Standard Menu

Monday – Wednesday (Sunday 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)

 

 

Thursday – Sunday  (Wednesday 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)

 

 

Paleo Menu

Monday – Wednesday (Sunday 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)

 

 

Thursday – Sunday  (Wednesday 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)

 

 

Keto Menu

Monday – Wednesday (Sunday 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

 

 

Thursday – Sunday  (Wednesday 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