menu

february 26 - march 4


Monday

Breakfast

Chocolate Keto Shake

Lunch

Green Chile Chicken

Baby Spinach Salad, Pumpkin Seeds, Jicama, Radish, Sherry Vinaigrette, Avocado

Dinner

Sumac Salmon

Butternut Tahini Puree, Asparagus and Melted Spring Onion Salad

 

Tuesday

Breakfast

Spring Pea, Spinach Frittatas

Bacon

Lunch

Pork Burger, Kimchi Slaw

Grain Free Bun, Tahini Dressing

Dinner

Lemon Ginger Roasted Shrimp

Watercress Salad, Radish, Carrots, Back Sesame, Cucumbers, Sesami- Miso Dressing, Avocado

 

 

Wednesday

Breakfast

Banana Pancakes

Very Berry Compote

Lunch

Roasted Lemon and Thyme Chicken

Zucchini Papparadelle with Arugula Walnut Pesto

Dinner

Grass Fed Beef with Green Bean Chimichurri

Snow Pea Salad

 

Thursday

Breakfast

Everything Bagel

House Cured Salmon, Horseradish Cream, Red Onion, Tomato, Greens, Grapefruit Segments

Lunch

Lemony Cod

Kale, Avocado, Shaved Asparagus, Turmeric Cashew Dressing

Dinner

Turkey Chili

Spaghetti Squash

 

Friday

Breakfast

Spring Vegetable Farm Egg Cups

Berries

Lunch

Roasted Salmon

Tango Lettuce, Rainbow Heirloom Carrots, Celery and Cucumbers, Chive Dressing

Dinner

Chicken & Napa Cabbage Stir Fry

 

Saturday

Breakfast

Breakfast Banana Bread

Blueberries

Lunch

Halibut with Anchovy Olive Tapenade

Quinoa Kale Salad

Dinner

Grass Fed Filet Mignon

Sweet Potato Fries, Spring Vegetables

 

Sunday

Breakfast

Raspberry Cacao Muffins

Berries

Lunch

Ginger White Fish

Noodle Salad with Almond Butter Sauce

Dinner

Chipotle Pineapple Pork

Green Bean, Asparagus, Scallion Cilantro Salad