Pan-seared snapper, served on a bed or roasted turnips, grilled scallions, and fresh spinach. Topped with a tasty broccoli pesto.
Grilled grass-fed sirloin served with maple roasted sweet potatoes and red wine broccoli.
Free-range organic chicken, water chestnuts, pineapple, and a mix of chilis put the pow on your fork. Served over cauliflower rice.
For your inner carnivore - 10" paleo pizza topped with beef, ham, bacon, and pickled peppers.
Seared extra jumbo shrimp served with sweet pickled peppers, onion relish, and cauliflower rice.
Free-range organic chicken, shredded napa cabbage, papaya and tangerine with sliced almonds and red onion. Tossed with house-made cashew dressing and paleo wontons.
Mary's free-range organic chicken breaded with an almond and cassava flour crust and fried in coconut oil.
Organic broccoli tossed in a red-wine vinegar dressing.
Sweet potatoes roasted low and slow with dark maple syrup.
Monterey calamari lightly breaded with cassava tempura, served with a house-made basil and lemon aioli.
Extra jumbo shrimp tossed in olive oil and seasoning, then grilled to perfection. Packed with 33g of protein.
Shredded napa cabbage, papaya and tangerine with sliced almonds and red onion in a house-made cashew dressing.
A mix of shaved raw beets, green beans, and garden flowers.
Broth made from pasture-raised chicken bones, grass-fed butter, and organic vegetables (8 fl oz).
Organic carrots simmered with ginger, turmeric and sea salt.
Dark leafy greens blended in a vegetable mineral broth with Thai curry spices.
Organic soup made with heirloom tomatoes.
A light, fruity, refreshing soup served chilled, made with organic ingredients.
A cracked chocolate topping on a creamy coconut and orange filling, encased in a flaky almond crust.
As addicting as its name suggests. Made with sunflower butter, cashews, and chocolate.
Insanely chocolatey and fudgy paleo brownie sweetened with organic coconut sugar.