NEXT WEEK’S menu

BREAKFAST

WELLNESS COCKTAIL ROMAINE, SPINACH, CELERY, PARSLEY, BASIL BANANA, APPLE, PEAR AND ALMOND BUTTER

pOACHED EGGS IN RATATOUILLE

GARDEN OMELET organic eggs, shiitake mushrooms, red bell peppers, roma tomatoes, garlic, AND basil

BREAKFAST BURRITO organic eggs, carne asada, potatoes, cheddar, salsa, mixed greens salad

SHAKSHUKA organic poached eggs in a tomato pepper sauce, kale, feta cheese

CHOCOLATE CHIP PUMPKIN BREAD WITH SUNNY SIDE UP EGGS, SPINACH, PARSLEY

LUNCH

CHUPE DE CAMERONES (PERUVIAN SHIMP STEW) Shrimp, rice, peas, corn, russet potato, queso fresco, milk broth

HARVEST BOWL CHICKEN, KALE, WILD RICE, ROASTED SWEET POTATO, SLIVERED ALMONDS, GOAT CHEESE, BALSAMIC VINAIGRETTE

ZUCCHINI FRITTERS RADDICCHIO, ENDIVES, ARUGULA, RADISHES, SHAVED PARMESAN, OLIVE OIL DRESSING

QUINOA SALAD GREEN BEANS, POTATO, HARD BOILED EGGS, CHERRY TOMATOES, AND LEMON DRESSING

EGGPLANT PARMIGIANA BROCCOLINI (market)

TUNA SALAD LENTILS, WHITE BEANS, ASPARAGUS, ZUCCHINI, PEAS, TOMATO, MUSHROOMS, BELL PEPPER, BEETS, GREEN BEANS, POTATO, AND RED WINE VINAIGRETTE

“FRIED” CHICKEN (BAKED) Roasted potatoes and seasonal vegetables

DINNER

SPICY BUTTERNUT SQUASH SOUP mixed greens salad

ratatouille with zucchini noodles

crispy skin salmon lentil stew, root vegetables

MARINARA MEATBALLS with spaghetti squash

MISO CAULIFLOWER SOUP

ROSEMARY BRANZINO ASPARAGUS AND BROWN RICE

ribeye steak roasted winter vegetables, chimichurri