Tender pulled BBQ chicken on a toasted french baguette with red cabbage, brussel sprouts, and kale seasoned with 7-fire smoked salt and lemon juice.
Slow roasted bone marrow on a bed of crispy kale and topped with pumpkin seeds, onion and garlic sauteed in grass fed organic butter and lightly dusted with celtic salt.
Slow cooked chunks of rosemary chicken toasted with goat cheese, parmesan, sun dried tomatoes, and fresh basil between two pesto chia tortillas.
Lightly fried chunks of chicken covered in a tangy honey ginger glaze on purple cabbage, yellow bell pepper and mushrooms sautéed in garlic, sesame oil and soy sauce.
Smoked chicken tacos with sautéed red onion, garlic, wild rice and romaine lettuce on homemade garlic tortillas and topped with spicy mayo.
Turkey truffle burger with sautéed mushrooms, basil honey dijon, arugula, tomatoes, and melted gruyere on rustic bread.
Chicken tenders in a light coating of shredded coconut, honey, and spice. Paired with beet and baby gold homemade chips.
Garlic herb chicken sausage sautéed with Spanish olive oil, asparagus, mushrooms, zucchini, lemon, couscous, orzo, and quinoa.