All menus options are $18/pp, unless noted otherwise.


Monday

Chicken Shawarma / free-range chicken, cumin, ginger, sumac, lemon

Spinach Salad with Feta, Cherry Tomatoes, and Olives / spinach, honey garlic vin, feta, pine nuts, olive, tomato

Turmeric Roasted Carrots with Preserved Lemon Labne / carrot, turmeric, cumin seed, preserved lemon labne

Veg / tofu shawarma

 

Tuesday

Barbacoa Bowls / free-range short rib, oregano, garlic, chipotle chile

Grilled Cabbage with Tomatillo /  grilled cabbage, tomatillo dressing

Radish Salad / radish, cucumber, scallion, lime, cilantro, feta

Served with Cilantro Lime Brown Rice, Guacamole, Pickled Red Onion

Veg / chipotle squash

 

Wednesday

Turkey Chili / ground turkey, beans, butternut squash, onion, garlic, bay, oregano

Arugula and Radicchio Salad / arugula, radicchio, crispy shallots, feta, sherry vin

Served with Skillet Cornbread, Lime Sour Cream, Avocado, Feta, Pickled Red Onion 

Veg / butternut squash chili

 

Thursday

Cumin and Ancho Chile Chicken Tacos / free-range chicken thighs, ancho chile, lime

Cabbage Slaw / green and red cabbage, radish, scallion, cumin vin

Roasted Sweet Potato with Chile and Lime Crema / roasted sweet potato wedges,
honey, chile, avocado, lime crema, scallion, cilantro

Served with Cranberry Beans and Corn Tortillas

 

Friday

Meatballs Braised in Tomato Sauce / free-range pork, free-range beef, parmesan, parsley

Spaghetti Squash with Parmesan / spaghetti squash, parmesan, black pepper

Market Greens with Croutons /  mixed market greens, basil, mint, chives, croutons, garlic honey vin

Veg / veg meatballs

 

DESSERT

Seasonal Fruit Platter


Accommodations made for vegetarians, food-allergies, etc. 

All produce and provisions used are procured from local growers and producers practicing sustainable growing methods.