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)

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.

Our new & improved CK Classic Chicken Piccata is here!  Pan-roasted chicken, asparagus, mix medley cherry tomatoes, jasmine rice, lemon, capers, parsley. Naturally gluten-free.

 

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

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.

A new twist to our CK Steak Frites: adobo rubbed grass-fed steak tips, oven-roasted fingerling potato fries, watercress & pickled shallot salad with creamy whole-grain mustard vinaigrette.

Allergens: egg (dressing)

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)