Summer Menu
Sunday 7.14 ∙ Monday 7.15 ∙ Wednesday 7.17
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
Chopped, roast chicken in a fortified chicken stock with mushroom, cabbage, vegetables, fresh thyme, and gluten free fusilli noodles.
Creamy cauliflower soup, with powerful ginger, turmeric, and a milld house blend curry spice mixture, with tender bites of sweet potato and beluga lentils for a satiating soup enjoying experience.
Curried lentils with julienned carrot, kale ribbons, quinoa, raisins, toasted cashews and a citrus ginger vinaigrette. Available with marinted roast chicken or curry spiced wild salmon.
House made with fresh mango, vinegar, avocado and olive oil, a pinch of sea salt, honey, and chia seeds. Arrives in a 4oz ramekin.
Entree’s
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.
Skillet seared, paprika and herb spiced salmon with a fresh made mango jalapeno coulis accompanied by lemon and cumin infused quinoa pilaf and roast cauliflower. Choose between farmed Scottish Salmon or Wild Coho Salmon.
Scratch made chili with grass-fed ground beef and kidney beans with a side of house made, gluten free skillet corn bread.
House made walnut basil pesto folded in to cheese tortellini with a mix of roast vegetables. This entree is available with 5oz of chopped, roast chicken. 4oz pesto 6oz pasta 12oz or 8oz of vegetables (12oz without chicken, 8oz with chicken).
Breakfast & Lunch
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 12oz cup of steel cut oats, chia seed, ground flax seed, and a plentilful amount of pan toasted sesame seeds. Sweetened with honey and topped with fresh blueberries. (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.)
A house made walnut pesto and turkey panini on a locally made herb focaccia with roast red peppers and mozarella cheese.
House made walnut basil pesto combined with quinoa, feta, and walnuts at the base of this entree worthy, lunch salad bowl. Accompanied by baby spinach, shaved radish, cherry tomatoes, cucumber, and an extra 2oz side of pesto. Available with chopped, Roast Chicken or a skillet roast Wild Salmon.
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.
Sides
A 4oz ramekin of organic, house made hummus with an assortment of fresh cut vegetables.
Fresh zucchini, sauteed in a olive oil with fresh chopped herbs.
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.