Standard Menu

Monday – Wednesday (Sunday 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)

Thursday – Sunday  (Wednesday 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)

Paleo Menu

Monday – Wednesday (Sunday 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)

Thursday – Sunday  (Wednesday 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

Keto Menu

Monday – Wednesday (Sunday 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

Thursday – Sunday  (Wednesday 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

Whole30 Approved Menu

Monday – Wednesday (Sunday 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

Thursday – Sunday  (Wednesday 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