Spring Menu
Sunday 6.16 ∙ Monday 6.17 ∙ Wednesday 6.19
Allergens Info | *GF. Gluten Free ∙ *DF. Dairy Free ∙ *V. Vegetarian ∙ *VG. Vegan ∙ *VGA. Vegan Adaptable
All ingredients are organic & seed oil free unless otherwise noted.
SOUP & SALAD
Braised and chopped smoked turkey, kale, mirepoix, garlic and lentils in a house made chicken bone broth.
Gluten free miso in a house made, umami rich vegetable stock with savoy cabbage, onion, garlic, ginger, and shiitake mushrooms and adzuki red beans.
Fifth Crow Farms Little gem lettuce salad. Shaved parmesan, persimmon, pickled pear, sunflower seeds, and a Meyer lemon thyme vinaigrette. Available with roast chicken or wild salmon.
Made with whole, fresh meyer lemon, extra virgin olive oil, avocado oil, Dijon mustard, chia seed, sea salt, honey.
Entree’s
A delicious organic mixture of quinoa, chickpeas, kalamata olive, herbs, feta cheese, and fine diced vegetables stuffed in par roasted red bell pepper awaiting your oven. Accompanied by a cucumber yogurt sauce and a side of roast summer squashes.
Featuring wild sockeye salmon with a sweet, tart, and savory, fresh peach and sherry vinegar gastrique. This arrives with lemon artichoke quinoa and roast cauliflower. Available with farmed scottish salmon. Low carb version available with steamed broccoli in place of the quinoa.
Skillet roast chicken in a walnut creme based lemon caper sauce accompanied roast garlic mashed potatoes and Kerry gold buttered green peas. Low Carb version available with roast zucchini in place of the potatoes.
Breakfast & Lunch
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.
Enjoy an all organic cup of house made chia and flax seed steel cut oats crafted with fresh Meyer lemon, maple syrup, blueberries, and poppy seeds.
Chopped chicken marinated in a barbeque dry rub and slow roasted combined with caramelized onion, cheddar cheese, and a cabbage slaw all wrapped in a flour tortilla and grilled.
Toasted Almonds. Peach Segments. Kale Ribbons. Hemp Seeds. Quinoa. Sweet Potatoes. Feta Cheese. Lemon Mint Vinaigrette. Available with roast chicken or wild salmon.
Brined and spiced pork shoulder chops with a scratch made caramelized onion mango barbeque sauce paired with roast yukon potatoes and zucchini. Available as a low carb option with roast carrots in place of the potatoes.
Sides
A 4oz ramekin of organic, house made hummus with an assortment of fresh cut vegetables.
Roasted carrots, lightly tossed in olive oil, sea salt, and rosemary for a sweet and savory side.
A classic quinoa pilaf with aromatics, fresh thyme, and finished with smoked paprika and a light lemon juice.
7oz Portion of salmon, seasoned and seared left for you to finish off to perfection.
Organic chicken breast skillet seared and roasted.