2019 10 21

Chicken Cutlets Veronique:  Sauteed Chicken breast fillets in light tarragon sauce with roasted grapes.  Fennel Couscous. Roasted Farm Carrots. 

Classic Swedish Meatballs in pan gravy. Ligonberry Jam.  Fluffy Buttermilk Mashed Potato. Crisped Brussels Sprouts with bacon.

Benne Seed crusted SCALLOPS with Grapefruit shaved Fennel Salad.  Fresh Corn Polenta. Red Wine shallot reduction. (can sub another fish)

Farmers’ SPANAKOPITA: sautéed farm spinach, kale, collard greens, green onions and dill mixed with  garlic &crumbled feta in a crispy filo pastry shell. ROASTED TOMATO SALAD on BABY KALE with harissa vinaigrette, pistachios, and goat cheese

Baked peanut TOFU. Red Chili peanut crisp.  Coconut Lime Rice. Scallion smashed Cucumber Salad.  Pickled shallot