Sunday 8/18 Monday 8/19 Wednesday 8/21
*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
SOUP & SALAD
Lemongrass and ginger infused chicken soup with shiitake mushroom, onion, and cabbage.
Little gems lettuce, cherry tomatoes, fire roast corn, tortilla strips, queso fresco, and a house made chipotle Caesar dressing.
Fresh nectarine and lemon, organic olive oil, avocado oil, a pinch of sea salt and sweetened with a touch of honey. Arrives in a 4oz ramekin
Entree’s
Fresh sole, seared and crusted with dijon and a toasted crushed almond topping accompanied by house made meyer lemon vinaigrette, steamed broccoli. and quinoa parsely pilaf. Low carb option available with spaghetti squash in place of the rice.
A beautiful mix of locally grown greens, fresh corn cut from the cob, strawberry, radish, feta and a house made nectarine vinaigrette. Available with roast chicken or wild salmon in the selections below. Would you prefer a dairy free salad? Let the chef know in the “Send the Chef a note” section during checkout!
Tender and flavorful organic St Louis-style pork ribs, slow-cooked to with our house made spice blend and basted with a tangy barbecue sauce. Served with roast zucchini and corn and house made, gluten free baked macaroni and cheese. Choose the low carb vesion to receive steamed broccoli in place of the macaroni and cheese.
Think “caponata meets puttanesca”. A delicious combination resulting in an eggplant rich, olive and caper infused tomato sauce with an alluring aroma. Combined with your choice of organic pasta ; gluten free fusilli or orecchiette pasta. This entree is accompanied by a side of roast cauliflower. This entree is available with spaghetti squash in place of pasta upon special request. Please make this request in the “send the chef a note” section during checkout.
Organic chicken, roast with a combination of mushrooms, 5th crow farm baby artichoke and leeks. accompanied by herbed polenta cake and roast cauliflower. Low carb version available with roast zucchini in place of the polenta.
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.
Breakfast & Lunch
Fresh cut peaches and coconut cream infused steel cut oats with organic chia seeds, ground flax seeds, and sweetened with honey.
A fresh assortment of organic summer fruit that may include, but is not limited to; watermelon, melon, strawberries, peach or nectarine, and blueberries. This assortment arrives in a 32 oz box with a 4oz portion of organic cottage cheese.
House made grass-fed ground beef breakfast sausage, Glaum Ranch organic eggs, shredded cheddar cheese, and a diced potato and onion hash wrapped in a flour tortilla and grilled. This arrives oven ready, foil wrapped for an easy heat and go meal.
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.
Organic, fire roasted corn fresh cut from the cob over crisp gem lettuce with seaseoned quinoa, cherry tomatoes, black beans, and crumbled cotija cheese with a zesty lime crema.
Sides
Paprika spiced cauliflower florets tossed with olive oil, roast in a high temperature oven.
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.