Week of 1/4/2021

MEATBALLS & POLENTA (1/4)
tomato-braised grass-fed beef + ricotta meatballs.

stone ground polenta with fontina + black truffle.

chopped romaine + lemon peppercorn dressing.

QUINOA + VEGGIES (1/4)
red quinoa with roasted and shaved carrots, parsnips, + celery root, endive, cranberries, lemon thyme dressing.

SALSA VERDE SHRIMP + RICE (1/5)
citrus poached shrimp with salsa verde.

steamed jasmine rice with cilantro + saffron.

charred zucchini + squashes with pickled red onion + cotija.

pineapple + guajillo pico de gallo

CHICKPEA + LENTIL SALAD (1/5)
beluga lentils, chickpeas, roasted butternut squash, arugula, pepitas, preserved lemon

ROASTED PORK LOIN (1/6)
maple-glazed pork loin with apricot + mustard chutney.

roasted brussels sprouts with bacon jam + pickled mustard seeds.

sweet potato mash with caramelized onions, sour cream, + chives.

CHICORY + CITRUS SALAD (1/6)
winter chicories, shaved fennel + radish, orange + grapefruit supremes, toasted sunflower seeds, bergamot vinaigrette

CHICKEN MARSALA (1/7)
pan-seared chicken cutlets in rich marsala gravy with crimini + oyster mushrooms, pearl onions, + shallots.

roasted red potatoes with sofrito + parmesan.

green bean casserole with béchamel, gruyere, + fried shallots.

BROWN RICE + TOFU BOWLS (1/7)
steamed brown rice, firm tofu, sauteed spinach + kale, grated radish with ponzu, scallions, chimmichurri

BRAISED BEEF KHAO SOI (1/8)
tender grass-fed beef in spicy-sweet coconut curry with leeks, shitake mushrooms, purple potatoes, + fresh egg noodles.

pickled mustard greens, crispy noodles, + lime to garnish.

salted cucumber salad with cilantro, red onion, chili oil, + crushed peanuts

ROASTED EGGPLANT + WILD RICE (1/8)
tahini-roasted eggplant with wild rice, marinated cherry tomatoes, parsley, mint, sumac lemon vinaigrette

for your kids

roasted chicken sausage, plain pasta with olive oil, steamed broccoli.