GRILLED CHICKEN BREAST WITH PRESERVED LEMON:
Tender grilled chicken flavored with preserved lemon and roasted pepper sauce.
CHEDDAR, BROCCOLI AND BACON STUFFED POTATOES:
Baked russet potatoes flavored with sour cream and butter, then topped with cheddar cheese, broccoli flowerettes and crisp bacon.
MISO MAPLE GLAZED SALMON:
Wild Coho salmon marinated in white miso and maple syrup, then seared on a hot griddle and garnished with sesame seeds and scallions.
BUTTERNUT SQUASH AND BLACK BEAN EMPANADA:
Roasted butternut squash and black beans with a touch of Pepper Jack cheese in an all-butter crust.
WINTER VEGETABLES WITH HAZELNUTS AND PARSLEY:
Cauliflower, butternut squash, broccoli and red onion in a delightful mix with toasted hazelnuts, parsley and garlic.
KOREAN JACKFRUIT SALAD:
Jackfruit, carrots, daikon and Napa cabbage in a creamy dressing.
WINTER JACKFRUIT SALAD:
Jackfruit, butternut squash, Brussels sprouts and bell peppers in a tangy dressing featuring locally made Thrive Special Sauce.
ROASTED WINTER VEGETABLES WITH CHARMOULA SAUCE:
Brussels sprouts, carrots, parsnips, celery root, and rutabaga gently roasted until tender, then dressed in a spicy preserved lemon sauce with cumin and roasted sweet peppers.
GLAZED CARROTS WITH MISO BUTTER:
Sweet, tender carrots glazed with white miso butter, then mixed with curly kale.
LEMON HERB TURKEY BREAST:
Diestel turkey breast marinated in lemon juice and herbs, then roasted in our ovens.
FINGERLING POTATOES WITH LEMON AND HERBS:
Colorful fingerling potatoes gently roasted with oregano, garlic, lemon zest and juice.
KALE, BEET AND TANGERINE SALAD:
Back for winter, this popular salad features Satsuma tangerine sections, curly kale, beets and toasted pumpkin seeds in a chili lime dressing.
WILD LINE CAUGHT COHO SALMON WITH SWEET CHILI SAUCE:
Salmon fillets brushed with a sweet and spicy chili sauce, then topped with thin slices of orange and sesame seeds and roasted to perfection.
FLAT IRON STEAK WITH CHIMICHURRI SAUCE:
Grilled Country Natural Beef flat iron steak thinly sliced and topped with a flavorful mix of smoky paprika, garlic, herbs, and a touch of vinegar for punch.
RISOTTO CAKE WITH SWEET ONIONS AND KALE:
Caramelized onions and curly kale mixed with Arborio rice and Parmesan cheese, then formed into cakes and sautéed until golden brown.
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