Feb 19 – Tue Feb 25
Grilled natural pork with sweet and spicy fajita sauce, grilled pineapple-sweet pepper salsa, California black rice pilaf and avocado-pinto bean nachos. 12.99

Wed Feb 19 – Tue Feb 25
This week’s soup is vegan.

Wed Feb 26 – Tue Mar 3
Sustainable steelhead trout with organic spinach noodle cake, asparagus, sun-dried tomato salsa, chipotle-lemon butter, capers and lemon aioli. 13.89

Wed Mar 4 – Tue Mar 10
Grilled natural chicken breast with cilantro pesto, sustainable shrimp, cotija-jack taquitos, organic California jasmine rice, sweet pepper jambalaya sauce, grilled zucchini and lemon aioli.

Wed Mar 11 – Tue Mar 17
New Mexico chile grilled Pacific Mahi with fried sustainable shrimp, pasilla cream sauce, mango-cucumber salsa, blue corn tostaditas, habanero ranch dressing and roasted corn brown rice and cotija cheese.

Wed Mar 18 – Tue Mar 24
Roasted beef tenderloin, caramelized onion, thyme and Monterey Jack in corntortillas. Served with guajillo BBQ sauce, smashed red potatoes, crisp blue lake beans, fennel-apple-radicchio slaw and cotija cheese.