Menu for April 10/12

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Choice A:  Pesto Polenta with Smoky Chickpeas  (vegan, gluten-free)

Super simple comfort food at its finest.  Dig into this bowl of creamy organic polenta swirled with our own pesto, made with Frinklepod spring greens, garlic, almonds, and a touch of basil.  Smoky stovetop chickpeas add a boost of flavor and protein!

Contains corn, almonds

 

Choice B:  Hawaiian Poke Bowl (vegan, gluten-free)

Our take on the traditional Hawaiian dish (which usually includes raw fish), this Poke ("Poh-KAY") Bowl is a veritable rainbow of color, flavor, and texture:  our own fresh pac choi greens, caramelized pineapple, carrots and beets, crispy baked tofu, brown rice, miso-ginger dressing, and topped with toasted sesame and nori strips.   And while we didn't grow the pineapple ourselves, we are proud to say that two Maine-made products really make this dish shine: tofu from Heiwa (Rockport) and miso from go-en fermented foods (Whitefield).

Contains soy, corn (optional-can be easily omitted)

 

Please PRE-ORDER BY SUNDAY MIDNIGHT!  Thank you. xo