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. 

Allergens: dairy (if using goat cheese)

Our NEW weekly Keto/CLEAN featured menu item focuses on low-carb, high-protein, clean ingredients. This week, our NEW Greek-style entree features roasted salmon, herbed cauliflower rice and our housemade Greek-style salsa (cucumber, tomato, red onion, kalamata olive, pepperoncini tossed in a light vinaigrette). Naturally gluten free and dairy free.

Nutritional information:

To serve: warm salmon and cauliflower rice in an oven-safe dish (350 oven) for 7-8 minutes, until warmed throughout. Transfer to a plate and top with Greek salsa.

Our new & improved CK Classic Shrimp Piccata is here!  Sauteed shrimp, asparagus, mix medley cherry tomatoes, jasmine rice, lemon, capers, parsley. Naturally gluten-free.

Allergens: shellfish

NEW to our fall menu, our CK Steak Frites features grass-fed ancho-rubbed grilled flatiron steak, oven-roasted fingerling potato fries, watercress & pickled shallot salad with creamy whole-grain mustard vinaigrette.

Allergens: egg (dressing)

Seared cod dusted with our special vadouvan curry spice blend, roasted Delicata squash, organic spinach, melted leeks, snap pea risotto, lime, cilantro + toasted almonds (on the side)

CONTAINS: seafood, coconut, tree nuts (on side)

To Serve: Empty risotto into a medium skillet, add 1-2 T of water and gently stir until warm and creamy.  Place cod in a 350-degree oven for 7-8 minutes, until warmed throughout.

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)

Brown rice, shiitake mushrooms, sesame carrots, spinach, zucchini, bean sprouts, fried egg, grass-fed steak tips, Chef Alison’s “magic ssamjang sauce”.

Allergens: sesame, soy

Our new recipe features our a 1/2 rack of BBQ ribs, baked beans, homemade potato salad, zucchini pickles, and red cabbage slaw. Naturally gluten-free.

Allergens: dairy, egg (potato salad)

Roasted bell pepper stuffed with shredded chipotle chicken, black beans, fire roasted corn, pickled red onion, and roasted seasonal vegetables. Served with our housemade chili-lime vinaigrette on the side.

Calories: 463
Protein: 48g
Carbohydrates: 42g
Fat: 13g
Fiber: 10g

Nutritionist’s Tip: stock up on our gluten-free, dairy-free CLEAN Energy Clusters and Overnight Oats for smart snacking!

Heating Instructions: warm pepper in an oven-safe dish or sheet pan for  8-10 min. in a 350-deg. oven, until warmed throughout. Serve w/vinaigrette

Our newest flatbread creation featuring local Italian Sausage, roasted tomato, homemade pesto, ricotta cheese, mozzarella cheese, and caramelized onion. Includes 2 flatbreads.

Allergens: wheat, dairy

To serve: Place flatbread on a prepared baking sheet (or directly on an oven rack for crispier crust) in a 350 deg. oven for 5-6 min. until crust is crispy & cheese is melted

CK Teriyaki Chicken Satay with housemade peanut dipping sauce. Serves 2 (6 satay skewers).
(coconut aminos, ginger, garlic, sesame oil, sweet chili sauce, peanut
butter, peanuts, lime, cilantro, scallions)

Allergens: Coconut, peanuts, sesame

To Serve: Place beef on a prepared baking sheet. Warm in a 375 degree oven for 5-8 mins until
warmed through. Dip in peanut sauce and enjoy!