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 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.

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 potato, and finished with fine herbs (parsley, chervil, tarragon, chives) and Salterie finishing salt.

Allergens: dairy 

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

Gluten free oats, cinnamon, fresh berries, oat milk, nutmeg, maple syrup, vanilla.  Serves 2.

Warm in 350 degree  oven for 7-8 minutes or enjoy as is.