Paleo signature layered shepherds pie – featuring seasoned Grassfed ground beef, organic parsley, and Japanese purple yam/butternut squash mash
Thomas Keller’s lemon thyme roasted free range chicken. Rested atop organic grilled broccolini and cream of coconut and turmeric wilted spinach
Big n Wild Snapper salad – baked citrus pepper wild Snapper fillet atop organic mixed field greens, grape tomatoes, shredded carrots, purple cabbage, red beets. Organic tarragon olive oil balsamic dressing
Succulent strips of 100% grassfed ribeye steak served with organic herb & garlic New Zealand buttered broccoli and paleo guacamole
Grassfed Mediterranean beef koftas with organic collard green/purple cabbage slaw and parsley tabbouleh. Drizzled with Paleo house chimichurri
Broiled citrus dill Rainbow Lake trout atop organic Sweet potato mash and sauteed coconut cream turmeric spinach and mushrooms
Big beef salad – sesame Grassfed shoulder roast strips with organic spinach, grape tomatoes, bell peppers, coconut chips, pastured bacon, chunky avocado and house balsamic vinaigrette
Paleo paella! Featuring organic saffron/thyme/paprika infused cauliflower rice with free range chicken, chicken sausage, wild shrimp, lacinato kale, yellow bell peppers and bok choy. Finished with fresh parsley
Vietnamese style Hanoinese free range chicken slow poached in house made overnight chicken broth (lemongrass infused) . Rested atop organic Asian ginger bok choy and baked red beets. Garnished with organic green scallions and sea salt sprinkle
100% grassfed New York strip steak with baked organic sweet potato wedges and organic broccoli. Finished with paleo chimichurri drizzle and Himalayan pink rock salt