Minced wild sockeye salmon (paleo saffron mayo) salad- organic kale and arugula greens, pickled red beets, organic hemp hearts, house dressing
Hearty paleo grassfed beef and organic broccoli, seasonal veggie stew – infused with organic garlic, rosemary and thyme. Perfect for the weather
Southern baked wild snapper with organic Asian ginger bok choy. Organic Grape tomato salad tossed with parsley and pumpkin seeds
Succulent fillet of wild sockeye salmon brushed with house made paleo Dijon/dill mayo. Served with organic lacinato kale tossed with toasted pine nuts and citrus beet salad
Free range Jerk chicken, baked to tender. Rested atop coconut amino flavoured organic cauliflower “fried rice”, organic collard green/carrot/parsley/cabbage slaw
German inspired free range chicken knackwurst with braised organic cabbage and pumpkin seeds, cucumber and dill slaw, topped with organic stone ground mustard drizzle
West coast paleo fish tacos- spiced wild Snapper fillets, organic romaine “taco shells” and chunky guacamole, organic lemon wedge
Big salad- featuring seared Ontario lake trout, topped with organic picked capers and fennel, . Atop organic greens mix, grape tomatoes, toasted slivered almonds, arugula sprouts. Apricot balsamic vinaigrette dressing
Paleo free range butter chicken with savoury organic butternut squash and fresh kale slaw salad. Topped with spring onion