Monday | 11/6
*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
Arugula. Baby Spinach. Beet. Fennel. Almond. Lemon Vinaigrette
House made with fresh Meyer lemons, Dijon mustard, fresh rosemary, organic olive, avocado oil, and sea salt.
Entree’s
Herb topped and skillet seared, wild coho or Scottish salmon filet. Sweet and acidic, pomegranate gastrique. Roast Beets. Quinoa Pilaf. Choices include wild coho salmon or farmed Scottish salmon and low carb which substitutes quinoa with roast carrots.
Markegard grass-fed, braised, beef stroganoff. Utilizing braised chuck meat in this recipe, with a mushroom, redwine, house made stock, and fresh thyme base with sour cream, green peas, and butter noodles. 16oz portion of stroganoff and 6 oz portion of egg noodles
Brined and roast pork chop. Sweet and tart pomegranate pear apple and mission fig compote. Roast sweet potatoes and cauliflower. The lower carb option substitutes roast carrots for sweet potatoes.
Medium spicy, chickpea masala in a tomato base sauce with a house mixture of masala spices accompanied by a side of yogurt and pickled cauliflower. 12oz cup of masala and 8oz of sonamasuri brown rice.
A 6oz side of organic roast red garnet sweet potatoes. Sea Salt. Olive Oil
Organic turmeric and chai spice infused coconut milk chia pudding with goji berries, sweetened with honey, and topped with shredded toasted coconut. Contains black tea. 12oz cup
Breakfast & Lunch
Herb-roasted chicken, dry-brined for maximum flavor, served with a savory mushroom thyme pan sauce. Accompanied by roasted garlic smashed Yukon potatoes and sautéed peas with shallots. Dairy-free option available upon request. Choose the low carb option to enjoy roast cauliflower in place of the mashed potatoes.
House made quiche and available by the 1/4 pie.
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
Scratch made, creamy tomato soup with roast garlic and caramlized onion.
Chopped, roast chicken in a fortified chicken stock with mushroom, cabbage, vegetables, fresh thyme, and gluten free fusilli noodles.