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)
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)
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.
Pan-roasted maple-teriyaki glazed chicken with fresh ginger, garlic, scallion, lo mein noodles, butternut squash, baby bok choy, Persian cucumbers, pickled ginger & toasted garlic furikake. Gluten-free available (brown rice will be subbed for Lo Mein noodles – please use drop down to select GF)
Pan-roasted maple-Teriyaki salmon (sourced for CK from the docks at the fish pier in Boston by Jake’s Seafoods) tossed with fresh ginger, garlic, scallion, lo mein noodles, butternut squash, baby bok choy, Persian cucumbers, pickled ginger & toasted garlic furikake. Gluten-free available (brown rice subbed for Lo Mein noodles – please use drop down menu to select GF).
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.
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.