Menu for the Week of 10/26/16

Our Halloween Menu of Mystery!

Chop an avocado, add a splash of our Cultured Sriracha Hot Sauce and a dollop of Yogurt Cream and enjoy the last local summer bounty in our Cultured Gazpacho.

Chop an avocado, add a splash of our Cultured Sriracha Hot Sauce and a dollop of Yogurt Cream and enjoy the last local summer bounty in our Cultured Gazpacho.

“Eat Your Vegetables” Chicken Soup*
“French Guillotine” Lentil Soup with Salted Pork and Greens*
“Dracula’s” Cultured Gazpacho*
Ground “Bloodthirsty” Beef with Arugula*
Dominican “Zombie” Beef and Plantain Casserole
Chicken “Liver Transplant” Pâté
Braised Chicken Legs “Running with Its Head Cut Off” with Olives and Capers*
“Jack O’ Lantern” Pumpkin Puree (aka Butternut Squash Puree)*
Green “Goblin” Lentil Hummus*
“Persnickety” Persimmon Salad in a Jar
“Candy Corn” Kraut*
Hijiki “Sea Wormrot” Caviar
Honey “I Shrunk the Kids” Dijon Vinaigrette*
Cultured Orange “Droolius” Julius
TSH Chef Sonia Serrano developed this heavenly Chocolate Olive Oil Cake over the summer, and now, for an encore, she's whipped up a drop-dead Chocolate Frosting, flavored with hints of hazelnut and orange, to go with it! Can you believe she's also our Education Coordinator?

TSH Chef Sonia Serrano developed this heavenly Chocolate Olive Oil Cake over the summer, and now, for an encore, she’s whipped up a drop-dead Chocolate Frosting, flavored with hints of hazelnut and orange, to go with it! Can you believe she’s also our Education Coordinator?

Chocolate “I’ll Crush you Like an” Olive Oil Cake
NEW: “Chills Down the Spine” Chocolate Frosting
(Chocolate Hazelnut Orange)
French Vanilla Chia “Fish Eyeball” Pudding
Transit Bars*
Just Granola
Plus Our Slow-Cooked “Rattling” Bone Broths*:
Chicken, Beef and Pork
*GAPS Diet-Friendly Dishes