Sunday 10/13 Monday 10/14 Wednesday 10/16
*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
White miso, ginger, and onion at the base of this pureed butternut squash soup with adzuki red beans.
A mytiad of shaved and julienned root vegetables over organic, farm fresh greens accompanied by our house crafted and created citrus ginger vinaigrette. Available with roast chicken or wild salmon.
House made with whole fruits including lemon, orange, and carrot. Avocado oil based and sweetened with honey.
House made, ginger sesame pork meatballs crafted with organic pasture raised pork, tossed in a house made ginger sesame soy sauce served with sesame shiitake brown rice and steamed broccoli.
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.
Pounded, breaded and panfried chicken cutlet with a house made honey mustard sauce. Accompanied by spice roast potatoes and roast cauliflower. Low carb & gluten free versions available as un-breaded whole pieces of glazed chicken and steamed broccoli in place of roast potatoes.
"Forbidden" black rice infused with lemongrass and coconut, paired with red beans. This entree is complemented by steamed broccoli, shiitake mushrooms, and miso-glazed carrots, and a vibrant green pea and cilantro sauce that’s gently spiced with roasted chilis and infused with cardamom and lemon. For an added touch, enjoy it with a 7oz piece of curry-crusted salmon.
Breakfast & Lunch
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
Organic fermented kimchi, furikake brown rice, egg, and cheese and sriracha mayonnaise wrapped in an organic flour tortilla and grilled. Available with Korean style marinated steak.
A 4oz ramekin of organic, house made hummus with an assortment of fresh cut vegetables.
Buffalo chicken baked potato wrap includes cheddar scallion baked potatoes combined with chopped buffalo chicken, shredded cabbage, and a creamy, sour cream based blue cheese sauce. Also available Gluten Free over a nest of kale ribbons.
Sesame Brown Rice. Shredded Cabbages. Furikake Seaweed Seasoning. Roast Chickpeas. Carrot. Bell Pepper. Cashew. Citrus Ginger Vinaigrette. Available with a teriyaki salmon or chicken.
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.