Check out our Gourmet Menu which is delivered every Wednesday. Appetizers are only $4.95 each; Veggie Entrées $13.95; Salad Lunches $12.95; Weekly Specials $15.95; Meat Entrées $16.95; Seafood Entrées $18.95; and Grass-Fed Beef Entrées $19.95. Sign me up!

1 February 12 (Wednesday)

Veggie Entrée
Kitcherdie (Gluten-free* & Dairy-free)

Meat Entrée
Cayenne and lime-marinated chicken breast with ancho chili sauce, rice and black beans (Gluten-free* & Dairy-free)

Seafood Entrée
Fennel & coriander spiced wild Alaskan salmon with cilantro drizzle, and a side of carrot and zucchini quinoa (gluten-free and dairy-free)

Weekly Special
Stir-fried turkey breast with organic broccoli and brown rice with ginger and parsley (Gluten-free* & Dairy-free)

Grass-Fed Beef
Marin Sun Farms 100% grass-fed skirt steak fajitas with caramelized onions, salsa and a small side of black beans and rice

Salad Lunch
Grilled turkey salad with organic grilled turkey breast, dried cranberries, sliced cucumbers, carrots, organic Romaine lettuce and a home-made dressing

Appetizer/Salad
Spicy tom yum soup (Gluten-free* and Dairy-free)
Spring mix with carrots, raisins, pecans, green beans and onions (Gluten-free* & Dairy-free)

(* Our food is made in a shared kitchen so there may still be traces of gluten found)

8 February 12 (Wednesday)

Veggie Entrée
Black forbidden rice cakes with shitake mushrooms and a side of baby bok choi with bell peppers (Gluten-free* & Dairy-free)

Meat Entrée
Cayenne pepper pork chops with home-made BBQ Sauce with sweet potato mash (Gluten-free* & Dairy-free)

Seafood Entrée
Ling cod with lemon caper dressing and sauteed rainbow chard with raisins and cranberries (Gluten-free* & Dairy-free)

Weekly Special
Fresh made Thai Green Curry Chicken (skinless and boneless thighs for maximum juiciness) with organic brown rice

Grass-Fed Beef
Grilled lemongrass beef (Marin Sun Farms 100% grass fed) with rice noodles

Salad Lunch
Albacore nicoise salad with olives, baby potatoes, egg, cucumbers and tomatoes (Gluten-free* & dairy-free, no cooking required)

Appetizer/Salad
Baby bok choi stir-fry with shitake mushrooms and garlic (Gluten-free* & Dairy-free)
Organic romaine lettuce salad with Feta cheese, organic cherry tomatoes and cucumbers (Gluten-free* and Dairy-free optional)
Miso soup with shitake mushrooms (Gluten-free* & Dairy-free)

(* Our food is made in a shared kitchen so there may still be traces of gluten found)

15 February 12 (Wednesday)

Veggie Entrée
Eggplant stew with tomatoes, peppers and fagioli beans, with brown rice (Gluten-free* & Dairy-free)

Meat Entrée
Duck with cherry confit, and mashed potatoes and parsnips (Gluten-free* & Dairy-free)

Seafood Entrée
Seared artic char with olives and broccolini, and a side of quinoa with scallions and fresh mint (Gluten-free & Dairy-free)

Weekly Special
Pork chile verde, a slow cooked Mexican pork stew with roasted tomatillo, bell peppers, poblano chiles, cilantro, and a side of rice with black beans (Gluten-free* and Dairy-free)

Grass-Fed Beef
100% grass-fed Marin Sun Farm steak with pomegranate reduction, and roasted root veggies (Gluten-free* & Dairy-free)

Salad Lunch
Tarragon chicken salad with organic greens and a home-made dressing

Appetizer/Salad
Salad of organic baby arugula, strawberries and toasted pecans (Gluten-free* & Dairy-free)
Butternut squash soup (Gluten-free* and Dairy-free)

(* Our food is made in a shared kitchen so there may still be traces of gluten found)

22 February 12 (Wednesday)

Veggie Entrée
Chickpea and spinach stew (with brown rice) (Gluten-free* & Dairy-free)

Meat Entrée
Chicken breasts with a provencal sauce on quinoa pilaf (Gluten-free* & Dairy-free)

Seafood Entrée
Fresh tilapia soft tacos with refried beans and mexican rice

Weekly Special
All natural home-made Turkey burgers with pesto, tomatoes, and onions (Gluten-free* optional & Dairy-free)

Grass-Fed Beef
Coffee-marinated braised 100% grass-fed Marin Sun Farms short-ribs with smooth mashed potatoes (*Gluten-free and Dairy-free)

Salad Lunch
Braised organic tofu in mirin and tamari, with wakame seaweed salad, organic brown rice and organic baby spinanch in a sesame miso dressing

Appetizer/Salad
Butter lettuce, dried cranberries, shaved pecorino and toasted walnuts (Gluten-free* )
French onion soup (Gluten-free* & Dairy-free) using a home-made vegetable broth

(* Our food is made in a shared kitchen so there may still be traces of gluten found)

29 February 12 (Wednesday)

Veggie Entrée
Roasted Stuffed Acorn Squash with wild rice, apples, cranberries, celery, kale, and pine nuts (Gluten-free* & Dairy-free)

Meat Entrée
Lamb kofte burgers with garlic sauce, and cucumber relish (Gluten-free* optional & Dairy-free optional)

Seafood Entrée
Oven-roasted Alaskan miso black cod with 100% buckwheat soba noodles (Gluten-free* & Dairy-free)

Weekly Special
Pork and chickpea stew with orange and cumin, and brown rice (Gluten-free* & Dairy-free)

Grass-Fed Beef
Marin Sun Farms 100% grass-fed Korean style beef with kimchi and brown rice (Gluten-free* & Dairy-free)

Salad Lunch
Three bean salad with oven roasted turkey, organic greens and a home-made vinaigrette (Gluten-free* & Dairy-free)

Appetizer/Salad
Spring mix with pears, toasted walnuts in a pear vinaigrette dressing (Gluten-free* & Dairy-free)
Baby bok choi with daikon sesame dressing (Gluten-free* & Dairy-free)
Home-made carrot and ginger soup (Gluten-free* and Dairy-free)

(* Our food is made in a shared kitchen so there may still be traces of gluten found)