We're cooking up slow food for busy people! We always offer a vegetarian, and often vegan, options. NOW AVAILABLE, PICK UP LUNCH TO-GO AT OUR DOWNTOWN VALLEJO LOCATION! CHECK OUT OUR WEEKLY SOUP AND SALAD OPTIONS AND STOP BY TO PICK UP A HEALTHY, AFFORDABLE, GOURMET LUNCH! Just click on the meals below to place your orders. When you check out, simply chose the most convenient pick up location and your food will be waiting for you! The work of dinner is DONE. We pay living wages to our employees, operate sustainably and use local and organic products as often as possible.

   GF = Gluten Free   VG = Vegan   V = Vegetarian   DF = Dairy Free

Tuesday February 20

  • Cider Braised Chicken Thighs with Wilted Kale & a Butternut Squash & Roasted Apple Puree (GF) 
  • Vegetarian Option: Red Lentil Croquettes with Wilted Kale & a Butternut Squash & Roasted Apple Puree (GF, V)
  • Soup: Creamy Spicy Poblano Pepper (V) 
  • Salad: Farro Salad 

Wednesday February 21

  • Blackened Salmon with Orange Scented Black Beans & Brown Rice with Chipotle Cream (GF
  • Vegetarian Option: Blackened Tofu with Orange Scented Black Beans & Brown Rice with Chipotle Cream (GF)
  • Soup: Creamy Spicy Poblano Pepper (V) 
  • Salad: Farro Salad 

Thursday February 22

  • Thai Yellow Curry Beef with Ginger Bok Choy and Shitakes with Jasmine Rice (GF)
  • Vegetarian Option:  Thai Yellow Curry Tofu with Ginger Bok Choy and Shitakes with Jasmine Rice (GF, VG)
  • Soup: Creamy Spicy Poblano Pepper (V) 
  • Salad: Farro Salad 

Tuesday February 27

  • Merguez Lamb Sausage over a Lentil Kale Stew with Feta and Mint (GF)
  • Veg Option: Vegan Chipotle Sausage over a Lentil Kale Stew with Mint (GF, VG)
  • Soup: New England Clam Chowder with Bacon
  • Salad: Spinach Salad with Pearl Couscous, Sweet Potatoes, Golden Beets and Pumpkin Seeds with Curry Vinaigrette (VG)

Wednesday February 28

  • Beef Bolognese with Linguine and Shaved Parmesan Cheese
  • Portobello Mushroom Bolognese with Linguine and Shaved Parmesan Cheese (V)
  • Soup: New England Clam Chowder with Bacon
  • Salad: Spinach Salad with Pearl Couscous, Sweet Potatoes, Golden Beets and Pumpkin Seeds with Curry Vinaigrette (VG)

Thursday March 1

  • Bengali Chicken - Coconut Curry Drumsticks Braised in a Traditional Lightly Spicy Sauce with Basmati Rice & Cilantro Yogurt (GF) 
  • Veg option: Aloo Gobi: Cauliflower and Potato Curry with  Basmati Rice & Cilantro Yogurt (GF,VG) 
  • Soup: New England Clam Chowder with Bacon
  • Salad: Spinach Salad with Pearl Couscous, Sweet Potatoes, Golden Beets and Pumpkin Seeds with Curry Vinaigrette (VG)

Tuesday March 6

  • German Pork and Bratwurst Stew with Cabbage & Apple and Spatzle 
  • Vegetarian Option: Kasespatzle "German Mac n' Cheese" with Apples, Kale and Gruyere
  • Soup: Red Lentil Curry with Sweet Potato and Coconut (VG)
  • Salad: Chicken Salad with Apples, Grapes, Walnuts with Romaine and Tarragon Vinaigrette

Wednesday March 7

    • Smoked Tomato Sauce and Roasted Vegetable Polenta Bake
    • Soup: Red Lentil Curry with Sweet Potato and Coconut (VG)
    • Salad: Chicken Salad with Apples, Grapes, Walnuts with Romaine and Tarragon Vinaigrette

    Thursday March 8

    • Beef Goulash over Chive Mashed Potatoes
    • Veg Option: Vegetable Goulash over Chive Mashed Potatoes (V)
    • Soup: Red Lentil Curry with Sweet Potato and Coconut (VG)
    • Salad: Chicken Salad with Apples, Grapes, Walnuts with Romaine and Tarragon Vinaigrette

    Tuesday March 13

    • Moo Hong southern Thai pork belly with Chinese greens and jasmine rice (DF)
    • Vegetarian option:  Thai yellow curry with eggplant and tofu with Chinese greens and jasmine rice (VG)
    • Soup: Bacon and yellow split pea
    • Salad: Spinach salad with avocado, pickled vegetables and grilled tofu with a miso-sesame dressing (VG)

    Wednesday March 14

    • Roasted chicken dinner with a roasted chicken leg, mashed potatoes, peas & carrots and a pan gravy
    • Vegetarian option:  Vegetarian "meatloaf" with mashed potatoes and pea & carrots (V)
    • Soup: Bacon and yellow split pea
    • Salad: Spinach salad with avocado, pickled vegetables and grilled tofu with a miso-sesame dressing (VG)

    Thursday March 15

    • Japanese curry rice with chicken katsu and pickled ginger
    • Vegetarian option:  Japanese curry rice with tofu katsu and pickled ginger (V)
    • Soup: Bacon and yellow split pea
    • Salad: Spinach salad with avocado, pickled vegetables and grilled tofu with a miso-sesame dressing (VG)

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