Sunday 8/25 Monday 8/26 Wednesday 8/28
*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
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.
A velvety blend of sweet carrots and creamy coconut milk, enhanced with a warming spice of fresh ginger and turmeric. This delightful soup is slow-simmered to develop a rich, smooth texture, and finished with a touch of aromatic spices and lemon.
Local varieties of fresh lettuce greens, sweet cherry tomato, mission fig, chevre goat cheese, walnut, and rosemary balsamic vinaigrette. Available with wild salmon or sliced, roast chicken breast.
4oz of house made, fresh rosemary and roast garlic basamic vinaigrette. Made with organic olive oil and avocado oil.
Entree’s
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.
A creamy, hearty blend of fresh, local seafare, featuring shrimp, halibut, calamari, and clams. Infused with a hint of smoky bacon, onions, and celery. this chowder is finished with fresh herbs and cream for a rich, comforting bowl of coastal flavor. Accomapnied by a side of your choosing; sourdough & garlic herb butter, GF sourdough & garlic herb butter, or a greek feta and farm greens side salad with redwine vinaigrette.
Pounded, breaded and panfried chicken cutlet with a house made honey mustard sauce. Accompanied by spice roast potatoes and roast cauliflower. Low carb & gluten free versions available as un-breaded whole pieces of glazed chicken and steamed broccoli in place of roast potatoes.
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, vanilla, almond butter, and hemp seed infused steel cut oats with ground flax seeds and chia seeds. 12oz cup
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.
Organic fermented kimchi, furikake brown rice, egg, and cheese and sriracha mayonnaise wrapped in an organic flour tortilla and grilled. Available with Korean style marinated steak.
A 4oz ramekin of organic, house made hummus with an assortment of fresh cut vegetables.
Provolone, proscuitto, roast chicken and a house made olive tapenade with garlic, capers, and organic extra virgin olive oil spread over rosemary focaccia and grilled.
Locally sourced, organically grown lettuces, lemon thyme brown rice, sungold cherry tomato, fresh corn, peach, mission fig, and a house made rosemary blasamic vinaigrette. Available with sliced, grass-fed skirt steak, wild salmon, or sliced, roast chicken breast.
Sides
A 6oz side of fresh green beans with a ramekin of olive oil and lemon juice for seasoning prior to roasting.
Yukon gold potatoes roast with sea salt, black pepper, and olive oil.
7oz Portion of salmon, seasoned and seared left for you to finish off to perfection.
Organic chicken breast skillet seared and roasted.