Sample Menus

Our chef pre-selects the menu each day to be 40/30/30 in composition and we strive to bring great variety to what we provide each day, week, month, and even year. Our chef and kitchen crew is always educating themselves to improve and expand menu options.

Sample Breakfasts

Yogurt with mueslix and blueberry-almond compote

Spanish egg tortilla with artichokes and white truffle oil

Smoked salmon with sweet corncakes and roasted peppers

Florentine eggwhite omelet with slow-roasted tomatoes

Dungeness crab and asparagus in minted pea crepe

Tropical fruit with passion fruit yogurt and macadamia nuts

Blueberry and ricotta crepe with lemon sauce

Pesto, tomato and mozzarella frittata

Sample Lunches

Roasted chicken salad with snow peas, quinoa and fresh herbs

Salad nicoise with Italian tinned tuna & organic greens

Grilled tofu steaks with yakitori sauce & shiitake mushrooms

Southwest chicken tortilla with roasted poblano peppers

Smoked salmon wrap with tropical slaw and mango salsa

Curried beef satay with cucumber salad and minted yogurt sauce

Grilled shrimp with green chili masa cakes

Tuna and varietal bean salad with watercress

Turkey, basil and heirloom tomato salad in spinach wrap

Sample Dinners

Lentil and fig stuffed delicata squash with smoked chicken

Dungeness crab cake with organic greens and fennel slaw

Chicken roulade with polenta, spinach and sauteed rappini

Striped bass with black rice, asparagus and ponzu sauce

Moroccan chicken and vegetable tagine

Seared tuna with almonds, dill and snow peas

Swordfish with lemons, coriander, and grilled zucchini

Honey and rosemary-glazed salmon with spinach salad

Cod baked in grape leaves with black beans and bok choy

Seared salmon with tarragon oil, butternut squash mash and braised organic kale

Korean beef salad with peppers, cabbage and cilantro-lime vinaigrette