Monday | 1/22/24
*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
Shaved carrot, beet, and radish over baby spinach with toasted almonds, tangerine segments, and a citrus ginger vinaigrette. Enjoy as is or with a 4oz piece of Seared Salmon or Roast Chicken Breast.
House made with whole fruits including lemon, orange, and carrot. Avocado oil based and sweetened with honey.
Entree’s
Curried cauliflower florets and black lentils in coconut curry sauce accompanied by Lemongrass infused black rice with a creamy, cardamom and chili infused green pea cilantro sauce. 12oz of cauliflower and lentils. 8oz of Lemongrass black rice. 4oz of green pea cilantro sauce.
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 ground beef meatloaf infused with broccoli, vegetables, and cheese. Served with a mushroom sauce, mashed Yukon potatoes, and sauteed peas and shallots. Enjoy a low carb version with roast cauliflower in place of the mashed potatoes.
Marinated salmon in a house made teriyaki sauce accompanied by sesame brown rice and steamed broccoli. Enjoy as is or the low carb version with stir fried ginger cabbage instead of brown rice.
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.
A 6oz side of organic roast red garnet sweet potatoes. Sea Salt. Olive Oil
Blueberry, maple, vanilla, and almond infused organic chia seed pudding. An all organic treat topped with crushed almonds and fresh blueberries.
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.
Breakfast & Lunch
House made Peruvian spice and lime juice marinated chicken. Roast potatoes and cauliflower. Cilantro Salsa Verde; cilantro, jalapeno, feta cheese, garlic, and olive oil. Enjoy a lower carb meal with broccolini instead of roast potatoes.
A 4oz ramekin of organic, house made hummus with an assortment of fresh cut vegetables.
Grilled flour tortilla filled with organic sliced chicken, blue cheese dressing, roast potatoes, crispy bacon, tomato, onion, and shredded cabbage. For a gluten-free option, enjoy it as a fresh salad.
Sides
7oz Portion of salmon, seasoned and seared left for you to finish off to perfection.
Organic chicken breast skillet seared and roasted.
SOUP & SALAD
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.
Lemongrass and ginger infused chicken soup with shiitake mushroom, onion, and cabbage.