3 SQUARES Keto / Paleo menus
BREAKFASTS
Buckwheat and Blueberry Pancakes
maple cream, english butter and lavender-honey cured bacon
Quiche Muffins
Pasture raised egg, uncured ham cubes, tomato confit,
braised fennel and leeks, spinach and feta
Farinata Wraps
Yuca root flour crepe filled with ground turkey, Swiss chard,
pine nuts, roasted bell peppers and Sonoma pepper jack cheese
Yogurt Parfaite
Coconut milk yogurt, fresh berries, chia seeds, acai powder
topped with nut and seed granola
Apple Pie Porridge
Flaxseeds and grated apples with
chia seeds, hemp hearts, butter, maple syrup and toasted pecans
LUNCHES
Frittata of smoked salmon & blanched asparagus
with dill, pasture raise eggs with a white yam crust
on bed of fresh baby and micro greens with lemon vinaigrette
~~~
Chicken teriyaki, cauliflower rice and steamed broccoli bowl
with chili toasted cashews, scallions, and cilantro
~~~
Marinated watermelon, goat feta, and cucumber salad
with pea shoots, red onion, romaine, with a creamy yogurt-dill dressing
~~~
Mint-Pineapple Lamb meatball kabobs with root vegetable confit
and a cucumber-tomato and oregano salad
~~~
BLAT sandwich wraps:
Crispy bacon, avocado, tomatoes, roasted turkey breast wrapped
in lettuce with lemon-pepper mayo
~~~
Chicken bone broth with kale
Waldorf Chicken salad (grapes, apples, celery) in lettuce cups
~~~
Garlic and butter sautéed Key West jumbo prawns,
Zucchini Fettuccine with roasted tomatoes,
caramelized maui onion & pine nuts
~~~
DINNERS
Classic Caesar Salad with deep fried sardines
with a lemon anchovy dressing and shaved Asiago
Grass fed Barley finished Oak Ridge Angus Ribeye Steaks with a Cabernet reduction
Celeriac and Yukon gold mash sauteed Swiss chard with pine nuts and crispy shallots
~~~
Carrot-ginger and turmeric soup
Butter chicken (coconut milk, lemongrass, tomato, yogurt, ginger and coriander)
Broccolini and sunburst squash stir fry
~~~~
Garden salad of julienne carrots. avocado, baby greens, sunflower sprouts,
grated daikon, carrot-ginger dressing
Teriyaki glazed wild Alaskan salmon baby bok choy, shiitake mushrooms
and japanese eggplant
~~~
Cream of asparagus soup with Meyer lemon olive oil
and a poached egg with fennel pollen
Foraged walnut finished roasted pork tenderloin with chanterelle mushrooms
Blistered Romanesco, cauliflower, red quinoa, toasted shallots and pancetta
~~~
Salad of arugula, strawberries, chevre and toasted almonds
with a balsamic vinaigrette
Braised chicken with sumac, Jerusalem artichokes & preserved lemon
Zucchini fettuccini with mushrooms, baked sweet 100's,
caramelized maui onion and pancetta
~~~
Raw spinach and Cremini mushroom salad with warm bacon dressing
Lemon-Saffron roasted wild sea bass filet with za'atar spiced grilled vegetables
oven roasted yam wedges with tomato confiture
~~~
Frittata of smoked salmon & blanched asparagus
with dill, pasture raise eggs with a white yam crust
on bed of fresh baby and micro greens with lemon vinaigrette
~~~
Chicken teriyaki, cauliflower rice and steamed broccoli bowl
with chili toasted cashews, scallions, and cilantro
~~~
Marinated watermelon, goat feta, and cucumber salad
with pea shoots, red onion, romaine, with a creamy yogurt-dill dressing
~~~
Mint-Pineapple Lamb meatball kabobs with root vegetable confit
and a cucumber-tomato and oregano salad
~~~
BLAT sandwich wraps:
Crispy bacon, avocado, tomatoes, roasted turkey breast wrapped
in lettuce with lemon-pepper mayo
~~~
Chicken bone broth with kale
Waldorf Chicken salad (grapes, apples, celery) in lettuce cups
~~~
Garlic and butter sautéed Key West jumbo prawns,
Zucchini Fettuccine with roasted tomatoes,
caramelized maui onion & pine nuts
~~~
DINNERS
Classic Caesar Salad with deep fried sardines
with a lemon anchovy dressing and shaved Asiago
Grass fed Barley finished Oak Ridge Angus Ribeye Steaks with a Cabernet reduction
Celeriac and Yukon gold mash sauteed Swiss chard with pine nuts and crispy shallots
~~~
Carrot-ginger and turmeric soup
Butter chicken (coconut milk, lemongrass, tomato, yogurt, ginger and coriander)
Broccolini and sunburst squash stir fry
~~~~
Garden salad of julienne carrots. avocado, baby greens, sunflower sprouts,
grated daikon, carrot-ginger dressing
Teriyaki glazed wild Alaskan salmon baby bok choy, shiitake mushrooms
and japanese eggplant
~~~
Cream of asparagus soup with Meyer lemon olive oil
and a poached egg with fennel pollen
Foraged walnut finished roasted pork tenderloin with chanterelle mushrooms
Blistered Romanesco, cauliflower, red quinoa, toasted shallots and pancetta
~~~
Salad of arugula, strawberries, chevre and toasted almonds
with a balsamic vinaigrette
Braised chicken with sumac, Jerusalem artichokes & preserved lemon
Zucchini fettuccini with mushrooms, baked sweet 100's,
caramelized maui onion and pancetta
~~~
Raw spinach and Cremini mushroom salad with warm bacon dressing
Lemon-Saffron roasted wild sea bass filet with za'atar spiced grilled vegetables
oven roasted yam wedges with tomato confiture
~~~
DESSERTS
Vanilla Bean Panna Cotta with Rhubarb Compote
~~~
Strawberry tartlettes (almond-sorghum crust)
bittersweet chocolate sauce
~~~
Warm caramelized bananas rolled in toasted sesame seeds
with coconut ice cream
~~~
Prosciutto wrapped grilled peach with
goat cheese caramelized walnut ice cream
~~~
Rosemary-grapefruit sorbet,
coconut-almond lace cookies
Vanilla Bean Panna Cotta with Rhubarb Compote
~~~
Strawberry tartlettes (almond-sorghum crust)
bittersweet chocolate sauce
~~~
Warm caramelized bananas rolled in toasted sesame seeds
with coconut ice cream
~~~
Prosciutto wrapped grilled peach with
goat cheese caramelized walnut ice cream
~~~
Rosemary-grapefruit sorbet,
coconut-almond lace cookies