Lunch - pick 3

• Sugar snap peas & Crispy Rice Salad GF, V  Crispy rice, shaved rainbow carrot rounds, julienned watermelon radishes, cucumber, goat’s cheese, toasted walnuts, microgreens, and pickled onions. In a lemon shallot vinaigrette.

• Turkey-pablano pepper pattie, arugula, chipotle aioli GF, DF

•   Mezze Grazing Plate GF, V Roasted zucchini and sweet peppers, green olives with marinated feta cubes, hot honey yogurt dip with pomegranates, herby tabbouleh, with rainbow carrot dippers.

• Cream of artichoke soup GF, DF, V

Dinner - Pick 3

• Vietnamese Larb Lettuce cups: Ground pork, herbs, cucumber, lime, lettuce cups, green beans DF, GF

• Baked White Fish puttanesca: White fish with a puttanesca ( stewed tomatoes, roasted pepper chunks, kalamata olives, chili capers & anchovies) Served with GF fusilli pasta. GF, DF
  

• Peruvian chicken skewers & Stewed Aji Verde greens and beans with herb salad GF: Orange-oregano marinated chicken thigh skewers, with aji verde stewed greens & white beans topped with a tangy herb salad with bell pepper & shallot. 
  

• Caramelized Honey Dijon Tofu Steak with Braised and Baked Cabbage Wedge GF, V
  

Snack - pick 1

• Confit Garlic and Herb Focaccia

• Hazelnut Chocolate Spread GF, DF 

Lunch

• Chickpea Caccio Peppe GF

• Kale farro salad with chicken: Massaged kale, Farro, roasted cauliflower. Slivered almonds, Kalamata olives, Parmesan 

• Green papaya salad with grilled shrimp: Shredded green papaya, carrots, tomatoes, crushed peanuts, lime dressing GF, DF

• Lentil bruschetta salad: Lentils, tomato bruschetta, shaved quick-pickled shallots, fresh basil, and arugula. GF, DF

Dinner

• Zucchini lasagne GF: Traditional lasagne, but with zucchini instead of pasta. Layers of zucchini, ricotta, mozzarella, and bolognese sauce, and baked till crisp. 

• Pistachio and herb-crusted snapper with pea puree and caramelized leek rounds. GF

• Bbq Chicken Thighs with Fully Loaded Baked Potato GF

• Green lentil dahl, basmati rice: green lentils, sweet potato, carrots, cilantro, coconut cream GF, DF

Snack

• Tepache - Mexican fermented pineapple drink with star anise, cinnamon, and orange

• Matcha strawberry tres leches cake GF

Lunch

• Crunchy Chinese Chicken Salad: napa cabbage, shredded carrot, pickled daikon radish, cilantro, toasted cashews, miso chicken, sesame ginger dressing GF, DF

• Spring Flatbread: Asparagus, peas, goat cheese, chili flakes, sausage, and hot honey

• Farmers Market potato salad with white fish: Fingerling potatoes, snap peas, English peas, red onions, celery, radishes, and tossed in a shallot-herb aioli. Served with baked local white fish. GF, DF

• Green Goddess Chopped Chicken Salad: Chickpeas, cucumbers, shaved red onion, cherry tomatoes, radicchio, endive, parmesan, tossed in a green goddess dressing. GF

Dinner

• Carnitas Bowl: Pork carnitas, fajita veggie mix, tortillas & tomatillo salsa GF, DF

• Coconut Shrimp Plate: Lightly breaded in panko and coconut, pan-fried until crisp, served over cilantro lime rice with purple cabbage slaw and mango salsa. GF, DF

• Turkey Burgers: Turkey patties with caramelized onion chive aioli, tomatoes, lettuce, brioche bun & served with crispy fingerling potatoes. DF, Gluten on the side

• Cream of mushroom soup GF

Snack

• Oatmeal raisin cookies GF

• Roasted bell pepper, goat cheese frittata GF

Lunch

• Shaved veggie & frisée w/ grilled shrimp: Grilled Shrimp with shaved carrot, fennel, and celery over frisee with goat’s cheese, pistachios, and an orange shallot vinaigrette. GF

• Borscht: russian beet soup with fresh dill and yogurt, GF, DF

• Spicy Chicken Caesar Grain Bowl: Spicy crisped chicken thighs served with kale, quinoa, potatoes, cherry tomatoes, pickled onion, radish,hes anCaesaresar dressing on the side GF

• Smashed cucumber and tofu salad: Smashed cucumbers and chopped marinated tofu tossed with sesame seeds, shredded carrots, radishes, and toasted sunflower seeds. GF, DF, V

Dinner

• Veggie Enchiladas with cheese and black beans. 

• Pork tenderloin with sweet potato mash, sauteed kale, and a green apple relish. GF

• Seared Snapper with roasted coriander spiced baby carrots, quinoa, & a preserved lemon-tarragon-caper sauce GF, DF

• Chicken Pho: Vietnamese clear broth soup with poached chicken thigh, Chinese broccoli, Thai basil, lime rice noodles GF, DF

Snack

• Cultured cashew cream cheese GF, DF

• Lemon poppyseed Loaf GF

Lunch

• Little gem farmers market salad with grilled chicken: Assorted in-season farmers market veggies, raw and roasted, tossed in a green goddess dressing with grilled chicken. GF, DF

• Smoked white fish dip with dill, cucumbers, and crackers DF, Gluten on the side

• Beet salad with yogurt, dill dressing, goat cheese, radicchio, pickled shallot, candied walnuts GF

• Cowboy Caviar: Dense bean salad with black beans, kidney beans, pinto beans, corn, and chopped bell peppers, onions, and tomatoes and tossed in a tangy southwest vinaigrette. Served with corn tortilla chips. DF, GF

Dinner

• Classic Italian “jumbo” meatball with vodka sauce and roasted broccoli GF

• Blackened Chicken with crispy brussels sprouts & dates, with a chermoula sauce. GF, DF 

• Ground Beef Udon Bowl: Sesame, ginger, and tamari saucy ground beef with udon noodles and bok choy topped with fresh scallions and cilantro DF

• Moroccan Spiced Chickpea & Cauliflower Bowl: Moroccan spiced roasted chickpeas, cauliflower, and red onion in a bowl with dill and garlic cous cous, pomegranate seeds, and a minty yogurt sauce to drizzle over the top. DF

Snack

• Cashew, pumpkin, oat, vanilla milk

• Carrot cake granola bar DF, GF, refined sugar-free