Menu for Week of 11/30/16

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Over a pound of our slow-cooked, pasture-raised honey pulled pork forms the base of this "pie," covered in a thick layer of pureed sweet potatoes and coconut milk.

Over a pound of our slow-cooked, pasture-raised honey pulled pork forms the base of this “pie,” covered in a thick layer of pureed sweet potatoes and coconut milk.

Our New Menu this Week

Chicken Vegetable Soup*
Mushroom, Sausage and Cabbage Soup*
Vegetarian Beet Borscht*
Tex Mex Ground Beef*
Pulled Pork and Sweet Potato Pie
Chicken Liver Pate
Escarole in Tomato Brodo with Parmigiano*
Thai Infused Chicken Broth (Tom Kha)*
Turkish Red Pepper and Walnut Dip (Muhammara)
Autumnal Salad in a Jar
Honey Dijon Vinaigrette*
Deep Sea Kraut*

For a light and nourishing dessert: our Gelatina features raw local honey and Great Lakes Gelatin from grassfed cows.

For a light and nourishing dessert: our Gelatina features raw local honey and Great Lakes Gelatin from grassfed cows.

Blueberry Gelatina with Lemon Coconut Cream*
Fudge Brownies with Crispy Walnuts
Transit Bars*
Just Granola
Plus Our Slow-Cooked Bone Broths*:
Chicken, Beef and Pork

*GAPS Diet-Friendly Dishes

Thanksgiving Holiday Week Schedule

TSH Thanksgiving Week Schedule Changes

Online pre-ordering closes 1 day early: 

order by Tuesday, November 22 at 10am

Pre-Order from Our Menu Now

We will be open for order pickup

at kitchen location and store shopping:

Tuesday, November 22nd, 5-7pm

Wednesday, November 23rd, 10am-4pm

Delivery schedule: 

The usual delivery times just one day earlier.

Tuesday: Marin and East Bay

Wednesday: San Francisco

We will be closed Thanksgiving Day

as well as Saturday, November 26th.

Menu for Thanksgiving Week (11/22/16)

Our Wild Rice Dressing uses true American wild rice growing in the shallow banks of lakes and streams of the upper Midwest. Harvested and dried by the Ojibwe tribe in Minnesota as their ancestors have for thousands of years

Our Wild Rice Dressing uses true American wild rice growing in the shallow banks of lakes and streams of the upper Midwest. Harvested and dried by the Ojibwe tribe in Minnesota as their ancestors have for thousands of years

Pre-Order NOW from our Online Menu

Open until Tuesday November 22 at 10am.

Our Menu for Thanksgiving Week

Greek Lemon Chicken Soup (Avgolemono)
Hearty Beef Soup with Seasonal Vegetables*
Sunny Cream of Tomato Soup*
Ragu Bolognese*
Cottage Pie
Holiday Sides & Sweets
Mushroom & Walnut Pate*
Wild Rice Dressing
Gluten-Free Stuffing Mix
Paleo Gravy*
Pumpkin Puree (aka Butternut Squash Puree)*
Sunny Paleo Mayo*
(featuring Andy’s Sunflower Oil!)
Cranberry Orange Relish*
(from an old Louisiana family recipe)
Gratitude Kraut*
(with dried cranberries and currants)
Quince Honey Butter*

Acorn Maple Cake

Our Acorn Maple Cake only comes out on special occasions. Acorn flour was a staple of the First Peoples of this region, though ours comes from Sue Chin in Martinez from a grand Valley Oak in her neighbor's yard. It also happens to be a traditional Korean food enjoyed by Sue and her husband -- and now you, too!

Our Acorn Maple Cake only comes out on special occasions. Acorn flour was a staple of the First Peoples of this region, though ours comes from Sue Chin in Martinez from a grand Valley Oak in her neighbor’s yard. It also happens to be a traditional Korean food enjoyed by Sue and her husband — and now you, too!

Pickled Beets*
Pickled Walnuts
Hijiki Caviar
Cultured Mushrooms*
Hot Pepper Jam*
Cultured Buttermilk Ranch Dressing
Transit Bars*
Paleo Crunch*
Plus Our Slow-Cooked Bone Broths*:
Chicken, Beef and Pork*GAPS Diet-Friendly Dishes