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Indian Butter CHICKEN. Vegetable Biryani. Yogurt Flatbread.  Dill & Scallion Raita.  (Can be vegetarian with cauliflower)

Grass Fed Beef STEAKS, Romesco sauce.  Whole-Roasted Broccoli with herbed yogurt, pistachio Dukkah & chile. Roasted fingerlings.

ARCTIC CHAR filets with spinach butter.  Roasted Pumpkin & Shaved Beetroot Salad.  Fluffy Herbed Quinoa.

Baked SALMON meatballs. Creamy avocado sauce.  Thin soba buckwheat noodles & pea shoot salad.  (Can be vegetarian with tofu)

Mashed EDAMAME & Tofu Wontons.  (To Float in a) Savory Dashi broth with shaved rainbow carrots.  Miso brushed Onigiri Sticky Rice Balls. 

Memphis Dry-Rubbed MUSHROOM clusters. Risotto Nero (Black Rice) with roasted squash & burrata. Baby Arugula salad. 

GRAB & GO salads:  Grilled Pesto Tofu on Spiralized Zucchini Noodles & Baby Spinach, Meyer lemon vinaigrette

COMFORT SOUP:  Creamy Caramelized Onion and Fennel Soup

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. 

BREAKFAST BITES:   Carrot Cake oatmeal cakes

SEASONAL SWEET TREAT:   Dutch Almond Botteroek (Buttercake)