Menu ∙ Sunday 4.14 / Monday 4.15
*GF. Gluten Free ∙ *DF. Dairy Free ∙ *V. Vegetarian ∙ *VG. Vegan ∙ *VGA. Vegan Adaptable
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.
Scratch made, creamy tomato soup with roast garlic and caramlized onion.
Baby spinach salad with blueberry, carrot, shaved fennel, chevre goat cheese and house made citrus ginger vinaigrette.
House made with whole fruits including lemon, orange, and carrot. Avocado oil based and sweetened with honey.
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.
Markegard family farm, organic, pasture raised pork and stir fried vegetables in a red Thai coconut curry sauce over coconut brown rice. Choose the low carb option to substitute the brown rice for ginger stir fried cabbage. 8oz of meatballs. 5oz rice. 4oz steamed broccoli. 5oz cabbage with low carb option.
Grass-fed lamb stew. Stout beer, leeks, mushroom, and a myriad of root vegetables. a 16oz portion served with 2 slices of sourdough bread and a 2oz rameking of garlic herb butter. Gluten free option available with gluten free sourdough bread crafted by Arise bakery in Arcata, Ca.
Roast chicken glazed with a house made honey garlic sauce. Roast cauliflower paired with fluffy rice cooked in coconut milk and tender kidney beans. Chicken leg and thigh or breast meat available. 7-8oz Piece of Chicken, 2oz Sauce, 5oz rice, 4oz vegetable. Choose the low carb version and receive roast beets in place of the rice.
Breakfast & Lunch
Blueberry, vanilla, almond butter, and hemp seed infused steel cut oats with ground flax seeds and chia seeds. 12oz cup
A 4oz ramekin of organic, house made hummus with an assortment of fresh cut vegetables.
Quinoa chicken salad mixed with house made walnut arugula pesto, crumbled feta, and pieces of walnut wrapped in a flour tortilla with fresh arugula and lightly grilled. Enjoy a gluten free version, unwrapped as a salad.
Baby spinach, roast chickpea, and black rice salad bowl with tangerine, hemp seeds, roast sweet potatoes, and a house made Citrus ginger vinaigrette. Enjoy with teriyaki salmon or chicken.
Organic, gluten free tofu and stir-fried vegetables in a lightly spicy Thai coconut sauce and served with coconut brown rice and steamed broccoli. 12oz of Thai coconut tofu 8oz of coconut rice 4oz broccoli.
Sides
Roasted carrots, lightly tossed in olive oil, sea salt, and rosemary for a sweet and savory side.
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.