Please note that the menu shown may not always be the most current menu available.  To receive the
menu's as they are released please join our mailing list by clicking the button at the bottom of the page.
  • The large number in red found before each item is it's item number.  (A la carte and dessert items do not have an
    item number.) When ordering, please reference the item number you would like and how many of each item.  
    Some items offer choices.  Those choices will be designated by a letter in parenthesis.  Make sure to include that
    in you order.
    For example:  Mary would like to two orders of the vegetable tart.  She would like the 1/2 order that has 3
    servings per order.
    #1(a) x 2

  • Underneath most menu items you will find a nutritional breakdown.  These numbers are calculated using Master
    Cook (TM).  The Master Cook program is a reliable program, however nutritional counts vary based on many
    factors such as age of product and preparation method.  Use these numbers as a guide only.

  • Menu items for Monday and Thursday delivery change every week.  These items are only available on the day
    specified.  In other words, you may not order something from the Thursday menu to be delivered on Monday or
    visa versa.

  • A la carte and Dessert items do not change and are available for either delivery.  The exception is the Vegetable
    du Jour.  There will be a different veg du jour offered for Monday and Thursday and may change weekly and/or
    seasonally.
Ordering Instructions
#1  Autumn Vegetable Tart (1P/6C)
Farm Fresh Eggs, Lite Sour Cream & Fresh Farmers cheese topped with a
colorful display of Seasonal Veggies including Hard Squash,
Broccoli,Carrots, Onions and Herbs
(a)  1 /2 Order (3 Servings) .....$10.00
(b)  Whole Order (6 Servings ) .....$16.00
185g Cal, 11g Fat (1g Sat, 6g Monounsat, 3g Polyunsat), 9g Carb, 2g Fiber, 13g Protein, 220mg Sodium
*Per Serving*
Menu Delivering Monday January 21 & Thursday January 24, 2008
#1  Winter Vegetable Tart (1P/5C)
  crustless tart of farm fresh eggs, lite sour cream & fresh farmers cheese topped with a colorful
 display of seasonal veggies and herbs
    (a)  1 /2 Order (3 Servings) .....$10.00
    (b)  Whole Order (6 Servings) .....$16.0

#2  Chicken Mole & Mexican Inspired Salad (1P/6.5C) ..................$11.50
 competition entered chicken poblano mole with a salad of torn bibb and baby greens, cilantro, bell
 peppers, tomatoes, black beans, cucumbers and an avocado lime dressing

#3  Chili Lime Chicken Salad (1P/6.5C) .....$8.50
 chunks of poached antibiotic & hormone free chicken breast tossed with organic celery, red onions
 and cilantro in a creamy spicy habanero lime dressing over a bed of baby greens, grape tomatoes &
 hot house cucumber rounds

#4   Almond Crusted Turkey Cutlets  (1P/5.5C) .....$10.50
 locally grown spinach and butternut squash with pounded thin cutlets of turkey breast and a light
 lemon sage sauce

#5  Richardson Farms Flat Iron Steak (1P/4.5C) .....$11.50
 served over Texas grown spinach & caramelized onions and mashed red lentils with fried garlic crisps
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Monday
March 3, 2008
Thursday
March 6, 2008
#6  Winter Vegetable Tart (1P/5C)
crustless tart of farm fresh eggs, lite sour cream & fresh farmers cheese topped with a colorful display
of seasonal veggies and herbs
(a)  1 /2 Order (3 Servings) .....$10.00
(b)  Whole Order (6 Servings) .....$16.00

#7  African Peanut Stew w/ Chived Sour Cream ................$8.50
  ground chicken, sweet potatoes, peanuts in a SPICY tomato broth.  cool it down with a tangy chive
 sour cream sauce

#8  Vegetable Lasagna w/ Meat Sauce (2P/8C) ...............$9.50
  squash, zucchini, eggplant, locally grown spinach and onions layered with low fat ricotta cheese,
 home made meat sauce of ground chicken breast and thighs and topped by a dusting of fresh parsley

#9  Cinnamon Rubbed Grilled Pork Loin (1P/7C)............$9.25
  organic mixed kale & chards with pomerrey whole grain mustard, organic granny smith apples and a
 barley risotto

#10  Portabello & Beef Patty Melt  (1P/7.5C) ............................$10.50
  a dinner classic gets made over using organic portabello mushrooms to reduce the fat and to
 increase the moisture and flavor (not to mention Niacin & Potassium).  served with roasted
 cauliflower and sauteed mixed organic locally grown winter greens

#11 Chicken Sausage(1P/7C) ......$9.50
  mild italian chicken sausage with sauteed onions, peppers & french green beans tossed in a light
 tomato sauce and served over a bed of egg noodles
A la Carte Items
Hormone Free Grilled Chicken Breast (4 oz) .............$3.00
  hormone and antibiotic free chicken boneless skinless grilled chicken breasts
Sauteed Fresh Gulf Shrimp (4 oz) ..............................$5.00
  fresh gulf shrimp hand delivered to our kitchen by San Miguel Seafood
Oven Roasted Line Caught Wild Salmon (4 oz) .......$7.50
   line caught wild sockeye salmon from the pacific waters of Oregon
Winter Roasted Veggies ..............................$3.50
  a mix of vegetables available from the local farmers market.  currently in season -broccoli,       
 cauliflower, winter squashes, brussels sprouts & hard squashes
Green House Salad ...............................$4.50
  organic greens with cherub tomatoes, hothouse cucumber rounds, pickled red onions, almond
 slivers and a sherry thyme vinaigrette

Veg du Jour
Monday - Locally Grown Organic Spinach & Carmelized Onions .....$3.50
Thursday - Green Bean, Organic Bell Pepper & Onion Sautee .......$3.50

Deserts
Chocolate, Vanilla or Orange Creme Flan.........$8.00
  three servings per order,  (.75P/1C), 1 UL Packet per serving