Standard Menu
Monday – Wednesday (Sunday Delivery)

Southwest Scramble: turkey chorizo, onions, peppers, jack cheese, scallions (D, NS, C, BP, O)
Barbequed Chicken Salad: avocado ranch, black beans, winter greens, grilled corn, roasted bell peppers (D, BP)
Grilled Beef Shoulder Tenderloin: mushroom-red wine demiglaze, Yukon gold potato, roasted rainbow carrots (B, M)

Turkish Breakfast Bowls: spiced pork ragout, roasted rutabaga, scrambled egg, yogurt (P, D, NS)
Pasta all Trappanese: with roasted Italian beans, butter beans & wilted spinach (D, Nut)
Lemon-Dijon Seared Shrimp: with warm broccoli salad, quinoa-almond pilaf (SF, Nut, BP, O)

Winter Squash & Roasted Onion Frittata: cashew “creamed” kale, asiago (Nut)
Hungarian Beef Goulash: carrots, mushrooms, orchiette pasta (M, B)
Chicken with White Wine & Winter Oranges: warm mushroom-spinach salad, brown rice (M, P, Nut)

Thursday – Sunday  (Wednesday Delivery)

Leek, Mushroom, Goat Cheese and Herb Omelet with breakfast potatoes (D, M)
Polish Chicken in Roasted Carrot Sauce with spatzle & green peas
Herb-baked Cod with romesco potatoes & broccoli (F, Nut, C, BP)

Florentine Egg Breakfast Sandwich: with caramelized onions & peppers and provolone cheese (D, BP)
Potager Pea Soup: split peas, redskin potatoes, carrots, rutabaga, country ham & house-made hot sauce (P, NS)
Chicken Mole Poblano: with arroz verde & oaxacan vegetables (NS, C)

Red Flannel Hash: with bacon crumbles, root vegetable & scrambled egg (P)
Maple Curried Chicken Bowl: with bulgur, baby kale, roasted cauliflower & kabocha with walnut cream and microgreens (NS, Nut)
Grilled Pork Tenderloin: with winter succotash and herbed quinoa (P, Soy, BP, O)

Paleo Menu
Monday – Wednesday (Sunday Delivery)

Southwest Scramble: turkey chorizo, onions, peppers, scallions (NS, C, BP)
Barbequed Chicken Salad: tomatillo dressing, toasted pepitas, winter greens, red cabbage, roasted bell peppers (C, BP, Nut, NS)
Grilled Beef Shoulder Tenderloin: mushroom-red wine demiglaze, root vegetable blend, roasted rainbow carrots (B, M)

Turkish Breakfast Bowls: spiced pork ragout, roasted rutabaga, scrambled egg (P, NS)
Paleo “Pasta” all Trappanese: with roasted Italian beans, grape tomatoes & wilted spinach (Nut)
Lemon-Dijon Seared Shrimp: with warm broccoli salad & cauliflower-almond pilaf (SF, Nut, O, BP)

Winter Squash & Roasted Onion Frittata: cashew “creamed” kale (Nut)
Hungarian Beef Goulash: carrots, mushrooms, baby spinach (M, B)
Chicken with White Wine & Winter Oranges: with warm mushroom-spinach salad (M, P, Nut)

Thursday – Sunday  (Wednesday Delivery)

Leek, Mushroom, Bacon and Herb Omelet with breakfast yams (P, M)
Polish Chicken in Roasted Carrot Sauce with parslied root vegetables & green peas
Herb-baked Cod with romesco taro root & broccoli (F, Nut, C, BP)

Florentine Egg Breakfast Sandwich: with caramelized onions & peppers (BP)
Potager Soup: carrots, parsnips, rutabaga, country ham & house-made hot sauce (P, NS)
Chicken Mole Poblano: with chayote verde & oaxacan vegetables (NS, C)

Red Flannel Hash: with bacon crumbles, root vegetable & scrambled egg (P)
Maple Curried Chicken Bowl: with baby kale, roasted cauliflower & kabocha, walnut cream sauce, pepitas and microgreens (NS, Nut)
Grilled Pork Tenderloin: with paleo winter succotash and herbed cauliflower (P, BP, O)

Keto Menu
Monday – Wednesday (Sunday Delivery)

Southwest Scramble: turkey chorizo, onions, peppers, jack cheese, scallions
Barbequed Chicken Salad: with ranch dressing, pepitas, winter greens, pepper-jack cheese & roasted bell peppers
Grilled Beef Shoulder Tenderloin: mushroom-red wine demi, cauliflower mash & yellow squash

Turkish Breakfast Bowls: folded eggs with pork sausage, seasoned tomatoes, root vegetables
KETO Bolognese
Lemon-Dijon Seared Shrimp: warm broccoli salad, cauliflower-almond pilaf

Winter Squash & Roasted Onion Frittata: cashew “creamed” kale, asiago
Hungarian Beef Goulash: carrots, mushrooms, tomatoes
Chicken with White Wine & Orange Peel: with warm mushroom-spinach salad

Thursday – Sunday  (Wednesday Delivery)

Leek, Mushroom, Goat Cheese and Herb Omelet
Polish Chicken in Roasted Carrot Sauce with keto bacon spatzle
Herb-baked Cod with romesco celery root & green vegetables

Florentine Egg Breakfast Sandwich
Potager Soup with House-made Hot Sauce
Chicken Mole Poblano: paleo “arroz verde” & oaxacan vegetables

Red Flannel Hash: roasted beets, carrots & rutabaga with bacon & folded eggs
Maple Curried Chicken Bowl: with baby kale, roasted cauliflower & kabocha and walnut cream
Pork Tenderloin: cauliflower rice & bacon-roasted squash

Whole30 Approved Menu
Monday – Wednesday (Sunday Delivery)

Southwest Scramble: turkey chorizo, onions, peppers, scallions
Barbequed Chicken Salad: tomatillo dressing, toasted pepitas, winter greens, red cabbage, roasted bell peppers
Grilled Beef Shoulder Tenderloin: mushroom-red wine demiglaze, Yukon gold potatoes, roasted rainbow carrots

Turkish Breakfast Bowls: spiced pork ragout, roasted rutabaga, scrambled egg
Vegetables alla Trappanese: with roasted Italian beans, grape tomatoes & wilted spinach
Lemon-Dijon Seared Shrimp: with warm broccoli salad & cauliflower-almond pilaf

Winter Squash & Roasted Onion Frittata: cashew “creamed” kale
Hungarian Beef Goulash: carrots, mushrooms, baby spinach
Winter Chicken & Oranges: with warm mushroom-spinach salad

Thursday – Sunday  (Wednesday Delivery)

Leek, Mushroom, Bacon and Herb Omelet with breakfast yams
Polish Chicken in Roasted Carrot Sauce with parslied root vegetables & green peas
Herb-baked Cod with romesco taro root & broccoli

Florentine Egg Breakfast Sandwich: with caramelized onions & peppers
Potager Soup: carrots, parsnips, rutabaga, bacon
Chicken Mole Poblano: with chayote verde & oaxacan vegetables

Red Flannel Hash: with bacon crumbles, root vegetable & scrambled egg
Maple Curried Chicken Bowl: with baby kale, roasted cauliflower & kabocha, walnut cream sauce, pepitas and microgreens
Grilled Pork Tenderloin: with paleo winter succotash and herbed cauliflower

Signature Menu

Our Signature Dishes are some of our favorites that are always on the menu, you will find these in addition to our weekly rotating Chef’s designed menu.   

Standard Signature Menu 2020

Breakfast

Signature Grainless Granola: nuts, coconut, seeds & honey—with fruit compote & Greek yogurt (Nut, D)
Signature Breakfast Sandwich: egg disc, whole wheat English muffin, gruyere cheese & mango chicken breakfast sausage (D)
Signature Sardou Omelet: wilted spinach & artichoke hearts in sherry wine-cream sauce; with asiago cheese (D)
Signature ‘Carrot Cake’ Baked French Toast with cream cheese glaze (D, Nut)

Lunches

Signature Chicken Breast Sandwich: marinated chicken breast, shaved cabbage, bell pepper & heirloom radish, with cilantro-pumpkin seed spread & whole wheat bun (BP, C)
Signature Smashed Garbanzo Bean Salad: with shaved parsnips, baby kale, bok choy, chard, toasted sunflower seeds & tahini dressing
Signature Bolivian Chicken: with roasted one-bite potatoes & market vegetables (Soy)
Signature Beef Brisket Chili: with pinto & black beans and roasted corn (NS, BP, B)

Dinners

Signature Baked Penne: house marinara, ricotta, provolone & parmesan cheeses, wilted chard, basil & Italian-style chicken sausage (D)
Signature Aji Amarillo Pork Tenderloin: with no-rice pilau & grilled pineapple sauce (BP, P)
Signature Grilled Salmon: with porcini sauce, black rice with herbs & market vegetables (M, D, F)
Signature Beef Stew: with carrots, sweet onion & potatoes (B)

Whole30 Signature Menu 2020

Breakfast, Lunch, and Dinner
Signature Breakfast Sandwich: egg disc, mango chicken breakfast sausage & breakfast yams
Signature Beef Brisket Chili
Signature Aji Amarillo Pork Tenderloin: with no-rice pilau & grilled pineapple sauce

KETO Signature Menu 2020

Breakfast, Lunch, and Dinner
Signature Sardou Omelet: wilted spinach & artichoke hearts in sherry wine-cream sauce; with asiago cheese & bacon crumbles
Signature Bolivian Chicken Thighs: with roasted jicama & market vegetables
Signature Roasted Beef Brisket: with white cheddar cauliflower mash & wilted spinach