Sunday 2/11 & Monday 2/12
*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
Chopped, roast chicken in a fortified chicken stock with mushroom, cabbage, vegetables, fresh thyme, and gluten free fusilli noodles.
French lentil soup with fresh thyme, mirepoix, kale and fortified with a house made vegetable broth that utilizies shiitake mushroom and kombu for a rich soup enjoying experience.
Kale Ribbons. Chevre Goat Cheese. Toasted Sunflower Seeds. Shaved Carrot. Tangerine Segments. Lemon Rosemary Vinaigrette. Available with 4oz or Roast Chicken Breast or Skillet Roast Salmon.
House made with fresh Meyer lemons, Dijon mustard, fresh rosemary, organic olive, avocado oil, and sea salt.
Entree’s
Greek influenced marinated salmon with lemon, herbs, and smoky paprika accompanied by a cucumber dill yogurt sauce, lemon olive oil quinoa, and roast beets. Low Carb, version available with roast carrots in place of quinoa.
Choose from either Grass-fed Ground Beef or Mushroom Black Bean & Vegetable. Each are layered with a mixture of cheeses, house made red enchilada sauce, and your protein filler of choise. Each order arrives with a large piece of Enchilada Bake, 4oz of House Made Enchilada Sauce, 2oz Sour Cream, and 4oz herb roast zucchini.
Oven roast chicken marinated in a fried garlic, lemon, herb and smoked paprika marinade. Accompanied by citrus brasied cabbage and parsley garlic rice. Choose the low carb version to substitute the rice for roast beets.
A hearty blend of lentils and rice, seasoned with aromatic Middle Eastern spices, served with a refreshing cucumber yogurt sauce. Accompanied by roasted cauliflower florets for a perfect balance of flavors and textures. Available with low and slow briased, shredded pork shoulder or roast chicken breast. If you prefer chicken leg, please specify in the “send the chef a note” section during checkout.
Simple and pure, fresh dungeness crab cakes. Meyer lemon aioli, couscous and citrus braised kale. 7oz of crab per order. Choose the Gluten Free Version to replace couscous with Quinoa or the Low Carb Version (also gluten free) to substitute couscous or quinoa with roast beets.
Hearty French stew with pork shoulder, pancetta, whole chicken legs, broad white beans, braised greens, herbs, and aromatics, slow cooked in a large braiser and finished with a gluten free bread crumb crust.
Breakfast & Lunch
Fresh chopped strawberries, vanilla almond milk, A2 grass-fed yogurt, and a touch of maple syrup in this house made chia pudding topped with crushed almonds. 12oz cup
House made quiche and available by the 1/4 pie.
A 4oz ramekin of organic, house made hummus with an assortment of fresh cut vegetables.
Buffalo chicken baked potato wrap includes cheddar scallion baked potatoes combined with chopped buffalo chicken, shredded cabbage, and a creamy, sour cream based blue cheese sauce. Also available Gluten Free over a nest of kale ribbons.
Enjoy an entree sized salad bowl with sesame infused quinoa, steamed broccoli, carrot, cucumber, citrus segments, baby spinach, and a house made citrus ginger vinaigrette. Enhance this already amazing salad with Teriykai Chicken, Teriyaki Wild Salmon or Garlic Shrimp in the selections below.
Sides
Lemon and olive oil infused quinoa and chickpeas with fine diced cucumber and golden beet. A complete vegetable based protein.
Roast cauliflower florets with organic extra virgin olive oil and sea salt.
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.