Sunday 2/2 Monday 2/3 Wednesday 2/5
*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
A creamy, delcious chicken mushroom noodle soup made with fresh cut vegetables, green peas and sliced cremini mushrooms, and a gluten free, quinoa and brown rice pasta.
Fresh lettuces from Fifth Crow Farm, tangerine segments, walnut, shaved vegetables, and a house made Meyer lemon mint vinaigrette. Available with skillet roast wild salmon or sliced, roast chicken breast.
Fresh lemon, mint, extra virgin olive oil, avocado oil, sea salt, and sweetened with honey.
A house-made mole entrée featuring tender, fall-off-the-bone chicken simmered in a rich, flavorful mole sauce, served atop 6oz of your choice of starch: brown rice or sweet potatoes. Each dish is complemented by a 4oz side of roasted zucchini.
Entree’s
Local caught black cod, seared with a side of sweet and tart cranberry orange relish, smoked paprika lemon quinoa and garlic roast cauliflower. Low carb version available with rosemary beets in place of the quinoa.
A 4oz serving of in house, scratch made Mole sauce over a vegetable, lentil, bean, and quinoa “hash” served over roast halved sweet potato. Available with a crumbled queso blanco or crushed cashews for a completely vegetable based version. 6oz Sweet Potato, 12oz of vegetable quinoa blean mix, 6oz of Mole, 2oz of queso fresco.
House made, ground Italian pork sausage in a tomato based ragout with fennel, wine, garlic, and shallots served over orecchiette pasta, gluten free pasta, or with a cauliflower and zucchini mixture for all those that prefer a lower carbohydrate meal. This entree arrives with a side of roast beets.
Breakfast & Lunch
Vanilla almond milk Steel cut oats infused with ground flax seed, chia, and hemp seeds, sweetened with maple syrup, fresh cut apple, raisins, and cinnamon.
One Mighty Mill brand, organic everything bagel with Tillamook cheedar cheese, Judy’s organic eggs, and organic North Country smoked bacon, toasted and wrapped in an oven ready heat and enjoy package for a quick and easy breakfast experience. Available without bacon too!
A 4oz ramekin of organic, house made hummus with an assortment of fresh cut vegetables.
Slow braised and shredded grass-fed beef chuck roast wrapped n a flour tortilla with roast peppers and onion, cheddar cheese, pickled shredded carrot and cabbage slaw, and an avocado oil based chipotle mayonnaise. Available GF over a bed of cabbage (it’s the un-panini, panini)
Enjoy the satiating salad bowl combination of fresh blueberry, kale ribbons, roast sweet potato, quinoa, chickpeas, snap peas, and a house made Meyer lemon and mint vinaigrette. This entree sized salad is available with roast chicken or wild seared salmon.
Sides
A 5oz side of organic, steamed broccoli tossed with lemon, sea salt, and fresh garlic.
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.