Sunday 10/20 Monday 10/21 Wednesday 10/23
*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
A house made, hand crafted soup with organic chicken, leafy greens, a myriad of vegetables, herbs, and quinoa in a house made chicken bone stock.
Farm fresh greens, Pt Reyes blue cheese, pickled pear, and toasted sunflower seeds. Available with wild salmon or roast chicken.
House made pomegranate vinaigrette. Organic olive oil, avocado oil, chia seed, honey, lemon.
Entree’s
Pecan crusted, local caught halibut with a black currant sauce. Accompinaments include rosemary quinoa and roast cauliflower. Choose the low carb version to substitute roast carrots with the quinoa. Entree available with wild or Scottish salmon substition upon request.
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.
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.
Scratch made manicotti, shell and all, rolled with herb ricotta cheese with a side of house made marinara and steamed broccoli. Available with grass-fed ground beef meatballs.
Breakfast & Lunch
A 12oz cup of steel cut oats, chia seed, ground flax seed, sweetened with honey, pomegranate, fresh cut pears, and accompanied by cinnamon toasted quinoa as a crunchy topper. (Note: Oats are inherently gluten free. However, these steel cut oats are processed in a facility that also processes wheat, therefore there is a risk of cross-contamination.)
Enjoy a savory blend of house-crafted grass-fed ground beef and quinoa chorizo, farm-fresh egg, roast potato, and cheddar cheese, all grilled within an organic flour tortilla for a satisfying on-the-go meal.
A 4oz ramekin of organic, house made hummus with an assortment of fresh cut vegetables.
A house made walnut pesto and turkey panini on a locally made herb focaccia with roast red peppers and mozarella cheese.
Enjoy an entree sized salad bowl with sesame infused quinoa, steamed broccoli, carrot, cucumber, citrus segments, baby spinach, and a house made citrus ginger vinaigrette. Enhance this already amazing salad with Teriykai Chicken, Teriyaki Wild Salmon or Garlic Shrimp in the selections below.
Sides
A 5oz side of organic, steamed broccoli tossed with lemon, sea salt, and fresh garlic.
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.