Here is our menu for the week of January 17th, 2013:

Breakfast

Mexican Chirozo Scramble (Mexico)

Grass fed beef chirizo, farm fresh eggs with peppers, onions, and house cilantro salsa.

Jason’s Egg Bake

Classic Egg bake with seasoned beef, tomatoes, onions, peppers, mushrooms and tomatoes.

Soup

Roasted Red Pepper Soup

Perfect red soup for the upcoming valentines day holiday. Roasted red pepper soup with a side of paleo sour cream.

Salads

Chef Salad (New York City)

Romaine Wedge salad with cherry tomatoes, bacon (or turkey bacon) red onions, and a sliced egg and chopped chicken with our own Paleo honey mustard.

Tuna Salad (Belguim)

So, I promised I would never make this, but Chef Monica insisted that we do a beloved tuna salad of hers, so here it is. Mayo based tuna salad with, PEACHES, house pickles on a bed of spinach.

Entrees

Flaxseed Crusted Salmon (Pacific Northwest)

Salmon crusted in flaxseed and with grilled asparagus.

HM Chicken

Free range chicken seared and baked with honey mustard and topped with bacon, peppers, onions, sautéed mushrooms. Served with carrots and parsley.

Korean Style BBQ (Korea, duh)

Grass fed beef with a Korean BBQ sauce and served with a quick Kimchi.

Pollo en Papitoria (Spain)

Chicken in Almond and saffron sauce with roasted cauliflower.

Pork Tenderloin in Blueberry Sauce

Dodge City Beef pork tenderloin roasted and sliced into medallions and topped with a blueberry sauce and served with scalloped rutabagas.

Lamb and Vegetable Stew (Africa)

I have a hard time calling this a stew, it’s more of a meal, but a hearty chunky stew-type of meal. Chunks of lab, rutabagas, carrots, onions, celery and tomatoes make this stew-meal just right this time of year.

Cheeseburger Meatloaf (Arkansas)

Dry aged, grass fed ground beef mixed with herbs, spices, onion and topped with ketchup. Oh yeah, it is stuffed with Paleo cheese!

Dessert

Due of Cupcakes (Yes, you heard right)

Honey raspberry filled vanilla cupcake with vanilla bean icing and fresh raspberry garnish.

Double Chocolate cupcake with chocolate icing and chocolate drizzle garnish