Spring Menu
Sunday 6.2 ∙ Monday 6.3 ∙ Wednesday 6.5
Allergens Info | *GF. Gluten Free ∙ *DF. Dairy Free ∙ *V. Vegetarian ∙ *VG. Vegan ∙ *VGA. Vegan Adaptable
All ingredients are organic & seed oil free unless otherwise noted.
SOUP & SALAD
Herbed chicken sausage with a myriad of vegetables including carrot, onion, celery, cabbage, tomatoes and potatoes.
Lemongrass and ginger infused, pureed golden beet and coconut soup with quinoa. Enjoy chilled or warmed.
Arugula baby spinach salad with snap peas, pickled radish, almond, and fresh blueberries with house made a lemon basil vinaigrette.
Meyer Lemon. Fresh Basil. Chia Seed. Olive & Avocado Oil. Honey
Entree’s
Whole brined organic chicken roast with a powerful and flavor packed rub made from roast garlic, fresh basil, pureed smoky chiles, dijon, honey, and lemon. Accompanied by roast potatoes and cauliflower. Low carb version available with red beets in place of the potatoes.
Fresh, local halibut, crusted with an herb and crushed almond dijon topping. Paired with a scratch made dijon and fresh lemon vinaigrette, olive oil mint quinoa pilaf, and roast cauliflower. Low carb version available with roast beets in place of the quinoa.
A medley of mushrooms, melted leeks, fresh herbs, and a wine reduction are a flavorful essense of this fresh tomato infused farro risotto,. Accompanied by chevre goat cheese for folding in. Accompanied by a side of red beets. Available with sliced, roast chicken or marinated steak in the options below.
Breakfast & Lunch
Blueberry, maple, vanilla, and almond infused organic chia seed pudding. An all organic treat topped with crushed almonds and fresh blueberries.
House made grass-fed ground beef maple breakfast sausage, organic eggs, cheddar cheese, and a diced potato and onion hash with a side of maple mustard black pepper mayo wrapped in a flour tortilla and grilled. This arrives oven ready, foil wrapped for an easy heat and go meal.
A 12oz cup of steel cut oats, chia seed, ground flax seed, and a plentilful amount of pan toasted sesame seeds. Sweetened with honey and topped with fresh blueberries. (Note: Oats are inherently gluten free. However, these steel cut oats are processed in a facility that also processes wheat, therefore there is a risk of cross-contamination.)
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.
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.
Enjoy the satiating salad bowl combination of fresh blueberry, kale ribbons, roast sweet potato, quinoa, chickpeas, sweet cherry tomatoes, and a house made strawberry lemon vinaigrette. This entree sized salad is available with roast chicken, wild seared salmon, or grass-fed steak.
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 roast cauliflower.
Sides
A 4oz ramekin of organic, house made hummus with an assortment of fresh cut vegetables.
Fresh zucchini, sauteed in a olive oil with fresh chopped herbs.
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.