Monday | 2/5/24
*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
A golden chicken soup with ginger, turmeric, cabbage, carrots, onions, spices, and short grain brown rice.
White miso, ginger, and onion at the base of this pureed butternut squash soup with adzuki red beans.
Baby spinach, arugula, cashew, carrot, and roast chickpea with a ginger soy vinaigrette. Available with Soy Glazed Salmon or Teriyaki Chicken.
House made with organic rice vinegar, fresh ginger, gluten free soy sauce, sesmae oil, and avocado oil.
Entree’s
Herb seared salmon filet. House made, red pepper romesco sauce. Lemon quinoa pilaf. Steamed broccoli. Choose the low carb selection to replace the quinoa with roast beets.
Chopped, marinated chicken stir fried in a house made teriyaki sauce using Bragg’s brand coconut aminos at it’s base. This entree arrives with sesame brown rice and steamed broccoli. Low Carb version available with extra stir fried vegetables in place of the rice. Vegetables may include but are not limited to; celery, cauliflower, bell pepper, and carrots. 12oz cup of chicken and sauce, 8oz of rice or vegetable, and 4oz of steamed broccoli.
Tender, slow-roasted pulled pork shoulder seasoned with our house-made BBQ spice rub and topped with Carolina-style barbecue sauce, served on a soft pretzel bun. Accompanied by a tangy Dijon dill potato salad and fresh corn off the cob. - Gluten-Free and low carb options available. Gluten Free - Substitute with a gluten-free bun. Low Carb - Enjoy with a cabbage slaw and roasted squash in place of the bun and potatoes.
House made, ground Italian pork sausage in a tomato based ragout with fennel, wine, garlic, and shallots served over orecchiette pasta, gluten free pasta, or with a spaghetti squash. This entree arrives with a side of steamed broccoli.
House made vegetable coconut broth with soy, chili oil and a side of toban djan (broaad bean chili paste) so you may control your spiciness. Roast tofu, broccoli, mushrooms, and carrots. And gluten free organic rice ramen noodles. 24oz of Broth. 8oz of Noodles. 8oz
Breakfast & Lunch
Organic turmeric and chai spice infused coconut milk chia pudding with goji berries, sweetened with honey, and topped with shredded toasted coconut. Contains black tea. 12oz cup
Pomegranate, fair trade cacao, and vanilla almond milk infused chia and flax seed steel cut oats. Sweetened with monk fruit sweetener.
A 4oz ramekin of organic, house made hummus with an assortment of fresh cut vegetables.
Chopped teriyaki chicken and quinoa, shredded cabbage and carrots, and a spicy mayo wrapped in an organic flour tortilla and grilled. Available “unwrapped” gluten and seed oil free over cabbage.
Sesame Brown Rice. Shredded Cabbages. Furikake Seaweed Seasoning. Roast Chickpeas. Carrot. Bell Pepper. Cashew. Citrus Ginger Vinaigrette. Available with a teriyaki salmon or chicken.
Sides
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.