November 10th-14th

Organic boneless skinless chicken thighs cooked in our house pineapple chipotle salsa, served over cilantro-lime rice with creamy avocado-lime crema, house pickled onions, shredded lettuce, and pico de gallo. Plant-based protein, vitamin C, and healthy fats for sustained energy and recovery.

Crisp-seared grass-fed sirloin tossed in a bright orange-ginger glaze, served with quinoa, and stir-fried snap peas and peppers. Finished with sesame seeds, scallions, and lime. Plant-based protein, fiber, and antioxidants for steady energy and muscle recovery.

Oven-roasted Chilean sea bass with a sweet and tangy tamarind, cranberry, and almond crust. Served over aromatic saffron rice with sautéed organic asparagus tossed in garlic and lime zest.

Layers of rich grass-fed beef bolognese, creamy ricotta, and spinach between pasta sheets. Finished with a touch of mozzarella and Parmigiano-Reggiano. Served with an arugula salad with cherry tomatoes, steamed asparagus, red onion, fennel & lemon vinaigrette.

Crisp-seared organic tofu tossed in a bright orange-ginger glaze, served with quinoa, and stir-fried snap peas and peppers. Finished with sesame seeds, scallions, and lime. Plant-based protein, fiber, and antioxidants for steady energy and muscle recovery.

High-protein sprouted tofu cooked in our house pineapple chipotle salsa, served over cilantro-lime rice with creamy avocado-lime crema, house pickled onions, shredded lettuce, and pico de gallo. Plant-based protein, vitamin C, and healthy fats for sustained energy and recovery.

Organic tempeh marinated in a house Korean bulgogi sauce with tamari, pear, garlic, ginger, and sesame, then seared until caramelized. Served over brown rice noodles with pickled daikon carrots, sautéed bok choy, furikake roasted mushrooms, finished with scallions and sesame seeds.

Golden-seared halloumi cheese with a sweet and tangy tamarind, cranberry, and almond crust. Served over aromatic saffron rice with sautéed organic asparagus tossed in garlic and lime zest.

Layers of rich house lentil bolognese, creamy almond ricotta, and spinach between gluten-free pasta sheets. Served with an arugula salad with cherry tomatoes, steamed asparagus, red onion, fennel & lemon vinaigrette.

Crispy and fluffy waffles made with mashed bananas, almond flour, and plant-based NSF certified for sport protein, served with a Greek yogurt maple topping and crushed pecans. Rich in potassium for muscle function and clean carbs for sustained morning energy.

Soft-scrambled eggs and quinoa with roasted zucchini, spinach, steamed sugar snap peas, cucumber, and house green goddess dressing. Topped with roasted sunflower seeds, feta cheese, and microgreens. Protein + healthy fats + antioxidants for sustained energy and hormone balance.

Warm miso-infused jasmine rice topped with sautéed spinach, edamame, scallions, and a drizzle of house-made crisp chili oil. Finished with sesame seeds and pickled ginger. A savory, umami-packed breakfast loaded with plant-based protein, antioxidants, and gut-friendly probiotics for a clean energy boost and balanced recovery.

Silky, high-protein pudding made with whipped cottage cheese, dark cocoa, vanilla, and a touch of maple. Packed with casein protein for muscle repair, calcium for bone strength, and antioxidants from cocoa for recovery.

Soft-baked and nourishing, these cookies are specially crafted to support nursing parents — but loved by everyone. Made with oats, flaxseed, and brewer’s yeast to help promote milk production naturally, and studded with dark chocolate chips for a touch of indulgence. Rich in fiber, iron, and B vitamins, they’re the perfect snack to fuel long days (and nights) with a little comfort and a lot of care.

Chewy coconut bites made with collagen for joint and muscle recovery. Naturally sweetened, gluten-free, and high in protein.

Rolled oats, Medjool dates, almond butter, apricots, pumpkin seeds, and vanilla protein powder. Balanced sodium, magnesium, and potassium for hydration + recovery.

Slow-roasted tomatoes and red bell peppers blended with basil, garlic, and olive oil for a velvety, antioxidant-rich soup. Vegan, dairy-free, and perfect for cozy recovery meals.