Standard Menu

Monday – Wednesday (Sunday Delivery)

Tortilla Espanola: Canadian bacon, harissa sour cream (P, D)
Farm to Fit Kitchen Salad: roasted chickpeas, edamame, cucumber, red bell pepper, rainbow carrots, grilled chicken, blue cheese & baby spinach—with roast Walla Walla onion dressing (D, Nut, BP, Soy)
Columbia River Salmon: hazelnut-honey butter, warm bacon lentils, kale (F, D, N, P)


Turkey Sausage and Cheddar Omelet: with sautéed onions and peppers & cheddar cheese (D, BP, O)
Barbacoa Arepas: re-fried beans, queso fresco, corn, fire-roasted enchilada sauce, Mexican rice (D, BP, B, C)
Ponzu Grilled Chicken: golden beet couscous, broccolini (Soy)


Banana-Oat Pancakes: vanilla caramel maple syrup, Applewood bacon (P, D)
Baked Chicken & Autumn Mushrooms: chicken breast, lentil-seasonal mushroom-roasted cauliflower mash, chef’s vegetable (D, M, BP)
Sauerbraten: braised beef, red wine cabbage, roasted parsnip-apple mash (B, D)

Thursday – Sunday  (Wednesday Delivery)

Prime Rib & Sweet Potato Hash: folded Egg, house-made hot sauce (B, P, NS)
Creole Shrimp: with black-eyed peas & braised collard greens (SF, D, NS)
Pomegranate Chicken: mashed parsnips, bacon-seared chef’s vegetable, Asian pear salsa (P, D)


Celeriac & Fennel Frittata: cheddar, Canadian Bacon (D, P)
Autumn Forage Pasta: fettuccine, fall mushrooms, wild mushroom sauce, sundried tomatoes, wilted spinach, pecorino cheese (D, M)
American Turkey Meatloaf: roasted garlic mashed potatoes, peas & parsnips (D, Soy)


Grainless “Granola”, Greek yogurt & seasonal fruit (Nut, D)
Whiskey Seared Chicken: cremini mushrooms, rainbow carrots, red onions, spaghetti squash (M)
Asian Pork “Ribs”: with lemongrass rice & vegetable stir fry (P, Soy)

Paleo Menu

Monday – Wednesday (Sunday Delivery)

Tortilla Espanola: with Canadian bacon (P)
Farm to Fit Kitchen Salad: cucumber, red bell pepper, rainbow carrots, grilled chicken & baby spinach—with roast Walla Walla onion dressing (Nut, BP)
Columbia River Salmon: hazelnut-clarified butter, warm bacon-roasted chestnut salad, kale (F, N, P)


Turkey Sausage Omelet: with sautéed onions and peppers (BP, O)
Barbacoa Beef Bowl: portabello confit, paleo “rice”, pepitas, fire-roasted enchilada sauce, baby spinach & cilantro (M, BP, B, C, P)
Ponzu Grilled Chicken: golden beet paleo “couscous” & broccolini


Paleo Vegetable Scramble with Applewood bacon (P)
Baked Chicken & Autumn Mushrooms: chicken breast, seasonal mushroom-roasted cauliflower mash, chef’s vegetable (M, BP)
Sauerbraten: braised beef, red wine cabbage, roasted parsnip-apple mash (B)

Thursday – Sunday  (Wednesday Delivery)

Prime Rib & Sweet Potato Hash: folded Egg, house-made hot sauce (B, P, NS)
Creole Shrimp: with braised collard greens & roasted portabello mushrooms (SF, NS, M)
Pomegranate Chicken: mashed parsnips, bacon-seared chef’s vegetable, Asian pear salsa (P)


Celeriac & Fennel Frittata with Canadian Bacon (P)
Autumn Forage Pasta: vegetable “noodles”, fall mushrooms, wild mushroom sauce, sundried tomatoes, wilted spinach, roasted chestnuts (N, P, M)
American Turkey Meatloaf: with roasted taro root, peas & parsnips


Grainless “Granola”, almond milk & seasonal fruit (Nut)
Whiskey Seared Chicken: cremini mushrooms, rainbow carrots, red onions, spaghetti squash (M)
Asian Pork “Ribs”: sesame water chestnut “rice”, vegetable stir fry (P)

Keto Menu

Monday – Wednesday (Sunday Delivery)

Steak & Eggs Scramble: caramelized onions, eggs, beef shoulder tenderloin
Bacon-wrapped Chicken Thigh with Green Beans & Lemon Aioli
Columbia River Salmon with warm bacon chestnut salad, wilted spinach & a key lime fat bomb


Jalapeno Breakfast “Muffin”
Barbacoa Arepas: confit portobellos, queso fresco, fire-roasted enchilada sauce, Mexican cauliflower “rice”, cream cheese ‘tortilla’
Ponzu Grilled Chicken Thighs with golden beet-cauliflower pilau, sesame bok choy & a ginger fat bomb


Bananas Foster Crepes with Applewood bacon
Baked Chicken Thighs & Autumn Mushrooms with mushroom-roasted cauliflower mash, chef’s vegetable
Braised Beef Sauerbraten with bacon-red wine cabbage

Thursday – Sunday  (Wednesday Delivery)

Prime Rib & Jicama Hash with folded egg
Creole Shrimp with roasted summer squash & braised collard greens
Pomegranate Chicken Thighs with bacon-seared chef’s vegetable & toasted pepitas


Roasted Avocado, Jack Cheese & Smoked Salmon Scramble
Autumn Forage “Pasta”–spaghetti squash, wild mushroom-beef sauce, wilted spinach & grilled beef shoulder tenderloin
American Meatloaf with white cheddar mashed cauliflower & braised chard


Celeriac, Fennel, Goat Cheese & Bacon Frittata
Philly Cheesesteak Skillet: cauliflower rice, sautéed peppers & onions, beef and provolone cream sauce
Greek Bowl: grilled beef shoulder, cauliflower “rice”, goat cheese-mint sauce, grilled tomato, kalamata olives, cucumber & roasted eggplant

Whole30 Approved Menu

Monday – Wednesday (Sunday Delivery)

BREAKFASTS:
TORTILLA ESPANOLA
TURKEY SAUSAGE OMELET
VEGETABLE SCRAMBLE WITH BACON
SIGNATURE PRIMAVERA FRITTATA

LUNCHES:
FARM TO FIT KITCHEN SALAD
BEEF BARBACOA BOWL
BAKED CHICKEN & AUTUMN MUSHROOMS
SIGNATURE PORK CHILE VERDE

DINNERS:
HAZELNUT SALMON
PONZU GRILLED CHICKEN
TURKEY BOLOGNESE
SIGNATURE ZA’ATAR PORK TENDERLOIN

Thursday – Sunday  (Wednesday Delivery)

BREAKFASTS:
PRIME RIB & SWEET POTATO HASH
CELERIAC & FENNEL FRITTATA
SIGNATURE PRIMAVERA FRITTATA

LUNCHES:
HABANERO CHICKEN
AUTUMN MINESTRONE
SIGNATURE PORK CHILE VERDE

DINNERS:
AMERICAN TURKEY MEATLOAF
SIGNATURE ZA’ATAR PORK TENDERLOIN
BAHIAN SHRIMP STEW