Our NEW CK flatbread creation inspired by Chef Sara’s Southern Fried Chicken. Pan-fried chicken, hot honey, ricotta cheese, mozzarella cheese, garlic-herb oil.
Chef Alison’s “better than take-out” peanut noodles feature fresh Lo Mein noodles, housemade peanut dressing, cucumber, romaine, snap peas, and a side of chili-crisp.
Homemade falafel over power greens (shredded kale and cabbage), saffron rice, roasted brussels sprouts, cucumbers, pickled red onion, whipped feta and lemon-tahini dressing.
Allergens: sesame (dressing on side), dairy (feta on side)
Fresh corn salsa, brown rice, peppers, onion, garlic, carrot, black beans, fire roasted corn, scallions, cilantro, shredded cheddar (on side), housemade enchilada sauce (on side)
CONTAINS: dairy (on the side), cilantro
To Serve: Heat pepper + stuffing (top w/cheese and sauce as desired) in an oven-safe dish or sheet pan for 7-8 minutes in a 350-degree oven.
Panko crusted chicken, parmesan, heirloom cherry tomato, arugula, housemade lemon vinaigrette, burrata (on the side), orzo
CONTAINS: wheat, dairy, egg
To Serve: Place chicken on sheet tray, top with burrata and warm in a 350-degree oven for 8-10 minutes. Remove, plate, and top with salad. Serve with orzo (room temperature).
Pan-roasted maple-teriyaki glazed chicken with fresh ginger, garlic, scallion, lo mein noodles, butternut squash, baby bok choy, Persian cucumbers, pickled ginger & toasted garlic furikake. Gluten-free available (brown rice will be subbed for Lo Mein noodles – please use drop down to select GF)
NEW locally-sourced roasted Ward’s Berry Farm honeynut squash with brown and wild rice, lentils, dried cranberries, baby kale, spiced pepitas, goat cheese (on the side), and locally-sourced, organic Chicken Sausage.
Harissa-roasted chicken over power greens (shredded kale and cabbage), saffron rice, roasted brussels sprouts, cucumbers, pickled red onion, whipped feta and lemon-tahini dressing.
Allergens: sesame (dressing on side), dairy (feta on side)