Week of January 19, 2026

Our menu is subject to change up to one week in advance

Monday

A tray of cooked chicken topped with mushroom sauce, alongside a serving of cooked fettuccine pasta garnished with chopped herbs.

Chicken Marsala made with pasture raised chicken dusted with soft wheat Italian flour. Served with organic Italian pasta and homemade Marsala sauce made out of Marsala wine, shiitake mushrooms and organic heavy cream.

Chicken Marsala

Tuesday

A white rectangular dish with sliced grilled chicken, seasoned rice, black beans with cilantro, grilled tomatoes, lime wedges, and a small container of creamy herb sauce.

Chicken A La Mexicana

Pasture raised chicken a la Mexicana, Spanish rice, black beans and charred tomatoes. Served with green chili crema.

Gluten free.

Wednesday

A rectangular white dish containing white rice with lime wedges on top and a serving of yellow curry with red bell peppers, broccoli, cilantro, and chicken.

Thai Red Curry

Thai red curry made with pasture raised chicken, organic coconut cream, organic bell peppers, broccoli and jasmine rice.

Gluten free. Dairy free.

Thursday

Beef stew with vegetables and garnished with cilantro and garlic, served with mashed potatoes.

Georgian Chashushuli (spicy beef stew)

Slow‑simmered pasture‑raised beef cooked with organic peppers, tomatoes, onions, garlic, and fragrant Georgian spices. Rich, hearty, and deeply aromatic. Served with silky whipped potatoes.

Gluten free.

Friday

A serving dish with grilled shrimp skewers, white rice with lime wedges, a side of guacamole, and sautéed vegetables with bell peppers, onions, and a mango salsa.

Shrimp Fajitas

Wild caught shrimp skewers tossed with flavorful home made spice mix. Served with cilantro lime rice, mango salsa and organic avocado lime sauce.

Gluten free.

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