Bowl Menus

Our twist on the classic Salade Niçoise uses grilled, succulent Wild Isles salmon, sustainably raised in the cold waters of Scotland's Shetland Islands, along with green beans, red potatoes, Kalamata olives, capers, hard-boiled egg and tomatoes on a bed of mixed greens with an anchovy vinaigrette. 

A Japanese-inspired meal. Miso, ginger and mustard marinated salmon, coated in sesame seeds, served on steamed jasmine rice with edamame, gingery red cabbage slaw and miso dressing on a bed of salad greens.

Bursting with flavor, this is a satisfying meal, filled with vegetable protein and fiber. Bulgur wheat, roasted butternut squash, toasted pumpkin seeds and spiced garbanzo beans on a bed of kale and red cabbage, served with tahini lemon dressing.

Bulgur, a wonderfully chewy grain that has been eaten for over 2,800 years, is made from whole-grain wheat (lots of fiber and protein) and is most famous in tabouleh salad. Lemon rosemary chicken breast, bulgur wheat, roasted butternut squash, toasted pumpkin seeds, and spiced garbanzo beans on a bed of kale and red cabbage, served with tahini lemon dressing.

Cool, crisp and ready to eat. Grilled chicken, crispy romaine and Parmesan, with classic Caesar dressing. (contains anchovy)

A little spicy, a little crunchy, everything you crave! Black beans, roasted sweet potatoes, avocado, brown rice and roasted peppers on a bed of greens with a chili-lime vinaigrette.

It's a classic for a reason. Grilled chicken, crispy bacon, hard-cooked eggs, avocado, tomatoes, Persian cucumbers and romaine lettuce, with a lemon-thyme vinaigrette.

Try something that offers a fresh, delicious interplay of textures and tastes, balancing crunchy, tender, aromatic, spicy, sweet, sour and salty. Five-spice marinated grilled chicken thigh meat, served over rice noodles, with romaine lettuce, carrots, cucumber, red cabbage, bean sprouts, scallions, mint & cilantro leaves with sriracha vinaigrette. Contains fish sauce.

Try something that offers a fresh, delicious interplay of textures and tastes, balancing crunchy, tender, aromatic, spicy, sweet, sour and salty. Five-spice marinated grilled non-GMO tofu, served over rice noodles, with romaine lettuce, carrots, cucumber, red cabbage, bean sprouts, scallions, mint and cilantro leaves with a vegan sriracha vinaigrette.