Sunday 12/15, Monday 12/16, & Wednesday 12/18
*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
Pureed, roast butternut. House made vegetable stock. Coconut milk for creaminess. White beans
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 oranges, maple syrup, sherry vinegar, extra virgin olive oil, avocado oil, chia seeds, and sea salt.
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.
Roast, Mary’s organic chicken over a bounty of fall vegetables including butternut squash, beet, sweet potato, carrots, and turnips accompanied by a Meyer lemon, thyme, and shallot pan sauce. Choose between chicken breast or leg & thigh.
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.
Slow-braised, tender grass-fed beef chuck roast served with hearty carrots, mushrooms, and potatoes, accompanied by a rich braising liquid reduction. For a low-carb option, substitute the potatoes with roasted squash.
An entirely vegetable based ragout with locally sourced buttercup squash, gigante white beans, mushrooms, and fresh herbs all stewed together to create a hearty and delicious ragout. Available with tender cubes of braised pork.
Breakfast & Lunch
Organic peanut butter, vanilla almond milk, ripe banana, and maple syrup infused chia and flax seed steel cut oats.
Provolone, proscuitto, roast chicken and a house made olive tapenade with garlic, capers, and organic extra virgin olive oil spread over rosemary focaccia and grilled.
Fresh baked bacon, cheddar, feta and onion quiche available by the 1/4 pie.
A 4oz ramekin of organic, house made hummus with an assortment of fresh cut vegetables.
Enjoy the satiating salad bowl combination of fresh blueberry, kale ribbons, roast sweet potato, quinoa, chickpeas, tangerine segments, and a house made Meyer lemon and mint vinaigrette. Salad available with roast chicken or wild seared salmon.
Sides
Roasted carrots, lightly tossed in olive oil, sea salt, and rosemary for a sweet and savory side.
A 6oz side of organic roast red garnet sweet potatoes. Sea Salt. Olive Oil
7oz Portion of salmon, seasoned and seared left for you to finish off to perfection.
Organic chicken breast skillet seared and roasted.