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

CURRY-LIME chicken THIGHS MIXED GREEN SALAD WITH AN olive oil dressing.

SPICY TUNA ROLLS WRAPPED IN NORI PAPER WITH SESAME CUCUMBERS.

COCONUT SHRIMP WITH LIME BASMATI RICE.

GRILLED CALAMARI GREEK SALAD ROMAINE, CHERRY TOMATOES, CUCUMBER, KALAMATA OLIVE, FETA AND RED WINE vinaigrette DRESSING.

CHICKEN BRUSSEL SPROUTS SALAD WITH POTATOES.

ROASTED CAULIFLOWER SOUP WITH ROASTED PINENUTS.

DINNER

GRILLED SHRIMP WITH RATATOUILLE.

ROASTED BRANZINO WITH A GRAPEFRUIT GLAZE AND GREEN OLIVE COUSCOUS.

ZUCCHINI SPAGHETTI WITH SUMMER SQUASH AND CHERRY TOMATOES.

PEPPERED salmon WITH CREAMY CHICKPEA DRESSING AND FRESH GREENS

MUSHROOM KHICHDI SHITAKE MUSHROOMS, PORTOBELLO MUSHROOMS, WHITE BUTTON MUSHROOMS, AND MUNG BEANS.

BOLOGNESE FILLED ZUCCHINI BOATS WITH SAUTEED SPINACH.