Monday | 1/29/24
*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
SOUP & SALAD
Herbed chicken sausage with a myriad of vegetables including carrot, onion, celery, cabbage, tomatoes and potatoes.
Scratch made, creamy tomato soup with roast garlic and caramlized onion.
Tangerine segments, feta cheese, shaved fennel, beet, toasted almond crumb, kale ribbon and Meyer lemon vinaigrette.
Made with whole, fresh meyer lemon, extra virgin olive oil, avocado oil, Dijon mustard, chia seed, sea salt, honey.
Entree’s
Whole cooked, cracked, and cleaned Dungeness Crab with lemon and drawn Butter. 1.5-2 pound crab per order.
Crushed almond, dijon, and herb topped Salmon with a fresh made Meyer lemon vinaigrette. Steamed broccoli and an artichoke quinoa pilaf. Low carb option available with roast Brussel sprouts in place of the quinoa pilaf. 2oz Vinaigrette. 7oz Salmon. 4oz of broccoli. 5oz quinoa. 4oz Brussel sprouts.
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.
Brined and roast pork chop. Sweet and tart pomegranate pear apple and mission fig compote. Roast sweet potatoes and cauliflower. The lower carb option substitutes roast carrots for sweet potatoes.
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.
Breakfast & Lunch
Pomegranate hemp seed and yogurt infused chia pudding. Sweetened with monk fruit. 12oz cup
Cinnamon apple raisin infused, steel cut oatmeal with ground flax and chia seeds. Sweetened with maple syrup
A 4oz ramekin of organic, house made hummus with an assortment of fresh cut vegetables.
Chipotle lime marinated and roast chicken salad mixed with a chipotle lime, avocado oil-based maonnaise, in a flour tortilla with shredded cabbage, quinoa, tomatoes and cheddar cheese. Make it Gluten Free and enjoy this wrap as a salad.
A satiating and zesty entree sized salad bowl with chipotle lime quinoa and a myriad of vegetables including shredded cabbage, carrot, kale, and shaved radish, with a side of tomato based salsa, chipotle lime sour cream, and topped with queso fresco (not organic), tortilla strips, and salted pepitas. Available with blackened salmon or Peruvian lime marinated chicken.
Sides
Roast cauliflower florets with organic extra virgin olive oil and sea salt.
Typically Chinese, a common street food which are cracked, hard boiled eggs simmered in a black tea, herb, and soy-based broth. 2 cracked and peeled eggs per order.
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.