Our house marinated garlic-butter grass-fed steak tips served with oven-roasted sweet potato wedges and roasted fall vegetables. Gluten free.

Contains: dairy

To Serve: Place steak, sweet potato wedges and vegetables on baking sheet in a 350-degree oven for 7-8 minutes.  

Our wildly popular, healthy twist on a classic favorite: our “Ode to PF Chang’s Lettuce Cups” features ground chicken, olive oil, hoisin, sriracha, coconut aminos, rice vinegar, ginger, garlic, onion, scallion, water chestnuts, lettuce, herbs, spices, peanuts, rice noodles

CONTAINS: coconut, soy, wheat, peanut, sesame

To Serve: In a small skillet over medium heat, empty contents + stir occasionally for 5-6 minutes.  Fill lettuce cups w/mixture.

Blackened chicken, applewood smoked bacon + sweet corn risotto, roasted broccolini. Gluten free.

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!

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)

Chef Alison brings her incredible experience to our menu this week with her NEW CK Coq au Vin. A roasted half Giannone chicken with baby carrots, pearl onions, cremini mushrooms, applewood smoked bacon, garlic, tomato paste, and white wine over  whipped potatoes, and finished with fine herbs (parsley, chervil, tarragon, chives) and Salterie finishing salt.

Allergens: dairy 

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)

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)

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)

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).

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.

Spice-rubbed seared pork chop, roasted sweet potato, red cabbage, red onion, scallion, apple, walnut citrus, fresh herbs

CONTAINS: walnuts

To Serve: Place in a 350-degree oven for 8-10 minutes.