roast vegetables. This entree is available with 5oz of chopped, roast chicken. 4oz pesto 6oz pasta 12oz or 8oz of vegetables (12oz without chicken, 8oz with chicken).
Grass-fed ground beef in a vegetable rich stew base with herb mash Yukon gold potatoes. This entrée arrives as separate components for easy heating. 16oz Cup of stew and 12oz of potato mash
A 6oz side of organic roast red garnet sweet potatoes. Sea Salt. Olive Oil
Chia pudding made with organic coconut milk, orange juice, honey, and infused with dried goji berries.
Breakfast & Lunch
Organic, fair trade cacao powder, pureed strawberry, crushed almonds, and vanilla infused chia and flax seed steel cut oats.
Kale ribbons and cabbage, taco spiced quinoa, carrot, cherry tomato, black beans, red onion, tortilla strips, avocado cream, tomato salsa, and shredded cheese with your choice of grass-fed ground beef, blackened salmon, or fajita style chicken with peppers & onions.
House made Peruvian spice and lime juice marinated chicken. Roast potatoes and cauliflower. Cilantro Salsa Verde; cilantro, jalapeno, feta cheese, garlic, and olive oil. Enjoy a lower carb meal with broccolini instead of roast potatoes.
A 4oz ramekin of organic, house made hummus with an assortment of fresh cut vegetables.
Fresh baked quiche with smoked salmon, leeks, mushrooms, cheddar, and chreve goat cheese. Available by the 1/4 pie and available without salmon in the options below.
House made hummus with garlic, chickpeas, olive oil, lemon, sea salt, and sesame tahini in a 12 oz cup.
Shredded barbeque beef brisket. Cabbage slaw. Cheddar Cheese. Caramelized Onion.
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
Creamy, pureed cauliflower carrot soup foritfied with quinoa, leek, onion, garlic, and a bit of umami from a shiitake mushroom broth.
Chopped, roast chicken in a fortified chicken stock with mushroom, cabbage, vegetables, fresh thyme, and gluten free fusilli noodles.
Fresh zucchini, sauteed in a olive oil with fresh chopped herbs.