Monday, February 4th

Inspired by Lahore, Pakistan

Chefs’ Compositions

Lamb Meatballs with Creamy Tomato Sauce. Sauteed Spinach, Onion & Roasted Brussel Sprouts. Black Rice & White Rice with Shallot Oil.

$14

Has Gluten

Has Eggs

Has Dairy
Biryani Style Chicken. Grated Zucchini & Carrot Slaw with Ginger Vinaigrette. Black Rice & White Rice with Shallot Oil.

$14
Grated Zucchini & Carrot Slaw with Ginger Vinaigrette. Sauteed Spinach, Onion & Roasted Brussel Sprouts. Garden Salad with Cucumber, Red Bell Pepper & Citrus Vinaigrette. Black Rice & White Rice with Shallot Oil.

$13

Vegan

Tuesday, June 18th

Inspired by Blue Oak BBQ

Today’s Menu

Pork Ribs with Honey BBQ Sauce.
Paprika Chicken with Peppers & Onions.
Roasted Brussel Sprouts with Whole Grain Mustard Vinaigrette.
Garden Salad with Grated Carrots, Sunflower Seeds, Cucumbers, Pickled Red Onions & Lemon Vinaigrette.
Green Cabbage, Red Cabbage & Carrot Slaw.
Smashed Potatoes with Poblano Chiles and Lime Butter.

Chefs’ Compositions

Pork Ribs with Honey BBQ Sauce. Smashed Potatoes with Poblano Chiles and Lime Butter. Green Cabbage, Red Cabbage & Carrot Slaw.
Paprika Chicken with Peppers & Onions. Garden Salad with Grated Carrots, Sunflower Seeds, Cucumbers, Pickled Red Onions & Lemon Vinaigrette. Smashed Potatoes with Poblano Chiles and Lime Butter.
Roasted Brussel Sprouts with Whole Grain Mustard Vinaigrette. Garden Salad with Grated Carrots, Sunflower Seeds, Cucumbers, Pickled Red Onions & Lemon Vinaigrette.n Green Cabbage, Red Cabbage & Carrot Slaw. Smashed Potatoes with Poblano Chiles and Lime Butter.

Wednesday, June 19th

Inspired by Bellota

Today’s Menu

Spanish Style Chicken.
Pork Albondigas.
Cauliflower & Pickled Pepper Salad with Cumin Oil.
Green Salad with Grated Carrots, Sunflower Seeds, Cucumbers, Pickled Red Onions & Red Wine Vinaigrette.
Raw Beet Slaw with Sherry Orange Vinaigrette.
Brown Rice with Vegetable Confetti.

Chefs’ Compositions

Spanish Style Chicken. Green Salad with Grated Carrots, Sunflower Seeds, Cucumbers, Pickled Red Onions & Red Wine Vinaigrette. Brown Rice with Vegetable Confetti.
Pork Albondigas. Raw Beet Slaw with Sherry Orange Vinaigrette. Brown Rice with Vegetable Confetti.
Cauliflower & Pickled Pepper Salad with Cumin Oil. Green Salad with Grated Carrots, Sunflower Seeds, Cucumbers, Pickled Red Onions & Red Wine Vinaigrette. Raw Beet Slaw with Sherry Orange Vinaigrette. Brown Rice with Vegetable Confetti.

Thursday, June 20th

Inspired by the real SF Chinatown in the Richmond

Today’s Menu

Black Pepper & Soy Braised Pork Shoulder.
Miso Roasted Chicken.
Corn & Green Bean Salad with Fried Ginger Vinaigrette.
Roasted Carrots & Bok Choy Salad.
Garden Salad with Cucumber, Grated Carrot, Pickled Red Onion, Sunflower Seeds & Lemon Vinaigrette.
Toasted Quinoa & White Rice.

Chefs’ Compositions

Black Pepper & Soy Braised Pork Shoulder. Garden Salad with Cucumber, Grated Carrot, Pickled Red Onion, Sunflower Seeds & Lemon Vinaigrette. Toasted Quinoa & White Rice.
Miso Roasted Chicken. Roasted Carrots & Bok Choy Salad. Toasted Quinoa & White Rice.
Corn & Green Bean Salad with Fried Ginger Vinaigrette. Roasted Carrots & Bok Choy Salad. Garden Salad with Cucumber, Grated Carrot, Pickled Red Onion, Sunflower Seeds & Lemon Vinaigrette. Toasted Quinoa & White Rice.

Friday, June 21st

Inspired by the Santa Cruz Mountains

Today’s Menu

Herb Roasted Chicken.
Braised Beef with California Bay & Black Pepper.
Broccoli Caesar with Toasted Pine Nut Crumble.
Garden Salad with Cucumber, Pickled Red Onions, Grated Carrot, Seeds & Red Wine Vinaigrette.
Persian & Serpentine Cucumber Salad.
Smashed Yukon Gold Potatoes with Lemon Butter.

Chefs’ Compositions

Herb Roasted Chicken. Persian & Serpentine Cucumber Salad. Smashed Yukon Gold Potatoes with Lemon Butter.
Braised Beef with California Bay & Black Pepper. Smashed Yukon Gold Potatoes with Lemon Butter. Garden Salad with Cucumber, Pickled Red Onions, Grated Carrot, Seeds & Red Wine Vinaigrette.
Broccoli Caesar with Toasted Pine Nut Crumble. Garden Salad with Cucumber, Pickled Red Onions, Grated Carrot, Seeds & Red Wine Vinaigrette. Persian & Serpentine Cucumber Salad. Smashed Yukon Gold Potatoes with Lemon Butter.

Picnic on Third

Hours

Phone

Monday, February 4th

Inspired by Lahore, Pakistan

Chefs’ Compositions

Lamb Meatballs with Creamy Tomato Sauce. Sauteed Spinach, Onion & Roasted Brussel Sprouts. Black Rice & White Rice with Shallot Oil.

Biryani Style Chicken. Grated Zucchini & Carrot Slaw with Ginger Vinaigrette. Black Rice & White Rice with Shallot Oil.

Grated Zucchini & Carrot Slaw with Ginger Vinaigrette. Sauteed Spinach, Onion & Roasted Brussel Sprouts. Garden Salad with Cucumber, Red Bell Pepper & Citrus Vinaigrette. Black Rice & White Rice with Shallot Oil.