Sunday 10/27 Monday 10/28 Wednesday 10/30
*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 Items are Organic Unless Otherwise Noted
SOUP & SALAD
A beautiful, creamy red beet root and coconut cream soup with sweet onion and warming ginger brightened and enhanced with fresh lemon juice.
A creamy, delcious chicken mushroom noodle soup made with fresh cut vegetables, green peas and sliced cremini mushrooms, and a gluten free, quinoa and brown rice pasta.
Fresh lettuces from Fifth Crow Farm, tangerine segments, walnut, shaved vegetables, and a house made Meyer lemon mint 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
Rosemary and lemon seasoned and seared wild salmon. Sun dried tomato and almond pesto sauce. Garlic parsley brown rice and roast cauliflower. Choose the low carb option to substitute rice with spaghetti squash.
Roast, bone in organic Mary’s chicken with white wine, apples, pear, and butternut squash accompanied by brown butter spaghetti squash and a savory briased cabbage. Dairy free spaghetti squash available upon request.
Ginger and spice infused black lentils and red quinoa over Miso glazed, roast butternut squash rounds with sesame steamed broccoli. Available with miso glazed black cod.
Grass-fed beef and root vegetables at the base of this hearty, scratch made stew. This 16oz portion of stew arrives with 2 slices of organic, locally crafted sourdough and a ramekin of garlic herb Kerry Gold buttter. Gluten free option available below.
Breakfast & Lunch
Experience a delicious twist on breakfast with our pumpkin pie-inspired dish. Fresh pumpkin, warming pumpkin spice, maple syrup, and nutrient-rich chia and ground flaxseed, all mixed into hearty steel-cut oatmeal. All that’s missing is some fresh whipped cream!
Roast potatoes. peppers, onions, tomato based salsa and black beans with scrambled eggs, shredded cheddar cheese and an optional addition of seasoned, shredded steak.
A 4oz ramekin of organic, house made hummus with an assortment of fresh cut vegetables.
Curried chicken salad, featuring kale, shredded carrot, crisp apples, and sweet raisins, all tossed together in a house-made curry spice blend with avocado oil based mayonnaise, and wrapped in a flour tortilla and grilled to perfection, A delightful fusion of flavor in every bite. *Organic Flour Tortilla Contains Seed Oils.
A satiating and zesty entree sized salad bowl with chipotle lime quinoa and a myriad of vegetables including shredded cabbage, carrot, kale, and shaved radish, with a side of tomato based salsa, chipotle lime sour cream, and topped with queso fresco (not organic), tortilla strips, and salted pepitas. Available with blackened salmon or Peruvian lime marinated chicken.
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.