Monday | 1/15/24
*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
Dino kale ribbons. Toasted coconut. Toasted cashew. Fresh avocado vinaigrette.
House made using fresh avocado, avocado and olive oil, honey, sea salt, and lemon.
Entree’s
Chicken fajitas with peppers and onions, Mexican brown rice, guacamole, and sour cream. All orders come with 3 tortillas, 2oz of sour cream, 2oz of guacamole, 5oz of rice, and 8oz of fajita mix per serving and 4oz of roast zucchini. Choose between corn and flour tortillas or Gluten Free corn tortillas.
Fresh sole, seared and crusted with dijon and a toasted crushed almond topping accompanied by house made meyer lemon vinaigrette, steamed broccoli. and quinoa parsely pilaf. Low carb option available with spaghetti squash in place of the rice.
Grass-fed beef and root vegetables at the base of this hearty, scratch made stew. This 16oz portion of stew arrives with 2 slices of organic, locally crafted sourdough and a ramekin of garlic herb Kerry Gold buttter. Gluten free option available below.
Mushroom, lentil, and cabbage fajitas with peppers and onions, Mexican brown rice, guacamole, and sour cream. All orders come with 3 tortillas, 2oz of sour cream, 2oz of guacamole, 5oz of rice, and 8oz of fajita mix per serving and 4oz of roast zucchini. Choose between corn and flour tortillas or Gluten Free corn tortillas.
Grass-fed steak fajita with peppers & onions, Mexican brown rice, guacamole, and sour cream. All orders come with 3 tortillas, 2oz of sour cream, 2oz of guacamole, 5oz of rice, and 8oz of fajita mix per serving and 4oz of roast zucchini. Choose between corn and flour tortillas or Gluten Free corn tortillas.
A 6oz side of organic roast red garnet sweet potatoes. Sea Salt. Olive Oil
Chia pudding made with organic coconut milk, orange juice, honey, and infused with dried goji berries.
Kale ribbons and cabbage, taco spiced quinoa, carrot, cherry tomato, black beans, red onion, tortilla strips, avocado cream, tomato salsa, and shredded cheese with your choice of grass-fed ground beef, blackened salmon, or fajita style chicken with peppers & onions.
Breakfast & Lunch
Brined chicken, roasted with a fresh lemon, rosemary, and poppy seed glaze. Accompanied by roast cauliflower and spaghetti squash.
Experience a delicious twist on breakfast with our pumpkin pie-inspired dish. Fresh pumpkin, warming pumpkin spice, maple syrup, and nutrient-rich chia and ground flaxseed, all mixed into hearty steel-cut oatmeal. All that’s missing is some fresh whipped cream!
A 4oz ramekin of organic, house made hummus with an assortment of fresh cut vegetables.
House made hummus, quinoa and a cucumber dill yogurt sauce hold this roast chicken wrap together accompanied by kalamata olive, crumbled feta, and kale ribbons. Available gluten free “unwrapped” over salad greens.
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 creamy black bean based soup with coconut milk, short grain brown rice, vegetables, garlic, and a simple blend of spices including cumin a touch of turmeric and fresh cilantro, finished with lime.
A 16oz cup of house made chicken soup fortified with leafy greens, vegetables, and gluten free pasta.