Sunday 12/8, Monday 12/9, & Wednesday 12/11
*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 Ingredients are Organic Unless Otherwise Noted
SOUP & SALAD
A comforting, seasonal classic featuring roast turkey, in house made turey stock with fresh vegetables, and gluten-free noodles.
Fresh cut curly leaf kale, tangeine segments, shaved radish, blueberry, and toasted sunflower seeds with a house made citrus ginger vinaigrette. Available with skillet roast wild salmon or sliced, roast chicken breast.
Made with whole, fresh meyer lemon, thyme, extra virgin olive oil, avocado oil, Dijon mustard, chia seed, sea salt, honey.
Entree’s
Fresh Mahi Mahi tacos, seared and sliced for an easy eating experience served with a house made cilantro lime sauce, tangy cabbage curtido, and Costa Rican-inspired gallo pinto. This entrée includes three tacos and an 8oz side of beans and rice. This entree is also available in a paleo version with roast zucchini, peppers, and sweet potatoes.
A vibrant mix of vegetables and legumes, including cauliflower, chickpeas, mushrooms, and roasted carrots, combined with quinoa and topped with a generous serving of house-made mole negro sauce, all served over roasted sweet potato rounds.
Grass-fed ground lamb shepherd’s pie. A vegetable rich, lamb stew with mushrooms, peas, carrot, onion, celery, and herbs served with mashed Yukon gold potatoes. This entrée arrives as separate components for easy heating. 16oz Cup of stew and 12oz of potato mash.
Seared salmon, crusted with a thin layer of Dijon mustard and a crushed, herb and almond mixture accompanied by a sweet, acidic, and savory, pomegranate gastrique, garlic infused brown rice and fresh green beans ready for roasting. Enjoy the low carb version with herbed spaghetti squash in place of the rice.
Breakfast & Lunch
Orange and coconut “creamsicle” like chia and flax seed steel cut oats with dried goji berries and raw cacao nibs for an added bite. Enjoy this energizing 12 oz breakfast item hot or cold, at home or on the go!
Organic Applegate ham, Tillamook cheddar slices, and organic, free-range eggs on a grilled everything Bagels. Choose between the plain everything bagel or spice it up with a chili infused honey spread on the bagel!
A 4oz ramekin of organic, house made hummus with an assortment of fresh cut vegetables.
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
A 6oz side of fresh green beans with a ramekin of olive oil and lemon juice for seasoning prior to roasting.
A fresh take on the classic Mole dish, served in a creative, stew-like style. This entrée features tender, pre-cut pieces of chicken simmered in a house-made mole negro sauce, served over 6oz of your choice of starch; brown rice, sweet potatoes, or spaghetti squash. Each dish is accompanied by a 4oz side of cauliflower.
All organic, fried garlic infused short grain brown rice with sea salt.
7oz Portion of salmon, seasoned and seared left for you to finish off to perfection.
Organic chicken breast skillet seared and roasted.