March Bistro Menu

Monday, March 5

Rosemary-citrus Roasted Chicken Breast
with chimichurri
spring vegetable soup au pistou
white beans + provencal pesto

Miso Salmon
(ready to bake)
sesame lime rice noodles
sweet & spicy brussels


Seasonal Salad

spinach salad + bacon + cherry tomato + hard-boiled egg + red wine vinaigrette

Wednesday, March 7

Lightly Blackened Pork Chop
wild rice pilaf + asparagus
snap peas + honey mustard sauce


Seared Grouper (or similar)
almond lemon crumble
broccoli parmesan gratin
roasted baby carrots


Seasonal Salad

roasted beets + grapefruit + red leaf + lemon dressing + spiced pepitas + feta cheese

Monday, March 12

Chicken Pot Pie
with spring carrots + leeks + herb pie crust topping
(DF option - dairy free filling)
(GF option – gluten free pie crust)

orange + spinach salad + honey shallot vinaigrette


Grilled Shrimp
 with tomatillo sauce
fresh fried tostada
sweet potato puree + jack cheese
kale + cabbage slaw + chipotle vinaigrette


Seasonal Salad

roasted sweet potato salad + celery + apple + arugula + chive vinaigrette

Wednesday, March 14

Hot & Crunchy Fish Sticks
with mango sauce
coconut rice pilaf
steamed green beans + toasted sesame


Lamb Stew
with red wine + pepper broth
quinoa tabbouleh + tomato + feta + parsley + onion
grilled market vegetables


Seasonal Salad

local lettuce + wheatberries + shredded carrots + dried cranberries + balsamic dressing

Monday March 19

Rosemary Pecan & Panko Crusted Chicken Breast
with buttermilk gravy
(DF/GF option - dairy free gluten free gravy w/almond milk)
mashed potatoes
(DF option - dairy free whipped potatoes with olive oil)
steamed broccoli


Oven Brisket
with ancho chile-cherry barbecue sauce
chile maple sweet potato fries
carrot slaw


Seasonal Salad

mixed spring greens + champagne vinaigrette + chevre + strawberries

Wednesday March 21

Seared Salmon
with leeks + housemade crème fraiche
chickpea ‘socca’ pancakes (GF)
 sautéed greens with roasted artichoke hearts + lemon


Grilled Pork Tenderloin
 grilled zucchini + basil + white balsamic
orzo pasta + lemon + pine nuts + shaved parmesan
(DF/GF option - gluten free dairy free lemon pine nut pasta)


Seasonal Salad

kale caesar + roasted cherry tomatoes + crispy parmesan
(DF dressing available)


Monday, March 26

Grilled Grass-fed Beef Burger Patty
with butter lettuce leaves + tomato-spring onion salsa
new potato home fries


Green Chile Chicken Stacked Enchiladas
with corn tortillas + sour cream sauce + jack cheese
green beans + tomatoes + garlic


Dairy Free Green Chile Chicken Enchiladas
with rice milk-based sauce
green beans + tomatoes + garlic


Seasonal Salad

greek salad + baby lettuce + cucumber + crispy chickpeas + pickled red onion + lemon herb dressing + feta cheese

Wednesday, March 28

Mint Cumin Minced Chicken Breast
with white or brown rice bowl
steamed greens + shredded carrots + chili lime peanuts


Panko-herb Crusted Fish Filet
in roasted tomato sauce (gluten free)
chimichurri grilled cauliflower + asparagus spears


Seasonal Salad

bibb lettuce + strawberries + toasted almonds + honey lemon dressing

We are now offering the option to add paleo bread to your order!

Our paleo loaves, prepared by pastry chef Lauren Ross, are made with organic Paleo blend flour and organic eggs ($18/loaf).


This month's options are:

Seeded Protein Paleo Loaf with quinoa + flax seed + sesame
Breakfast Paleo Loaf with cinnamon + pecan swirl