Monday | 1/8/24
*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
Shredded Napa cabbage and dino kale ribbons with tangerine segments, sesame seeds, julienned carrot, shaved radish, and a Meyer lemon ginger vinaigrette.
A 4 oz cup of house made vinaigrette with fresh Meyer lemon and ginger, honey, chia seeds, organic olive oil and avocado oil.
Entree’s
Chopped herb seasoned and seared salmon with a fresh made Meyer lemon vinaigrette using avocado and organic olive oil. Fresh asparagus and herb polenta cake. Paleo / low carb version available with cauliflower instead of polenta.
House made, all grass-fed beef Bolognese sauce over cheese tortellini with a side of roast mushrooms leeks and zucchini. Gluten Free and Low Carb / Paleo option available with spaghetti squash. You receive a 12oz portion of sauce, 8oz of pasta or spaghetti squash, and 4oz of vegetables.
Homemade Red Lentil Chickpea Masala: Indulge in our savory blend of split red lentils, chickpeas, and assorted vegetables, simmered in a flavorful masala sauce. Served with vegetable-infused Sonamasuri rice for a delightful medley of flavors. 12oz of curry. 12oz of vegetables & rice.
House-Crafted Creamy Masala Chicken: Tender braised chicken leg and breast pieces bathed in our signature creamy and spiced masala sauce. Accompanied by vegetable-infused brown sonamasuri rice, roast cardamom spiced cauliflower and carrots, and a cooling cucumber raita sauce. Low carb option available with cauliflower rice and zucchini in place of the sonamasuri rice. two 12 ounce cups of chicken tikka masala, 8oz of rice or vegetables, and 4 ounces of roast cauliflower and carrots per serving.
A 6oz side of organic roast red garnet sweet potatoes. Sea Salt. Olive Oil
Fresh local strawberries blended with organic vanilla, vanilla almond milk, and A2 grass-fed yogurt, lightly sweetened with maple syrup in this house-made chia pudding. Topped with crushed almonds for a naturally protein-rich, sweet start to your day.
Shredded Napa cabbage. Julienne carrot and beet. Tangerine. Almond. Sweet Potato. Quinoa. Lemon ginger vinaigrette.
Breakfast & Lunch
Filipino style chicken adobo in a gluten free coconut “soy” sauce served along side of steamed white rice and a ginger bok choy. This is typically made with tender braised chicken legs and thighs. Chicken breast option below. Paleo/ low carb version available with steamed cauliflower “rice”. The entree arrives with 4oz of bok choy 6oz rice, 2oz of sauce and your selected piece of chicken.
Enjoy an all organic cup of house made chia and flax seed steel cut oats crafted with fresh Meyer lemon, maple syrup, blueberries, and poppy seeds.
A 4oz ramekin of organic, house made hummus with an assortment of fresh cut vegetables.
Chopped chicken salad with dried cranberries and apples in an avocado oil based mayonnaise wrapped in a flour tortilla with cheddar cheese and grilled. *Organic Tortilla Contains Seed Oils.
Sides
7oz Portion of salmon, seasoned and seared left for you to finish off to perfection.
Organic chicken breast skillet seared and roasted.
SOUP & SALAD
A seasonal blend of fresh roast pumpkin, butternut, and kabocha squash in a house made vegetable stock combined with creamy coconut milk and finished with small white beans, sea salt, and a touch of lemon.
Roast cauliflower florets with organic extra virgin olive oil and sea salt.
Diced, smoked hamlet from Markegard Family Farm simmered in a house-made, gelatin-rich bone stock with French lentils and seasonal vegetables.