order by thursday for monday delivery ●

Current Menu

Menu changes every week to source seasonal ingredients

Week of 20 – 24 May

Lunch

QUINOA SPRING BOWL
grilled chicken, organic greens, snap peas, organic radishes, organic chickpeas, feta, pesto dressing

SHRIMP NICOISE
sautéed shrimp, romaine, olives, fingerling potatoes, capers, onions, cherry tomatoes, organic green beans, eggs, lemon dill vinaigrette

ASADA TACOS w. ROASTED GUAJILLO SALSA
asada steak, corn tortillas, pickled fresno peppers, cabbage, cilantro & onions

ROASTED CAULIFLOWER w. HAVARTI
grilled chicken, organic kale, shaved havarti, onions, organic pumpkin seeds, maple balsamic vinaigrette

GYRO
za’atar chicken, whole-wheat pita, cabbage, sliced red onions, chili garlic, dill yogurt sauce

Dinner

PAN SEARED SALMON
organic scottish salmon, roasted sweet potatoes, roasted brussel sprouts, pickled fresno peppers

GRILLED CHICKEN w. JALAPENO CHIMICHURRI
rosemary & sage marinated breast, roasted potatoes, organic asparagus, spicy chimichurri

COCONUT CURRY TURKEY MEATBALLS
lemon grass marinated turkey, steamed jasmine, organic green beans

GOCHUJANG BEEF
grilled steak, organic brown rice, roasted broccoli, scallions

FAJITA SHRIMP w. MANGO SALSA
sautéed shrimp, rice & beans, fajita veggies