menu for January 5th
Salads:
Detox Salad including Dinosaur and Baby Kale, Quinoa, Heirloom Carrot, Cucumbers, Celery, Ninja Radishes, Chia Seeds, Meyer Lemon and Flax Seed Vinaigrette (gf/df)
Wild Arugula Salad with Page Mandarins, Laura Chenel Goat Cheese, Toasted Sliced Almonds, Dijon Vinaigrette (gf)
Crisp Winter Slaw with Raw Beets, Red and Green Cabbage, Fennel, Toasted Walnuts, Dill Vinaigrette (gf/df)
Soups:
Country Potato Soup with Apple Wood Smoked Bacon (gf)
“Cream” of Broccoli Soup with Tillamook Sharp Cheddar (gf)
Turmeric and Ginger Detoxifying Soup with Rice Noodles, Chick Peas, and Kale (gf/df)
Sides:
Butternut Squash Risotto with Fried Sage (gf)
Roasted Tri Colore Potatoes with Rosemary and Garlic (gf/df)
Vegan Italian Sausage and White Bean Braise (gf/df)
Shaved Brussels Sprouts with Pancetta (gf/df)
Roasted Winter Vegetables with Gremolata (gf/df)
Braised Lacinato Kale with Cherry Tomatoes (gf/df)
Mains:
White Wine and Dijon Steamed Mussels with Grilled Garlic Levain
Braised Halibut with Pistachios, Preserved Meyer Lemon, and Capers (gf/df)
Chicken and Spinach Meatballs with Nona’s Sauce
Lemon and Garlic Grilled Chicken with Lemon Chicken Jus (gf/df)
Grilled Flat Iron Steak with Roasted Garlic Butter (gf/df w/o butter)
Braised Beef Brisket with Root Vegetables and Horseradish Braising Jus (gf/df)
Roasted Pork Loin with Pine Nut, Garlic and Currant Soffritto (gf/df)
Lasagna Roll Ups with Ricotta and Spinach, Butternut Squash Sauce
Roasted Tofu with Pine Nut, Garlic and Currant Soffritto (gf/df)
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