BAKED SALMON
with lemon, fresh dill and capers served with a roasted garlic cauliflower puree and wild rice – gluten free
*gf

STACKED ENCHILADAS
with poblano chiles, chicken and black beans. Served with a shredded cabbage, jalepeno, cilantro coleslaw – gluten free
*gf

ROASTED VEGETABLE FRITATTA
Deep dish, with goat and manchego cheese and a siete almond flour crust
*gf + vegetarian

OTTOLENGHI BURGERS
Turkey Zucchini burgers with a lemony sumac sauce

BEEF STEW
Good old fashioned hearty beef stew

SPAGHETTI SQUASH LASAGNA
layered with fresh marinara, roasted eggplant, spinach, mushrooms, artichoke hearts, and goat cheese
*gf, vegetarian, can be vegan without the goat cheese

PASTA SALAD
with roasted vegetables, roasted cherry tomatoes and fresh herbs
*gf, vegan

GLAZED BLACK COD
with tamari, ginger + garlic, served with bok choy and shitake mushrooms, miso rice noodles

LAMB CUTLETS
with pistachio and mint pesto served with herbed baby potatoes and marinated artichoke hearts

CHICKEN CUTLETS
Gluten-free herbed panko chicken cutlets served on a bed of honey balsamic garlic infused arugula
*gf, dairy-free

MARINATED SKIRT STEAK
served with crispy garlic smashed Yukon gold potatoes and steamed asparagus

VEGETARIAN CHILI
with sweet potatos and black beans
*gf, vegetarian, vegan

STUFFED ACORN SQUASH
with cranberries pecans and quinoa
*gf, vegetarian, vegan

MIDDLE EASTERN SALAD
with chickpeas and black beans
*gf, paleo, low-carb

SPAGHETTI SQUASH SHRIMP SCAMPI
served with sauteed swiss chard