Menu ∙ Sunday 4.14 / Monday 4.15
*GF. Gluten Free ∙ *DF. Dairy Free ∙ *V. Vegetarian ∙ *VG. Vegan ∙ *VGA. Vegan Adaptable
SOUP & SALAD
A handcrafted, house-made soup featuring organic chicken, tender leafy greens, a medley of seasonal vegetables, aromatic herbs, and hearty lentils—simmered slow in a rich, house-made chicken bone broth
Scratch made, creamy tomato soup with roast garlic and caramlized onion.
Baby spinach salad with blueberry, carrot, shaved fennel, chevre goat cheese and house made citrus ginger vinaigrette.
House made with whole fruits including lemon, orange, and carrot. Avocado oil based and sweetened with honey.
Entree’s
Crushed, toasted almond, herb, and dijon topped Wild or Scottish salmon filet. Sweet and acidic, pomegranate gastrique. with a side of hazelnut roast red beets and a quinoa rosemary pilaf. 7-8oz piece of salmon, 5oz of quinoa or carrots, 4oz roast beets, and 2oz of sauce. Choose the low carb version which substitutes the quinoa with roast carrots.
Organic, pasture raised pork and stir fried vegetables in a red Thai coconut curry sauce over coconut brown rice with a side of steamed broccoli. Choose the low carb option to substitute the brown rice for ginger stir fried cabbage. 8oz of meatballs. 8oz rice. 4oz steamed broccoli, 4oz of thai coconut red curry sauce. 8oz cabbage with low carb option.
Grass-fed lamb stew. Stout beer, leeks, mushroom, and a myriad of root vegetables. a 16oz portion served with 2 slices of sourdough bread and a 2oz rameking of garlic herb butter. Gluten free option available with gluten free sourdough bread crafted by Arise bakery in Arcata, Ca.
Choose between chicken leg and thigh or breast coated in the delicious house made honey garlic glaze paired with lemon garlic broccoli and roast sweet potatoes. 7-8oz Piece of Chicken, 2oz Sauce, 5oz starch, 4oz vegetable. Choose the low carb version for a sauteed zucchini in place of the sweet potatoes.
Breakfast & Lunch
Blueberry, vanilla almond milk, hazelnut butter, and maple syrup infused steel cut oats with ground flax seeds and chia seeds. 12oz cup
A 4oz ramekin of organic, house made hummus with an assortment of fresh cut vegetables.
Quinoa chicken salad mixed with house made walnut arugula basil pesto, crumbled feta, and pieces of walnut wrapped in a flour tortilla with fresh kale and lightly grilled. Enjoy a gluten free version, unwrapped as a salad.
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.
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.
Sides
Roasted carrots, lightly tossed in olive oil, sea salt, and rosemary for a sweet and savory side.
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.