SAMPLE MENU
We prepare our cuisine in small batches.
Snacks: |
| Baked Apple | Crumble with Fuji Apples, sliced thinly and tossed with a crumble of oat, cinnamon and brown rice flours. Sweetened with agave. |
| Tahini | Kale. JR Organics, black kale- lightly sauteed with garlic and tossed with a creamy sesame and lemon concoction. |
Main Dishes:
| Turkey | Meatballs. Our famous, Tender turkey Meatball and vegetable Marinara with quinoa pasta. Sub tempeh for turkey. |
| Thai Halibut | Coconut green curry, infused with lemon grass and mint over grilled local halibut and forbidden rice. Sub chicken breast or tofu. |
| Zucchini Noddles | with black quinoa, torn basil and house made, lemon almond sauce. Grass fed beef tips, braised for hours in red wine and dijon. The chef dances to disco while the meat gets tender and the sauce thickens. Over celery root puree with a seasonal greens. Sub beef for our house made, vital gluten. |
Soups, Stews or Sides:
| Curried | chic pea puree. A creamy, aromatic puree of our special blend curry via the UK with fresh garbanzos. |
| Lemon | albacore chop, tossed with our creamy, lemon herb mayo with Kenter Canyon baby greens. |
SATURDAY DELIVERY AVAILABLE UPON REQUEST

(310) 908-4753 -