Lunch - pick 3

1. Green Bean Caesar with chicken GF

2. Roasted beet salad with Dukkha and lebneh GF

3. Salmon Omosubi Bowl GF, DF

4. Broccoli Cheddar Soup GF

Dinner - Pick 3

1. Arroz con pollo, bell pepper, carrots, cilantro GF, DF

2. Larb: Ground pork with cilantro, mint, scallions, cucumber salad, and lettuce cups - GF, DF

3. Creamy sundried tomato sauce with roasted salmon and spinach parmesan orzo.

4. Cauliflower steaks, white beans and leek puree, braised greens, Chimichurri - GF

Snack - pick 1

1. Brownies GF

2. Spiced Ghee

Lunch - pick 3

1. Kim Chi Soba Noodle Salad w/ tofu.  DF

2. Creamy Tuscan Butter Bean Soup w/Italian sausage chunks. GF

3. Asian Cob Salad: Little gem lettuce, blanched asparagus, cherry tomatoes, corn, slivered onions, jammy egg, and lardons with a mango and lime dressing. GF, DF 

4. Za’atar roasted salmon with a creamy tahini sauce with roasted  & broccolini. GF

Dinner - Pick 3

1. “Swamp Soup”: Chicken soup with garlic, scallions, blended greens & rice. GF, DF

2. Beef bulgogi with sauteed ginger sesame carrots, bok choy & a kimchi aioli. GF, DF

3. Mediterranean shrimp and grits with a buttery dill sauce & collard greens. GF

4. Cajun-spiced zucchini and corn fritters with a remoulade sauce on a bed of winter greens. GF, DF

Snack - pick 1

1. Olive oil cake with Meyer lemon frosting. GF, DF

2. Toum (whipped garlic spread) DF, GF

Lunch - pick 3

1. Chickpea Cacio e Pepe  GF

2. Chicken Ranch Salad: with dill, celery, cucumber, Little Gem, toasted pepitas & pickled onions, served with an herby ranch dressing. GF

3. Kuri squash salad: Roasted kuri squash with miso butter, mini beef & scallion meatballs, massaged kale, radishes & a sesame dressing.  GF, DF

4. Split pea soup GF, DF

Dinner - Pick 3

1. Beef & veggie stir fry with wilted basil and pickled chiles. Served with a side of rice noodles.  GF, DF

2. Fesenjun (Traditional Persian Stew): Persian braised chicken with pomegranate molasses and walnut gravy, served with roasted cauliflower and cilantro. GF, DF

3. Braised caramelized onion beef pot roast (tender beef roast, carrots, celery, and gravy bone broth) served over sweet potato mash. GF

4. Fish Kofta w/ ancho chile & tomato sauce with crispy fingerling potatoes.

Snack - pick 1

1. Black sesame shortbread cookie 

2. Chili Crunch Oil GF, DF

Lunch - pick 3

1. Black bean & sweet potato burrito bowl: Black beans, sweet potato, bell pepper, corn, and massaged kale with scallion crema (GF)

2. Supergreens soup: Asparagus, spinach, chard, leeks, and garlic blended till smooth with a dash of vegan cream. (DF, GF, V)

3. Quiche: Local pork sausage, leeks, sauteed greens with a pesto cashew cream (DF)

4. Salmon nicoise salad: little gem, potato, green beans, olives, feta, tomatoes, boiled egg, sherry vinaigrette (GF)

Dinner - Pick 3

1. Portobello mushrooms stuffed with leeks, parmesan, bread crumbs, and served with a side of creamy tomato lentils, GF Rachel

2. Chicken Tikka Masala with turmeric basmati rice and tamarind roasted cauliflower GF - Isa

3. Classic chicken matzah ball soup, DF Rachel

4. Pork tenderloin, root veggie succotash, Cranberry relish GF, DF

Snack - pick 1

1. Mochi muffins - Isa

2. Chili Crunch Oil -Rachel