2020 1123

Sumac & Lemon Roasted CHICKEN THIGHS (or FLANK STEAK). Cauliflower & Bulgur Salad with Tahini & Onions on Shredded Radicchio.  Charred Avocado halves with lime yogurt drizzle. 

LAMB Patties with mint cilantro chutney. New Potato & Green Bean salad with yogurt ginger dressing.

Soy Ginger PACIFIC COD. Miso Butter Brown Rice.  Snow pea, shaved carrot & Bok Choy salad, ginger vinaigrette.

HALIBUT poached in PUTTANESCA (Spicy Tomato, caper & olive sauce).  Zucchini noodles.  Olive oil braised white beans. 

TOFU baked in Thai peanut sauce. Carrot and pad thai noodles.  Steamed Broccolini.

Caramelized ONION and Butternut Squash Tart.  Endive salad with blue cheese & candied walnuts.

GRAB & GO salads:  Shredded Brussel Sprout salad: hazelnuts, parm, garbanzo beans, torn bread in a creamy caper caesar.  (add grilled chicken or tempeh +$5)

COMFORT SOUP: Cream of celery

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, 1lb tofu planks. 

SEASONAL SWEET TREAT: Salted Maple Pie (can be GF)