Sunday 10/6 Monday 10/7 Wednesday 10/9
*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
SOUP & SALAD
Lemongrass and ginger infused chicken soup with shiitake mushroom, onion, and cabbage.
Fresh lettuces from Fifth Crow Farm, pickled pear, toasted sunflower seeds, chia seeds, shaved root vegetable, and a house made Meyer lemon vinaigrette. Available with skillet roast wild salmon or sliced, roast chicken breast.
Made with whole, fresh meyer lemon, extra virgin olive oil, avocado oil, Dijon mustard, chia seed, sea salt, honey.
A hearty blend of lentils and rice, seasoned with aromatic Middle Eastern spices, served with a refreshing cucumber yogurt sauce. Accompanied by roasted cauliflower florets for a perfect balance of flavors and textures. Available with low and slow briased, shredded pork shoulder or roast chicken breast. If you prefer chicken leg, please specify in the “send the chef a note” section during checkout.
Entree’s
Fresh, local halibut, crusted with an herb and crushed almond dijon topping. Paired with a middle eastern flared cucumber yogurt sauce, lemon mint quinoa pilaf, and sauteed kale. Low carb version available with roast cauliflower in place of the quinoa.
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.
Scratch made chili with grass-fed ground beef and kidney beans with a side of house made, gluten free skillet corn bread.
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).
Breakfast & Lunch
Indulge in a wholesome organic breakfast featuring steel-cut oats, chia seeds, ground flax seeds, almond milk infused with vanilla, and ripe, fresh blueberries.
Lightly seasoned, slow roasted, and shredded pork shoulder, wrapped in a flour tortilla with organic eggs, cheddar cheese, roast potatoes, and a side of mild spiced salsa verde. Available GF and/or keto friendly, unwrapped in a box ready for heating. For a Keto friendly version (there will be no potatoes and extra eggs & pork).
A 4oz ramekin of organic, house made hummus with an assortment of fresh cut vegetables.
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.
Curly leaf kale. Quinoa. Hummus. Feta. Cucumber. Olive. Carrot. Meyer lemon vinaigrette.
Sides
Fresh zucchini, sauteed in a olive oil with fresh chopped herbs.
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.