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’s “better than take-out” peanut noodles with chicken feature fresh Lo Mein noodles, housemade peanut dressing, cucumber, romaine, snap peas, chicken, and a side of chili-crisp.

Allergens: sesame, coconut, wheat, soy

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 

Grass-fed steak, gluten-free rice vermicelli noodles, red pepper, yellow pepper, cucumber, shallot, Thai basil, mint, shredded romaine, Worcestershire, sriracha, garlic, nuoc cham dressing (on the side), crunchy rice powder

To Serve: Enjoy room temperature or simply warm beef in a 350-degree oven for 3-4 minutes.