Thursday, February 7th

Inspired by Opelousas, Louisiana

Chefs’ Compositions

Cajun Blackened Roast Pork. Green Beans, Pinto Beans & Garbanzo Bean Salad. Dirty Rice with Peppers, Onions & Spices

$14
BBQ Chicken Meatballs. Green Salad with Grated Carrot, Seeds & Creamy Herb Vinaigrette. Dirty Rice with Peppers, Onions & Spices.

$14

Has Gluten

Has Eggs

Has Dairy
Cauliflower & Broccoli with Roasted Garlic Sauce & Fried Shallots. Three Bean Salad. Green Salad with Grated Carrot, Seeds & Creamy Herb Vinaigrette. Dirty Rice with Peppers, Onions & Spices.

$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

Thursday, February 7th

Inspired by Opelousas, Louisiana

Chefs’ Compositions

Cajun Blackened Roast Pork. Green Beans, Pinto Beans & Garbanzo Bean Salad. Dirty Rice with Peppers, Onions & Spices

BBQ Chicken Meatballs. Green Salad with Grated Carrot, Seeds & Creamy Herb Vinaigrette. Dirty Rice with Peppers, Onions & Spices.

Cauliflower & Broccoli with Roasted Garlic Sauce & Fried Shallots. Three Bean Salad. Green Salad with Grated Carrot, Seeds & Creamy Herb Vinaigrette. Dirty Rice with Peppers, Onions & Spices.