Menu For Week of 10/7/20
Message from Chef Lauren:
Welcome to our first October menu! For our pumpkin fans, you will notice our hummus flavor changed from Beet to Smoked Pumpkin and we have lots of fall flavors in store for you over the next month.
Complete Thanksgiving Dinners
New on the order form this week:
Sparkling Wines! Just in time for the holidays we have added sparkling wines from Roederer available every week.
Breakfast Burritos are now available Gluten Free!
You can now customize each Breakfast Burrito to come with a gluten free tortilla.
Look for it on your order form.
We appreciate all your support.
-Chef Lauren Mahlke
Pear, Pomegranate and Candied Walnuts Kale Salad
Pear, Pomegranate and Candied Walnuts Kale Salad with Caramelized Shallots with a Maple Dijon Dressing.
Harvest Butternut Squash Chili
Harvest Butternut Squash Chili with Tempeh, Kidney Beans, Garbanzo Beans and Cauliflower.
Tomato Chutney Bowl
Tomato Chutney Bowl with Herb Garbanzo Beans, In House Preserved Lemon with Pearled Couscous, Kalamata Olives, Roasted Early Girl Tomatoes and Sauteed Garlic Spinach.
Mofongo-Smashed Plantains with Sofrito Caribbean Stew with Pinto Beans, Purple Sweet Potatoes in a Tomato Sauce.
Creamy Walnut Sage Pesto
Creamy Walnut Sage Pesto with Angel Hair Pasta Roasted Nutmeg Butternut Squash with Crispy Sage.
Bulgogi Kimchi Brown Rice Bowl
Bulgogi Kimchi Brown Rice Bowl with Portobello Bulgogi Steaks, Brown Jasmine Rice, Rainbow Carrots, Sesame Broccoli, Grilled Bok Choy and Kimchi.