SHRIMP LETTUCE WRAPS
citrus + lemongrass poached shrimp with sweet chili + basil glaze.

salted cucumber, mango, papaya, + spring veggie slaw with ginger + mint.

blistered spring peas + beans with wild arugula, watercress, coconut, + green curry.

jasmine rice with fresh herbs + lemongrass oil.

roasted peanut + tamarind sauce.

bibb lettuce for the wraps!

BRASED CHICKEN + GLASS NOODLE BOWLS
bone in Joyce Farms braised chicken thighs with miso roasted sweet potatoes, roasted + marinated eggplant, hot + sour cucumbers, chilled glass noodles, roasted sweet pepper + grapefruit dressing

For Your Kids
Monday: chicken tenders, curly fries, roasted green beans, honey mustard mayo dippin’ sauce

BRAISED SHORT RIBS
white wine braised grass-fed boneless short rib with spring onion + morel mushroom jus.

brodo-poached fennel, parsnips, + baby carrots with parsley + harissa honey glaze.

toasted ancient grains with roasted spring mushrooms, fava beans, baby kale, + charred scallion vinaigrette

CURRIED ORZO BOWL charred zucchini + summer squash, blistered baby peppers, paprika chickpeas, feta, + mint over vadouvan curry spiced toasted orzo with roasted cherry tomato vinaigrette

For Your Kids
Tuesday: kid’s lasagna! layers of grass fed beef + san marzano tomato ragu, creamy bechamel, + mozzarella. with roasted carrots + parmesan on the side

FAROE ISLANDS SALMON
olive oil poached sustainably farmed salmon with citrus-ginger glaze.

wild rice + red rice “pilaf” with local asparagus, green garlic, fenugreek leaves, + spring herbs.

confit swiss chard + tuscan kale with preserved lemon + honey-poached rhubarb.

spring radishes, sweet pickled then roasted, with wild arugula, baby red mustard greens, + ramp leaf/spring pea pesto

ROASTED CHICKEN PICATTA
tuscan marinated chicken cutlets, lightly breaded + roasted, over buttered linguini pasta with roasted broccoli, spring peas, + creamy caper/lemon sauce

For Your Kids
Wednesday: citrus-braised pork carnitas tacos with jasmine rice, black beans, + flour tortillas

BIG OL’ PORK CHOP
10oz bone in pork chop, maple brined + miso glazed, with salted plum + guajillo steak sauce on the side.

roasted yukon gold potatoes with parsley + chorizo vinaigrette.

sesame crusted eggplant “steaks” with smoked sea salt + espellette pepper.

frisee + endive salad with shaved spring veggies + yuzu-sesame dressing

RED CURRY MEATBALLS
lemongrass + ginger grass-fed beef meatballs in coconut + red curry gravy over basmati rice with shakshuka veggies + garlicky lemon coconut yogurt sauce

For Your Kids
Thursday: potato + cheese pierogi with buttered orzo, roasted broccoli, sour cream + chive sauce