Sunday 11/24 & Monday 11/25
*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
White miso, ginger, and onion at the base of this pureed butternut squash soup with adzuki red beans.
Fresh greens and baby arugula salad with walnut, persimmon, pomegranate arils, and a house crafted Meyer lemon vinaigrette.
Made with whole, fresh meyer lemon, thyme, extra virgin olive oil, avocado oil, Dijon mustard, chia seed, sea salt, honey.
Entree’s
Fresh, Icelandic True Cod, with a simple herb sear preparation accompanied by a house-made, dairy free, sun-dried tomato pumpkin seed pesto, accompanied by saffron rice, roast mushrooms and melted leek ragout. Low carb option below with spaghetti squash in place of the rice.
Homemade Red Lentil Chickpea Masala: Indulge in our savory blend of split red lentils, chickpeas, and assorted vegetables, simmered in a flavorful masala sauce. Served with vegetable-infused Sonamasuri rice for a delightful medley of flavors. 12oz of curry. 12oz of vegetables & rice.
Classic spaghetti and grass-fed meatballs in a house made marinara sauce served with a side of locally crafted sourdough bread, garlic butter, and steamed broccoli. Vegetarian, gluten free, and low carb versions available. Low carb version receives Spaghetti Squash “pasta” substitution and no bread.
Breakfast & Lunch
Blueberry, maple, vanilla, and almond infused organic chia seed pudding. An all organic treat topped with crushed almonds and 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.
A house made walnut pesto and turkey panini on a locally made herb focaccia with roast red peppers and mozarella cheese.
Sides
A 5oz side of organic, steamed broccoli tossed with lemon, sea salt, and fresh garlic.
Brined, pounded chicken breast, seared and roast in a fresh oregano, feta, white wine, and artichoke reduction. Accompanied by buttered papardelle noodles and green peas. Available with briased chicken leg. This entree is also available as a low carb version with cauliflower “rice” in place of the noodles.
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.