Our wonderful cooks have prepared a one-of-a-kind, culturally-inspired holiday offering. Heat n’ eat and ready-to-eat entrees and sides are packaged a la carte in various sizes at the salad bar Monday–Wednesday, November 23–25 (available while supplies last).
Entrees & Sides
Korean Braised Chicken Chicken Legs Marinated in bulgogi sauce, slow-cooked in dashi; a fall-off-the-bone delicious broth situation.
Thai Green Beans Seasoned with lemongrass, lime leaf, and chiles.
House-fermented Cranberry Sauce With organic cranberries from Bandon, Oregon.
Roasted Root Vegetables Agrodolce Organic carrots, parsnips, celeriac, butternut squash and onions with an Italian sweet & sour sauce.
Pumpkin Brioche Dinner Rolls Made with organic pumpkin. Buttery and soft crumb with light shiny crust.
Cheese Straws Twisted and seasoned with fresh thyme & sharp cheddar.
We are taking pre-orders for house-made pies with whole grain einkorn crust. Stop by our kitchen’s service counter on your next shopping trip to order for pickup on November 25.
Maple Walnut Brown Butter Tart Like classic pecan pie, but better!
Pumpkin Pie Organic pumpkin, sweetened with honey.