2018 08 27

MEAT ENTREES

Lemon & garlic rubbed FLANK Steak. Slow roasted Spaghetti squash with pimento cheese & tomato confit.  Marinated Cannellini beans, celery and ricotta salata.

Blueberry Bourbon BBQ glazed Grilled Chicken breast. Farro & Roasted beet salad, with goat cheese, pistachios & Harissa Vinaigrette. Charred Asparagus.

Pecan crusted Chicken Milanese. Sweet Potato gnocchi gratin. Arugula with plums and parmigiano reggiano.

Garlicky Sauteed Shrimp on Z(ucchini N)oodles with Basil pesto. Roasted Tomatoes & Green Beans. (W)

HALIBUT filet in tarragon mussel cream sauce.  Parsleyed potatoes. Buttered snap peas.

VEGETARIAN & VEGAN ENTREES

Heirloom tomato cobbler.  Juicy tomatoes at their peak with a cheesy herb southern biscuit topping.  Spinach salad with roasted shallot vinaigrette.

Torta Pasquailina: Double crusted tart filled with sauteed swiss chard, spinach, ricotta, pecorino, black pepper and eggs. Torn Zucchini with Mint & Calabrian chilies.  

*W=Whole 30 friendly

SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)

SOUP:  Michigan Tomato Gazpacho. Lime crema. Tortilla chips.

GRAB & GO Salad:  Romaine, Peaches, and shaved fennel.  Prosciutto & country dijon vinaigrette (+/- saffron couscous)

FRITTATA bites:  Shakshuka-flavored: roasted tomatoes, peppers, spicy and sweet. Feta.

OATMEAL CUPS:  Apple cinnamon streusel

BREAKFAST PASTRY:   Pistachio, Apricot and Dark Chocolate energy Bars.  

DESSERT:   Rhubarb Custard Cake. Creme anglaise.

COOKIES:    Chocolate Chip streusel blondies

*can be built individually for grab-and-go lunches, as well as family style

PETITE BITES FOR little MOUTHS  

Tandoor Chicken skewers. Buttered ginger rice. Steamed green beans. Garlic pita.

Double cheese Mac & Cheese. Roasted Broccoli & Cauliflower.

Beef burger sliders stuffed with cheddar on Pretzel buns. Crinkle cut parmesan potato fries. Carrot sticks.