Sunday 1/19 Monday 1/20 Wednesday 1/22
*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
All Ingredients are Organic Unless Otherwise Noted
SOUP & SALAD
Fresh lettuces from Tomatero Farm topped with beets, shaved fennel, tangerine segments, and roast walnut with a side of house made lemon mint vinaigrette. Available with skillet roast wild salmon or sliced, roast chicken breast.
Chopped, roast chicken in a fortified chicken stock with mushroom, cabbage, vegetables, fresh thyme, and gluten free fusilli noodles.
House made with Meyer lemon, fresh rosemary, organic chia seed, organic olive, avocado oil, organic maple syrup, and sea salt.
Entree’s
Rosemary and lemon seasoned and seared wild salmon. Sun dried tomato and almond pesto sauce. Garlic parsley brown rice and roast cauliflower. Choose the low carb option to substitute rice with spaghetti squash.
Lemon garlic and herb marinated roast chicken, scratch made herb pan sauce accompanied by buttered peas and shallots with herb roast potatoes. Enjoy a low carb option with 8oz of spaghetti squash in place of the potatoes. Your choice of chicken breast or leg and thigh.
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.
House made, 100% Grass-fed beef Swedish style meatballs in a house made beef and chicken bone broth brown sauce. buttered peas and garlic herb mash potatoes. Enjoy a Low Carb version with a cauliflower parsnip mash in place of the potatoes. 8oz of meatballs, 4oz of sauce, 4oz of peas, and 8 oz of mash per order
Breakfast & Lunch
Creamy chia pudding made with almond milk, Greek yogurt and lightly sweetened with pure maple syrup, folded with fresh strawberries, banana, and blueberries. A wholesome, naturally sweet start or finish.
Lightly seasoned, slow roasted, and shredded pork shoulder, wrapped in a flour tortilla with organic eggs, cheddar cheese, roast potatoes, and a side of mild spiced salsa verde. Gluten free version available, unwrapped in a box ready for heating.
A 4oz ramekin of organic, house made hummus with an assortment of fresh cut vegetables.
Shredded buffalo chicken combined with a cabbage carrot slaw, and a creamy, sour cream based blue cheese sauce all wrapped in a flour tortilla and grilled. Available Gluten Free over a bed of greens.
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.
Sides
A 5 ounce side of roast beets, shaved fennel, and crushed hazelnuts with olive oil and sea salt.
A 8oz 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.