Weekly Menu : 6/16-6/20

Roasted Peruvian Chicken Thighs

Served over a Peruvian quinoa salad with red onion, cucumber, red bell peppers, and a passion fruit vinaigrette. Served with a side of chimichurri roasted baby carrots.

Persian Tamarind Chilean Sea Bass

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.

Pan-Seared Bison Steak with Tart Cherry Sauce

Served over a roasted root vegetable wild rice pilaf with parsnips, carrots, and fresh rosemary. Paired with a lemony shaved brussels sprouts salad.

House Pan-Seared Pesto Chicken Breast

Served over a Tuscan white bean pasta with cherry tomatoes, cannellini beans, and fresh basil, with a side of organic roasted lemony broccolini.

Grilled Peruvian Marinated Tofu

Served over a Peruvian quinoa salad with red onion, cucumber, red bell peppers, and a passion fruit vinaigrette. Served with a side of chimichurri roasted baby carrots.

Persian Tamarind Pan-Seared Halloumi

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.

Grilled Portobello Steak with Tart Cherry Sauce

Served over a roasted root vegetable wild rice pilaf with parsnips, carrots, and fresh rosemary. Paired with a lemony shaved brussels sprouts salad.

House Pesto Roasted Cauliflower Steak

Served over a Tuscan white bean pasta with cherry tomatoes, cannellini beans, and fresh basil, with a side of organic roasted lemony broccolini.

Sticky Miso Tofu Bowl

Crispy tofu glazed in a sticky white miso-ginger sauce, served over steamed quinoa with scallions, roasted mushrooms, and broccoli. Finished with edamame, toasted sesame seeds, and crushed roasted peanuts for a satisfying crunch and extra plant-powered protein.

Vanilla Almond Overnight Oats

Creamy overnight oats infused with vanilla and almond, naturally sweetened and layered with chia seeds for extra fiber and staying power. Topped with toasted almonds and fresh seasonal fruit. Perfect for a nourishing, on-the-go breakfast.

Blueberry Matcha Smoothie

A vibrant blend of wild blueberries, ceremonial-grade matcha, banana, and oat milk for sustained energy and antioxidants. Lightly sweet, creamy, and refreshing—ideal for pre-workout or a mid-morning boost.

Pesto Roasted Veggie Breakfast Burrito

A hearty Boulder-made breakfast burrito filled with organic pesto-roasted seasonal vegetables, fluffy cage-free eggs, and organic cheese, wrapped in a warm whole wheat tortilla. Savory, satisfying, and easy to reheat for busy mornings.

Dark Chocolate Peanut Butter Protein Bars

Housemade with organic oats, natural peanut butter, plant-based protein, and dark chocolate chunks. These nutrient-dense bars are perfect for pre- or post-workout fuel, afternoon cravings, or on-the-go snacking. Each order includes 2 bars.

Cottage Cheese Pistachio Cheesecake Jars

A rich and creamy protein-packed dessert made with whipped cottage cheese, crushed pistachios, and a hint of real vanilla on a nutty almond-date crust. Served in a single-serve jar.

Pumpkin Seed Pesto (8 oz)

A vibrant, dairy-free twist on traditional pesto made with toasted pumpkin seeds, fresh basil, garlic, lemon, and cold-pressed olive oil. Rich in flavor and nutrients—perfect for pasta, grain bowls, sandwiches, or roasted veggies.

Passion Fruit Vinaigrette (8 oz)

Bright, tropical, and tangy—this housemade vinaigrette blends real passion fruit with citrus, vinegar, and a hint of honey for a refreshing finish. Ideal for salads, quinoa bowls, or drizzling over grilled proteins.

House Chimichurri (8 oz)

Our signature chimichurri made with organic parsley, garlic, red wine vinegar, lemon, and olive oil. Bold, herbaceous, and versatile—use as a marinade, finishing sauce, or dip for roasted vegetables and meats.