Menu for 3/15/17 Celebrating St. Patrick’s Day

Our New Menu:
Celebrating St. Patrick’s Day! 
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For order pickups, deliveries and store shopping
beginning Wednesday, March 15th
Yesterday, The New York Times recognized what we've known for years: delicious, high-quality corned beef is not a myth. We start with grassfed beef, brined with traditional spices, then slowly braised in our Grassfed Beef Bone Broth with fresh cabbage and root vegetables from local farms.

Yesterday, The New York Times recognized what we’ve known for years: delicious, high-quality corned beef is not a myth. We start with grassfed beef, brined with traditional spices, then slowly braised in our Grassfed Beef Bone Broth with fresh cabbage and root vegetables from local farms.

Cock-a-Leekie Soup
Corned Beef with Cabbage and Root Vegetables*
Split Pea Soup with Spring Greens (Vegetarian)*
Irish Stew with Lamb, Mushrooms and Stout
Cottage Pie with Cauliflower Mash*
Chicken Liver

Pâté
Lamb Belly Pastrami*
Colcannon
(mashed potatoes with kale)
Yellow Curry Sauce*
Provençal Infused Broth*
Fatastic (Seasoned Chicken Fat)*
Pickled Beets*
Deep Sea Kraut*
Where else will you find an Apple Crumble loaded with local apples, sprouted flour and Straus grassfed butter?

Where else will you find an Apple Crumble loaded with local apples, sprouted flour and Straus grassfed butter?

Pickled Sunchokes and Fresh Turmeric Root*
Kale Caesar Salad in a Jar*
Green Goddess Dressing
Spring Garden Pesto with Nasturtiums*
Lime Curd*
Apple Crumble
Coconut Chocolate Pudding
Transit Bars*, Paleo Crunch*, Sunflower Cheesettes*, TSH Oatmeal
Housemade Cultured Ketchup*, TSH Mayonnaise, Yogurt Cream
plus our Slow-Cooked Bone Broths*
Chicken, Beef and Pork
*GAPS Diet-Friendly Dishes