2020 1019

CHICKEN paprikash: a classic Hungarian inspired stew, slow cooked and studded with smoky red peppers, and sweet onions.  Wide “Al Dente” noodles.  Sauteed spinach & shiitakes.  (Can be GF with GF noodles. Can be vegetarian with chickpeas)

Garlic Parsley Lamb meatballs. Cavolo Nero & Farro with preserved lemon. Very End! of season heirloom tomato salad. (Can be vegetarian with mushroom & soyballs)

Boneless BBQ spareribs, braised with a hoisin based rub. Wild rice, roasted corn “pilaf” with Avocado.  Ponzu wax beans. 

Tender Whitefish filets. Tomato, chard, and spinach with toasted almonds. Orange scented Couscous. 

Spanish Mackerel with pistachio cardamom salsa, ginger cream. Jade rice. Summer squash batons.

Loaded Fall salad with Humboldt fog. Baby Kale, Farro, Delicata squash, Roasted honeycrisp apples, pomegranates, pepitas, Ginger shallot dressing.  Small wheel of Humboldt Fog cheese.  Handmade rosemary potato focaccia.   One quart Carrot Ginger soup. (can be GF with GF cornbread) 

Greek Roasted Cauliflower burgers (quinoa & walnuts), pan-fried feta and tomato olive salad. Roasted fingerling potatoes. 

GRAB & GO salads:   BLAT: Bacon Lettuce Avocado Tomato salad. Griddled romaine hearts.  & Buttermilk dressing.  (add grilled shrimp or chix +$5)

COMFORT SOUP:  Creamy Cheddar Cauliflower

FAMILY GREENS: A family sized salad mix of local and seasonal greens, radishes and shaved veggies. With or without one half pint of vinaigrette.

PROTEIN BOOST: Add one pound of simple protein for use during your week, 4 grilled chicken breast, 3 salmon filets, 3 shrimp skewers, tofu planks. 

SEASONAL SWEET TREAT:  Pumpkin streusel coffee cake